Chocolate Almond Cookies
These cookies are not really super Disney oriented, I admit it. But they are delicious, and that’s probably even more important! I bought a container of Cocoa Almond Butter from Trader Joe’s, hoping I could use it in some recipes, including a recipe trying to recreate the AMAZING hazelnut-chocolate filled beignets I had at the Boulangerie Patisserie in France at Epcot. But when I opened the container and tried it, I realized it wasn’t going to work. Its delicious – don’t get me wrong – but its all wrong for the beignet.
Instead, I decided to make cookies. I modified an old peanut butter blossom recipe from my grandmother, and it worked out beautifully. Really, you could substitute any nut butter here and get an awesome cookie!
I also have to admit that I have no pictures of the process of baking them. I wanted cookies. It was the night before I had to go back to work at the high school. I was distracted by the thought of cookies.
But this is what they look like. They look yummy, right?
The actual process is easy. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. I cream the butter until it’s fluffy, about a minute or so, and then I add in the sugars. Beat it until everything is fluffy and combined. Add your egg and mix that in until it’s incorporated. Then add the cocoa almond butter. Beat it in until it’s mixed through.
This recipe is really simple. You could just do all the wet ingredients at once if you were in a hurry, but I like making sure it’s all well mixed in stages. Add in the milk and flavorings, and make sure to start the mixer on low so you don’t end up slopping liquid all over your kitchen.
Add in all the dry ingredients and start your mixer on low. Don’t accidentally bump the speed up like I did. I’m going to be cleaning flour off the Keurig for the next five months, I swear.
Once it’s all well mixed, scoop out a tablespoon at a time and roll into a ball. If it’s soft, you may need to refrigerate it for an hour or so. (Or you can cheat and use a small cookie scoop and scoop them straight into the sugar. I then rolled them around and got them on the pan. As long as they hold together in a ball-ish shape, they’ll work.)
You’re going to roll the ball in white sugar, and then place about 2 inches apart on a cookie sheet.
Bake for 10-12 minutes, and then remove from the oven and let cool on the cookie sheet.
These are excellent with coffee or milk!
- 1/2 cup granulated sugar vanilla sugar is excellent
- 1/2 cup packed brown sugar
- 1/2 cup butter (1 stick)
- 3/4 cup cocoa almond butter
- 1/8 cup milk
- 1/4 tsp vanilla extract
- 1 tsp almond extract
- 2 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar for rolling
Preheat the oven to 350 degrees.
Cream butter and sugars until light and fluffy. Add the egg, then cream until well incorporated.
Add the cocoa almond butter and mix until incorporated. Add the milk, and mix in on a low speed.
Add in the remaining ingredients, beating until well mixed.
Scoop into tablespoons and roll into balls, then roll in granulated sugar and place on a parchment lined cookie sheet.
Bake for 10-12 minutes and let cool on the pan.