Toasted Almond Butter Cookies

Toasted Almond Butter Cookies

There’s something magical about the smell of toasted almonds wafting through your kitchen, especially when they’re baked into soft, chewy cookies that melt in your mouth.

These Toasted Almond Butter Cookies are my latest obsession—simple, fuss-free, and packed with rich, nutty flavor.

Whether you’re a seasoned baker or just starting out, this recipe is your shortcut to a treat that feels indulgent but comes together in no time.

Perfect for sharing (or not—no judgment here!), these cookies are guaranteed to bring a little joy to your day.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Toast the Almonds
Start by toasting your almonds to bring out their deep, nutty flavor. Spread them on a baking sheet and pop them in the oven until they’re golden and fragrant. Let them cool before chopping them into small pieces.

2. Cream the Butter and Sugars
In a large bowl, cream together the almond butter, softened butter, and sugars until light and fluffy. This step is key to getting that perfect cookie texture, so don’t rush it!

3. Add the Wet Ingredients
Beat in the egg and vanilla extract until everything is well combined. The mixture should be smooth and slightly glossy.

4. Mix in the Dry Ingredients
Gradually add the flour, baking soda, and salt to the wet ingredients, mixing until just combined. Fold in the toasted almonds for that extra crunch.

5. Scoop and Bake
Use a cookie scoop to portion the dough onto a lined baking sheet. Flatten each cookie slightly with your palm or a fork, then bake until the edges are golden but the centers are still soft.

6. Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once they’re completely cool, grab a glass of milk and dig in!

Pro Tips

• Toast extra almonds: They make a great topping or snack for later.
• Chill the dough: If the dough feels too soft, refrigerate it for 15-20 minutes before baking for thicker cookies.
• Use a cookie scoop: This ensures even-sized cookies that bake uniformly.
• Don’t overbake: The cookies will continue to firm up as they cool, so pull them out when the edges are just golden.

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze unbaked dough balls for up to 3 months. Bake straight from the freezer, adding 1-2 minutes to the baking time.
• Revive Stale Cookies: Pop them in the microwave for 10 seconds to bring back that fresh-from-the-oven softness.