Soft Almond Butter Cookies with Dark Chocolate and Sea Salt
These soft almond butter cookies are such a comforting treat! Dipped in dark chocolate and accented with sea salt, for the perfect balance of sweet & salty.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 14 tablespoons unsalted butter, (softened)
- 3/4 cup light brown sugar, (lightly packed )
- 1/4 cup granulated sugar
- 1/2 cup almond butter
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 ounces bittersweet chocolate, (melted)
- 1 1/2 tablespoons fleur de sel ((kosher salt may be substituted))
Instructions
- 1
Preheat the oven to 375 degrees F and line baking sheets with parchment.
- 2
Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (3 to 5 minutes).
- 3
Stir in the almond butter until incorporated.
- 4
Add the egg, egg yolk, and vanilla, beating until completely incorporated.
- 5
Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt, stirring on medium-low speed until combined.
- 6
Use a 1 1/2-tablespoon cookie scoop to drop balls of cookie dough onto the prepared sheets, allowing about two inches in between (for spreading).
- 7
Use the palm of your hand to press the balls slightly flat.
- 8
Bake (one sheet at a time) on the center rack of the oven for 7 to 10 minutes, or until set around the edges and just barely beginning to turn golden.
- 9
Cool completely on the baking sheet.
- 10
Dip one side of each cookie in melted chocolate, and sprinkle with a pinch of sea salt.