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Baking recipe · from the recipe book

Toasted Almond Butter Drop Cookies

Nutty, chewy-centered cookies with crisp golden edges, deep almond butter flavor and a crunch of toasted chopped almonds.

Toasted Almond Butter Drop Cookies

Ingredients

  • ½ cup whole80 gAlmondstoasted and chopped
  • ½ cup130 gAlmond butter, no salt addedwell stirred
  • ¼ cup60 gUnsalted buttersoftened
  • ½ cup packed100 gBrown sugar
  • 3 tbsp40 gGranulated sugar
  • 1 large50 gEggsroom temperature
  • 1¼ tsp5 gVanilla extract
  • 1 cup130 gAll-purpose flour
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • ½ tsp1 gGround cinnamon

Steps

  1. Heat the oven to 350°F (175°C). Spread the almonds on a baking sheet and toast 7 to 8 minutes until fragrant; cool, then chop coarsely. Line two baking sheets with parchment.
  2. In a small bowl, whisk the flour, baking soda, salt and cinnamon together; set this dry mix aside.
  3. In a large bowl, beat the butter, almond butter, brown sugar and granulated sugar until creamy and lighter in color, about 2 minutes.
  4. Beat in the egg and vanilla until smooth.
  5. Stir the dry mix into the almond butter mixture just until no dry flour remains.
  6. Fold in three quarters of the chopped almonds; keep the remaining quarter for topping.
  7. Scoop the dough into 12 even balls, about 50 g each, and space them 2 inches apart on the lined sheets. Press the remaining quarter of the chopped almonds onto the tops and flatten each ball slightly.
  8. Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and the centers look just set.
  9. Cool on the sheet for 5 minutes, then move the cookies to a rack to cool for 15 minutes more.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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