Almond Butter Cookies Recipe
These giant Almond Butter Cookies sandwiched with an Almond Butter Cream filling are a dream in cookie form. No messing around here. This is big time cookie splendidness, y’all!
Sometimes a girl just needs a cookie. And my cookie of choice is Bouchon Bakery’s Better Nutter, which is like one giant Nutter Butter cookie. Lawsie mercy. One problem though, the closest Better Nutter is in New York, about 700 miles (759 miles to be exact) from our home in good ole upstate South Carolina. So what is a girl to do but get her good friend, the lovely Jennifer Kreh, to whip up a homemade version of this delicious Better Nutter cookie.
Jennifer loves to bake and is mighty talented with a whisk and a bowl and all that goes in it. I asked her if she may be interested in trying a batch using almond butter instead of peanut butter. So she did. Thrice. And then again, with peanut butter. I was the taste tester. It’s one of my many talents. 😉
With a few exceptions, when it comes to most cookies I can pass them up. These almond butter cookies? Not so much. It called my name from the kitchen. Loudly. These, my friends, are crazy—I mean crazy—good cookies. As good as the original Better Nutter without all of that driving, and made with almond butter instead of peanut butter. Of course you may substitute peanut butter if so desired. Although, I do love the toasted almonds and almond butter in these so I’d recommend giving almond butter a try.
So, if you’re lucky enough to live near or be visiting a town where there’s a Bouchon Bakery, go and get you a Better Nutter (or three). If not, make your own right at home. And soon!
A few other tasty cookie recipes to try:
- Pretzel M&M Cookies Recipe
- Oatmeal Chocolate Chip Cookies Recipe
- Double Dark Chocolate Cookies Recipe
- Chocolate Cherry Walnut Cookies
Almond Butter Cookies
Amazing sandwich cookies made with toasted almonds and almond butter.
For cookie dough:
- 1 cup all-purpose flour
- 1 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 pound butter, room temperature
- 1/3 cup almond butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large eggs
- 1 teaspoons vanilla extract
- 1/2 cup toasted sliced almonds, rough chopped
- 1 1/4 cups quick-cooking oats
For sandwich cookie filling:
- 1/4 pound butter, at room temperature
- 1/2 cup almond butter
- 1 2/3 cups confectioners’ sugar
- 2+ tablespoons milk, as needed
- Preheat oven to 350-degrees F. Line baking sheets with baking parchment.
- Whisk together flour, baking powder and baking soda; set aside.
- Use an electric mixer to cream together butter and almond butter until smooth. Continue beating at medium speed; add sugars; beat for an additional 4 minutes, stopping to scrape bowl down twice.
- Reduce speed to low, add eggs and vanilla; mix until smooth.
- Continue mixing at low speed; add flour mixture and beat until well mixed, scraping down bowl as needed. Add toasted almonds and oats; mix until incorporated.
- Drop 2 tablespoon balls* of dough on prepared baking sheets spaced at least 3-inches apart.
- Bake about 10-12 minutes, cookies should spread and turn light golden brown. When done, allow to cool about 5-10 minutes on baking sheet; cookies should firm up. Once firmed up, transfer cookies to a cooling rack; allow to cool completely before filling.
For sandwich cookie filling:
- Cream together butter, almond butter and confectioners’ sugar until smooth. If needed add a tablespoon of milk at a time to achieve spreadable consistency.
- Assemble cookie sandwiches by spreading cookie filling on the flat side of a cookie. Top with another cookie. Repeat.
Makes 15 sandwich cookies (30 individual cookies).
Recipe slightly adapted from NY Times.
A 1 1/2-inch cookie/ice cream scoop was used to make uniform cookies.
Peanut butter may be substituted for the almond butter, and peanuts for the almonds.
Originally published May 15, 2015.