Almond Butter Cup Cookies

almond butter & chocolate cookies

you know when you eat a cookie and you want to eat 12 more to feel fully satisfied? okay yeah these are not that type of cookie. eat one and feel all your worries melt away as the borderline illicit swirl of dark chocolate and almond butter intoxicates your senses. they’re enough to make you wax poetic, too

makes approximately 18 cookies

for the cookies

1/2 cup (1 stick) butter, softened

3/4 cup sugar

2 eggs

2 tsp. vanilla extract

1/2 cup chocolate chips, melted by microwaving in 15 second increments, stirring in between


1 cup flour

1/4 cup cocoa powder

1/4 tsp. salt

1/4 tsp. baking soda

18 almond butter or peanut butter cups

beat together the butter and sugar until it’s fluffy, then whisk in the eggs, vanilla, and melted (slightly cooled) chocolate until well incorporated

add in the dry ingredients and stir together until just combined

at this point the dough will look more like a batter, so you’ll need to chill it for at least 30 minutes for best results.

after chilling, use a teaspoon measurement to arrange 12 dollops onto a sheet pan. place an almond butter cup in the center of each dollop and cover with another teaspoon of dough, sealing them to the base. it’s a messy process!! these cookies spread a lot so don’t crowd them.

bake at 350 for 8-10 minutes. gently tap the tray on the counter once or twice after removing from the oven to slightly flatten the cookies. let cool at least 10 minutes before trying to eat unless you want an almond butter explosion in your hands

Nutrition Information: approximately 210 calories per serving

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