Almond Butter Chocolate Chunk Cookies

Last week I made another batch of Homemade Almond Butter. As much as I love eating it on bread or even straight out of the jar, I also love incorporating almond butter into other recipes. Last time I made this Brown Butter Almond Pesto, which I still love, love, love. It is one of the best pesto recipes I have ever made. This time I decided to make almond butter cookies. I love peanut butter cookies so I just knew I would also love almond butter cookies.

After thinking about these cookies for a long time, I decided to add chocolate chunks and lots of them. I kept thinking about the chocolate covered almonds from Trader Joes. Has anyone else tried them? They are so addicting, I could literally eat the entire container in one sitting. The consensus on these cookies? Equally as addicting.

Almond Butter Chocolate Chunk Cookies
Recipe adapted from Butterfinger Peanut Butter Cookies

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
3/4 cup almond butter
1 large egg
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 2/3 cups chocolate chunks

Preheat oven to 350 degrees F.  Line two large baking sheets with parchment paper and set aside.

In a stand mixer, beat together the butter and sugars until light and creamy, about 3-4 minutes. Add the almond butter, egg and vanilla. Mix until fully combined after each addition. In a medium bowl, whisk together the flour and baking soda. With the mixer on low speed, slowly add the dry ingredients. Mix until just combined.

Turn off the mixer and add the chocolate chunks. Mix with a rubber spatula until combined.

Scoop cookie dough onto prepared baking sheets. Bake for 12-15 minutes or until golden brown around the edges. Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.