Almond Butter Blossom Cookies
User Reviews
4.7
42 reviews
Excellent
Almond Butter Blossom Cookies
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My Almond Butter Blossoms have the perfect blend of sweet and savory, with the comforting richness of creamy almond butter paired with the indulgent sweetness of chocolate, all wrapped up in a soft, chewy cookie. The chocolate kiss on top adds an extra burst of sweetness. These are always a hit during the holiday season and perfect with a glass of milk or warm cup of coffee. Yum!
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Ingredients
- 3 1/2 cups all purpose flour, spooned and leveled
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/8 tsp. ground cinnamon
- 1 tsp. salt
- 1 cup almond butter, creamy
- 1 cup Vegetable shortening (I used Crisco)
- 1 cup dark brown sugar, packed
- 1 cup white sugar (granulated)
- 2 large eggs, room temperature
- 1/3 cup milk (I used whole milk)
- 2 tsp. pure vanilla extract
- 1/3 cup white sugar (for rolling the cookie dough in before baking)
- 1, 11 oz. bag of milk chocolate kisses
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Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl mix the flour, baking soda, baking powder, cinnamon and salt together.
- In a stand mixer/hand mixer fitted with the paddle attachment, cream the almond butter, shortening, dark brown sugar and white sugar together for ~3-4 minutes on medium speed.
- Once nicely mixed add in the eggs, milk & vanilla.
- Gradually add the dry ingredients on low speed.
- Mix until combined.
- Roll the dough into small balls (you can use a 2 Tbsp. cookie scoop) and then coat in granulated sugar.
- Place on the prepared baking sheets and repeat with remaining cookie dough. This recipe yields ~32-35, 2 Tbsp. cookies, or you can make smaller and reduce the baking time by about 1 minute.
- Bake in the oven for ~11-13 minutes or until cookies are just set and slightly golden.
- Immediately after removing from the oven, press a chocolate kiss in the center of each cookie. Rest on baking sheet for 1-2 minutes then gently transfer to a wire cooling rack.
- Let cool completely, errr if you can wait! ENJOY!
Notes
- Adapted recipe from All Recipes
- Recipe can be made with creamy peanut butter instead of almond butter if preferred.
- Storage: Cool completely and store in an air tight container for up to 1 week. Freeze almond butter blossoms in a freezer safe bag or container for up to 3 months.
Nutrition Information
Show Details
Serving
1cookie
Calories
171kcal
(9%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
135mg
(6%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
19IU
(0%)
Vitamin C
0.001mg
(0%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 171kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 135mg | 6% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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