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4.7 from 42 votes

Almond Butter Blossom Cookies

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 35 cookies
Calories: 171 kcal
Course: Dessert
Cuisine: American

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, oz. bag of milk chocolate kisses

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl mix the flour, baking soda, baking powder, cinnamon and salt together.
  3. 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.
  4. Once nicely mixed add in the eggs, milk & vanilla.
  5. Gradually add the dry ingredients on low speed.
  6. Mix until combined.
  7. Roll the dough into small balls (you can use a 2 Tbsp. cookie scoop) and then coat in granulated sugar.
  8. 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.
  9. Bake in the oven for ~11-13 minutes or until cookies are just set and slightly golden.
  10. 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.
  11. Let cool completely, errr if you can wait! ENJOY!

Notes

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  •  
  • 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

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

% 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.