These chocolate almond cookies are like an elevated chocolate chip cookie! The crunch and nuttiness from the almonds perfectly compliments these buttery, chewy and slightly crisp cookies!
If you are looking for a great place to buy milk chocolate covered almonds; check out eatables.co (Link HERE) for great quality almonds, at bulk prices. They also have great prices on granola, dried raisins, dark chocolate covered cranberries and dried cranberries (see my orange & cranberry shortbread cookies recipe here). They also offer free shipping on orders over $75.
What you need
Makes 24 Large Cookies
1 cup Butter – Softened
1 cup Brown Sugar
1/2 cup White Sugar
1 teaspoon Vanilla Extract
2 Eggs
2 – 1/2 cup Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 1/2 cups Milk Chocolate Covered Almonds – half chopped, half left whole
Instructions
- Preheat oven to 375 F.
- In a large mixing, cream together the butter and sugars until mixture is pale yellow.
- Add vanilla extract and eggs and blend until smooth.
- In a separate bowl, combine flour, baking soda and salt and stir.
- Add the flour mixture to the butter mixture and blend until a smooth dough forms.
- Add chopped and whole almonds and mix into the dough.
- Chill dough for 10 minutes.
- Roll into 1-1/2 inch balls and place on a lightly greased or parchment paper lined cookie sheet.
- Gently press down on the dough ball to form a disc.
- Bake for 8 minutes, tops will start to get slightly golden.
- Allow to cool slightly before moving to a cooling rack.
Chocolate Almond Cookies
Ingredients
- 1 cup Butter - Softened
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 2 - 1/2 cup Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Milk Chocolate Covered Almonds - half chopped half left whole
Instructions
- Preheat oven to 375 F.
- In a large mixing, cream together the butter and sugars until mixture is pale yellow.
- Add vanilla extract and eggs and blend until smooth.
- In a separate bowl, combine flour, baking soda and salt and stir.
- Add the flour mixture to the butter mixture and blend until a smooth dough forms.
- Add chopped and whole almonds and mix into the dough.
- Chill dough for 10 minutes.
- Roll into 1-1/2 inch balls and place on a lightly greased or parchment paper lined cookie sheet.
- Gently press down on the dough ball to form a disc.
- Bake for 8 minutes, tops will start to get slightly golden.
- Allow to cool slightly before moving to a cooling rack.