Cookies are one of the simplest things you can make. With only a few ingredients and a few minutes, you can make a dozen perfectly fluffy and chewy cookies or thin and crispy cookies (if your into that sort of thing).
For the past two weekends, I’ve been testing out various cookie recipes. (Now that fall is here, I was craving something sweet to enjoy with my nightly coffee/tea. I’ve experimented with fall flavored linzer cookies, snickerdoodle cookies and most recently nut butter butter cookies. Out of the three flavors that I have made, the nut butter cookies were my favorite. They were soft chewy and perfectly baked. As soon as they came out of the oven I gobbled up two of them.
I’m about to make a shocking statement so brace yourself….I’m not a cookie person! I don’t really like them. It sounds super weird but I don’t like the crunch and snap of a cookie and I find most cookies to be way too sweet. Also, I really dislike cookies with nuts or excessive chocolate chips in them. I find taste of nuts and chocolate chips to be so disruptive, so most of the time, when I do crave a cookie, I stick with simple sugar cookies. With all of that being said, it’s a wonder I even attempted to make this cookie but my mom requested a cookie with nuts and I had all the ingredients on hand so I figured, why not? In spite of everything, these cookies turned out great. The brown butter ensured that they were soft and chewy. The nut butter cut the sweetness so the flavors were balanced and the almonds were so thinly sliced that I hardly noticed them.
I would highly recommend this cookie recipe. These are perfect for a cozy fall night where you’re curled up on the sofa under a heavy, warm blanket drinking coffee and binge watching your favorite show (right now, I’m binging the latest season of 90 Day Fiancé but don’t tell anyone that….I’m slightly embarrassed)…LOL
I hope you consider making these. If you do, let me know.
Brown Butter Nut Cookies
1 cup flour 1/2 cup almond butter 1 stick of butter (unsalted)
1/4 cup almond flour 1/2 cup peanut butter 1 egg
1 tea. baking soda 3/4 cup brown sugar 1 tea. vanilla
1/2 tea. salt 1/4 cup granulated sugar almonds (a handful or so)
- Combine flour, almond flour, salt and baking soda into a bowl. Whisk until combined.
- Brown butter. In a sauce pan or skillet, gently cook room temperature butter on low/med heat until butter begins to brown. Make sure to stir constantly and as soon as the butter begins to darken remove the skillet/pot from the heat source. Transfer butter to a dish and refrigerate until it becomes slightly hardened (about 15-20 minutes).
- Once butter is cooled and slightly hardened, add in brown sugar and granulated sugar and cream until well combined and fluffy. (I mixed these cookies using my stand mixer so I cooled the butter directly in the mixing bowl.)
- Add in one whole egg and the vanilla.
- When all of the wet ingredients are well combined, gradually add in the flour mix.
- Continue to add in the flour until well combined.
- Add in slivered or sliced almonds and give the mix a good stir to incorporate the almonds. Add as many or as little as you want, however make sure that you don’t overload the cookie. There needs to be enough dough to support the almonds.
- Bake for about 16-20 minutes. Half way through the baking process, rotate the pan in the oven 180 degrees.
- Cookies are done when they are slightly browned.