Cherry Almond Butter Cookies
Indulge in the irresistible combination of nutty and fruity flavors with these Cherry Almond Butter Cookies! Perfectly soft and chewy, these cookies blend creamy almond butter with bursts of tart dried cherries and the delightful crunch of toasted sliced almonds. The dough comes together quickly with a few pantry staples, making this an easy yet gourmet treat that bakes up in just 10 minutes. Whether you're serving these as a sweet snack, a holiday favorite, or a unique twist on classic cookies, their warm, buttery aroma and rich texture are sure to impress. Plus, they stay fresh for days, making them great for sharing or gifting.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 0.5 cups almond butter (unsweetened, smooth)
- 0.5 cups granulated sugar
- 0.5 cups light brown sugar (packed)
- 1 large egg
- 1 teaspoons vanilla extract
- 0.75 cups dried cherries (chopped)
- 0.5 cups sliced almonds (lightly toasted)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter, almond butter, granulated sugar, and light brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the chopped dried cherries and sliced almonds with a spatula until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 12.8 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
