Chinese Almond Peanut Butter Cookies
Delight your taste buds with these Chinese Almond Peanut Butter Cookies, a fusion of nutty richness and soft, melt-in-your-mouth texture. This recipe combines creamy peanut butter and delicate almond extract to create a fragrant, buttery dough that’s topped with a signature whole almond for an irresistibly elegant touch. Perfectly golden and lightly crisp on the edges but soft in the center, these cookies are super easy to make, taking just 20 minutes of prep time and 15 minutes in the oven. Ideal for gifting, festive occasions, or simply satisfying your cookie cravings, they’re a crowd-pleasing treat with a unique Eastern-inspired twist. Don’t forget to enjoy them fresh out of the oven or store them in an airtight container to savor all week long! Keywords: Chinese almond cookies, peanut butter cookies, easy cookie recipe, holiday baking, nutty desserts.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 115 grams Unsalted butter, softened
- 90 grams Creamy peanut butter
- 100 grams Granulated sugar
- 70 grams Brown sugar
- 1 large Egg
- 1 teaspoon Almond extract
- 25 pieces Blanched whole almonds
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter, creamy peanut butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and almond extract to the butter mixture and beat until well incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Do not overmix.
Scoop about one tablespoon of dough at a time and roll it into a ball. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Gently press down each ball of dough with your palm to flatten slightly, then press a whole blanched almond into the center of each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
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 one week. Enjoy!
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 178.1 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 269 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1158 mg | 25% | |
*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.
