Crispy Almond Butter Thins Cookies
Crispy Almond Butter Thins Cookies are the ultimate treat for almond lovers, boasting a rich, nutty flavor and an irresistibly delicate crunch. Made with creamy almond butter, a blend of granulated and brown sugar for depth, and studded with sliced almonds, these cookies are the perfect balance of buttery indulgence and nutty goodness. Each bite delivers a thin, crisp texture that melts in your mouth, thanks to the short baking time and carefully balanced ingredients. Perfect for quick baking sessions, these cookies come together in just 25 minutes, making them an ideal option for last-minute entertaining or a midday snack. Serve them with a hot cup of coffee or tea, or pack them as a portable treat for any occasion. These almond-forward delights are both simple and sophisticated—destined to become a staple in your cookie jar!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 120 grams Almond butter (smooth)
- 150 grams Granulated sugar
- 50 grams Brown sugar (packed)
- 1 large Egg
- 2 teaspoons Vanilla extract
- 150 grams All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 50 grams Sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the unsalted butter and almond butter. Use a hand mixer or stand mixer to beat until smooth and creamy, about 2 minutes.
Add the granulated sugar and brown sugar to the bowl. Beat until light and fluffy, approximately 2-3 minutes.
Crack in the egg and pour in the vanilla extract. Mix well until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the sliced almonds with a spatula, ensuring even distribution throughout the dough.
Using a teaspoon or a small cookie scoop, drop rounded dollops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers are set. Rotate the sheet halfway through if necessary to ensure even baking.
Remove the cookies from the oven and let them cool on the baking sheet 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 1 week. Enjoy!
Nutrition Facts
Calories |
3272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 206.9 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 586 mg | 45% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1466 mg | 31% | |
*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.
