Texan Size Almond Crunch Cookies
Get ready to indulge in the ultimate cookie experience with these Texan Size Almond Crunch Cookies—a treat as big and bold as the Lone Star State! Packed with buttery richness, a perfect balance of granulated and brown sugar sweetness, and the irresistible nutty crunch of toasted sliced almonds, these oversized delights are guaranteed to satisfy your cookie cravings. Infused with a hint of pure vanilla and almond extract, every bite delivers a depth of flavor that’s both comforting and decadently nutty. With a generous 1/4-cup scoop of dough per cookie, they bake up thick, golden-edged, and perfectly chewy in the center. Ideal for sharing (or not!), these giant almond cookies are perfect alongside a tall glass of milk or your morning coffee. Ready in just 35 minutes, they’re destined to become a household favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups sliced almonds, toasted
- 0.5 teaspoon almond extract
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract and almond extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, mixing on low speed until a dough forms. Be careful not to overmix.
Gently fold in the toasted sliced almonds using a spatula, ensuring they're evenly distributed.
Using a large cookie scoop or measuring 1/4 cup of dough per cookie, drop mounds of dough onto the prepared baking sheets, leaving about 3 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 13-15 minutes, or until the edges are golden brown and the centers appear set. Rotate the baking sheets halfway through baking for even cooking.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage. Enjoy your Texan Size Almond Crunch Cookies with a tall glass of milk or a cup of coffee!
Nutrition Facts
Calories |
4625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 666.5 g | 242% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 400.8 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 743 mg | 57% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1954 mg | 42% | |
*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.
