These soft and gooey Almond Butter Blossoms are tender, chocolatey cookies that practically melt in your mouth. Inspired by classic peanut butter blossom cookies, this version uses creamy almond butter for a slightly milder nutty flavor and a rich, chewy texture. Instead of pressing a chocolate kiss into the center, each cookie gets chocolate chips in the dough and a smooth milk chocolate drizzle on top.
About these Cookies
A great cookie should be soft, sweet, buttery, and moist, with just enough richness to make every bite satisfying. These almond butter blossom cookies check all of those boxes. They are simple to make, full of chocolate, and perfect for anyone who loves a chewy cookie with a slightly nutty flavor.
This recipe is a fun variation on the traditional peanut butter blossom. Almond butter gives the dough a smooth texture and a more delicate flavor than peanut butter, while still helping the cookies bake up thick and tender. The result is a cookie that feels familiar but has its own delicious personality.
Chocolate is a big part of what makes these cookies so irresistible. Classic blossom cookies usually have a chocolate kiss pressed into the middle, but this recipe takes a different approach. Chocolate chips are folded into the dough, and melted milk chocolate is drizzled over the cooled cookies. That means you get chocolate in every bite, not just in the center.
These almond butter cookies are easy enough for a weeknight treat but special enough to share for holidays, gatherings, cookie boxes, or dessert trays. They also pair beautifully with coffee, tea, or a cold glass of milk. If you enjoy soft cookies with a gooey center and a pretty chocolate finish, this recipe is a must-try.
Recipe Ingredients
These almond butter blossom cookies are made with simple baking ingredients. Each one plays an important role in creating a soft, chewy cookie with plenty of flavor.
- Brown Sugar – Light brown sugar adds sweetness and a subtle molasses flavor. It also helps keep the cookies soft and moist.
- All-Purpose Flour – Flour gives the cookie dough structure. If the almond butter you use is especially oily, you may need to add a little extra flour until the dough comes together properly.
- Almond Butter – Creamy almond butter is the base of the recipe. A smooth almond butter works best for creating a tender dough with an even texture.
- Egg – The egg helps bind the dough and gives the cookies their chewy consistency.
- Vanilla Extract – Vanilla enhances the sweetness and rounds out the flavor of the almond butter and chocolate.
- Baking Powder – Baking powder helps the cookies rise slightly so they bake up soft instead of dense.
- Chocolate Chips – Chocolate chips are folded directly into the dough for extra chocolate in every cookie.
- Milk Chocolate – Melted milk chocolate is used for the drizzle on top. It gives the cookies their blossom-inspired finish.
- Coconut Oil – A small amount of coconut oil helps the melted chocolate become smoother and easier to drizzle.
See the recipe card below for the full ingredient list and exact measurements.
How to Make This Recipe
1. In a mixing bowl, combine the almond butter, brown sugar, egg, and vanilla extract. Mix until the ingredients are fully combined and the mixture looks smooth.
2. Add the baking powder and flour. Fold everything together until a cookie dough forms. If the dough seems oily, add flour 1 tablespoon at a time until the excess oil is absorbed.
3. Fold in the chocolate chips, then shape the dough into balls. Refrigerate the dough balls for 10 minutes while you preheat the oven to 350°F.
4. Place the chilled dough balls on an ungreased baking sheet. Bake for 10 minutes, then transfer the cookies to a wire rack and let them cool completely.
5. Once the cookies are cool, combine 1/2 cup milk chocolate with 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring well after each interval. Repeat 2 to 3 times, or until the chocolate is fully melted and smooth.
6. Use a spoon or butter knife to drizzle the melted chocolate over each cookie. Let the chocolate set before serving.
Recipe FAQs
Store the cookies in an airtight container at room temperature or in the refrigerator. If you enjoy a chilled, chewy cookie, the refrigerator is a great option. To help keep the cookies soft, place a piece of bread in the storage container. The cookies will draw moisture from the bread, which helps prevent them from drying out.
Yes, these cookies can be frozen baked or unbaked. To freeze unbaked dough, scoop and shape the dough balls, then place them on a cookie sheet. Freeze for 3 to 4 hours, or until solid. Transfer the frozen dough balls to a freezer-safe bag or airtight container. Bake from frozen, adding 2 to 3 extra minutes to the baking time. To freeze baked cookies, let them cool completely first, then store them in a freezer-safe bag or container. Layer parchment paper between stacks to keep them from sticking together.
The cookies are done when the edges are lightly golden. The centers should still look slightly soft when they come out of the oven. They will continue to set as they cool on the baking sheet and wire rack, which helps create a soft and chewy texture.
If the melted chocolate becomes stiff or clumpy, it may have overheated or seized. Stirring between each 30-second microwave interval helps prevent burning. If you notice the chocolate starting to seize, you may be able to loosen it by gently whisking in 1 tablespoon of avocado oil or another neutral oil.
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Almond Butter Blossoms
Equipment
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Mixing Bowl
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Rubber Spatula
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Measuring cups and spoons
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Cookie scoop
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Baking sheet
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Conventional oven
Ingredients
- 1/2 cup almond butter, creamy
- 1/4 cup + 2 tbsp all-purpose flour
- 1/4 cup light brown sugar
- 1 egg
- 1/2 tbsp vanilla extract
- 1 tsp baking powder
- 1/2 cup chocolate chips
- 1/2 cup milk chocolate, for melted chocolate topping
- 1 tsp coconut oil, for melted chocolate topping
Instructions
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In a mixing bowl, combine almond butter, brown sugar, egg, and vanilla extract. Mix until smooth.
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Add baking powder and flour. Fold together until a dough forms. If the dough is oily, add 1 tablespoon of flour at a time until the oil is absorbed.
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Fold in the chocolate chips, then shape the dough into balls. Refrigerate for 10 minutes and preheat the oven to 350°F.
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Place the cookies on an ungreased baking sheet. Bake for 10 minutes, then transfer to a wire rack to cool.
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Once the cookies are cool, combine the milk chocolate and coconut oil. Microwave in 30-second intervals, stirring after each interval, until fully melted.
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Drizzle the melted chocolate over each cookie with a spoon or butter knife.
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Let the chocolate set, then enjoy.
Nutrition
Notes
Looking for this in MyFitnessPal?
If you use MyFitnessPal, search “A Paige Of Positivity” and look for Almond Butter Blossom Cookies calories and nutrition facts. Disclaimer: for the most accurate macronutrient and calorie breakdown, it is recommended that you enter each ingredient into your MyFitnessPal food diary.
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