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If you’ve been following me over on Instagram since the beginning of this year then you will know that one of my goals this year was to begin baking with ingredients I had not used before. I figured it would be a fun challenge but also hopefully cater to others who want to try some new flavors than what I’ve shared!
I really am loving the marbled cookie series I’ve been on lately, so I figured I’d with that same type of cookie on this one. I also wanted something covered with chocolate as an option as I had seen from Liz over at Buuck Farms Bakery. I’m actually NOT a fan of peanut butter in my cookies but I also recognize this harsh judgment comes from store bought PB cookies. I wanted to attempt a nut butter cookie so I opted for Almond Butter to fit into the scoop of my new ingredients challenge for the year.
Difficulty: on a scale of 1 to 10 (1 easy, 10 difficult), these cookies come in at a solid 3. They truly are very easy to make! You only need two bowls to make these (since they are marbled), and they come together within 20 minutes. You do need to refrigerate for about 12 hours (overnight!) but you can then bake in the AM to enjoy with your coffee. 😉
Flavor: you have 3 flavor combo’s on this one that are each exploding in your mouth. Coffee, chocolate and almond butter all wrapped up together to give you such a delicious and delicate bite. If you decide to top with the optional melted chocolate and almond butter then you really are in for a treat.
Shelf Life: You can freeze in freezer safe bags for up to 3 months (pre bake/post bake), or keep in an airtight container/zip lock bag for up to 3 days to enjoy.
EXTRA EXTRA! This recipe comes with the optional chocolate and almond butter spread on top. I like to add a little UMPH to my cookie recipes whenever I can, and this one was no exception.
Tips & Tricks
Two Bowls, One Recipe, So Easy. This recipe will require you using two bowls. I have been trying to keep things simple with a one bowl recipe but with the marbled cookies you just can’t escape two.
Chill Out. I typically refrigerate all my recipes overnight for either a morning bake or for a following evening bake. This helps those flavors to develop more deeply to result in a much more flavorful cookie. So don’t skip the chill!
Almond Butter. I opted for the unsweetened almond butter brand from Target for this recipe. I did NOT test with peanut butter so I do NOT recommend substituting with peanut butter.
Coffee Lovers. I used King Arthur’s Espresso Powder in this recipe to really bring that rich coffee flavor. Don’t skip on the measurement either – 1 ½ teaspoons is spot on in my opinion.
Tools For The Job
silicone baking mat
Coffee, Chocolate & Almond Butter Cookies
Yields: approximately 12 to 13 cookies
Prep Time: approx 20 minutes
Chill Time: 12 to 24 hours
Bake Time: approx 13 – 14 minutes
Total On Hands Time: approx 1 hour
325 g (2 ½ cups) all purpose flour
220 g (1 cup) unsalted butter, almost melted
120 g (½ cup) creamy almond butter
100 g (½ cup) sugar
85 g (½ cup) light brown sugar, packed
1 large egg PLUS 1 egg yolk, room temperature
1 tsp pure vanilla extract
3 tbsp cocoa powder
1 ½ tsp espresso powder
¼ tsp baking soda
¼ tsp baking powder
½ tsp fine sea salt
Optional Chocolate Almond Butter Topping
½ cup semisweet chocolate chips or baking chocolate
½ cup heavy whipping cream
¼ -½ cup creamy almond butter
In a large microwave safe bowl, microwave the butter for approximately 25 seconds or until almost melted. Remove from microwave and use whisk or spatula to mix in the remaining unmelted butter until it is all smooth. Add in sugar, light brown sugar and vanilla and whisk until well combined. Add almond butter and whisk until well combined. Add egg and egg yolk and whisk until well combined.
In a second large bowl add in flour, baking soda, baking powder and salt and mix until well combined. Add dry ingredients to wet ingredients and whisk together until all flour has been incorporated.
Take ⅔ of the dough and place into the other bowl. In the bowl with the ⅔ dough, add in espresso powder and sift in cocoa powder. Using the rubber spatula, fold powders into the dough until they are fully combined. You know it is fully combined when you no longer see darker or lighter streaks throughout the dough. Then add the ⅓ regular dough to the side of the chocolate dough, and use rubber spatula to carefully fold in a few times but taking care to not fully mix the two together.
Using the 3 tbsp ice cream scoop, scoop out dough and place on a baking sheet lined with a silicone baking mat or parchment paper. Place between 6 to 7 balls on each sheet and place in refrigerator for a minimum of 12 hours or up to 24 hours. Preheat oven to 350 F, and bake for 13 to 14 minutes, or until you see the bottom edges lightly browning. Remove from heat and place on wire rack to cool.
If you will be adding chocolate and almond butter to the top of the cookie, immediately after removing from the oven take a heavy glass bottom cup and place on top the of the cookie and press down to flatten the cookie. Press down far enough only so that it becomes level. Allow cookie to cool completely. Place chocolate in a heat safe bowl and set aside. In a small pot heat heavy cream until it begins to show signs of simmering along edges. Remove from heat and pour immediately over the chocolate, and allow to sit undisturbed for at least 2 minutes. Slowly mix using a spoon or rubber spatula until it has a smooth finish. Pour about 1 to 2 tbsp of chocolate on top of the cookie, and then 1 tbsp of almond butter. Swirl the two together using the spoon or rubber spatula. Allow to cool before enjoying.