Please don’t ask me to choose between peanut butter cookies and almond butter cookies. It’s nearly impossible for me to decide which I like better. But lately I have been on a huge almond butter kick. If you have never made cookies with almond butter before, the flavor is generally less subtle than the flavor of classic peanut butter cookies. Dan had been asking me to make him peanut butter blossoms for as long as I can remember. So finally after putting them off for so long, I made a batch this past weekend. Except I made a batch with a twist- I used almond butter instead of peanut butter. These almond butter blossoms are incredibly soft and chewy. In my opinion, they are an irresistible twist on the more classic peanut butter blossoms.
The only thing better than a cookie is a cookie that is made to support a great cause like childhood cancer. Throughout the month of September, OXO is raising awareness for childhood cancer through its Cookies for Kids Cancer campaign. Cookies for Kids Cancer provides research grants to five of the leading childhood cancer centers in the United States. It is truly an inspiring campaign and I encourage all of you to get involved and support its goals. Want to learn more? Make sure to visit the Cookies for Kids Cancer website to find out how you can get involved through a bake sale, cookie swap or other fundraising event. Also, keep your eye out for specially marked OXO products with a green campaign sticker on them.
Disclosure: This is not a sponsored post. I was selected to be part of OXO’s Blogger Outreach Program and received a drop cookie set. All opinions are my own. For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September.
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup almond butter
- ½ cup + 3 tbsp granulated sugar, divided
- ½ cup light brown sugar
- ¾ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 large egg, at room temperature
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- about 30 Hershey's Kisses, unwrapped
- Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and almond butter until combined, about 1-2 minutes. Add ½ cup of the granulated sugar, the brown sugar, baking soda, cream of tartar and salt. Continue beating on medium speed until the mixture is light and fluffy, about 1-2 minutes.
- Add the egg, milk and vanilla extract. Mix until combined. With the mixer on slow speed, add both of the flours. Mix until just combined.
- Add the remaining 3 tablespoons of granulated sugar to a small bowl. Using a small cookie scoop, portion the dough into small balls. Roll each ball of dough into the granulated sugar, making sure to evenly coat each side. Place each cookie dough ball onto the prepared baking sheets.
- Bake for about 9-10 minutes or until the cookies are puffy and their edges are set. Transfer the baking sheet to a wire rack and immediately press a Hershey's Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to the rack to cool completely.