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White Chocolate Almond Cookies

Author: Sarah Smith
These White Chocolate Almond Cookies are soft in the middle, lightly golden at the edges, and filled with creamy white chocolate, toasted almonds, and a delicate almond flavor.
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Prep Time:1 hour 10 minutes
Cook Time:15 minutes
Total Time:1 hour 25 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: Almond Cookies, Christmas Cookies, Cookie Box Cookies, Easter Cookies, Holiday Cookies, Soft Almond Cookies, White Chocolate Almond Cookies, White Chocolate Cookies
Servings: 30 medium cookies
Calories: 115kcal

Equipment

  • Mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Baking sheets
  • Parchment paper
  • Wire cooling rack
  • Shallow glass pan

Ingredients

Cookies

  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup brown sugar light or dark
  • 1/4 cup white sugar
  • 1 egg at room temperature
  • 1 tsp vanilla extract or 3/4 teaspoon vanilla paste
  • 1/2 tsp almond extract
  • 1 2/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sliced almonds lightly toasted
  • 1/4 cup chopped almonds lightly toasted
  • 3/4 cup white chocolate chips or chopped caramelized white chocolate, or a mix of white and butterscotch chips

Optional Caramelized White Chocolate

  • chopped white chocolate use instead of regular white chocolate chips if making the caramelized version

Instructions

  1. Preheat the oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  2. In a mixing bowl, beat the room-temperature butter with the brown sugar and white sugar until creamy.
  3. Add the egg, vanilla extract, and almond extract. Mix until smooth and well combined.
  4. Add the all-purpose flour, baking soda, baking powder, and salt. Mix just until a few dry spots remain.
  5. Add the white chocolate chips, sliced almonds, and chopped almonds. Mix only until the dough comes together and no dry spots remain.
  6. Drop large teaspoons of dough onto the prepared baking sheets, spacing them about 1 inch apart.
  7. Bake for 12 to 15 minutes, until the edges are firm and the cookies are golden.
  8. Let the cookies cool completely on a wire rack before storing.
  9. Keep the cooled cookies in tins or cookie jars.
  10. For caramelized white chocolate, preheat the oven to 300ºF (140ºC). Spread chopped white chocolate in a shallow glass pan without overlapping too much.
  11. Bake for 30 to 40 minutes, stirring every 5 to 10 minutes. The chocolate may become smooth or stay slightly lumpy depending on the brand, and either texture works for this recipe.
  12. Once the caramelized white chocolate is as dark as you like, let it cool, chop it, and use it in place of regular white chocolate chips.

Notes

Use room-temperature butter and egg so the dough mixes smoothly and evenly.
Do not overmix after adding the flour. Stop when a few dry spots remain, then let the almonds and chocolate finish bringing the dough together.
For the best flavor, lightly toast both the sliced almonds and chopped almonds before adding them to the dough.
The cookies are ready when the edges look firm and golden. The centers may still look slightly soft, but they will set as the cookies cool.
Store completely cooled cookies in tins or cookie jars to keep them soft and chewy.

Nutrition

Calories: 115kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 95IU | Calcium: 25mg | Iron: 1mg