Vanilla-Almond Butter Blossoms Cookies Recipe
Get ready to make some delicious Vanilla-Almond Butter Blossoms cookies!
These cookies are perfect for any occasion, with their rich almond taste and delightful vanilla notes. They'll surely become a favorite treat 🍪.
Equipment
- Mixing Bowls: I used separate bowls for wet and dry ingredients to combine them easily.
- Electric Mixer: This helped me cream the almond butter and sugar until smooth.
- Baking Sheets: I lined mine with parchment paper to prevent sticking.
- Measuring Cups and Spoons: These ensured my measurements were accurate.
- Cooling Rack: This is where my cookies cooled to perfection.
Ingredients
- 1 cup Almond Butter: The star ingredient for flavor.
- 1 cup Granulated Sugar: Adds sweetness and texture.
- 1 Large Egg: Acts as a binder in the dough.
- 1 ½ teaspoons Vanilla Extract: Enhances the almond butter taste.
- Hershey's Kisses: Placed on top while warm for the perfect finish.
- ½ teaspoon Baking Soda: Ensures the cookies puff up nicely.
Instructions
- Mix the almond butter and sugar until smooth.
- Add the egg and vanilla extract to create a cohesive dough.
- Stir in the baking soda.
- Scoop dough and roll into small balls, placing them on a lined baking sheet.
- Bake at 350°F (175°C) for 8-10 minutes.
- Press a Hershey's Kiss into each cookie immediately after removing from the oven.
Cool on a wire rack before serving.
Notes
Make sure to cool the cookies completely after baking 🕒. This helps them set for the best texture.
Feel free to swap in a different nut butter if you prefer something else.
The cookies can be stored in an airtight container for up to a week. They also make great gifts, so package them up and share with friends!
I found that pressing the chocolates into the cookies while they're still warm ensures they stick perfectly.
Keep an eye on them while baking, as oven times may vary.