When it comes to cookies that have nuts in them, personally I’m a big fan. Not everyone is a big fan of nuts in their cookies and desserts, but one thing I have noticed is that it’s been almost impossible to find someone that does NOT like almond extract flavoring…even the people who don’t like almonds or nuts in general.
I’ve made white chocolate macademia nut cookies, and those were fantastic…but in all honesty, these just might be my new favorite cookie. In fact, I believe three batches of these cookies were made in less than two weeks, and each time I was fussed at and complimented at the same time. Fussed at mainly because people couldn’t stop eating them and called me a bad influence. Guilty as charged, because honestly I can’t stop eating these little guys when they’re in my house, too…
White Chocolate Almond Cookies Recipe:
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1 cup light brown sugar
2 sticks unsalted butter, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
1 bag white chocolate chips
1 cup almonds (toasted and roughly chopped)
Preheat oven to 350 degrees. Cream the butter, white and brown sugar together using electric mixer. Add eggs, almond extract and vanilla, beat until combined. Add flour, salt and baking soda, mixing well. Stir in white chocolate chips and almonds. Using a cookie scoop, scoop out dough and distribute on baking sheet and bake for approximately 12 minutes, until tops of cookies are a very light brown. Cool completely on cooling racks, store in airtight container.
**If you’re toasting your own almonds, it’s very simple… Just lay them out on a baking sheet and bake for 5-6 minutes at 350 degrees, let cool before chopping into chunks.