Salted Chocolate Almond Cookies

Salted Chocolate Almond Cookies are a thin cookie are crunchy on the outside, chewy in the inside. Made with your choice of Nutella or Hershey’s almond spread. 

Confession: I don’t like peanut butter cookies. It makes no sense, really. I love peanut butter, I love cookies. You’d think peanut butter cookies would be a perfect fit, but I really dislike them. Every version I’ve tried is very dry. And the taste doesn’t thrill me, either. There is no rational explanation for it.

But they’re easy to make. A couple weeks ago, I needed an easy cookie recipe. Needed. So I got out an old peanut butter cookie recipe…and made some changes with some Hershey’s chocolate almond spread that I had in the cupboard. It did not disappoint.

Salted Chocolate Almond Cookies

• 1/2 cup (1 stick) butter, softened
• 1/2 cup brown sugar
• 1/4 cup sugar
• 3/4 cup Hershey’s chocolate almond spread (or Nutella)
• 1 egg
• 1 tsp almond extract
• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 3/4 tsp baking soda
• extra salt, for sprinkling

Step 01: Cream the butter and sugars together. Add the almond spread, egg, and extract. Blend until smooth.

Step 02: Sift together the flour, salt, and baking soda. Slowly add it to the wet ingredients. Mix until well-combined.

Step 03: Chill in the fridge for at least 2 hours. Once chilled, dump the dough onto a piece of wax paper and roll it up. Roll the wax paper-covered dough until it forms a tube.

Step 04: Remove the wax paper and slice the tube into 24-36 cookies, depending on how big you like them. Place them on a baking sheet, sprinkle with a bit of salt, and bake for 8-10 minutes.

Step 05: Let the cookies cool on the baking sheet for 5 minutes before moving them to a cooling rack.

If your dough gets soft and sticky in between batches, just stick it in the fridge until it firms up again. Mine did this a few times while they were waiting to go into the oven.

I tried this cookie three different ways: with salt, with sugar, with nothing. With nothing was pretty good and had a nice, light almond flavor. With sugar was kind of boring and I felt like the almond taste didn’t stick out as much as I liked. Sprinkling with salt was perfect. It’s like putting a pinch of salt in hot chocolate–it really enhances the taste.

Zach really loves soft, chewy cookies. I like my cookies both ways, but I prefer chewy. The texture with these was different, but still really good. As long as you don’t slice them too thinly, they’ll have a nice, chewy center.

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Salted Chocolate Almond Cookies

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Ingredients

• 1/2 cup (1 stick) butter, softened
• 1/2 cup brown sugar
• 1/4 cup sugar
• 3/4 cup Hershey's chocolate almond spread (or Nutella)
• 1 egg
• 1 tsp almond extract
• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 3/4 tsp baking soda
• extra salt, for sprinkling

Instructions

Cream the butter and sugars together. Add the almond spread, egg, and extract. Blend until smooth.

Sift together the flour, salt, and baking soda. Slowly add it to the wet ingredients. Mix until well-combined.

Chill in the fridge for at least 2 hours. Once chilled, dump the dough onto a piece of wax paper and roll it up. Roll the wax paper-covered dough until it forms a tube.

Remove the wax paper and slice the tube into 24-36 cookies, depending on how big you like them. Place them on a baking sheet, sprinkle with a bit of salt, and bake for 8-10 minutes.

Let the cookies cool on the baking sheet for 5 minutes before moving them to a cooling rack.

Salted Chocolate Almond Cookies was last modified: June 30th, 2018 by Chelsey