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    Home » Recipes » Cookies

    Almond Butter Blossoms

    Published: Jul 8, 2021 · Modified: Dec 3, 2021 by Kayla · This post may contain affiliate links · 4 Comments

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    Peanut butter blossoms are definitely in my top 5 favorite cookies, but as much as it breaks my heart, I know not everyone likes peanut butter! This is a judgement free zone, I totally get it - I don't like bacon which is also a controversial opinion! Anyway, these Almond Butter Blossoms for those who want to love blossom cookies but can't stand baking with PB (or just want to try something new!). The almond butter is pretty subtle, so they're kind of like a super soft, fluffy snickerdoodle with a Hershey's kiss in the middle! I usually make peanut butter blossom cookies for Christmas, so this almond butter version is kind of like a Christmas in July situation!

    This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!

    Almond butter blossoms laying on a table

    What You Need to Make This Recipe

    Ingredients:

    Almond butter & unsalted butter: Provides flavor and the cookie's softness
    Granulated & light brown sugar: Adds sweetness and texture
    Flour, baking soda, salt: The main dry ingredients helping with the cookie's structure
    Ground cinnamon & cardamom: Added to the dry ingredients for extra delicious flavor
    Egg: Helps hold the cookie together & give it its texture
    Vanilla extract: A little flavor enhancement
    Hershey's Kisses: Chocolate pairs so well with these cookies, and they make them look pretty!

    Equipment:

    Half-sheet baking pan: This one is my favorite! You don't even need to line it with parchment, the cookies slide right off and it's so easy to clean!
    Stand or hand mixer: A stand mixer with a paddle attachment or a hand mixer make mixing cookie dough so much easier!
    Small cookie scoop: I highly recommend using one of these to scoop out the dough! They make the perfect sized cookies for the chocolate kisses to smush into!
    Cooling rack: Not necessary but I like to cool my cookies on a wire rack.

    Almond butter cookie ingredients

    How to Make This Recipe

    These almond butter cookies can be whipped up within minutes! They're really so simple to make. Just whisk the dry ingredients together in one bowl, mix the wet ingredients together in another, and then slowly stir the dry into the wet! You don't even have to chill the dough! Just scoop balls of dough out, roll them in the cinnamon & granulated sugar mixture, and then bake!

    You can do this even sooner ahead of time, but while the cookies are baking I like to unwrap the Hershey's kisses. The dough should make about 21 cookies but in case it makes less, I don't want to unwrap too many kisses. After the cookies have been in the oven for about 8 minutes, take them out and gently push a piece of chocolate into the center (about halfway down). At this point, they should be domed and just about starting to crack on top. Then, stick them back in the oven for 2 more minutes.

    Tips & Storage:

    Can I make these without the chocolate?

    Yes, for sure! If you forgo the Hershey's kisses, I recommend pressing down on the balls of dough with a fork before baking them (as pictured above). They will be like almond butter snickerdoodles!

    Can I use peanut butter instead of almond butter?

    Absolutely! PB can be subbed in an equal amount.

    How do I measure almond butter when it's all oily?

    It's okay if you're using natural creamy almond butter and it has a layer of oil. Mix it together and try to scoop out the butter, leaving as much oil behind as possible.

    How should I store these?

    In an airtight container at room temperature for up to 5 days. They should stay soft the whole time!

    Almond butter blossoms laying around with a close up of one cookie with a bite taken out of it.

    Did you try this recipe?
    Tag @brokenovenbaking on Instagram and leave a star review below!

    Almond Butter Blossoms

    Broken Oven Baking Company
    These Almond Butter Blossoms are like beloved Peanut Butter Blossoms, except with almond butter! They're so soft, easy to make, and delicious!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 21 cookies
    Calories 180 kcal

    Equipment

    • Baking sheet
    • Mixing bowls
    • Measuring spoons
    • Scale or measuring cups
    • Whisk
    • Spatula
    • Stand mixer with paddle attachment or hand mixer recommended
    • Cookie scoop (recommended)
    • Cooling rack (recommended)

    Ingredients
     
     

    Cookie Dough

    • ½ cup (1 stick) unsalted butter room temperature
    • ½ cup granulated sugar
    • ¼ cup light brown sugar
    • ½ cup almond butter (try not to get too much oil when measuring this out)
    • 1 large egg room temperature
    • 2 teaspoons vanilla extract
    • 1¾ cup all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon salt

    Assembly

    • ¼ cup granulated sugar
    • ½ teaspoon ground cinnamon
    • 21 Hershey's Kisses

    Instructions
     

    • Preheat oven to 350℉. Line a baking sheet with parchment paper (optional).
    • Cream together the butter, sugars, and almond butter until light and fluffy (~3 minutes).
    • Add the egg and vanilla, mixing after each addition.
    • In a separate bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt. Gradually add dry mixture to the wet ingredients until the flour streaks disappear. Scrape the sides of the bowl as necessary.
    • Whisk the sugar and cinnamon for assembly together in a small bowl.
    • Form 1-inch balls of cookie dough and roll them in the cinnamon sugar mixture. Then, evenly space them out on the baking sheet.
    • Bake for 8 minutes. While they're baking, unwrap the Hershey's Kisses. After 8 minutes, take them out and quickly push a chocolate kiss gently into the center of each cookie (push them about halfway down the cookie). Then, place the sheet back in the oven for 2 minutes.
    • Let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.

    Notes

    Store cookies in an airtight container at room temperature for up to 5 days.
    For more traditional peanut butter blossoms, replace the almond butter with peanut butter.
    The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 180kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgSodium: 89mgPotassium: 65mgFiber: 1gSugar: 13gVitamin A: 154IUVitamin C: 1mgCalcium: 38mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Delicious Cookie Recipes:

    • No Bake S'mores Cookie Recipe
    • Edible Chocolate Cookie Dough
    • Edible Snickerdoodle Cookie Dough
    • Edible Cookies and Cream Cookie Dough
    • Coconut Pecan Cookies Recipe
    • Edible Monster Cookie Dough
    • Oatmeal Craisin White Chocolate Chip Cookies
    • Edible Funfetti Cookie Dough
    « Chocolate Cherry Cheesecake
    Banana Cream Pie Ice Cream »

    Reader Interactions

    Comments

    1. Mikayla says

      December 04, 2021 at 7:15 pm

      5 stars
      These are seriously so soft and taste amazing!!

      Reply
      • Kayla says

        December 15, 2021 at 7:45 am

        Yay thank you!!

        Reply
    2. Lawrence says

      December 08, 2021 at 12:03 pm

      5 stars
      Used peanut butter instead of almond butter and these turned out great!

      Reply
      • Kayla says

        December 15, 2021 at 7:46 am

        Thank you for sharing, Lawrence! I'm glad it worked out well!

        Reply

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    ABOUT KAYLA

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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