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!
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What You Need to Make This Recipe
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!
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.
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:
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!
Absolutely! PB can be subbed in an equal amount.
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.
In an airtight container at room temperature for up to 5 days. They should stay soft the whole time!
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Almond Butter Blossoms
- Baking sheet
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Stand mixer with paddle attachment or hand mixer recommended
- Cookie scoop (recommended)
- Cooling rack (recommended)
- ½ cup (1 stick/113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar
- ½ cup (120g) almond butter (try not to get too much oil when measuring this out)
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1¾ cup (218g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon
- 21 Hershey's Kisses
- 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.