Peanut Butter Cookies are a lovely treat, but I find that our family is buying less and less peanut butter. The kids get sick of sandwiches, tire of peanut butter on their apples, so I’ve started making the switch to warehouse-sized almond butter. It’s got a much more mild flavor than traditional peanut butter, and bakes beautifully into just about everything. Like these Almond Butter Cookies, stuffed to the gills with white and dark chocolate chips. So simple, so satisfying. Whether you need cookies for school lunches or late-summer snacks, this is one recipe you’ll love making again and again.
Double Chocolate Almond Butter Cookies
- 2 cups Bisquick
- 3 tablespoons butter, melted
- 1 1/2 tablespoons mayonnaise (or vegenaise)
- 2/3 cup almond butter
- 3/4 cup sugar
- 3/4 cup each semi-sweet and white chocolate chips
Preheat oven to 350 degrees. Combine all ingredients together in a large bowl, mix until a thick dough forms. Press 2″ balls of dough together, flattening them slightly on a cookie sheet lined with parchment. Bake in preheated oven for 10-14 minutes, or just until the cookies set in the center. Cool before serving.