October 14, 2013

Recipe: Almond Butter Crunch Cookies

by Josh Early Candies

 

Recipe: Almond Butter Crunch Cookies


We at Josh Early Candies know that our sense of smell has the ability to evoke very detailed memories. Take, for instance, the smell of homemade cookies baking in the oven. Just a hint of that aroma makes us think about our loved ones, and we’re instantly transported back to the days of our childhood. 


Inspired by a classic favorite of so many of our customers, we’ve created a simple cookie recipe that features our Almond Butter Crunch ($12.50) in place of traditional chocolate chips. The tantalizing toasted butter smell of the toffee combined with the homey smell of the warm brown sugar will have everyone in your family waiting around the kitchen in hopes of being given a cookie or two fresh from the oven.

Almond Butter Crunch Cookies

Makes 3 to 4 dozen

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 3/4 cup dark brown sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 8-ounce cup Josh Early Candies Almond Butter Crunch, chopped

Directions

  1. Preheat the oven to 375˚F.
  2. Using a stand-mixer, cream together the butter, sugar, and brown sugar. Add the eggs, one at a time, and beat until well blended.
  3. Mix the flour, baking soda, and salt together in a large bowl. Add the dry ingredients to the dough and beat until incorporated. With the mixer still running, add the vanilla and mix for 10-15 additional seconds.



  4. Remove the bowl from the stand-mixer. Using a rubber spatula, fold the chopped Almond Butter Crunch into the dough until the candy is evenly distributed.



  5. Drop tablespoon-size mounds of dough onto baking sheets lined with Silpat or parchment paper. Make sure you keep the dough about 3 inches apart, as the dough will spread out as the cookies bake.
  6. Bake until the cookies are lightly browned, about 10 minutes.
  7. Cool for 2 minutes on the baking sheets before using a spatula to transfer the cookies to a wire rack to finish cooling. The cookies may be stored in an air-tight container for up to 2 days.


If you don’t want to bake off all of the dough at once, then you can put some in the freezer for a later time.

To Freeze:

  1. Drop tablespoon-size mounds of dough onto a parchment-lined baking sheet.
  2. Place the baking sheet in the freezer for 30 minutes.
  3. Transfer the balls of dough to a freezer bag with the baking directions written on the outside and put the bag back in the freezer. When you’re ready for cookies, the dough can go straight from the freezer to the preheated oven… No need for any thawing!

 

Which is good because would you really want anything keeping you from devouring a stack of cookies like these?