Total Time:
1 hr
40 min
20 min


  • 1 cup sliced almonds
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 cup almond butter
  • 1/4 cup honey
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 4 cups puffed corn cereal (such as Kix)
  • 1 cup chocolate chips (milk, dark or semisweet)
  • Position 2 racks in the middle of the oven; preheat to 325 degrees F. Spread the almonds on a baking sheet and bake until lightly toasted, about 5 minutes; transfer to a bowl. Wipe the baking sheet clean.

  • Beat the unsalted butter, almond butter, honey, granulated sugar and brown sugar in a bowl with a mixer on medium speed until smooth, about 3 minutes. Beat in the egg. Add the baking soda, baking powder, cinnamon, and vanilla and almond extracts and beat until combined, about 1 minute.

  • Add the cereal, chocolate chips and half of the almonds to the dough and mix with a wooden spoon. Form tablespoonfuls of dough into 2-inch balls and arrange on 2 ungreased baking sheets, about 3 inches apart. (Do not line the baking sheets with parchment paper-the cookies may stick to the paper.) Top each with some of the remaining almonds.

  • Bake until the cookies spread out and turn brown, about 12 minutes, rotating the baking sheets halfway through. Let the cookies cool 5 minutes on the baking sheets, then carefully remove to a rack to cool completely. (If you have difficulty removing the cookies from the baking sheets, return them to the oven for 1 to 2 minutes to soften.) The cookies will crisp as they cool.

  • Photograph by Cathy Larson

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    This recipe is featured in:

    12 Days of Cookies