Recipe courtesy of Molly Yeh
Giant Almond Butter Blossoms
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 14 big cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 606
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 10 g
- Cholesterol
- 66 mg
- Sodium
- 306 mg
These are Molly’s giant version of those tiny peanut butter blossom cookies that are a staple for any holiday season, particularly in the Midwest. She started making these with flat chocolate to enhance the textural variation and give them such a satisfyingly chewy and dense bite.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 14 big cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 606
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 10 g
- Cholesterol
- 66 mg
- Sodium
- 306 mg
Ingredients
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Directions
- Arrange oven racks in the upper third and lower third positions. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon and salt. In the bowl of a stand mixer fitted with a paddle, mix together the butter, almond or peanut butter, brown sugar and 1 cup of the granulated sugar on medium speed until creamy and combined, 1 to 2 minutes. Add the eggs one at a time, mixing until combined, followed by the vanilla. Reduce the speed to low, add the dry ingredients and mix until combined.
- Place the remaining 6 tablespoons (75 grams) granulated sugar in a shallow bowl or rimmed plate. Scoop out heaping 1/4-cup-size balls (100 grams each) and roll them in the sugar to coat. Place on the baking sheets 2 inches apart, fitting up to 6 dough balls on each sheet (you will need to bake these in batches). No need to flatten the balls.
- Bake for 6 minutes, then switch the racks and rotate the pans 180 degrees, and continue to bake until lightly browned around the edges; begin checking for doneness after another 6 minutes. Remove from the oven and carefully top each cookie with a chocolate bar half, pressing firmly so the cookies crack around the edges. Return to the oven and bake for another 2 minutes.
- Sprinkle some of the toasted almonds onto the chocolate. Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Repeat with the remaining dough.
- Store in an airtight container at room temperature for up to 4 days.
Cook’s Note
Unbaked cookie dough balls can be stored in an airtight container in the freezer for up to 3 months. Bake from frozen, adding a couple of minutes onto the baking time.
