- ½ cup unsalted butter, room temperature
- ¾ cup Stewart & Jasper Almond Butter*
- 1/3 cup light brown sugar
- 1/3 cup granulated white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
1/3 cup granulated white sugar
In a bowl, beat the butter. Add S&J Almond Butter and sugars and beat until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the almond butter mixture and beat until incorporated. Cover and chill the batter for an hour, or until firm enough to roll into balls.
Preheat oven to 375 degrees F.
Roll the batter into 1 inch round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on lined baking sheet.
Bake for about 8-10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place chocolate covered almond candy in the center of each cookie, pressing down until the cookie just starts to crack. Cool on a wire rack.Search