Do you need an elegant cookie for an adult palate that is really easy to make? Salted Chocolate Almond Butter Cookies are your answer.

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Inspired by Chris Morocco’s chocolate-dipped miso cookies, these almond butter cookies start with homemade almond butter and end with a dip in rich chocolate.

Buttery pillows of almond butter cookie with a luscious lick of chocolate

How to Make Almond Butter

You can obviously skip past making your own almond butter, but I had the best results doing it this way. Store bought almond butter tends to separate and require extreme power to mix into the required consistency.

When you make your own, it is thick and the oil is mixed in already. You’re looking for a thick texture with a little grit left. To achieve this, I use a Nutribullet. It makes it quick and easy. So, here’s the rundown:

In the blender cup, add 1 cup of almonds. Whether or not you toast them first is up to you. I left mine raw.

Add in a pinch of sea salt, and a teaspoon of neutral-flavored oil (like avocado). This will add flavor and a little bit of slip so the almonds can blend more thoroughly.

Affix the extractor blade, and blend until you have a thick, dough-like consistency almond butter.

Gorgeous almond butter cookies before their chocolate dip

Almond Butter Cookie Dough

The cookie dough is going to be very easy, and it doesn’t require a rest in the fridge. In fact, I advise against time in the fridge (for the first time ever).

Using the creaming method, you’ll combine half a cup of the almond butter with half a cup of softened butter, half a cup of brown sugar, and half a cup of white sugar. You will whip this until it’s creamy and smooth. This is followed by the eggs and almond extract to really strike that almond note.

Fold in the dry ingredients, and that’s the dough! See? Totally easy and doable. You’ll spoon out 1 Tablespoon sized balls and roll them smooth in your hands, just like with snickerdoodles.

Almond cookies with wet chocolate and a sea salt sprinkle

Dipping Almond Cookies in Chocolate

Of course, you can use whatever chocolate you have on hand, but I would recommend either semi-sweet chocolate chips or dark chocolate. It keeps the flavors from getting lost in sweetness.

Melt the chocolate in 30 second intervals until the bowl is hot and the chips are mostly melted. From this point, you can stir it to melt the rest of the way. You will also stir in a pat of butter for glossiness and to keep the chocolate from falling off in one sheet when you take a bite.

Hold the cookie by one side, and dip one half of the top into the chocolate. Give the almond butter cookie a little shake to remove the drippy excess. Then set the cookie on a wire rack to dry.

When they are halfway set, about 10 minutes, sprinkle with flaky sea salt. I mix my sea salt with a little espresso powder and cocoa powder for an extra flavor kick. It’s a 1 to 1 to 1 ratio of all three ingredients, and I just keep it in a jar in the pantry.

Almond butter cookies swathed in chocolate with a sprinkle of sea salt.

Final Notes

The last thing you need to know is that I kept mine in the fridge to make sure the chocolate didn’t melt. It is summer, after all. However, if you are confident in your chocolate’s temper, feel free to store them at room temperature (65ºF to 75ºF).

These were lovely with a cup of coffee especially with a little bit of amaretto and cream in it. And, as many of you suggested, they were also fabulous with a little scoop of vanilla ice cream sandwiched between two of them.

I didn’t take pictures because, well, it was jammed into my face before I remember I write a food blog. So, just trust me on that. Haha!

Leave me a comment to tell me how your cookies turned out, and don’t forget to subscribe for weekly updates and a sweet weekly meal planning worksheet.