Coronado Cookies
Makes about 20 2 in cookies
Ingredients
- ½ cup [110 g] unsalted butter, room temperature and cut into small chunks
- ½ cup [130 g] smooth almond butter
- ½ cup [100 g] white granulated sugar
- ½ cup [100 g] firmly packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup [120 g] all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup[180 g] semisweet chocolate baking chunks
- 1 cup [100 g] Rice Krispies Cereal
- ½ cup [50 g] old-fashioned rolled oats
- *Optional: ½ cup [70 g] yellow raisins
Instructions
- Preheat oven to 375°F [190°C]. Line two baking sheets with parchment paper.
- Cream the butter, almond butter and sugars together in the bowl of a stand mixer fixed with the paddle attachment until fluffy and smooth, about 4 to 6 minutes. Scrape down the sides of the bowl as needed. Add the egg and vanilla and continue beating until smooth.
- Reduce mixer speed to low and gradually incorporate the flour, baking soda and salt. Once fully incorporated, fold in the chocolate, Rice Krispies, oats and yellow raisins if using. Turn the mixer off immediately once all ingredients are mixed in (over mixing your dough will make the cookies tough).
- Use a 1 Tbsp scoop to drop the dough 2 in [5 cm] apart on the prepared baking sheet. Leaving space between the cookies is important, they will spread as they bake.
- Bake for 8 to 10 minutes, or until the edges have lightly browned but the tops are still very blonde. (This is very important!! The tops should look like they aren’t quite cooked yet! They’ll firm up as they cool, I promise!_ Allow the cookies to cool slightly, then transfer to a wire rack to cool.
Notes
**Make it Bigger: make ‘em big! Use a 1/4 cup scoop to scoop the dough onto the baking sheet, allow at least 3 inches between cookies (you’ll get maybe 6 cookies per baking sheet) and bake for 10 to 12 minutes.
**Make Ahead: Freeze cookie dough to always have freshly baked cookies just minutes away. Line a baking sheet with parchment paper, drop tablespoon sized dough balls on it (they can be close together!) place in the freezer for 2 hours, then transfer the frozen dough balls to an airtight container to store in the freezer. Bake at 375°F [190°C] for 11 to 14 minutes.
**Do Your Thing: Swap peanut for almond butter and craisins or dried cherries for the raisins.