Almond Butter Stuffed Sugar Cookie Cups

Browned Butter sugar  cookie cups with a dollop of Almond Butter in the center.

Remember last week when we made Homemade Almond Butter? And I said that we were going to make a recipe with it? This is that recipe, and it is amazing and you need to make it as soon as you’re done reading this. I hope your almond butter supply is holding up!

The best part, of course, is the use of browned butter. If you’re scared of browning butter (don’t be! It’s easy!) You can always substitute melted butter. I recommend using browned butter though. It adds a toffee, caramel-y flavor that can’t be matched. We’re baking these in muffin tins, so we don’t need to worry about spreading or bother with chilling the dough, making these so easy and quick to make!

There’s so much in these cookies- the caramelized sugar from sitting in the browned butter, the almond extract, the tiny size (so cute!) and they only take 30 minutes. They’re super easy to make, and if you don’t have almond extract, you can always just use more vanilla extract.

Brown the butter by melting it on a medium saucepan on medium heat. It will melt, foam, and boil- this is just the water vaporizing. Once it melts, start stirring and don’t stop, to prevent any burning. It takes about five minutes- it will start to smell nutty and you’ll see brown specks appear on the bottom. At this point, remove it from the heat. You’ll pour it into the sugars and let it sit and cool for a bit before adding the rest of the ingredients- especially the eggs. No one likes scrambled eggs in their cookies!

We then scoop 2-3 tsp size balls into a muffin tin, and press in a hole, and fill it with 1/4 tsp of almond butter, and bake for 8 minutes.  Easy-Peasy.

Brian loved these- I even made a batch just for him!

They’re so easy, and perfect for those with peanut allergies- or anyone. I loved them, and I plan on experimenting more with this dough base in the future.

Almond Butter Stuffed Sugar Cookie Cups
Source: http://www.pixiedustkitchen.com
Ingredients

• 3/4 C Butter (1 and 1/2 sticks)
• 3/4 C white sugar
• 1/4 C brown sugar
• 3/4 tsp vanilla extract
• 3/4 tsp almond extract
• 1 egg + 1 egg yolk (large eggs), room temperature.
• 1 and 1/2 C all purpose flour
• 1/2 tsp salt
• 3/4 tsp baking soda
• almond butter (about 6 tsp)

1. Preheat the oven to 350˚F.
2. brown the butter by melting it in a medium saucepan over medium heat. Once the butter is melted, start stirring with a heat proof spatula. The butter will start to bubble, then foam. Once it foams, reduce the heat to low and wait for brown specks to appear. Once they do, remove from the heat.
3. Combine the sugars in a large bowl. Add in the browned butter and let rest. Once slightly cooled, whisk in the eggs and vanilla and almond extracts.
4. Combine the flour, salt, and baking soda in a small bowl. Mix into the wet ingredients.
5. Spray a mini muffin tin with baking spray. Scoop 2-3 tsp size mounds of dough into the muffin tin. Fill with 1/4 tsp of almond butter. Bake for 5-8 minutes, or until the edges are golden brown. Let cool before serving.

Cookies will keep up to 2 weeks.

More Stuffed cookies:

Nutella Stuffed Chocolate Cookies

Salted Caramel Nutella Stuffed Chocolate Chip Cookies

 

Salted Caramel Nutella Stuffed Chocolate Chip Cookies

Meet my new favorite cookie.

Pieces of caramel, a dollop of nutella, all stuffed in one giant, soft-baked chocolate chip cookie.

Stuffing things in cookies is much harder than I expected it to be. The first batch of these cookies, the caramel sank to the bottom and the cookie spread out. I made the mistake of (1) using the entire piece of caramel, rather than cutting them in half, and (2) removing them from the cookie sheet while the cookie was just done and the caramel was still melted, creating a sticky mess once the cookie actually cooled.

The trick, I found, was to dip the caramel in the nutella before placing it in the cookie. We cut the caramels in half, dip them in nutella, then place them on a mound of cookie dough before adding some more to top. These cookies will seem huge, (and they are!) but they are not too big. The cookies will be bakery size cookies, and the caramel and nutella will spread out within the cookie, making an ooey, gooey, delicious treat.

Adding a sprinkle of sea salt is just the icing on the cake.

Speaking of icing, I love spreading more Nutella on top and dipping the cookies in milk.

Recipe:

• 2 Sticks (1 cup) butter, softened to room temperature
• 1/2 c sugar
• 1 c brown suger
• 1 tsp vanilla extract
• 2 eggs
• 2 1/4 c flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cornstarch
• 1 1/2 c chocolate chips
• 12 Caramel Creams
• 6 tsp Nutella

1. Cream butter, sugars, and vanilla until creamy and combined. Add eggs, one at a time. 
2. In a separate bowl, mix flour, soda, salt, and cornstarch. Slowly add to wet ingredients. Mix in the chocolate chips. Cover and let chill for 1 hour-3 days.
3. Unwrap caramels and cut in half. Line cookie sheet with silicone mat, wax paper, or parchment paper. Using a tablespoon size spoon, scoop rounds onto cookie sheet and make an indent with thumb. Dip caramel in nutella (about 1/4 tsp per cookie) and place another round of cookie dough on top. (A “scant” tablespoon, so to speak.)
4. Bake at 325˚F for 10-12 minutes until edges are starting to brown. The cookies will look underdone when you pull them out of the oven, but they will continue to cook while they cool. Let cool completely before moving to cookie sheet.

These are my new favorite cookie, and I’m sure it will be yours too.

Some of my other favorite cookies…

Healthy Chocolate Cookies, with no white sugar or butter!

My mom’s famous chocolate chip cookies, and my go-to cookie base!