Salty Mixed Nut Cookies

[Photograph: Carrie Vasios]

These peanut and almond butter cookies get a salty-sweet flavor from a generous dose of sea salt.

Note: If you're a real salty-sweet fiend, feel free to sprinkle some coarse sea salt on top of the cookies before putting them in the oven.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Salty Mixed Nut Cookies

About This Recipe

Yield:makes about 2 dozen cookies
Active time:25 minutes
Total time:1 hour 40 minutes
This recipe appears in: Cookie Monster: Salty Mixed Nut Cookies


  • 1 1/2 cups (about 7 1/2 ounces) all purpose flour
  • 2 teaspoons coarse sea salt
  • 1/2 teaspoon baking soda
  • 1 cup packed light brown sugar
  • 8 tablespoons unsalted butter, at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup crunchy almond butter
  • 1/2 cup crunchy peanut butter
  • 24 Whole almonds


  1. 1

    In a medium bowl, whisk together flour, salt, and baking soda. Set aside. In a large bowl, beat together sugar and butter until creamy. Add egg and vanilla. Beat in almond butter and peanut butter until well combined. Add dry ingredients to bowl and mix just until dough comes together. Cover with plastic wrap and chill in refrigerator for 1 hour.

  2. 2

    Place oven racks in middle and upper positions and preheat oven to 325°F. Line two baking sheets with parchment paper. Roll dough into 24 two-inch balls. Lightly press down on each ball with a whole almond until dough is slightly flattened. Spread cookies on two baking sheets, leaving a couple of inches of space between each cookie.

  3. 3

    Bake cookies until cracked and golden, about 15 minutes. Let cool for 5 minutes on baking sheet, then transfer to rack to finish cooling.


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