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.
- 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
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.
Place oven racks in middle and upper positions and preheat oven to 325°F (160°C). 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.
Bake cookies until cracked and golden, about 15 minutes. Let cool for 5 minutes on baking sheet, then transfer to rack to finish cooling.