Where I go a little nuts over nut butter...

I have this irrational fear that once I discover something good...a new restaurant, shop, food...it will go away.  We'll be sitting in a new-to-us restaurant, loving the food and the atmosphere, and I'll start analyzing..."does it seem a little slow in here for a Saturday night?," "shouldn't we have had a longer wait?," "do people even know about this place?"  Immediately, I'm worried that my new favorite restaurant will close.


When I found this line of nut butters at my grocery store, I fell in love.  This Vanilla Espresso Almond Butter became a staple in my diet.  Spoonful for breakfast?  Sounds good.  Two spoonfuls for a snack?  Yes, please.

You know you have a problem when every spoon in your house is in the dishwasher and there has been not one bowl of cereal or soup consumed all day.

So last week, what do I see in the clearance section of my grocery store?!?  These nut butters!!!  Initially, my heart leapt.  Nut butters aren't cheap.  Then, the reality dawned on me...my grocery store wasn't going to carry them anymore.

I did what any sensible person would do.  I bought them. ALL.  To drown my sorrows, I decided to make cookies with them.

These espresso almond butter chocolate chip cookies are a bit sandy in texture, have a nice coffee and almond flavor, and a big hit of chocolate from bittersweet chocolate chips.

Espresso Almond Butter Chocolate Chip Cookies

3 cups unbleached all-purpose flour
2 teaspoons baking soda
1/4 teaspoon coarse salt
3/4 cup shortening
1/4 cup (one half-stick) salted butter, cut into chunks
1 cup light brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 teaspoon pure almond extract
1 teaspoon instant espresso powder
1 cup vanilla espresso almond butter
1 bag bittersweet chocolate chips

Line two cookie sheets with parchment paper.  Preheat oven to 350.

In a medium bowl, stir together the flour, baking soda, and salt.  Set aside.

With an electric mixer, beat together the shortening, butter, and brown sugar.  Beat in the eggs.

In a small bowl, stir together the extracts and espresso powder.  Add to the mixing bowl and beat until incorporated.  Mix in the almond butter until well combined.

Stir in the flour mixture and chocolate chips.

Use a 2-tablespoon cookie scoop to dollop the dough onto the prepared cookies sheets. Press with the bottom of a juice glass (dipped in flour) to flatten, or leave rounded. Bake for 10-11 minutes, until done.


Cool on the sheets for 1-2 minutes, then transfer to a cooling rack to cool completely.


Looking for some vanilla espresso almond butter to try at home?  If your grocery store doesn't carry it, I found it on Amazon, and also directly from the company's website.