Yesterday was one of those days where I sat at my desk thinking about cookies. All I wanted was a cookie. Cookies, cookies, cookies. Surely I’m not the only one who sits around thinking about cookies. By 3 pm, I had turned into a cranky, irrational 5 year-old & the decision was made: cookies were getting baked when I got home.
I remember seeing a recipe for 3-ingredient Peanut Butter Cookies, but I wanted to create something a little different. I think I’m creating a little cookie-niche for myself here… Minimal ingredients, maximum deliciousness.
Anyway, I got to my kitchen, realized I’d inhaled the last of my peanut butter the other night, & went for the almond butter instead.
Then I saw the white almond bark in pantry & it was game on.
White Chocolate-Dipped Almond Butter Cookies
Makes about a dozen
- 1 cup Almond Butter
- 1 egg
- 1 cup sugar
- 2-3 cubes white almond bark for melting
Pre-heat the oven to 350* & line a cookie sheet with parchment paper. Mix almond butter, egg & sugar at medium speed until combined. Scoop & drop onto cookie sheet & use a fork to imprint a criss-cross pattern. Bake for 6-8 minutes.
After they’ve cooled, melt the bark carefully, dip half of the cookie & let dry.