Chocolate Chip Almond Butter Supremes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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This is a great recipe for anyone with a peanut allergy...my family LOVES these! Ingredients:
1/4 cup finely chopped roasted almonds |
1/4 cup granulated sugar |
1/2 cup almond butter |
1/2 cup confectioners powdered sugar |
1 (16.5 ounce) package pillsbury® create 'n bake® refrigerated chocolate chip cookes, well chilled |
Directions:
1. Heat oven to 375 degrees F.
2. In small bowl, mix chopped almonds, granulated sugar; set aside.
3. In another small bowl, stir almond butter and powdered sugar until completely blended.
4. Shape mixture into 24 (1-inch) balls.
5. Cut roll of cookie dough into 12 slices.
6. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 almond butter ball, covering completely. Repeat with remaining dough and balls.
7. Roll each covered ball in almond mixture; gently pat mixture completely onto balls.
8. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with No-Stick Cooking Spray; press into remaining peanut mixture.
9. Flatten each ball to 1/4-inch thickness with bottom of glass.
10. Sprinkle any remaining almond mixture evenly on tops of cookies; gently press into dough.
11. 5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.
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