Disappearing Almond Butter Cookies

I came up with this recipe when I was trying to find a creative way to use up some free almond butter I had, as well use up some peanut butter. This recipe makes about 38 small cookies, and my new thing is batching a ton of cookie dough to freeze in balls for enjoying later. If you try this recipe -- let me know! Every time I've served this recipe, they disappear quickly!

Ingredients:

• 3/4 cup Almond Butter*

• 1/4 cup Peanut Butter*

• 1 cup butter

• 1 cup sugar

• 1 cup brown sugar

• 2 large eggs

• 2 generous teaspoons vanilla

• 2 teaspoons baking soda

• 1/4 teaspoon salt

• 2 1/2 cups of flour

• 1/2 cup milk chocolate chips

• 1/2 cup white chocolate chips

• Banana slices for topping (optional)

*Ratios can be adapted depending on what you have/preferences, but it is seriously a delicious almond butter cookie, so I HIGHLY recommend sticking to a higher amount of almond butter.

Steps:

1. Preheat the oven to 350 degrees.

2. Cream together the nut butters (1 cup), butter (1 cup), and sugars (1 cup each).

3. Once combined, add in the (2) eggs and vanilla (2 tsp).

4. Mix in the salt (1/4 tsp) and baking soda (2 tsp).

5. Slowly add in the flour (2 1/2 cups).

6. Mix in the white and milk chocolate chips. My recommendation is 1/2 cup of each, but feel free to do more/less depending on your preference!

7. Bake for 10-12 minutes. Once cooled, try adding a banana slice on top to balance the richness of the cookie. You won't regret it!

This is seriously becoming a go to for me! It might help that I made a mighty big batch last time and froze it. If you try it out, let me know how it turns out and if you made any other yummy adjustments!