Ingredients
For the Almond Butter Cookies:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup Barney Butter Smooth Almond Butter
- 1 cup white sugar
- 3/4 cup brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
For the Almond Butter Cream Filling:
- 2 tablespoons unsalted butter
- 1/2 cup Barney Butter Smooth Almond Butter
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
- 4 tablespoons heavy whipping cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
For the Dark Chocolate Ganache:
- 8 oz dark chocolate chips
- 1 cup heavy whipping cream
- Optional: sprinkles to decorate
Directions
For the Almond Butter Cookies:
- Preheat oven to 350F.
- Using a stand-up electric mixer with the paddle attachment, beat the butter, almond butter, and sugars until light and fluffy.
- Add the vanilla and eggs and beat to combine.
- Meanwhile, sift together the flour, cinnamon, baking powder, and salt until thoroughly mixed.
- With the mixer on low, add the flour mixture, a half cup at a time, until the dough is fully combined. The dough does not need to be refrigerated.
- Divide the dough in half, and form two round disks. Roll one half out onto a lightly floured piece of parchment paper to about a 1/8″ thickness. Make sure that the parchment paper is the same size as your sheet pan.
- Use a 3″ cookie cutter to cut out desired shapes. Leave at least half an inch between the cut-outs. Peel away the excess dough and transfer the cookies and parchment paper to a sheet pan. Repeat with the remaining dough.
- Bake for 6-8 minutes until the cookies are just beginning to brown. The cookies will be light in color.
- Transfer the cookies to a baking rack and let cool completely.
For the Almond Butter Cream Filling:
- Using an electric mixer on medium speed, mix the butter, almond butter, vanilla, and powdered sugar until well combined.
- With the mixer running, add the cream, one tablespoon at a time, until the filling is light and fluffy.
- Spread or pipe the filling on to half of the cookies, either with a knife or using a pastry bag.
- Press the top cookie into the filling to create a sandwich, and set the cookies aside.
For the Dark Chocolate Ganache:
- Heat the cream in a heavy-bottom saucepan over medium heat. Add the dark chocolate chips and stir continuously until the chocolate is fully melted and smooth.
- Remove from the heat and dip the cookies in the ganache. Decorate with sprinkles, if desired.
- Let cool on a baking rack until the chocolate is set.