As if almond butter weren't already enough, I also stuffed these with dark chocolate and sprinkled them with rock salt. These definitely aren't safe for work, or any other public place for that matter, because why would you want to share these with anyone? In all seriousness, pair these with some fresh summer fruits fresh out of the oven and you've got the perfect afternoon snack in my book.
Ingredients (makes about 20 cookies):
1/2 tsp salt
1/2 tsp baking soda
125g almond butter
100g chopped dark chocolate
rock salt to finish
Combine butter, almond butter and sugar until creamy. Add the egg and continue to mix for about a minute until combined. Add the flour, baking soda and salt and slowly mix with a spoon until just combined. Refrigerate for an hour. Now form cookies, always filling the middle with dark chocolate and making sure the edges are sealed. Bake for 12-16 minutes at 180°C. Sprinkle with rock salt once you take them out.
*Recipe inspired by Cynthia Barcomi's Penutbutter Cookies.