Chewy Chestnut Cookies – The Ultimate Autumn Treat!

Why You'll Love This Recipe

• Perfectly chewy texture with a delightful sugary crust! 
• Unique flavor combination of chestnut and almond butter
• Make-ahead dough that develops better flavor when chilled overnight
• Yields 2 dozen cookies - perfect for sharing or freezing

Tools You'll Need

Ingredients

For the Cookies:

• ½ cup unsalted butter, softened
• ½ cup natural almond butter
• 1 cup chestnut spread
• 1 ½ cup brown sugar (not packed)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 ½ cups all purpose flour
• 1 ½ teaspoons baking soda
• 1 ¾ teaspoon fine sea salt

For Shaping:

• 6 tablespoons granulated sugar

Step-by-Step Instructions

1. Cream wet ingredients: In a large bowl, combine butter, almond butter, chestnut spread and brown sugar. With an electric mixer on medium high speed, beat until light and fluffy, about 3-5 minutes.
2. Add eggs and vanilla: Add eggs one at a time and beat until smooth. Add vanilla and beat until light and fluffy.
3. Combine dry ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
4. Mix dough: Add the dry ingredients to the butter mixture. With a spatula, mix until just combined. Do not over mix.
5. Chill dough: Chill dough for at least 6 hours or overnight (recommended).
6. Preheat oven: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
7. Shape cookies: Put the granulated sugar in a shallow bowl. Using a spring loaded scoop, portion the dough. Gently roll the portioned dough into balls in the palms of your hands. Gently roll in the granulated sugar to coat.
8. Bake: Arrange sugar coated dough on the prepared baking sheet, spaced out by about 1 inch. Bake at 350 for 11 minutes. The bottoms and edges should be a light golden brown and the centers should be puffed up, and set but soft.
9. Cool: Cool for 1-2 minutes on the baking sheet, then transfer cookies to a wire rack to continue cooling.

Pro Tips

• Chilling is crucial: Don't skip the chilling step - it prevents spreading and develops flavor.
• Prevent sticking: Dampen your hands and the scoop before handling the dough to prevent sticking.
• Room temperature eggs: Using room temperature eggs helps them incorporate better into the dough.
• Don't overbake: The cookies will continue to set as they cool on the baking sheet.

Recipe Variations

• Chocolate chip version: Add 1 cup of chocolate chips to the dough.
• Spiced option: Add 1 teaspoon of cinnamon or pumpkin spice blend.
• Nut-free: Substitute sunflower seed butter for almond butter.
• Gluten-free: Use gluten-free flour blend instead of all-purpose flour.

FAQs

Can I skip the chilling time?
Not recommended! Chilling prevents spreading and allows flavors to develop. If you're short on time, chill for at least 2 hours.

Where can I find chestnut spread?
Look for chestnut spread in specialty food stores, international sections, or online. It's sometimes called crème de marrons.

How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Can I make the dough ahead?
Yes! The dough can be refrigerated for up to 3 days before baking.

So there you have it - the most delicious Chewy Chestnut Cookies that will make your autumn baking absolutely magical! 

If you try this recipe, let me know in the comments how your cookies turned out.