A soft and chewy, super delicious almond butter cookie filled with dark chocolate chunks, cinnamon chips, and pretzels.
Once cooled, add flaky sea salt if using.
-The almond butter creates a sticky dough so I highly recommend chilling the batter overnight to allow it to set up.
-To get the beautiful pool of dark chocolate, I add a few more chocolate chunks to the cookies once they’ve baked and swirl chunks with a knife or my fingertip while the chocolate is hot to create the pools.
-Also, to get even-sized flatter cookies, I slightly press the cookies with the bottom of a measuring cup when they come out of the oven. This can be sort of messy because the chocolate will stick to the measuring cup. Just wipe the cup clean after each press. This is not necessary, only for aesthetics.