Recipes Soft Peanut Butter Cookies with Toasted Almonds Be the first to rate & review! Nutty flavors of toasted almonds add the perfect crunch to these soft peanut butter cookies. For an easier version, substitute almond slivers for the whole almonds, allow you to skip the step of chopping the almonds and just decorate the cookies with almond slivers or leave the tops plain. Slideshow: More Cookie Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on November 4, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs 30 mins Yield: 30 3-inch cookies Ingredients 2 cups raw whole almonds 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt, or sea salt 3/4 cup unsalted butter, at room temperature 1 cup packed brown sugar 1 cup sugar 1 cup creamy peanut butter 2 large eggs 1 teaspoon pure vanilla extract Directions Preheat the oven to 375°F. Spread the almonds on a baking sheet pan. Roast for 6 minutes or until lightly toasted. After they have cooled enough to handle, reserve a handful for decorating the top of the cookies and roughly chop the remaining almonds. Set aside. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a mixer, cream together the butter, brown sugar, and sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Stir in the chopped almonds. Cover and chill the dough for at least 1 hour. If the oven has been turned off, preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Form the dough into 1 1/2-inch balls using a 1-ounce cookie scoop and place on the lined sheet pan 2-inches apart. Lightly press the reserved whole almonds on top of the dough balls. Bake for 11-14 minutes or until the cookies are just set on the edges and lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling. Rate it Print