Amaretto Dream Cookies

With the leaves turning, the blustery weather, and Halloween around the corner, my reading preferences are quickly turning to murder mysteries. Now, I have to tell you – I can be a bit of a book snob, and have been known to turn down my nose at anything that isn’t a classic. However, more recently I’ve embraced the joy of a good murder mystery. A few years ago I discovered a series of books that are equal part murder mystery and BAKING(!) by Ellie Alexander. This recipe for Amaretto Dream Cookies comes from book two in that series, “A Batter of Life and Death: A Bakeshop Mystery”. (Side note: if you know me, you know how much I love a good pun, so you can imagine how much that book title delights me).

It’s October, which means we are in the height of fall baking season. It’s time to bake all the pumpkin, apple, & cinnamon things. However, when it comes to fall flavors, those treats aren’t the first ones I think of – these cookies are. Filled with chocolate, almonds, coconut, amaretto, and just a hint of anise (stay with me), these cookies somehow harness the scent of fall leaves – they just TASTE like fall.

If you’ve been following along with this blog, you probably know that in addition to great puns and books, I’m also obsessed with boozy chocolate chip cookies. In fact, I already have two others on the blog (Kahlua Chocolate Chip and Brown Butter Bourbon Chocolate Chip). Maybe it’s overkill, but I just couldn’t leave these cookies out. Plus, is there such a thing as too many chocolate chip cookies, much less boozy ones? No – the answer is no.

Anise – Love it or Hate it?

The main flavor components in these cookies (besides the chocolate) are amaretto, almond, and vanilla, with hints of coconut & cinnamon, and as I mentioned, just a touch of anise.

I know that anise is a polarizing flavor – you either love it or hate it. But even if you’re not an anise fan, you can barely tell it’s there in these cookies (really). It blends with the other flavors so perfectly that it creates a whole new flavor, reminiscent of the scent of fall leaves. You could leave the anise extract out, but the flavor just won’t be the same. Trust me when I say that if ever there was a time to give anise a second chance, this recipe is it.

One other note about ingredients: the flavor profile of these cookies is greatly enhanced by using Mexican vanilla. Mexican vanilla has subtle hints of cinnamon and coconut, which blend beautifully with the other flavors (including the anise…ok, I’ll stop harping on that now). You can, of course, use whatever vanilla you have on hand. Just know that the flavor will be a little different (but still delicious).

So on the next blustery day, before you settle down with your favorite murder mystery, I invite you to break out your cookie sheets and bake a batch of these beauties. With or without the anise, Amaretto Dream Cookies are the perfect chocolatey fall treat. You’ve probably had enough Pumpkin Spice for a while anyway, right?

Happy Baking!

Print Recipe

Amaretto Dream Cookies

A chocolate chip cookie full of dark chocolate, almonds, & coconut, with a boozy hit of amaretto – the cookie of your dreams. From the book, A Batter of Life and Death: A Bakeshop Mystery by Ellie Alexander.

Prep Time30 minutes mins

Cook Time10 minutes mins

Chill Time30 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: Amaretto Dream Cookies, Chocolate Chip Cookies

Servings: 36 cookies

Ingredients

• 1 c butter, softened
• ¾ c granulated sugar
• ¾ c brown sugar
• 2 eggs
• 1 T amaretto liqueur
• 1 tsp Mexican vanilla*
• 1 tsp almond extract
• ½ tsp anise extract
• 2 1/4 c flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• ½ c coconut flakes
• 2 c dark chocolate chunks (I like Ghirardelli bittersweet chocolate chips)
• 1 c sliced almonds

Instructions

• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
• In a stand mixer (or using a hand mixer), beat butter and sugars together until creamy & fluffy – about 2 minutes.
• Add eggs, amaretto, vanilla, almond, and anise. Mix well.
• Add dry ingredients and mix just until blended.
• Fold in chocolate, coconut, and almonds.
• Chill dough for 30 minutes.
• Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone baking mats.
• Scoop dough into 1-inch balls, using a medium cookie scoop or your hands. Place 2" apart on prepared cookie sheets.
• Bake for 8-10 minutes, or until edges are browned and centers are set.
• Cool on cookie sheets for a few minutes, then move to a cooling rack to cool completely.
• Stored in an airtight container at room temperature, cookies will stay fresh for up to 5 days.

Notes

*I like Mexican vanilla for this recipe, as it has hints of coconut and cinnamon, which blend well with the other flavors in this cookie. However, if you don’t have Mexican vanilla, you can use whatever vanilla you have on hand.