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Chocolate Almond Puddle Cookies
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Chocolate Almond Puddle Cookies
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If you like soft cookies this ooey, gooey Chocolate Almond Puddle Cookie recipe was created with you in mind.

Prep time
Bake/Cook time
0:12 to 0:14
12 large cookies
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Chocolate Almond Puddle Cookies
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:12 to 0:14
Yield :
12 large cookies



  1. Preheat oven to 325°F.  Prepare a baking sheet with parchment paper, set aside.
  2. In a medium bowl, combine the confectioner’s sugar and cocoa powder with a whisk until well combined.  Add in egg whites and vanilla and stir until uniform.
  3. Add in the almonds and chocolate chips.
  4. Place mounds of dough onto the cookie sheet, leaving ample room between each mound, as cookies “puddle”.  Six per pan is ideal.  Bake for 12-14 minutes, or until cookies have puffed and cracked, with glossy tops.
  5. Remove from oven, and allow to cool on pan. Store in air tight container for up to 2 days.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Chocolate Almond Puddle Cookies recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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