Chocolate Covered Almond Cookies with Sesame Seeds Recipe

These delightful cookies offer a delightful textural contrast: soft and chewy on the inside, studded with crunchy almonds, and finished with a rich chocolate coating and a sprinkle of sesame seeds.


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups chopped roasted almonds
  • ½ cup sesame seeds, divided
  • 12 ounces semisweet chocolate chips, melted for dipping


  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Fold in the chopped almonds and half of the sesame seeds.
  5. Using a spoon or cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  6. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  7. Once the cookies are cool, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
  8. Dip the cooled cookies halfway into the melted chocolate. Let the excess drip off, then sprinkle with the remaining sesame seeds.
  9. Place the chocolate-dipped cookies back on the parchment paper or wire rack to let the chocolate harden completely. Enjoy!

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