Coronado Cookies Recipe from Just Married Caroline Chambers

The Story Behind the Cookie

These are called Coronado Cookies. A friend gave me the recipe years ago. She made them for her wedding day.

She wanted a cookie that felt special but easy to eat. I still laugh at that. A wedding cookie should be joyful, not fussy. This matters because food is part of our best memories. It ties us to happy times.

Why the Dough is Different

You start by creaming butter and sugars. Then you add almond butter. Doesn’t that smell amazing? It makes the dough so rich.

Here is the fun part. After the flour, you fold in the goodies. Chocolate chunks, oats, and Rice Krispies! Fun fact: The cereal keeps its snap in the oven. It gives a tiny, secret crunch. This matters because texture makes a cookie exciting. Every bite has a little surprise.

A Very Important Baking Tip

Listen to your grandma on this one. Do not over-bake these cookies. I mean it. Take them out when the edges are just golden.

The tops will look pale and soft. That is perfect. They firm up as they cool on the rack. I learned this the hard way. My first batch was like little brown stones. Do you prefer your cookies soft or crispy? Let me know.

The Magic of the Mix-Ins

The raisins are optional. My grandson picks them out. But I love the sweet chew they add. It’s nice with the dark chocolate.

The oats make it feel wholesome. The Krispies make it fun. It’s a cookie with something for everyone. What is your must-have cookie add-in? Chocolate chips? Nuts? Tell me yours.

Making Them Your Own

This is a great recipe to play with. You can use chunky peanut butter instead of almond. Try dried cranberries instead of raisins.

Just keep the dough gentle. Stop mixing once everything is combined. That keeps the cookies tender. Share a picture if you bake them. I would love to see your kitchen creations. What new mix-in would you try first?

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1/2 cup (110 g)	room temperature and cut into small chunks
Smooth almond butter	1/2 cup (130 g)
White granulated sugar	1/2 cup (100 g)
Light brown sugar	1/2 cup (100 g)	firmly packed
Egg	1 large
Vanilla extract	1 tsp
All-purpose flour	1 cup (120 g)
Baking soda	1/2 tsp
Salt	1/2 tsp
Semisweet chocolate baking chunks	1 cup (180 g)
Rice Krispies Cereal	1 cup (100 g)
Old-fashioned rolled oats	1/2 cup (50 g)
Yellow raisins	1/2 cup (70 g)	Optional

My Favorite Chewy, Crunchy, Chocolatey Cookie

Hello, my dear! Come sit. Let’s make my new favorite cookie. I found this recipe from a sweet newlywed named Caroline. It reminds me of my own kitchen experiments long ago. The secret is the Rice Krispies and oats. They give the most wonderful little crunch. Doesn’t that sound fun?

You get a chewy cookie with pops of chocolate and crispy bits. The almond butter makes it taste so special. I still laugh at that first batch I made. I ate three before they even cooled! Let’s get our bowls ready. I’ll walk you through each step.

Step 1: First, warm up your oven to 375°F. Line your baking sheets with parchment paper. Now, put your soft butter chunks, almond butter, and both sugars in a big bowl. Mix them until they are fluffy and light. This takes about 5 minutes. Be patient here. It makes the cookie texture just right.

Step 2: Next, crack in that egg. Add a teaspoon of vanilla too. Mix it all until it’s smooth. Scrape the sides of the bowl with a spatula. I always think this part smells amazing. It’s like sweet, buttery clouds.

Step 3: Turn your mixer speed down to low. Gently add the flour, baking soda, and salt. Let it mix just until you see no more white flour. (My hard-learned tip: over-mixing now makes tough cookies!). Now, the fun part begins.

Step 4: Time for the goodies! Fold in the chocolate chunks, Rice Krispies, and oats. If you like raisins, add them now. I love the chewy surprise. Gently stir until everything is friends. Sweet or salty—what’s your favorite cookie add-in? Share below!

Step 5: Use a tablespoon to scoop dough onto your sheets. Leave two inches between them. They need space to spread and dance in the oven. Bake for 8 to 10 minutes. The edges will be golden, but the tops look pale. Trust me, they finish cooking as they cool.

Cook Time: 8–10 minutes per batch
Total Time: About 25 minutes
Yield: About 2 dozen cookies
Category: Dessert, Cookies

Let’s Mix It Up!

Once you master the basic recipe, try a twist! It’s like playing dress-up with your cookies. Here are three of my favorite ideas.

Beachy Day: Swap chocolate for white chocolate and add dried cranberries. It tastes like sunshine.

Trail Mix: Use peanut butter instead of almond. Add mini pretzels and a handful of M&Ms.

Cozy Spice: Mix in a teaspoon of cinnamon. Use butterscotch chunks instead of chocolate. So warm and cozy.

Which one would you try first? Comment below!

The Perfect Plate & Pairing

These cookies are stars all on their own. But I love making a moment special. For a real treat, serve two cookies warm with a small scoop of vanilla ice cream. The melt is divine. Or, pack them in a lunchbox with a few apple slices. The sweet and tart is perfect.

For a drink, a cold glass of milk is the classic choice. It always will be. For the grown-ups, a little glass of tawny port wine is lovely. It sips like liquid raisins. Which would you choose tonight?

Keeping Your Cookies Cozy

Let’s talk about keeping these cookies happy. They stay fresh in a sealed container for four days. I like to tuck a slice of bread in with them. It keeps the cookies wonderfully soft.

You can freeze the dough balls for later. Just scoop them onto a tray and freeze solid. Then pop them into a freezer bag. I once forgot I had a bag in the freezer. What a lovely surprise on a rainy Tuesday!

Batch cooking like this saves time and energy. It means a fresh, warm treat is always minutes away. That matters on busy days. A little planning brings a lot of comfort.

Have you ever tried storing cookies with a bread slice? Share your tip below!

Cookie Troubles? Easy Fixes Here

First, if your cookies spread too much, your butter was too warm. Chilling the dough for 30 minutes fixes this. I remember when my first batch turned into one giant cookie! Chilling makes all the difference.

Second, if they are too tough, you mixed the dough too long. Fold in the final ingredients by hand. Gentle mixing keeps them tender. This matters because a light touch makes a soft cookie.

Third, if they burn, your oven might run hot. Use an oven thermometer. Baking them for less time also helps. Pulling them out when they look blonde is key. This simple step guarantees a perfect, chewy center every time.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a 1-to-1 gluten-free flour blend. It works perfectly.

Q: Can I make the dough ahead? A: Absolutely. Keep it covered in the fridge for up to two days.

Q: What can I swap for almond butter? A: Peanut butter is a fine substitute. The flavor will be different but still delicious.

Q: Can I double the recipe? A: You can! Just mix in a very large bowl. *Fun fact: Doubling a recipe is called scaling.*

Q: Are the raisins needed? A: No, they are optional. Leave them out if you prefer.

Which tip will you try first?

Bake, Share, and Enjoy

I hope you love baking these cookies as much as I do. They are full of happy crunch and chocolate. Sharing them makes them taste even sweeter.

I would be so thrilled to see your creations. Please share a photo of your kitchen adventure. It makes my day to see your bakes.

Have you tried this recipe? Tag us on Pinterest @ChloesCozyKitchen! Happy cooking!

—Chloe Hartwell.