If you love the classic Almond Joy candy bar, you’re in for a treat! These Almond Joy Cookies capture the essence of the beloved chocolate, coconut, and almond combination in a soft, chewy cookie form. With shredded coconut, mini chocolate chips, and sliced almonds baked into a buttery dough, these cookies are a delightful indulgence for any occasion. They’re quick and easy to make, perfect for cookie swaps, family gatherings, or satisfying your sweet tooth.
Ingredients:
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 cup sweetened shredded coconut flakes
- ¾ cup mini semi-sweet chocolate chips (add more if desired)
- ¾ cup sliced almonds
Instructions:
- Prepare the Dough Base: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside. In a separate large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy (about 2-3 minutes).
- Incorporate Wet Ingredients: Add the egg and pure vanilla extract to the creamed butter mixture, beating until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Add the Almond Joy Goodies: Fold in the shredded coconut flakes, mini chocolate chips, and sliced almonds using a spatula or wooden spoon. Ensure that the ingredients are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will set as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Conclusion:
These Almond Joy Cookies are a delightful twist on a classic treat, combining the sweet flavors of coconut, chocolate, and almonds in a soft, chewy cookie. Whether you’re baking for a special occasion or simply satisfying a craving, these cookies are sure to become a favorite. Pair them with a glass of milk or a cup of coffee for the ultimate indulgence.
Irresistible Almond Joy Cookies
Chewy cookies with the classic Almond Joy flavorsof coconut, chocolate, and almonds – perfect for a sweet indulgence or sharingwith loved ones!
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup unsalted butter (softened)
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar
- 1 large egg (room temperature)
- 1 tsp pure vanilla extract
- 1 cup sweetened shredded coconut flakes
- ¾ cup mini semi-sweet chocolate chips (add more if desired)
- ¾ cup sliced almonds
- Prepare the Dough Base: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside. In a separate large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy (about 2-3 minutes).
- Incorporate Wet Ingredients: Add the egg and pure vanilla extract to the creamed butter mixture, beating until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Add the Almond Joy Goodies: Fold in the shredded coconut flakes, mini chocolate chips, and sliced almonds using a spatula or wooden spoon. Ensure that the ingredients are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will set as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!