One bite of these cookies and you’ll be hooked. If you are an Almond Joy candy bar lover, we turned all of those delicious ingredients into a soft and chewy cookie.
This batch makes enough for a crowd (it makes 36 cookies!), so you could always half the recipe if you’re too tempted to finish them off before you give any to your neighbors.
tips for making a PERFECT cookie:
- Don’t over-mix. If you over-mix your batter, you’ll end up with flat, crunchy cookies.
- Check your oven temperature. If your oven temperature is off (which most ovens are!), you could end up with really over-baked or really under-baked cookies. You can use this handy little tool to check your oven temperature.
- Don’t pack your flour. Ever wondered what is making your cookies dry and crumbly? Chances are, it’s an excess of flour. Flour should never be packed down; instead just scoop and level it off. Try starting with less flour than the recipe calls for, and add more as needed until you reach the not-quite-dry but not-quite-wet feeling.
- Fold in your chocolate chips by hand. This one relates to our over-mixing rule above, but gently folding in your chocolate chips (and any other add-ins) by hand is always a good idea. When you reach this final point in your recipe, the last thing you want to do is accidentally over-mix your dough.
How to make almond joy cookies:
- Preheat your oven to 375˚F.
- Cover your cookie sheets with parchment paper. This step ensures that the bottoms of your cookies won’t burn! Don’t skip it. You can use a baking mat instead of parchment paper, but always use something.
- In a large mixing bowl, cream together the butter, sugar and brown sugar. Beat in eggs and vanilla. REMEMBER: Don’t over-mix!
- Stir in flour, baking soda, and salt and mix until just blended.
- Fold in chocolate chips, coconut, and chopped almonds. Form into about 1 1/2 inch balls, or use a cookie scoop to drop the dough onto the prepared cookie sheets. Bake for 8-10 minutes.
- Let them cool on the pan about 5 minutes before transferring them to a cooling rack.
These cookies can be stored in an airtight container for a 2-3 days (if they last that long) 😉 They can also be kept in a freezer-safe container or bag and frozen for about 60 days until you’re ready to eat them.
Other delicious cookie recipes:
- Cookies and cream cookies
- Loaded Funfetti Cookies
- Disneyland Copycat Peanut Butter Cookies
- Honey Whole Wheat Oatmeal Raisin Cookies
- Soft Batch Chewy M and M Cookies
Almond Joy Cookies Recipe
- ½ cup butter softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1½ teaspoons vanilla
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 11.5 ounces milk chocolate chips 1 bag
- 1 cup sweetened coconut
- ¾ cup chopped almonds
- Heat oven to 375?F. Cover cookie sheets with parchment paper.
- Cream together butter, sugar and brown sugar.
- Beat in eggs and vanilla.
- Stir in flour, baking soda, and salt and mix until blended.
- Then fold in chocolate chips, coconut, and chopped almonds.
- Drop by rounded Tablespoons (1 1/2 inch balls) onto prepared cookie sheets. Bake 8-10 minutes. Cool in pan 5 minutes before removing.
- These cookies can be stored in an airtight container for a 2-3 days (if they last that long)
- cookie sheets
- parchment paper
- Mixing Bowl
- Hand mixer
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