Almond Joy Cookies

These are the perfectly soft but still chewy cookie. Loaded with delicious flavor and texture from chocolate chips, sweetened coconut, and chopped almonds, these Almond Joy Cookies won't last long.

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:

  1. Preheat your oven to 375˚F.
  2. 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.
  3. In a large mixing bowl, cream together the butter, sugar and brown sugar. Beat in eggs and vanilla. REMEMBER: Don’t over-mix!
  4. Stir in flour, baking soda, and salt and mix until just blended.
  5. 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.
  6. Let them cool on the pan about 5 minutes before transferring them to a cooling rack.

To store:

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:

Serves: 36

Almond Joy Cookies

These are the perfectly soft but still chewy cookie. Loaded with delicious flavor and texture from chocolate chips, sweetened coconut, and chopped almonds, these Almond Joy Cookies won't last long.

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1/2 cup butter (softened)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (11.5 ounce) bag milk chocolate chips
  • 1 cup sweetened coconut
  • 3/4 cup chopped almonds

Instructions

  1. Heat oven to 375?F. Cover cookie sheets with parchment paper.
  2. Cream together butter, sugar and brown sugar.
  3. Beat in eggs and vanilla.
  4. Stir in flour, baking soda, and salt and mix until blended.
  5. Then fold in chocolate chips, coconut, and chopped almonds.
  6. Drop by rounded Tablespoons (1 1/2 inch balls) onto prepared cookie sheets. Bake 8-10 minutes. Cool in pan 5 minutes before removing.
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https://www.sixsistersstuff.com/recipe/almond-joy-cookies/

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