LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!
Chewy Almond Joy Cookies
If you're a fan of Almond Joy candy bars, you'll love these Almond Joy Cookies! These soft and chewy cookies are loaded with sweet coconut flakes, crunchy almonds, and melty chocolate chips. They capture the irresistible combination of coconut, almonds, and chocolate in a homemade cookie form. Perfect for satisfying your sweet tooth, these cookies are easy to make and taste like your that beloved candy bar!Small Batch Recipe: Makes One Dozen Cookies
Servings: 12 servings
Calories: 332kcal
Ingredients
- 1/2 cup salted butter softened
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup sweetened coconut flakes
- 1 cup almond slices
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F.
- Combine your butter and brown sugar in a large mixing bowl. Use an electric hand mixer to cream the ingredients together on medium speed for 3-4 minutes. The sugar should be dissolved and homogenous with the butter.
- Whisk in your egg and vanilla for about 2 minutes, or until it is fully incorporated with the creamed butter.
- Reduce the speed of your mixer and gently whisk in the flour, baking powder, and baking soda. Mix until no clumps of dry ingredients remain unincorporated.
- Use a spoon or spatula to fold in the chocolate chips, coconut flakes, and sliced almonds until they are evenly distributed throughout the cookie dough.
- Divide your cookie dough into 12 evenly sized balls and flatten them with your hands to create discs. Bake up to 6 cookies at a time on a 9x13 inch pan for 11 minutes.
- Let your cookies cool for a few minutes before transferring them to a wire cooling rack. Serve and enjoy!
Notes
Make sure to use softened butter, not butter straight from the fridge. Softened butter is going to be much easier to work with. You can soften your butter by microwaving it for 20-30 seconds on half power. If it starts to melt a tiny bit then that is okay.
Don’t worry about chilling your cookie dough before baking it. Even if your butter is on the softer side, your cookies shouldn’t spread too much. If you are really worried about your cookies spreading you can start by baking a practice cookie. If your cookie spreads too much then you can chill your dough in the fridge for 30 minutes.
Store cooled cookies in an airtight container at room temperature for 3-5 days. Freeze cookies in an airtight container for up to 3 months.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 150mg | Potassium: 202mg | Fiber: 3g | Sugar: 22g | Vitamin A: 244IU | Calcium: 56mg | Iron: 2mg