When you take a bite of these Almond Joy Cookies, it’s like a heavenly little treat in your mouth. They’re packed with chocolate goodness, oh-so-sweet, and loaded with delightful coconut. If you’re an Almond Joy candy bar fan, then get ready to swoon over these fantastic cookies. Go ahead and make a batch (or two) and prepare to be smitten with your new go-to recipe.
Storing Those Tasty Cookies
Got any leftovers? Just pop those scrumptious cookies in an airtight container, on a plate wrapped up in some plastic wrap, or even in a handy zip-top bag. They’ll stay fresh and delicious at room temperature for about 3-5 days. Enjoy!
Do I Need to Use Almond Extract in These Cookies?
Nope, you don’t have to add almond extract to these cookies if you don’t want to. You can easily swap it out for vanilla extract or just skip it entirely. We love the almond extract because it really brings out that authentic Almond Joy candy bar flavor. But hey, if you’re not into almonds or suddenly realize you’re out, no worries! Your cookies will still turn out absolutely scrumptious, and trust me, you won’t be able to resist them.
Can I Freeze These Cookies?
Absolutely! These Almond Joy cookies are perfect for freezing. The simplest way to freeze them is by using the flash freeze method. Just lay the cookies out on a baking sheet and pop the whole thing in the freezer. Let the cookies freeze for about 3 hours until they’re nice and firm. After that, transfer the cookies to a large freezer bag or a plastic container with a tight lid. This way, you can grab as many cookies as you like whenever the craving hits. These tasty treats will keep in the freezer for up to 4 months without any issues.
Almond Joy Cookies
Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons coconut extract
- 1 to 2 teaspoons almond extract I use 2 and adore almond extract, but if you’re not a fan, use 1
- 1 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- pinch of salt optional and to taste
- 1 cup sweetened shredded coconut
- 1 cup slivered almonds
- 1/2 cup unsalted butter softened (1 stick)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric mixer), combine the butter, sugars, egg, and extracts. Beat on medium-high speed until creamy and well combined, about 4 minutes.
- Stop and scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and optional salt, then beat on low speed until just combined, about 1 minute.
- Again, stop and scrape down the sides of the bowl. Add the coconut, almonds, and chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll them into balls, and flatten slightly. Pro tip: Arrange chocolate chips strategically on top of each mound by taking chips from the underside and adding them on top.
- Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Don’t bake with unchilled dough, as the cookies will come out thinner, flatter, and more likely to spread.
- Preheat your oven to 350°F, line a baking sheet with a Silpat or spray with cooking spray. Space the dough mounds at least 2 inches apart on the baking sheet (I bake 8 cookies per sheet).
- Bake for about 10 to 11 minutes (I baked mine for just under 11 minutes) or until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center. Don’t overbake! Coconut tends to burn, and the undersides of cookies can easily get too dark, so keep an eye on them. The cookies will be pale and look undone, but they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for about 10 minutes before serving. I let them cool right on the baking sheet without using a rack.
