Almond Joy Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
11 mins
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Chill Time
2 hrs
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Total Time
2 hrs 21 mins
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Servings
13
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Calories
294 kcal
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Course
Baked Goods
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Cuisine
American
Almond Joy Cookies
Description
Almond Joy Cookies start by creaming butter with sugars and eggs along with coconut and almond extracts for fragrant flavor. Dry ingredients including flour, cornstarch, and baking soda are mixed in, followed by the signature coconut, almonds, and chocolate chips stirred gently to distribute.
The dough is portioned into mounds, chilled for at least two hours to avoid spreading, then baked until edges are set but centers remain tender. This chilling step helps keep the cookies thick and chewy with texture contrasts between soft dough, crisp nuts, and melty chocolate.
These cookies bring the hallmark flavors of the Almond Joy candy bar into a baked good and can be stored airtight at room temperature for a week or frozen for longer keeping. Chilling leftover dough allows baking fresh cookies on demand without waste.
Ingredients
- ½ cup butter softened (1 stick, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoons coconut extract
- 1 to 2 teaspoons almond extract I use 2 and love almond extract, but if you don’t use 1
- 1 ¼ cups all-purpose flour
- 1 teaspoon corn starch
- ½ teaspoon baking soda
- pinch salt optional and to taste
- 1 cup coconut sweetened shredded
- 1 cup almonds slivered
- 1 cup chocolate chips semi-sweet
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, extracts, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the coconut, almonds, 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 into balls, and flatten slightly. Tip – Strategically chocolate chips on top of each mound by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 10 to 11 minutes (I baked for just under 11 minutes), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Coconut is prone to burning and undersides of cookies can easily become too dark so watch them closely. Cookies will be pale and look un-done, but firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Store baked cookies in an airtight container at room temperature for up to one week to keep texture and freshness.
- Cookie dough can be refrigerated up to five days or frozen for up to four months; bake directly from chilled or thawed dough.
- Chilling dough before baking prevents excessive spreading and achieves a thicker cookie with better texture.
- For more pronounced almond flavor, use two teaspoons of almond extract, or reduce to one if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 294kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 33mg | 11% |
| Sodium | 88mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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