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Almond Joy Cookie Recipe

This Almond Joy cookie recipe brings together sweet coconut, rich chocolate chips, and crunchy almonds in a soft and chewy cookie that tastes like the classic candy bar. Easy to make and guaranteed to be a hit with any cookie lover!

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 24
Calories: 179 kcal
Best Season: Suitable throughout the year
Description

This Almond Joy cookie recipe brings together sweet coconut, rich chocolate chips, and crunchy almonds in a soft and chewy cookie that tastes like the classic candy bar. Easy to make and guaranteed to be a hit with any cookie lover!

Ingredients
  • 1 1/6 cup All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter (Softened)
  • 1/3 cup Sugar
  • 1/3 cup Brown sugar
  • 1 tsp Vanilla Extract
  • 1 Egg (Room temperature)
  • 1 1/2 cups Semi sweet chocolate chips
  • 1 cup Sweetened coconut flakes (Shredded coconut)
  • 3/4 cup Sliced almonds
Instructions
  1. 1
    Preheat oven to 350 degrees.
  2. 2
    Whisk to combine flour, baking soda, and salt in a small bowl. Set aside.
  3. 3
    Using a mixer, cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes, and sliced almonds.
  4. 4
    Using a 1 1/2 tablespoon cookie scoop, drop by rounded spoonfuls onto parchment-covered baking sheets. Bake for 9—12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 179kcal
% Daily Value *
Total Fat 11g17%
Saturated Fat 6g30%
Trans Fat 0.2g
Cholesterol 18mg6%
Sodium 62mg3%
Potassium 112mg4%
Total Carbohydrate 19g7%
Dietary Fiber 2g8%
Sugars 11g
Protein 2g4%
Vitamin A 134 IU
Calcium 21 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Cream the butter and sugar until light and fluffy; however, do not overmix.
  • Cover your baking sheets with parchment paper, or use silicone baking mats.
  • Always let the cookie sheet cool before dropping more dough on it, as a warm cookie sheet can cause cookies to spread too fast. Another option is to use multiple baking sheets.
  • Finally, this is perhaps the most crucial advice of all. Bake a couple of cookies off first on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Read it online: https://therecipenook.com/recipe/almond-joy-cookie-recipe/