These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi-sweet chocolate, and sliced almonds. They can be baked and frozen ahead of time.
This is the time of year for all things cookie! One of my favorite candy bars is Almond Joy. To me, they are amazing. What is your favorite candy bar? Are you a snickers fan? Maybe you prefer a Twix or a 3 Musketeers. These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi-sweet chocolate, and sliced almonds. They are simply amazing, and I had better freeze them before I eat way too many of these delectable beauties.
“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” – Sandra Lee
How to freeze and thaw cookies
Small Batch Almond Joy Cookies can be baked and frozen ahead of time. I pack all my cookies in double Ziploc freezer bags and place them in sturdy glad-ware containers. When defrosting, take them out of the containers frozen and place them on serving trays or platters uncovered. Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies!
“I think cookies are sort of the unsung sweet, you know? They’re incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think of cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.” – Bobby Flay
My darling daughter just loves these cookies and has declared that they are her new favorites. Do you have your holiday baking list together? These are perfect, and they are a small batch recipe making it even better for your Christmas baking because if your family is anything like ours, you will have fifteen cookies on your list. These Small Batch Almond Joy Cookies are just amazing!!
“I like cookies, any cookie you put in front of me – animal cookies, sugar cookies, anything crunchy.” – Maria Shriver.
Find lots of incredibly fun cookie quotes at BrainyQuote!
How to make Almond Joy Cookies
Whisk together flour, baking soda, and salt in a medium bowl and set aside. Using a stand mixer or a hand mixer, cream butter and sugars until light and fluffy. Add vanilla and the egg and mix just until incorporated.
Slowly blend the dry mixture into the creamed butter mixture. Stir in the chocolate chips, coconut flakes, and sliced almonds. Bake on parchment-covered baking sheets and remove to cookie cooling racks after ten minutes.
Recipe notes and helpful tips
- Always preheat your oven and load your cookies on the center rack in the middle of the oven.
- Use real unsalted sweet cream butter, and don’t forget to soften it.
- Cream the butter and sugar until light and fluffy however, do not over-mix.
- Bring your eggs to room temperature.
- Use good quality premium chocolate, sliced almonds, and coconut. It really does make a difference.
- Cover your baking sheets with parchment paper, or use silicone baking mats.
- For optimum results, bake one sheet of cookies at a time. 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.
- Last but not least, and perhaps the most important tip 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.
Other delicious cookies you will love!
Small Batch Almond Joy Cookies
Ingredients
- 1 ⅙ cups all purpose flour 1 cup plus two tablespoons
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened 1 stick
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1½ cups semi sweet chocolate chips
- 1 cup sweetened coconut flakes shredded coconut
- ¾ cup sliced almonds
Instructions
- Preheat oven to 350 degrees
- Whisk to combine flour, baking soda, and salt in a small bowl. Set aside.
- 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.
- Using 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.
Video
Notes
- Always preheat your oven and load your cookies on the center rack in the middle of the oven.
- Use real unsalted sweet cream butter, and don’t forget to soften it.
- Cream the butter and sugar until light and fluffy however, do not over-mix.
- Bring your eggs to room temperature.
- Use good quality premium chocolate, sliced almonds, and coconut. It really does make a difference.
- Cover your baking sheets with parchment paper, or use silicone baking mats.
- For optimum results, bake one sheet of cookies at a time. 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.
- Last but not least, and perhaps the most important tip 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.
Nutrition
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Heather
I used coconut extract instead of vanilla and used mini chocolate chips. Turned out perfect and I will be adding these to my holiday baking. Thank you for sharing, delicious!
Beth Pierce
You are most welcome, Heather!
Suzette Benson
My cookies came out chocolate i. Appearance, not light like the photo. ? Still good though.
Julie
I love these cookies and they are my go to for a pot luck dessert as everyone else loves them too! I always bake them immediately. If need be, can I make the dough and keep in the fridge overnight prior to baking without changing the cookie outcome? TYIA!
Beth Pierce
Yes you can, Julie! So happy that you love the cookies.
Susan
The second time I made these and used almond extract in place of vanilla. My cookies were a little smaller so I got 30. I cooked them 12 minutes. Everyone loved them.
Beth Pierce
Fantastic, Susan! Thanks for the tip!
Robin Dais
Definitely a yummy delish cookie . However they didn’t have that coconut-y or almond flavor of an almond joy candy bar. Someone suggested using coconut extract and another mentioned almond extract rather than vanilla. Those two tweaks would really amp up the cookie. Now I’m going to get one more cookie before I head to bed!
Becky Aue
These are really good but my daughter and I love almond Joy so the next time I will not add vanilla I will add coconut extract I think they’ll be more coconut flavor..
Sue Griswold
And add a little almond flavor too! They’re excellent!
Pam Lake
I’ve made these for a couple of years and I always double the batch. We like pecans better than the almonds for more flavor and I always use half milk chocolate chips and half semi sweet. These cookies are to die for!
Beth Pierce
Thank you, Pam! So glad that you like them!
Carol
Woozer!!
These were easy to make and so so good! Thanks for sharing this recipe.
Beth Pierce
My pleasure, Carol!
Ruth
Hi STW, thanks for sharing this recipe. I double the batch, replaced the almonds with pecans, and added raisins with the coconut and they came out amazing . I baked them for 10min. and that allowed them to be soft and chewy on the inside with nicely crisp edges. I am going to freeze some for later. This batch made 63 cookies total. They are delicious 🥰
Beth Pierce
Thank you, Ruth! I am so glad tha you enjoyed them!
Elizabeth
Very good recipe I was blessed to try! Very yummy, not too sweet; just perfect for our taste buds & kid approved as well!
Beth Pierce
Thank you, Elizabeth! I am so glad that you liked them!
Cassie
They’re good for sure but not fluffy/soft cookies like I hoped.
Nance
Are these soft and chewy or crisp. If crisp how would I soften them?
Beth Pierce
They are fairly soft cookies. The long you cook them the crispier they will get. Don’t overbake them. They are best a little soft.
Holly
Do I have to use parchment or silicone to line the pan?
Beth Pierce
Yes! Happy baking!
Patti
Oh my! As soon as I saw the title of these cookies, I knew they’d be a hit! I doubled the recipe so I could share some with the coffee buddies. I used the chunky chocolate chips. They turned out great and everyone wanted the recipe! Thanks for sharing!
Beth Pierce
The pleasure is all mine, Patti! So glad that everyone liked the cookies.
Frankie
Wow! These are really yummy!! Turned out perfect.
Beth Pierce
Thanks, Frankie! So glad that you liked it!
TJ
DELICIOUS! I used King Arthur Measure for Measure Gluten Free Flour and one cup of dark chocolate chips. I will be making these again, and again, and again. Total hit!
Beth Pierce
Cool! So glad that you liked them! Thanks for the tip. My readers are always asking about gluten-free!