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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sooz
I didn’t see the hint to use unsalted butter until after I mixed up the batter as it’s written after the recipe.I even doubled check the butter in the recipe to see if it called for salted or unsalted. Next time.
Beth Pierce
Sorry about that. If unstated most recipes are referring to unsalted butter. I will add it to the recipe.
Angela
These look so tasty. Having company this weekend. These would be a great dessert.
Beth Pierce
Thank you! Yes they would. They are so yummy!
Bonnie
Made a double batch, turned out perfect!! Family loves these! Thank you for this recipe!!!
Beth Pierce
Thanks Bonnie! Glad that you and your family love them!
Ella
These look delicious. Adding this to my must try list for the next time we have company.
Beth Pierce
Thanks Ella! I hope you enjoy them as much as we do.
Sab
I made a double batch tonight. The flavor and texture are great but I found them to be incredibly oily. I may either cut the oil by 25% or sub 50% apple sauce next time and see how that goes.
I half-dipped them in semi-sweet chocolate and sprinkled edible stars on the dipped half. They look gorgeous and know people will enjoy them.
Thank you for the recipe 🙂
Jeannette Dixon
Everyone enjoyed these Almond Joys. Will make again. Thank you!
Beth Pierce
Thanks Jeanette! So glad that everyone likes them! We love them too!!
Shelley
Just made these for the first time and they did not disappoint! So Good!!!! Will make again
Beth Pierce
Thank you! So happy that you liked them and Happy New Year!!
Mimicass
I bought unsweetened coconut and think the cookies were better.
Beth Pierce
Thanks for the tip!
A. Jones
My son’s are 4 and 3. This is the first year they’ve been old enough to really help make cookies for Santa and we used this recipe. These are aaaah-mazing and are now our new family tradition cookie!
Beth Pierce
Thanks so much! So glad that you like them! Merry Christmas!!
Beth S
Do you use salted or unsalted butter?
Beth Pierce
Unsalted
Natalie
Just made these for Christmas and they were amazing!
Beth Pierce
Thanks Natalie!
Melanie Jordan
These cookies are absolutely delicious! My husband told me that I had better hide them if I wanted to save them for Christmas lol!
Melanie Jordan
My favorite Christmas cookies by far! Thank you for sharing this delicious recipe!
Beth Pierce
The pleasure is all mine Melanie!
Debi Curtis
Can you substitute baking powder for the baking soda?
Beth Pierce
No you can not.
Mary
I made these for our daughter’s wedding reception. Made ahead of time and froze them. They were perfect! Everyone enjoyed them. They have since become a Christmas favorite. Making a double batch today. Thanks for such a delicious cookie recipe!
Beth Pierce
The pleasure is all mine Mary. So glad that you like the cookies.
Carol A Segraves
did you double the batch in the same bowl and did they come out good
Britt
Definitely a new Christmas cookie favorite in my house! Making a second batch today since the first batch is already gone!
Beth Pierce
Thanks Britt! Glad that you enjoy them and Merry Christmas!