Small Batch Almond Joy Cookies

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

These delicious cookies will remind you of one of your favorite candy bars. They are the perfect blend of sweet coconut, semi-sweet chocolate, and sliced almonds.  They can be baked and frozen ahead of time.

4.90 from 117 votes

Print Pin Rate

Course: cookies

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Servings: 24

Calories: 179kcal

Author: Beth Pierce

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

Calories: 179kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 62mg | Potassium: 112mg | Fiber: 2g | Sugar: 11g | Vitamin A: 134IU | Calcium: 21mg | Iron: 1mg

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