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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Terry W.
I made these with dark chocolate chips. Absolutely fab!!!!! I’m adding these to my Christmas cookie baking. Thx
Beth Pierce
So glad that you liked them Terry! They are delicious little nuggets!
Crystal Davidson
I made these tonight and they are SO good! I was worried because the dough was super stiff when mixing in the chocolate chips, etc., but the cookies turned out so moist and delicious. This is a keeper!
Beth Pierce
Thanks so much Crystal! So glad that you liked them!!
Cindy Garza
Can you use salted butter for these?
Beth Pierce
Yes you most certainly could in cookies.
Sally
Thank you for the recipe. My husband and I can’t eat the nuts so I turned them into MOUNDS cookies. I followed the original recipe , just left the almonds out. Delicious!
Beth Pierce
Thanks Sally! So glad that you and your husband liked them!
Elizabeth
I made these for the first time today after reading many reviews. I made them as per the posted recipe. I wonder if I might cut back on the chocolate chips next go around as the chocolate flavor overpowered the coconut flavor until there was nothing left of the cookie in your mouth and then, voila, the coconut flavor cooked in. I refrigerated my dough for about 1/2 hour prior to baking. I baked my cookies for about 11-12 minutes, turning them and keeping my eye on them. I ended up with a crisp edge and a soft center. Lovely. I also would like to share that I weigh my rolled cookie dough in order to achieve a consistent size finished cookie. The finished cookie presents itself nicely when they’re a uniform size. I started with a 20 gram (3/4 oz.) ball and after eating one after the test-run decided to drop it down to 15 grams as they are very rich. I think this is a great cookie to give as a gift or kept in the freezer for those of you who have late night cravings! I’ll make them again for sure! 🙂
Beth Pierce
Thanks so much Elizabeth! I am so glad that you liked them and thanks for all the wonderful tips!!
Crissy
Can you use self-rising flour instead of all-purpose flour?
Beth Pierce
I have never worked with self rising flour so I would recommend all purpose flour.
Peggy
Oh my goodness. These are I think the best cookies I’ve ever made. My husband loves almond joy candy bar but cannot eat the almonds. With this recipe I can use my ninja and chop them up so he can eat them. He just loves these cookies. I know what I’m making for Christmas. Thank you Beth. I will be making these from now on. Have a blessed day
Beth Pierce
Thanks so much Peggy! So glad that you were able to adapt the cookies so your husband can enjoy them. Merry Christmas!!
Amber
Fantastic!!! My whole family raved! I’m making more tonight. They just can’t get enough!!!
Beth Pierce
Thanks so much Amber! So glad that the family loves them! They are yummy!
Mary
These look sooooo good! Can’t wait to make them. Wondering if anyone has ever tried baking them as a bar type cookie rather than a drop style cookie? Obviously, the bake time/temp might need adjusted. First time for everything!
Tolu
I LOVE this recipe! It’s my go to for any family functions or events where I need to bring something. I’ve never had leftovers! Gone within an hour. ALWAYS. Thank you!
Beth Pierce
That is awesome! I am so glad that everyone likes them!!
Lore
Usually my cookies do not come out well. These were absolutely delicious and easy to make. Thank you Beth!!
Beth Pierce
You are most welcome Lore! So glad that you liked them!!
Kim
Oh my goodness, these cookies are amazing!! I only had unsweetened coconut and chopped up some whole almonds but otherwise followed the recipe exactly. Made them last night and I already ate 5 of them. I actually think they are even better the 2nd day! Thank you for such a delicious recipe!
Beth Pierce
You are most welcome Kim! So glad that you liked them! They are tasty little nuggets!
Avery Lacayo
These were delicious, and I had some leftover dough! How long do you think the dough can be frozen for? I was thinking one week, but I want to know what you think! Great job, and if you could please answer my question that would be great! 😊
Beth Pierce
So glad that you liked them! You really can freeze that dough for 2-3 months so you should be good!
Cavet
This is the third time I have made this recipe and again it’s a hit! Thank you so much for a wonderful recipe!!
Beth Pierce
You are most welcome! The pleasure is all mime!!
Jan
How do you think these cookies would turn out making bars instead?
Beth Pierce
I think they would be good but I have not tried them that way. Please let us know if you do and how they turn out.
Kay
I’d like to make and overnight mail these to my sister in another state. I’ll pack them really well. But do you think they’ll survive or be overcome by the heat and fall apart?
Beth Pierce
I am not sure. What state? I did find this interesting article on shipping cookies. How to Pack Cookies for Mailing