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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Erika
Can I freeze the dough instead of freezing the baked cookies and bake them from the freezer like you can with chocolate chip cookie dough?
Beth Pierce
Yes you can.
Linda
I made these this morning in preparation for Christmas. They are really really good. I’m going to freeze them until I am ready to take them around to the neighbors. 😊
Beth Pierce
Thanks Linda! So happy that you like them!
Donna Nance
Have to try these! Costco was closing out their bags of sliced almonds so I have plenty…ha!
Beth Pierce
Thanks Donna! Enjoy!!
Pat Zuzack
These are the best cookies ever. Tasted like almond joy candy bar. Thank you!!
Beth Pierce
Thanks Pat! So glad that you liked them!!
JD
Mine came out okay; they just didn’t taste almond-y enough. I think I’d try this again with almond extract instead of vanilla or maybe the toasted almonds others have suggested.
Cindy
Can you use milk chocolate chips in this recipe? Also, can you mix and roll into balls and freeze to back at a later time?
Beth Pierce
Yes on both counts. Enjoy!! Happy baking!!
nancy Babineau
I was wondering if I can chill the dough and bake the next day, i have a rhythm making xmas cookies and it works best or me to make one day and bake the next and keep going. would that work or would the end result be different?
Beth Pierce
Yes you can.
Melissa
I was wondering if i could use chopped almonds instead of sliced? Thats what i have on hand
Beth Pierce
Yes, you can. Sorry about the delay. It has been so busy!
Bonnie
I just made them and my son said you better hide them. Lol
Beth Pierce
Awesome! So glad that he likes them!!
Elsie Silvey
Just made these today for a cookie exchange. I am not a baker but these turned out awesome. My hubby got so excited licking the bowl and the beaters. Thank you for sharing this recipe with all of us cause I love me some almond joy!!
Beth Pierce
The pleasure is all mine! So glad that you liked them!!
Ami
Made these for Christmas….made and and will freeze. Cooking time was more like 14min with room temp dough. Blanched almonds that I toasted. I used Red Mill Gluten Free 1 to 1 flour. Delicious!! Very easy.
Elaine
Thanks for the recipe. I made these as instructed and they were fabulous! Will definitely make again. Yum
Beth Pierce
Thanks so glad that you liked them. They are tasty little morsels!
Brenda
I can’t eat butter. What substitute would you recommend for this recipe?
Beth Pierce
Can you eat margarine?
Janet
Can you use salted butter and just leave the salt out of the recipe? I never buy unsalted butter. I hate to buy it just for this recipe even though they sound amazing!
Beth Pierce
Sure. That would work just fine.
Helen
I triple this recipe because I have so many people in my life who love the cookies.
Thanks for the tips about freezing and thawing the cookies.
They are the best!
Beth Pierce
Thanks Helen! So glad that you like them!!
Angela Riker
These cookies are delicious!
Niki
Do I toast the almonds first.?
Beth Pierce
You do not have to but it does sound like an awesome addition to the recipe.