Almond Joy Cookies
Why Make This Recipe
Almond Joy Cookies bring together the delightful flavors of chocolate, coconut, and almonds in every bite. This cookie recipe is perfect for those who enjoy the classic candy bar, and it’s a hit with both kids and adults. With simple ingredients and easy steps, you’ll find this treat is an excellent choice for dessert, a cookie swap, or just a sweet snack at home.
How to Make Almond Joy Cookies
Making Almond Joy Cookies is simple and straightforward. Here’s how to do it:
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 (room temperature)
- 1½ cups semi-sweet chocolate chips
- 1 cup sweetened coconut flakes (shredded coconut)
- ¾ cup sliced almonds
Directions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a mixing bowl, use a mixer to cream the softened butter with the sugar and brown sugar until smooth and fluffy.
- Add the vanilla extract and egg to the creamed mixture, mixing just until incorporated.
- Slowly blend the dry ingredients from the small bowl into the wet mixture.
- Stir in the chocolate chips, coconut flakes, and sliced almonds until evenly mixed.
- Using a 1 ½ tablespoon cookie scoop, drop rounded spoonfuls of dough onto parchment-covered baking sheets.
- Bake in the preheated oven for 9 to 12 minutes.
- Allow the cookies to cool on the baking sheets for about ten minutes before transferring them to cooling racks.
How to Serve Almond Joy Cookies
Almond Joy Cookies can be served warm or at room temperature. They are delicious on their own or paired with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream. You can also serve them on a platter during gatherings and cookie parties to impress your guests.
How to Store Almond Joy Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. For longer storage, you can freeze them! Just ensure they are in a freezer-safe container or bag, and they will stay fresh for up to three months.
Tips to Make Almond Joy Cookies
- Make sure your butter is at room temperature for the best mixing results.
- Don’t overmix the dough after adding the flour; this helps keep the cookies soft.
- You can also substitute chopped nuts like walnuts or pecans for a different flavor.
- If you prefer chewier cookies, slightly underbake them (remove them when they are just lightly golden).
Variation
For a different twist, try adding a sprinkle of sea salt on top of the cookies before baking. You could also mix in some peanut butter chips for an extra kick.
FAQs
1. Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut, but you might want to adjust the sugar levels to taste.
2. Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend designed for baking.
3. How many cookies does this recipe make?
This recipe typically makes about 24 cookies, depending on the size you scoop them.
With these steps and tips, you’re all set to enjoy the deliciousness of Almond Joy Cookies. They are sure to become a favorite in your home!
Almond Joy Cookies
Ingredients
Dry Ingredients
- 1 ⅙ cups all-purpose flour (1 cup plus two tablespoons)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
Mix-ins
- 1 ½ cups semi-sweet chocolate chips
- 1 cup sweetened coconut flakes (shredded coconut)
- ¾ cup sliced almonds
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a mixing bowl, use a mixer to cream the softened butter with the sugar and brown sugar until smooth and fluffy.
- Add the vanilla extract and egg to the creamed mixture, mixing just until incorporated.
- Slowly blend the dry ingredients from the small bowl into the wet mixture.
- Stir in the chocolate chips, coconut flakes, and sliced almonds until evenly mixed.
Baking
- Using a 1 ½ tablespoon cookie scoop, drop rounded spoonfuls of dough onto parchment-covered baking sheets.
- Bake in the preheated oven for 9 to 12 minutes.
- Allow the cookies to cool on the baking sheets for about ten minutes before transferring them to cooling racks.
