Almond Joy Cookies
Almond Joy Cookies combine the delightful flavors of chocolate, coconut, and almonds, perfect for dessert or a sweet snack.
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.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe container for up to three months. Make sure your butter is at room temperature and avoid overmixing after adding flour for soft cookies. Consider sprinkling sea salt on top before baking or mixing in peanut butter chips for variations.