These Small Batch Almond Joy Cookies are a perfect treat for coconut and chocolate lovers, with a touch of nutty crunch from almonds. With just the right amount of sweetness and a chewy texture, these cookies channel the essence of the classic candy bar in every bite. Ideal for satisfying a quick sweet craving or sharing with a small group, this recipe is a must-try for a delightful dessert or snack!
Why You’ll Love This Recipe
If you adore the classic Almond Joy candy bar, these Small Batch Almond Joy Cookies will be your new favorite treat! They combine rich chocolate chips, sweet shredded coconut, and crunchy sliced almonds in a buttery cookie base for a dessert that’s indulgent yet easy to make. Perfect for satisfying a sweet craving or sharing with a small group, this recipe yields just enough cookies to enjoy without overwhelming your kitchen. They’re soft, chewy, and bursting with tropical, nutty goodness in every bite.
Key Ingredients
All-Purpose Flour: The foundation of these cookies, creating a sturdy yet tender base.
Semi-Sweet Chocolate Chips: These bring rich, melty chocolate to every bite, balancing the sweetness of the coconut.
Sweetened Coconut Flakes: Adds a tropical, chewy texture and the signature flavor of Almond Joy.
Sliced Almonds: Provide crunch and a nutty flavor, mimicking the almond topping in the classic candy bar.
Butter: Ensures a rich, buttery cookie dough that bakes to soft perfection.
Brown Sugar and Granulated Sugar: The combination of these sugars creates a balance of sweetness and a chewy texture.
Vanilla Extract: Adds warmth and enhances the flavors of the mix-ins.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Preparation
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
Step 1: Mix Dry Ingredients
Combine Dry Ingredients:
In a small bowl, whisk together:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Set aside for later use.
Step 2: Cream Butter and Sugars
Mix Butter and Sugars:
In a large mixing bowl, cream together:
1 cup (2 sticks) softened butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
Use a hand mixer or stand mixer and beat until the mixture is light and fluffy (about 2-3 minutes).
Step 3: Add Wet Ingredients
Incorporate Vanilla and Egg:
Add:
1 teaspoon vanilla extract
1 large egg
Mix until well combined. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
Step 4: Combine and Stir
Add Dry Ingredients:
Gradually mix the dry flour mixture into the wet ingredients.
Mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
Fold in Mix-Ins:
Using a spatula or wooden spoon, gently fold in:
1 cup semi-sweet chocolate chips
1 cup sweetened coconut flakes
1/2 cup sliced almonds
Mix until evenly distributed.
Step 5: Shape and Bake
Form Cookie Dough Balls:
Scoop 1 1/2 tablespoons of dough (using a cookie scoop or rounded spoonfuls) and place them onto the prepared baking sheets.
Space cookies about 2 inches apart to allow for spreading.
Bake the Cookies:
Bake in the preheated oven for 9-12 minutes, or until the edges are lightly golden brown.
The centers should still look slightly underdone—they will firm up as they cool.
Step 6: Cool and Serve
Cool on Wire Racks:
Let the cookies cool on the baking sheets for 10 minutes to set.
Transfer them to wire racks to cool completely.
Serve:
Enjoy these delightful cookies with a glass of milk or your favorite beverage. Store leftovers in an airtight container for up to 5 days.
Serving Suggestions
These cookies are delightful on their own, but here are a few ways to elevate your experience:
Classic Pairing: Serve warm with a tall glass of milk for the ultimate comfort treat.
Ice Cream Sandwiches: Use the cookies as bookends for a scoop of vanilla or coconut ice cream.
Drizzle It Up: Drizzle melted chocolate over the cooled cookies for an extra layer of decadence.
Holiday Treats: Add to a cookie platter for festive gatherings or gift in a decorative tin for a thoughtful homemade present.
Storage Tips
Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft.
Freezing Baked Cookies: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Freezing Dough: Scoop the cookie dough onto a tray, freeze until solid, then store the dough balls in a freezer-safe container. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.
Variations
Dark Chocolate Lovers: Substitute semi-sweet chocolate chips with dark chocolate chips or chunks for a richer flavor.
Nut-Free Option: Replace sliced almonds with more chocolate chips or sunflower seeds for a similar crunch.
Coconut-Free: Not a coconut fan? Leave it out and replace it with more almonds or dried cherries for a unique twist.
Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary needs.
Extra Almond Flavor: Add 1/4 teaspoon of almond extract to the wet ingredients for an intensified almond aroma.
Conclusion
These Small Batch Almond Joy Cookies are a heavenly mix of chocolate, coconut, and almonds wrapped in a perfectly baked cookie. Whether you’re a candy bar enthusiast or simply a cookie lover, this recipe will hit the sweet spot every time. Easy to make, customizable, and perfect for any occasion, they’ll quickly become a go-to treat. So, preheat your oven, grab your mixing bowl, and prepare to bake a batch of pure cookie bliss!
Small Batch Almond Joy Cookies
Ingredients
- 1.125 cups all-purpose flour
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup butter softened (1 stick)
- 0.33 cup granulated sugar
- 0.33 cup brown sugar packed
- 1 tsp vanilla extract
- 1 large egg
- 1.5 cups semi-sweet chocolate chips
- 1 cup sweetened coconut flakes shredded coconut
- 0.75 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- In a small bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat until light and fluffy, about 2–3 minutes.
- Add vanilla extract and egg to the creamed butter and sugar mixture. Mix until well combined, scraping down the sides of the bowl as needed.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Avoid overmixing. Gently fold in semi-sweet chocolate chips, sweetened coconut flakes, and sliced almonds with a spatula.
- Scoop 1 1/2 tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart. Bake for 9–12 minutes, or until the edges are lightly golden brown. The centers should look slightly underdone.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. Serve with a glass of milk or your favorite beverage. Store leftovers in an airtight container for up to 5 days.
