A bite-able delight that both coconut and chocolate lovers can appreciate with a nutty twist from the almonds. Sweet enough sweet with a chewy texture, giving the soft experience of the classic candy in each bite. Good when you need a quick sweet fix or enjoy something with a select few, and the recipe should be made delicious as it is dessert or a snack!
Why You’ll Love This Recipe
If you fancy the classic Almond Joy candy bar, you’re definitely going to have a new favorite thing when you meet Miss Small Batch Almond Joy Cookies. They bring together chocolate chips (as dark and rich as your taste buds), sweet shredded coconut, and crunchy sliced almonds in a wonderful buttery cookie. Such a treat and yet so simple a luxurious dessert, these fruits are ideal for satisfying a sweet tooth or for sharing among a small crowd, with just enough cookies to bearably occupy the rest of the kitchen-but dense, chewy, tropical, and nutty as a topping in every mouthful.
Key Ingredients
All-purpose flour: For the thick yet tender foundation that holds everything together
Semi-Sweet Chocolate Chips: Because they’d bring the richest, most delicious chocolate in every bite that would be balanced in sweetness by the coconut
Sweetened Coconut Flakes: This translates into yet more chewiness, a particular texture, and that distinctive Almond Joy taste
Sliced Almonds: Crunch and, well, an almond-taste component, because there isn’t an actual “almond” so much as a solidly simulated almond-topped classic candy bar.
Butter: Ensures a moist, buttery dough that transforms into one of the softest cookies you can taste.
Brown Sugar and White Sugar Granules: This combination shall balance well the sugar ingredients, chewy in bits. Also, it brings sweetness to the flavor.
Pure Vanilla: It heats up the mix-ins, makes them more flavorsome.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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
They taste delicious on their own, but here are fine ways to step things up:
Classic Pair: Warm and ready to be consumed with a big tall glass of milk-a sure way of comforting yourself with treats such as cookies.
Ice Cream Sandwiches: Use these cookies as siding and place within them a scoop of vanilla or coconut ice cream.
Drizzle It Up: After those cookies cool, pile so much melted chocolate on them and enjoy a richer dish.
Holiday Sweet Treat: Place them on a platter with other cookies for shaping festive holiday gatherings or put them in a decorative tin for a sophisticated homemade gift.
Storage Tips
At Room Temp: Store the cookies in an airtight container at room temperature with a slice of bread placed within the container to keep them soft for up to 5 days.
Freezing Baked Cookies: The final cookie dough product is frozen on a baking sheet and kept on a single layer until frozen, then transferred and packed in a freezer-safe bag, and stored up to 3 months. Thaw at room temperature before serving.
Freezing Dough: Make a scoop of the dough on the cookie sheet, freeze until solid, and store those tender dough balls in a freezer-safe container. Bake from frozen directly in the oven, adding one to two more minutes of baking time.
Variations
For Dark Chocolate Lovers: Make this option taste richer by using a cup of dark chocolate chips or chocolate chunks instead of semi-sweet chocolate chips.
Nut-Free Option: Usually, a bit more chocolate chips or sunflower seeds will provide the crunch you are used to from the almond chips you are leaving.
Coconut-Free: If you really don’t like coconut anymore (as in, you’d get rid of that right now), make them without coconut but fold in either more almonds or again, torn dried cherries, for a new twist and feel.
Gluten-Free: Provide for any kind of special requirement, as every person has expected ingredients in the kitchen that make life complete – simply incorporate all-purpose flour and use the 1-to-1 gluten-free baking blend instead.
For further almond flavor: Use 1/4 teaspoon for the wet ingredient alongside almond extract and you will enjoy the difference.
Conclusion
These Small Batch Almond Joy Cookies are a heavenly mix of chocolate, coconut, and almonds wrapped in a perfectly baked cookie. These cookies will satisfy a crave candy bar or cookie lover occasionally. Simple to prepare, flexible, and great for every celebration, they will quickly make readers bookmark a go-to. Turn on the oven, mix up your ingredients, and prepare to bake the goodness of cookies!
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.
