Description

These Small Batch Almond Joy Cookies are a delightful treat that captures the classic flavors of the Almond Joy candy bar in a homemade cookie form. Perfectly chewy with a combination of shredded sweetened coconut, semi-sweet chocolate chips, and crunchy chopped almonds, these cookies are quick to prepare and baked to golden perfection in just about 20 minutes total. Ideal for when you want a small, satisfying batch of cookies without leftovers.

Ingredients

Scale

Wet Ingredients

1/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 egg yolk

Dry Ingredients

1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt

Add-ins

1/3 cup shredded sweetened coconut
1/4 cup semi-sweet chocolate chips
1/4 cup chopped almonds

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Instructions

Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
Cream butter and sugars: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring proper texture for the cookies.
Add vanilla and egg yolk: Mix in the vanilla extract and egg yolk, stirring until fully combined for a homogenous dough base.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring just until incorporated to avoid overmixing.
Fold in add-ins: Gently fold in the shredded sweetened coconut, semi-sweet chocolate chips, and chopped almonds, ensuring even distribution without deflating the dough.
Shape cookies: Drop the dough by rounded tablespoons onto the prepared baking sheet, making sure to leave space between each cookie to allow for spreading.
Bake cookies: Bake for 9-11 minutes, or until the edges are lightly golden. After baking, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
For extra crunch, toast the almonds lightly before chopping and adding to the dough.
Ensure the butter is softened, not melted, for better creaming and texture.
Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
These cookies can be stored in an airtight container at room temperature for up to 3 days.