Description
These Small Batch Almond Joy Cookies capture the classic flavors of the beloved Almond Joy candy bar in a simple, homemade cookie form. Featuring a perfect blend of shredded sweetened coconut, semi-sweet chocolate chips, and chopped almonds, these cookies are quick to prepare and bake, making them ideal for when you want a small treat without making a large batch.
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
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 with a mixer until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Vanilla and Egg Yolk: Mix in the vanilla extract and egg yolk until the mixture is smooth and fully combined, ensuring even flavor throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently just until the dough comes together without overmixing.
- Fold in Add-ins: Carefully fold in the shredded sweetened coconut, semi-sweet chocolate chips, and chopped almonds to evenly distribute them throughout the dough.
- Form Cookies: Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden brown. This ensures a chewy center with a slight crisp around the edges.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breakage.
Notes
- Use softened butter for easier creaming and better cookie texture.
- For a more intense almond flavor, toast the almonds lightly before chopping.
- If you prefer a chewier cookie, reduce baking time slightly or add an extra egg yolk.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
