Soft, chewy, completely irresistible Almond Joy Cookies! These ultra-thick bakery-style Almond Joy Cookies will remind you of your favorite candy treat. They are the perfect blend of sweet shaved coconut, chocolate, and sliced almonds. They can also be frozen ahead of time! If you love coconut and chocolate chip cookies, this almond joy cookie recipe is for you!
Almond Joy Cookies
This truly is an over-the-top indulgent treat that will become a new favorite! Try having just one… I dare you! You can eat them fresh out of the oven for ooey, gooey, mouthwatering deliciousness. Or, I happen to like letting them cool and then putting them in the refrigerator. There’s just something about the PERFECT texture of these cookies… cold or warm, they are simply incredible.
Are you a Mounds Bar or an Almond Joy person? I’m both. If you can relate, you’re going to love these cookies. What could be better than those same candy bar flavors to a rich cookie? You guys, you must try these them – you won’t be sorry! They’re soft, ultra-chewy, and loaded with amazing texture. They even stay soft and chewy after refrigerating them.
Just like my extremely popular Chocolate Chip Cookie recipe, my Almond Joy cookies include cornstarch and bake for only 6 minutes at a very high temperature. Interesting right? Well, you might not ever bake cookies the same way again after seeing how unreal this cool trick is!
INGREDIENTS:
Sugar – We use brown sugar and white granulated sugar
Butter – 1 stick of cold butter (no need to let the butter come to room temp!)
Egg – Just one egg (can substitute this for 1/4 cup of unsweetened apple sauce
Vanilla – Vanilla is the flavor booster in cookies.
Baking Soda – Helps keep homemade cookies soft and tender
Corn Starch – Makes the cookies full and thick
Salt – All baked goods need salt, it helps balance the sweetness
Flour – I used all-purpose for this recipe.
Chocolate Chips – Half a bag to 3/4 of a bag of chocolate chips. If you like them EXTRA chocolatey, just throw in the whole bag (you won’t regret it!)
Shaved Coconut – be sure to get the sweetened kind!
Allow them to cook on the baking sheet for 2-3 minutes. Betcha big bucks you’ll eat one before they’re completely cooled! They are SO GOOD if you eat them warm with a cold cup of milk. These cookies don’t last 24 hours in our house:)
TO FREEZE THE DOUGH:
This is a great tip to keep on hand, especially during the holidays! Roll the dough into balls, then place them on a baking sheet. Freeze them for about 30 minutes to harden the dough to avoid sticking. Then, add cookie dough balls to a freezer bag and store in the freezer. When you’re ready to bake them, let the cookies sit out for 20 minutes or so while the oven is preheating (so they can defrost a little). You may need to bake the cookies for a few minutes longer, so be sure to keep an eye on them to prevent burning. To see an ultimate example of this cookie recipe, check out my regular chocolate chip cookie recipe here.
The Key to Perfectly Soft Chocolate Chip Cookies:
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Do Not Over Mix the Dough – Over mixing will result in dry, crumbly, and hard cookies.
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Do Not Over Bake Them – I bake mine at a high temp and for only 6 minutes. They continue to cook while they cool but you can still eat them before they’re fully cooled for the softest cookies EVER!
Almond Joy Cookies
You Will Need
- 1 1/4 cups of flour
- 3 TBSP of cornstarch
- 1/2 TSP salt
- 1/2 TSP baking soda
- 1 cold stick of butter (1/2 cup)
- 6 TBSP of granulated sugar
- 6 TBSP brown sugar
- 1 egg
- 1/2 TSP of vanilla extract
- 1 cup – 1 1/4 cup of semi-sweet chocolate chips (use the whole bag if you love chocolate!)
- 1/2 cup – 3/4 cup of shaved sweetened coconut (more or less depending on preference)
- 1/2 cup – 3/4 cup of sliced almonds (more or less depending on preference)
Other supplies needed:
- Baking sheets
- Parchment paper
- Two mixing bowls (one for dry ingredients and a larger one for wet ingredients)
- Electric handheld mixer
- Spoon
Directions
- Preheat oven to 475°
- Prepare baking sheets with parchment paper to prevent sticking
- In the smaller mixing bowl, whisk together the flour, corn starch, salt, and baking soda
- Cut stick of butter into smaller pieces (as seen in the video)
- In the larger mixing bowl, combine the butter, sugar, brown sugar, egg, and vanilla extract
- Gently in the dry ingredients into the larger mixing bowl (as seen in the video)
- Add the chocolate chips, coconut, and almonds. Slowly mix until everything is fully combined
- Using a full-size spoon (tablespoon), make cookie dough balls and place them on the baking sheet
- Bake for 6-7 minutes or until the tops of the cookies get golden/brown (keep your eye on them:)
- Remove from the oven and let them cool (they’ll continue to cook on the inside while they cool)
- For the softest cookies, eat them when they are warm, not totally cooled
* Makes 18 cookies
