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Soft and chewy 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.
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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 in the cookie dough mixture and bake for only 6 minutes at a high temperature. Interesting right? Well, you might not ever bake cookies the same way again after seeing how unreal this cool trick is!
- 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 Extract – 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
- All-Purpose Flour – I used all-purpose for this recipe.
- Semi-Sweet 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!)
- Shredded Coconut – be sure to get the sweetened kind!
Optional Ingredients to Add
- chopped almonds
- milk chocolate chips
- white chocolate chips
- dark chocolate
- almond extract
Allow them to cook on the baking sheet prepared with parchment paper or on a wire rack for 2-3 minutes. Betcha big bucks you’ll eat one before they’re completely cooled to room temperature! 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:)
Almond Joy Cookies
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 them 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.
- Do Not Over Mix the Dough – Over mixing will result in dry, crumbly, and hard cookies.
- 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
- Baking sheets
- Parchment paper
- Two mixing bowls (one for dry ingredients and a larger one for wet ingredients)
- Electric handheld mixer
- 1¼ cups flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup cold butter
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (use the whole bag if you love chocolate!)
- ½ cup shaved sweetened coconut (more or less depending on preference)
- ½ cup sliced almonds (more or less depending on preference)
- 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