These Almond Joy Cookies are packed with all of the flavors we love in that classic candy bar: coconut, almonds, and chocolate! This soft and chewy cookie also features chopped up pieces of Almond Joy, making this an overloaded candy cookie!
This recipe was originally published in October of 2020, but was updated on January 14, 2022 with newer content and fresh pictures.
These Almond Joy cookies are candy cookie #2 as part of my candy cookie baking series!
Almond Joys are the ultimate candy bar for coconut lovers! Not only do they have coconut, but these bars are filled with almonds and are coated in milk chocolate. These homemade Almond Joy cookies have chocolate chips, sliced almonds, and shredded coconut, plus actual pieces of the candy bar.
Why You'll Love These Cookies:
- They're soft, chewy, and ooey-gooey.
- They are no-chill and can be baked right away.
- Actual pieces of Almond Joy are mixed straight into the cookie dough.
- They're fully loaded with chocolate chips, almonds, and coconut.
- All in all, they take less than 30 minutes to make!
For these cookies, I wanted to create a dough that would allow the flavors of an Almond Joy candy bar to really shine through, so I used my classic chocolate chip cookie recipe as an inspiration. Each bite just melts in your mouth and is perfectly balanced with all of the candy bar flavors.
One of the best parts about this recipe is that the cookie dough does not have to chill before baking. You can have freshly baked Almond Joy chocolate chip cookies in less than 30 minutes. How awesome is that!
- Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line my baking sheets with silicone baking mats.
- Room Temperature Ingredients: For this recipe, we want both the butter and egg to be at room temperature before baking. I recommend taking these ingredients out of the refrigerator 1 hour before you want to start.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Dough: Use a 1.5 tablespoon cookie scoop or a #50 (about 1.2 tablespoons) to scoop the dough onto the prepared baking sheets. Bake only 12 cookies per pan.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
Let’s take a look at some of the ingredients we’ll need.
- All-Purpose Flour: Be sure to properly measure your flour (check out Baking Tips above).
- Leavening Agents: Both baking powder and baking soda are used in order to give the cookies the right thickness and shape.
- Sugars: A combination of both granulated sugar and brown sugar are used.
- Chocolate Chips: I used semi-sweet chocolate chips, but you could also use milk or dark chocolate.
- Shredded Coconut: Use unsweetened shredded coconut.
- Almonds: You want your almonds to be presliced. You should be able to find a small bag like this at one of your local grocery stores.
- Almond Joys: 5 snack-sized Almond Joys are all you need!
How To Make Almond Joy Cookies:
Here are the step by step instructions:
- Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Wet Ingredients: In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high speed until fully combined and creamy. Add the vanilla extract and egg on low speed and mix until incorporated.
- Combine Ingredients: Add the flour mixture and mix on low speed. Mix just until you see no more white flour. Then add in the chocolate chips, shredded coconut, sliced almonds, and chopped Almond Joy candy bars on low speed just until combined.
- Bake: Use a cookie scoop to scoop out the cookie dough onto the prepared baking pans. Bake for 9-11 minutes, just until the edges of the cookies turn golden-brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling.
Frequently Asked Questions:
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Yes they can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
If you don't have any Almond Joy candy bars you can still make these cookies. You'll still have the flavors of the candy bar by using the chocolate chips, coconut, and almonds.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
More Cookie Recipes:
Almond Joy Cookies
- Baking Sheet
- Silicone Baking Mats
- Cookie Scoop
- Electric Stand Mixer
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1/2 cup chocolate chips
- 1/4 cup unsweetened shredded coconut
- 2 tablespoon sliced almonds
- 5 snack-sized Almond Joy candy bars, chopped
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high speed until fully combined and creamy (about 1-2 minutes). Add the vanilla extract and the egg on low speed and mix until incorporated (about 30 seconds).
- Add the flour mixture and mix on low speed just until combined (be careful not to overmix).Then add in the chocolate chips, shredded coconut, sliced almonds, and chopped Almond Joy candy bars, mixing just until incorporated.
- Use a 1.5 tablespoon or #50 cookie scoop to scoop out the cookie dough onto the prepared baking pans. Bake for 9-11 minutes, or just until the edge of the cookies turn golden-brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Candy Cookie Baking Series: