These Almond Joy cookies are bursting with all of the flavors of your favorite candy bars: crunchy almonds, coconut flakes, and chocolate chips. There's even chopped up pieces of an Almond Joy bar mixed into the cookie dough!
This recipe was originally published in October of 2020, but was updated on January 14, 2022 with newer content and fresh pictures.
These easy Almond Joy cookies are about to become your new favorite cookie! They have slightly crisp edges and are chewy in the middle.
If you are a fan of Almond Joy candy bars, then you'll absolutely love these cookies. They're like a chocolate chip cookie but with coconut and almonds too!
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.
- Shredded coconut, sliced almonds, and chocolate chips are tasted with every bite.
- They're perfect for the holiday season or any cookie swap!
For these cookies, I took inspiration from my classic chocolate chip cookie recipe. 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. They can be baked right away and ready in under 30 minutes!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: Be sure to properly measure your flour (check out Baking Tips above).
- Sugars: A combination of both white sugar and brown sugar are used.
- Chocolate Chips: I used semi-sweet chocolate chips, but you could also use milk chocolate chips or dark chocolate.
- 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!
Here are the step by step instructions on how to make this Almond Joy cookie recipe.
Step 1: Dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2: Cream together the butter and sugars. In the bowl of a stand mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high speed until fully combined and creamy.
Step 3: Wet ingredients. Add the vanilla extract and egg and mix on medium speed until fully combined.
Step 4: Combine the ingredients. Add the flour mixture and mix on low speed just until combined (be careful not to overmix). Then mix in the chocolate chips, coconut flakes, almonds, and the Almond Joy candy bar pieces.
Step 5: Bake. Use a small cookie scoop to scoop out the dough onto the prepared baking sheet. Bake for 9-11 minutes, or just until the edges start to 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.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
EXPERT BAKING TIPS
- Baking Sheet: I recommend this specific cookie sheet. Line each pan with parchment paper or silicone baking mats.
- 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.
- 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.
- Cookie Scoop: 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. You can also use a medium cookie scoop to make larger cookies.
- 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.
Yes they can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a ziploc 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.
Yes you can. I like to use my medium-sized scoop a lot, but for these cookies I used a small one. You could also use a large cookie scoop. Just note that the baking time might be different.
It brings me so much joy to see you make my recipes. 🙂
More Cookie Recipes
Almond Joy Cookies
- Baking Sheet
- Silicone Baking Mats
- Electric Stand Mixer
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick), room temperature
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- ½ cup semi-sweet chocolate chips
- ¼ cup unsweetened shredded coconut
- 2 tablespoons 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 or parchment paper. 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 3-4 minutes). Add the vanilla extract and the egg on medium speed and mix until incorporated (about 30 seconds).
- Reduce the speed to low and add the flour mixture, mixing just until combined (be careful not to overmix). Then mix 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:
- Peanut M & M Cookies
- Rolo Stuffed Cookies
- Junior Mint Chocolate Chip Cookies
- Almond Joy Cookies
- Mocha Reese’s Pieces Cookies