Almond Joy Cookies
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!
Equipment
- Baking Sheet
- Silicone Baking Mats
- Electric Stand Mixer
Ingredients:
- 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
Instructions:
- 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.
Notes:
Baking 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.
Nutrition
Serving: 1cookieCalories: 179kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 82mgPotassium: 75mgFiber: 1gSugar: 15gVitamin A: 125IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!