These Almond Joy Cookies have a deliciously soft and chewy texture with slightly crunchy edges. The flavors of coconut, dark chocolate and almond come together in this absolutely irresistible cookie.
These fun cookies are part of a collection of candy inspired treats including my Toffee Chocolate Chip Cookies and Peanut Butter Cookie Cups.
people, you must Try these cookies!
You don’t have to be a fan of candy bars to love these incredible cookies. But if you are an Almond Joy lover, you will fall head over heels in love.
They’re a great treat all year round and perfect for Christmas cookies.
One Bowl Almond Delight Cookies
This recipe comes from my friend Mary new cookbook and it’s spectacular. Just by looking at the ingredient list, I knew they were going to be delicious, but they exceeded all of my expectations. The dough for these cookies is mixed together a bowl and cleaning is a breeze. One of Mary’s specialties is creating amazing baked goods with less effort.
The Weeknight Dessert Cookbook
Mary Younkins book The Weeknight Dessert Cookbook, is filled with recipes that you will make more than once. Here you can find everything from cakes to cookies and bars to cobblers and chips. But it doesn’t stop there. She’s also included chapters on ice cream, puddings and sauces, and no-bake treats.
These are exactly the dessert recipes that I like the most – simple, uncomplicated baking at its best. Most only have 5 to 15 minutes of prep time and super easy instructions to get these treats ready as quickly as possible. No complicated kitchen tools or unusual baking molds required. Bakers of all skill levels will love these recipes!
Notes on ingredients
- butter – For really soft butter, let it stand at room temperature for about 2 hours. It’s soft enough if you can press your finger into the side and leave an indentation. Don’t be tempted to melt butter as a shortcut or the texture of the cookie will suffer. Butter softens quickly in the microwave if you forget to attach it.
- Sugar – Both light brown sugar and granulated sugar.
- egg
- Aroma – coconut extract And almond extract are key to the tropical taste of these cookies.
- all purpose flour
- cornstarch – A little cornstarch helps create a soft, tender cookie with crispy edges.
- baking powder And kosher salt
- Shredded Sweetened Coconut – Be sure to go for sweetened coconut, which is moist and sweet, as opposed to the unsweetened variety, which is much drier.
- Dark chocolate chips – I like Ghirardelli Bittersweet Chocolate Chips, but you should be able to easily find a variety of different brands at most stores.
- Sliced ​​Almonds
How to make Almond Delight Cookies
- Use an electric mixer to beat the butter, brown sugar, and white sugar until light and fluffy. Then add an egg, coconut extract and a little almond extract and beat again until smooth.
- Next comes the flour, cornstarch, baking powder, and salt. No need to mess up another bowl – just add the dry ingredients straight into the wet mixture. Fantastic! Beat the mixture well.
- Use a wooden spoon to stir in the shredded sweetened coconut, dark chocolate chips, and slivered almonds.
- Stir well to mix the ingredients in the batter.
This cookie dough is chunky and rich. There’s a lot of good stuff in there!
- Scoop the dough out with a medium-sized cookie scoopRoll into balls and place on a parchment-lined baking sheet or silicone baking mat.
- Bake the cookies at 350 degrees for 9 to 11 minutes. Let them cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
pro tip
Be careful not to overbake these cookies. They will be round and pillowy when ready to come out of the oven. They will flatten out a bit as they cool.
Betcha a lot of money, you’ll eat one before they cool completely! These biscuits never last longer than 24 hours with us.
storage tips
Store the completely cooled cookies between sheets of parchment paper in an airtight container at room temperature. Almond Joy Cookies will stay fresh and delicious for up to a week when stored properly.
Freezing Almond Delight Cookies
Flash freeze balls of unbaked cookie dough by placing them on a baking sheet and then placing the baking sheet in the freezer for about an hour. When frozen solid, place the dough balls in a freezer safe plastic bag and freeze for up to 3 months.
Thaw the dough completely in the fridge and bake according to the recipe. To bake the cookie dough from frozen, simply add an additional 3 to 5 minutes to the baking time.
Cookies Anytime!
With cookie dough blast freezing, you can bake as many cookies as you like. Bake just a few for a treat and save the rest for another day!
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Almond Joy cookies
These Almond Joy Cookies have a deliciously soft and chewy texture with slightly crunchy edges. The flavors of coconut, dark chocolate and almond come together in this absolutely irresistible cookie.
Servings: 18 Cookies
Ingredients
- 6 tablespoon butter, softened
- â…“ Cup light brown sugar
- â…“ Cup granulated sugar
- 1 egg
- ½ teaspoon coconut extract
- ¼ teaspoon almond extract
- 1 Cup plus 2 tablespoons all-purpose flour
- 2 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 Cup crushed sweetened coconut
- 1 Cup dark chocolate chips
- ½ Cup sliced ​​almonds
instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
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Combine the butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric hand mixer until light and fluffy. Add the egg, coconut extract and almond extract. Beat again until smooth. Add flour, cornstarch, baking soda and salt. Beat to mix well. Add the coconut, chocolate chips. and almonds. Use a wooden spoon to mix the batter.
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Using a medium-sized cookie scoop, scoop the dough, roll into balls (about 2 tablespoons each), and place them, a few inches apart, on the prepared baking sheet. Bake for 9 to 11 minutes. Remove from the oven when the cookies are puffy and barely baked – do not let them brown. The cookies should be round and pillowy (and not browned at all) when ready to come out of the oven. Let them cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely. They will settle slightly as they cool and become a little flatter.
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Store fully cooled cookies in an airtight container at room temperature for up to a week.
Nourishment
Portion: 1 cookie · Calories: 201 kcal · Carbohydrates: 21 G · Protein: 3 G · Fat: 12 G · Saturated Fatty Acids: 8th G · Cholesterol: 19 mg · Sodium: 114 mg · Potassium: 129 mg · Fiber: 2 G · Sugar: 12 G · Vitamin A: 130 ie · Vitamin C: 1 mg · Calcium: 46 mg · Iron: 1 mg
Nutritional information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on October 8th, 2019. It has been updated with new text and images.