Rich and buttery cookie dough packed full of shredded coconut, chocolate chips, almonds and Almond Joy candy pieces. These Almond Joy cookies are an over-the-top indulgent treat that will become a new favorite!
Almond joy chocolate chip cookies
If I had to name my top ten favorite foods in the world, cookies and Almond Joy candy bars would both definitely be on the list. Almond Joys are always the first candy I pick out of my kids’ buckets at Halloween, and my favorite treat for turning around a rough day. And what could be better than adding them to a soft, buttery, rich cookie? These cookies are quick and easy to make, and so flavorful too!
I’ve tasted a lot of cookie dough in my time, and this is some of the best I’ve ever tried. The combination of coconut and vanilla with all the delicious mix-in’s is incredible. As hard as it is to stop nibbling on it, though, be sure to save some for making the actual cookies! :)
When we finally tasted the cookies, it was love at first bite. The coconut adds great texture, and the gooey chocolate, crunchy almonds, and sweet Almond Joy pieces make every bite delicious. They’re everything you could dream about in a cookie…and then some!
Tips for the best almond joy cookies
- Rolling the dough. I rolled my dough into golf-ball sized balls, which made for big, fat, soft cookies. It’s important to give them plenty of space on the cookie sheet, because they will spread quite a bit.
- Chopping the candy. The candy bar pieces mixed in with the cookie dough are what makes this recipe so delicious. Chop them small enough so that they’ll easily mix in with the dough, but don’t chop them too small. I like mine to still be a little chunky so that you get the perfect bite in each cookie.
- Chill the dough. This definitely isn’t a necessity, but if you have the time, consider chilling the cookie dough in the fridge for about 30 minutes prior to baking. It makes the cookies extra thick and chewy.
- Add extra coconut on top. I love to sprinkle a little extra coconut on top of each cookie dough ball so that it can get golden and toasted in the oven.
- Let cool on pan. After baking, let the cookies cool on the baking sheet for about 10 minutes. The edges will get perfectly crispy this way, while the centers will remain soft and chewy.
How to store, freeze and thaw
- To store: Store in an airtight container or bag at room temperature for up to 3 days.
- To freeze baked cookies: Let cookies cool completely, then add to a freezer bag or container. Store in freezer for up to 3 months. To thaw, let sit at room temperature until no longer frozen or heat in microwave or oven until warm.
- To freeze the dough: Roll dough into balls, then place on baking sheet. Freeze for about 30 minutes to harden the dough (to avoid sticking). Then add cookie dough balls to a freezer bag and store in freezer. When ready to enjoy, place cookie dough balls on a baking sheet on top of the oven while it preheats. You may need to bake the cookies for a few minutes longer, so be sure to keep an eye on them.
More delicious cookie recipes:
- Coconut caramel cookies
- Nieman Marcus cookies
- Best M&M Cookies
- Cookies and cream cookies
- Milky Way Cookies
Almond Joy Cookies
- 1/2 cup butter , softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup shredded coconut , divided
- 3/4 cup mini chocolate chips
- 2-3 Tablespoons sliced almonds
- 2-3 Almond Joy candy bars , chopped (or 6 snack size candy bars)
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or spray with cooking spray. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the egg, vanilla and coconut extract and beat until smooth.
- Then add in flour, salt and baking soda and mix until combined. Gently fold in 1/2 cup coconut, mini chocolate chips, sliced almonds and Almond Joy pieces.
- Roll the dough into golf ball sized balls and place on prepared baking sheets. Sprinkle with remaining coconut.
- Bake for 8-10 minutes, or until edges are golden. Remove from oven and allow to cool on baking sheets for about 5 minutes.
- Move cookies to a cooling rack to cool completely. Once cooled, store in a covered container for up to 3 days.
Recipe contributed by Alicia from The Baker Upstairs.