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!
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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. 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 chocolate chip cookies in my time, and these are some of the best I’ve ever tried (along with my coconut caramel cookies). 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!
A fairly straightforward cookie recipe gets elevated by a beloved candy bar flavors.
Find the full printable recipe with specific measurements below.
- Butter: The creamy fat is an important element needed to achieve the perfect cookie.
- Sugar: Granulated sugar gives sweetness but allows the other flavors to shine.
- Egg: The egg acts as a binder to bring everything together.
- Flour: I like to use all-purpose for this recipe.
- Baking soda: The necessary leavening agent so the cookies aren’t too dense.
- Salt: Just a little bit goes a long way to enhance the flavors.
- Extracts: These cookies are made all the better thanks to the combination of vanilla and coconut extract.
- Almond Joy: Cutting the beloved candy bar into small, bite-sized pieces puts these cookies over the top.
- Shredded coconut: Folding coconut into the cookies and sprinkling on top is the ultimate in indulgence.
- Sliced almonds: The nuttiness helps balance out the sweetness of the coconut and chocolate.
- Mini chocolate chips: The smaller chocolate chips cover a lot more ground and just add the right amount of chocolate to every bite.
How to Make Almond Joy Cookies
Simply mix wet ingredients with dry, fold in sweet ingredients, roll into balls, and bake.
- Beat. Combine the butter and sugar and beat until creamy, pale, and fluffy. Stir in the egg, vanilla extract, and coconut extract. Then add the flour, baking soda, and salt and mix until smooth.
- Fold. Gently fold in the shredded coconut, almond slices, Almond Joy pieces, and chocolate chips.
- Roll. Create golf ball-sized balls by rolling the dough between your fingers. Place on parchment-lined baking sheets. Sprinkle with coconut.
- Bake. Put in the oven and bake 8 to 10 minutes, or until golden.
- Cool. Let cool 5 minutes on the sheet before transferring to a cooling rack to cool completely.
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.
No problem! Simply grate cold butter over the large holes of a cheese grater and it will cream just as well as softened butter.
Yup. Simply roll dough into balls, then place on baking sheet. Freeze for about 30 minutes to harden the dough (to avoid sticking). 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.
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.
More Delicious Cookie Recipes
Almond Joy Cookies
- 1/2 cup unsalted 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 full size candy bars , chopped (or 6 snack size candy bars)
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or spray with cooking spray.
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg, vanilla, and coconut extract and beat until smooth.
- Stir in the flour, salt, and baking soda until combined. Gently fold in 1/2 cup coconut, 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 1/4 cup coconut.
- Bake 8 to 10 minutes, or until edges are golden. Remove from oven and let cool on baking sheets for about 5 minutes.
- Move cookies to a cooling rack to cool completely. Once cooled, store in a covered container up to 3 days.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe contributed by Alicia from The Baker Upstairs.