SMALL BATCH ALMOND JOY COOKIES
Small Batch Almond Joy Cookies capture the delightful flavors of chocolate, coconut, and almonds, bringing the classic candy bar experience into a chewy, satisfying cookie form. Perfect for a quick treat or sharing with friends, these cookies are easy to make and utterly delicious. The small batch size ensures they’re always fresh and warm from the oven, delivering a gooey, chocolatey delight every time.
Ingredients
- 1 ⅛ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter softened (1 stick)
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 ½ cups semi-sweet chocolate chips
- 1 cup sweetened coconut flakes shredded coconut
- ¾ cup sliced almonds
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, sugar, and brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the vanilla extract and egg to the butter mixture. Mix until well combined, scraping down the sides of the bowl as needed.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Add Mix-Ins: Gently fold in the chocolate chips, coconut flakes, and sliced almonds with a spatula until evenly distributed.
- Shape and Bake: Using a 1 ½ tablespoon cookie scoop or rounded spoonfuls, drop the dough onto the prepared baking sheets, spacing them a few inches apart. Bake for 9-12 minutes, until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
Notes
For a richer flavor, substitute semi-sweet chocolate with dark chocolate chips, or omit the almonds for a nut-free version.