Indulge in the delightful flavors of coconut, almonds, and chocolate with these Small Batch Almond Joy Cookies. Perfect for when you crave something sweet but don’t want to make a large batch, these cookies bring the iconic candy bar flavors into a soft, chewy treat. Whether you’re a fan of Almond Joy bars or just love the combination of these ingredients, these cookies are a guaranteed hit, offering the perfect balance of texture and taste.
Sweet, Nutty Perfection in Every Bite
These Almond Joy Cookies are a dream come true for those who adore the rich blend of chocolate, coconut, and almonds. They’re easy to make, and their irresistible aroma will fill your kitchen, making them a perfect choice for casual gatherings or a simple family treat.
Preparation Time: 10 minutes
Cooking Time: 9-12 minutes
Servings: About 20 cookies
Small Batch Almond Joy Cookies
These cookies are a fantastic way to enjoy the classic flavors of an Almond Joy in a fresh, new form. Each cookie is packed with gooey chocolate, crunchy almonds, and the sweet taste of coconut, making them a delightful snack or dessert. Serve them up with a cold glass of milk or a hot cup of coffee for a truly comforting treat.
Ingredients:
- 1 1/8 cups all-purpose flour (1 cup plus two tablespoons)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened (1 stick)
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sweetened coconut flakes
- 3/4 cup sliced almonds
Instructions:
- Preheat your oven to 350°F (177°C). Line a cookie sheet with parchment paper to ensure easy removal of cookies after baking.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the vanilla extract and egg to the creamed mixture, mixing just until incorporated. Be careful not to overmix at this stage.
- Gradually blend the dry ingredients into the wet mixture, mixing until just combined. The dough should be smooth and well-combined without being overworked.
- Fold in the chocolate chips, coconut flakes, and sliced almonds, distributing them evenly throughout the dough.
- Using a 1 1/2 tablespoon cookie scoop, drop rounded spoonfuls of the dough onto the prepared cookie sheet. Space them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 9 to 12 minutes, or until the edges are lightly browned and the centers are set.
- Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire cooling rack to cool completely.