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Almond Joy Cookies

These buttery homemade Almond Joy Cookies were inspired by the popular candy bar. They feature chocolate chips, coconut and almonds for crunch. They never last long in our cookie jar.

stacked Almond Joy Cookies

Easy Almond Joy Cookies Recipe

Candy bars make a terrific mix-in for cookie dough. In this instance, almond joys were the inspiration. I chose to separate out the typical ingredients and combine it with a buttery homemade cookie dough. The end result is an irresistible cookie that has crispy edges and a slightly chewy center.

Almond Joy Cookies

How to Make the BEST Almond Joy Cookies Recipe

  • Ingredients you’ll need to make homemade Almond Joy Cookies: All purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, vanilla extract, almond extract, butter, large eggs, sweetened flaked coconut, milk chocolate chips or semi sweet chocolate chips and sliced almonds.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, large bowl, whisk, medium bowl., cookie scoop, baking pans, measuring cups and spoons and cooling rack.
  • This cookie dough features both vanilla and almond extracts. Almond has a very intense flavor, so don’t be heavy handed for the best balance of flavors.
  • I use milk chocolate chips for these cookies. You could use semi-sweet or dark chocolate chips in the same amount.
  • A cookie scoop or an ice cream scoop will make light work of dividing the dough for baking. You can make these cookies any size you like but make sure you adjust the bake time. Smaller cookies will take less time to bake and larger cookies will take longer.
  • Why is it necessary to chill the dough? The butter has to be soft to incorporate properly with the other ingredients. It’s important to chill the dough to allow the butter time to firm up again. It’s a very important step for these cookies, don’t be tempted to bake them immediately unless, you’re going for super thin. Chill the dough for at least an hour or overnight for the best result.
  • This prepared cookie dough will keep chilled in an airtight container for up to one week. Frozen it will store for up to two months.
  • Store baked Almond Joy Cookies in an airtight container at room temperature for up to 3 days.


baked Almond Joy Cookies with a glass of milk

More Cookie Recipes to Make

If you’d like to explore other options inspired by popular candy bars, checkout these recipes, too.



best Almond Joy Cookies recipe


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Almond Joy Cookies dessert
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5 from 3 votes

Almond Joy Cookies

Prep Time15 minutes
Cook Time15 minutes
Chill time1 hour
Total Time1 hour 30 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: almond-joy-cookies, coconut-chocolate-chip-cookies
Servings: 36 cookies
Calories: 262kcal


  • 2 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 2 large eggs
  • 2 1/2 cups semi sweet or milk chocolate chips
  • 1 1/2 cups sweetened flaked coconut
  • 1 1/4 cups sliced almonds


  • In a medium size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
  • In a separate medium size mixing bowl use an electric mixer to cream together butter, granulated sugar, brown sugar, vanilla and almond extracts. Beat on medium-high speed for 2 minutes.
  • Add the eggs one at a time beating well after each addition.
  • Lower the speed of the mixer and gradually add the sifted dry ingredients to the creamed mixture in the bowl. Beat until fully combined, stopping to scrape the sides of the bowl occasionally.
  • By hand, mix in the chocolate chips, coconut and sliced almonds. Mix until evenly distributed. Cover bowl and chill for at least 1 hour or overnight.
  • To bake: Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Use a 2 oz small ice cream scoop or a Tbsp to drop into rounds on the sheet pan. Leave at least 2 inches between.
  • Bake for 12-15 minutes or until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
  • Store in an airtight container at room temperature for 3-5 days.


Serving: 1cookie | Calories: 262kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 157mg | Potassium: 176mg | Fiber: 3g | Sugar: 18g | Vitamin A: 179IU | Calcium: 44mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I cannot imagine these won’t be delicious. I am halfway there – the dough is in the fridge.

    One thing I will do differently next time is to add the coconut before taking the bowl off the stand mixer. And maybe also the almonds. It is a strenuous task to mix almost five cups of add-ins to the dough all at once.

    Thanks for the recipe!

    1. 5 stars
      As it turns out, yes, I should have mixed the coconut in before taking the bowl off the stand mixer. As I got to the bottom of the dough when making the cookies, I discovered a pocket of not well-incorporated coconut.

      The dough was extremely stiff after being refrigerated for several hours. It was difficult to fill the scoop. We prevailed, nonetheless, and ended up with about six dozen tasty cookies. I’ve given away three dozen already to delighted friends and neighbors.

  2. When you say to use sliced almonds, do you mean chopped up almonds or the slivered almonds you can buy? Thank you! Can’t wait to try these!

  3. 5 stars
    These cookies were the “bomb”. (My kids words) They were really good, will definitely make again. Your recipes are great, thank you.

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