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.
Homemade Almond Joy Cookies
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.
Helpful Tips for Making Almond Joy Cookies
- 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.
- 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 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 for up to two months.
Other Candy Bar Inspired Cookie Recipes
If you'd like to explore other options inspired by popular candy bars, checkout these recipes, too.
- Candy Bar Pretzel Cookies
- Baby Ruth Cookies
- Peanut Butter Snickers Cookies
- Bodacious Butterfinger Cookie Bars
- Twix Cookies from My Incredible Recipes
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Helpful Kitchen Items:
Almond Joy Cookies
- 2 ½ 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 ½ tsp pure vanilla extract
- ¼ tsp almond extract
- 2 large eggs
- 2 ½ cups semi sweet or milk chocolate chips
- 1 ½ cups sweetened flaked coconut
- 1 ¼ 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.