Almond Joy Cookies
Servings 36 cookies
Calories 262kcal
Ingredients
- 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
Instructions
- Cookie Dough: 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 30-60 minutes.
- To Bake: Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Use a 1 1/2 Tbsp ice cream or cookie scoop or a Tbsp to drop into rounds on the sheet pan. Leave at least 2 inches between for spreading.
- Bake for 12-15 minutes or until lightly golden. Cool on the pan for 3 minutes then remove to a cooling rack to cool completely.
- Store in an airtight container at room temperature for 3-5 days.
Nutrition
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