Almond Joy Cookie Recipe

5 from 17 votes

Almond Joy cookies are inspired by the classic chocolate, coconut, and almond combination, baked into soft, lightly sweet cookies.

Prep Time15

Cook Time10

Total Time25

Cuisine: American

Servings: cookies

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2–3 minutes, or until light and fluffy. Add the egg and almond extract and mix until incorporated.
Gradually add the dry ingredients to the butter mixture and mix until just combined.
Fold in the chocolate chips, coconut, and almonds with a spatula or wooden spoon.
Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place them on the prepared baking sheets, spaced at least 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

My Top Tip: Read my tips on how to soften butter before baking so it combines easily with the other ingredients. For best results, use a room-temperature egg, too.
Storage: Store the Almond Joy cookies in an airtight container. They'll last for 2–3 days at room temperature, or up to 5 days in the fridge.
Freezing Instructions: You can freeze both the baked cookies and the cookie dough for up to 3 months. To freeze the baked cookies, place them on a baking sheet in the freezer until completely frozen. Then, transfer them to a freezer bag or airtight container. Reheat in the oven at 350ºF for 5 minutes or until warmed through. To freeze the cookie dough, tightly wrap it in plastic wrap and place it in the freezer. Thaw in the fridge before forming and baking.

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