If you love Almond Joy candy bars, my Almond Joy Cookies are about to become your new favorite obsession.
They’ve got everything that makes the candy bar great: rich chocolate, sweet coconut, and crunchy almonds. All baked into a soft, chewy cookie that your whole family will love.
Turning a candy bar into a cookie is one of the great joys in life. As I sat there waiting for the first batch to come out of the oven, I almost couldn’t control myself, and I’ve been doing this for more years than I care to remember.
And they were definitely worth the wait. Warm from the oven, soft, chewy, and oh-so-delicious. Make a batch for your family; I promise they won’t disappoint.
There’s something nostalgic about chocolate, coconut, and almonds coming together in a warm cookie. And our Almond Joy cookies hit that sweet spot between comfort and indulgence. They really are that good.
If you love over-the-top delicious homemade cookies, make sure to try out Cowboy Cookies and Kitchen Sink Cookies. You’ll be glad you did.
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Ingredients
Gather the ingredients to prepare our Almond Joy Cookies recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.
Recipe Variations
Swap half the chocolate for dark chocolate to cut the sweetness.
Press a whole almond into the top before baking for a restaurant-style presentation.
Drizzle with melted chocolate after cooling for bakery-style cookies.
Add a pinch of espresso powder to deepen the chocolate flavor.
Leave the almonds out to make Mounds cookies.
How to Make Almond Joy Cookies
Follow my simple step-by-step instructions to learn how to make Almond Joy Cookies in your home kitchen.
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.
Add the all-purpose flour, baking soda, and table salt to a medium bowl.
Whisk to combine and set aside until needed.
Add the unsalted butter, granulated sugar, and brown sugar to the bowl of a stand mixer, fitted with the paddle attachment.
Whip on medium-high speed for 3-4 minutes until light and fluffy.
Add the vanilla extract and large egg to the creamed butter.
Mix just enough to combine.
Slowly add the dry ingredients to the creamed mixture.
Mix just enough to combine.
Add the chocolate chips, coconut flakes, and sliced almonds to the dough.
Mix just enough to fold them into the dough.
Use a #50 (1 ½ tablespoon) cookie scoop, and place the dough balls onto parchment-covered baking sheets.
Place the baking sheets on the center rack of the preheated oven and bake for 9-12 minutes.
Place the baking sheets on a wire rack to cool for ten minutes. Then remove them from the sheet and put them on the wire rack to continue cooling.
Chef Tips
Toast the coconut lightly for a richer coconut flavor.
Chill the dough 30 minutes if your kitchen runs warm.
Underbake them slightly; the carryover heat will finish the job.
Use a scoop for even baking and professional results.
The biggest mistake people make with “candy-inspired” cookies is dumping chopped candy bars into the dough and calling it a day. That’s lazy baking.
Real flavor comes from building the cookie first, then layering in coconut, almonds, and chocolate in a way that actually bakes well. Toast your coconut, chop the real chocolate, and don’t overbake. Do that, and these cookies will blow the candy bar out of the water.
Rich, chewy, and packed with real flavor, our Almond Joy cookies are perfect for the holidays, bake sales, or just treating yourself. Once you try them, you won’t be reaching for the candy bar.
Serving Suggestions
Serve warm with a glass of ice-cold milk.
Pair with coffee, espresso, lattes, or chai tea for contrast.
Crumble over vanilla ice cream for an easy dessert upgrade.
How to Store and Reheat
Store the cookies in an airtight container at room temp up to 4 days. Refrigerated for up to 6 days. Bring to room temperature before serving.
Freeze baked or raw cookies for up to 2 months. Bake from frozen. Reheat for 8-10 seconds in the microwave for fresh-baked texture.
Recipe FAQs
You can, but didn’t we just talk about that? Chopped chocolate and coconut add better texture and flavor to the cookie.
The butter was too warm. Chill the dough before using.
You sure can. The cookie dough can be made a few hours ahead of time as long as it’s kept refrigerated. The scooped cookies can be frozen and baked as needed.
More Recipes You’ll Love!
Almond Joy Cookies Recipe (Soft, Rich & Irresistible)
Soft and chewy our Almond Joy cookies are made with chocolate chips, coconut, and almonds. It’s an easy dessert inspired by the classic candy bar.
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Ingredients
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Instructions
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Add the all-purpose flour, baking soda, and table salt to a medium bowl. Whisk to combine and set aside until needed.
Add the unsalted butter, granulated sugar and brown sugar to the bowl of a stand mixer, fitted with the paddle attachment and whip on medium high speed for 3-4 minutes until light and fluffy.
Add vanilla extract and large egg to the creamed butter and mix just enough to combine.
Slowly add the dry ingredients into the creamed mixture. Mix just enough to combine.
Add the chocolate chips, coconut flakes, and sliced almonds to the dough and fold them into the dough.
Use a number 50 (1 ½ tablespoon) cookie scoop, and place the dough balls onto parchment-covered baking sheets.
Place the baking sheets on the center rack of the preheated oven and bake for 9-12 minutes.
Place the baking sheets on a wire rack to cool for ten minutes. Then remove them from the sheet and put them on the wire rack to continue to cool.
Notes
Swap half the chocolate for dark chocolate to cut the sweetness.
Press a whole almond into the top before baking for a restaurant-style presentation.
Drizzle with melted chocolate after cooling for bakery-style cookies.
Add a pinch of espresso powder to deepen the chocolate flavor.
Leave the almonds out to make Mounds cookies.
Chef Tips
Toast the coconut lightly for a richer coconut flavor.
Chill the dough 30 minutes if your kitchen runs warm.
Underbake them slightly; the carryover heat will finish the job.
Use a scoop for even baking and professional results.
The biggest mistake people make with “candy-inspired” cookies is dumping chopped candy bars into the dough and calling it a day. That’s lazy baking.
Real flavor comes from building the cookie first, then layering in coconut, almonds, and chocolate in a way that actually bakes well. Toast your coconut, chop the real chocolate, and don’t overbake. Do that, and these cookies will blow the candy bar out of the water.
Serving Suggestions
Serve warm with a glass of ice-cold milk.
Pair with coffee, espresso, lattes, or chai tea for contrast.
Crumble over vanilla ice cream for an easy dessert upgrade.
How to Store and Reheat
Store the cookies in an airtight container at room temp up to 4 days. Refrigerated for up to 6 days. Bring to room temperature before serving.
Freeze the baked cookies,m or raw cookies, for up to 2 months. Bake from frozen. Reheat for 8-10 seconds in the microwave for fresh-baked texture.
Recipe FAQs
Can I use Almond Joy candy bars?
You can, but didn’t we just talk about that? Chopped chocolate and coconut add better texture and flavor to the cookie.
Why are my cookies spreading too much?
The butter was too warm. Chill the dough before using.
Can I make these ahead?
You sure can. The cookie dough can be made a few hours ahead of time as long as it’s kept refrigerated. The scooped cookies can be frozen and baked as needed.
Nutrition
Calories: 189kcalCarbohydrates: 19gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 19mgSodium: 63mgPotassium: 124mgFiber: 2gSugar: 11gVitamin A: 135IUCalcium: 25mgIron: 1mg
