These Batch Almond Joy Cookies bring the beloved candy bar flavors straight to your kitchen. I’ve perfected this recipe to capture that irresistible combination of chocolate, coconut, and almonds in every single bite. The result is a chewy, satisfying cookie that tastes exactly like the classic treat we all know and love.
Why You’ll Love This Recipe
I created this batch recipe when I wanted something special for a family gathering. These cookies deliver the perfect balance of sweet coconut, rich chocolate, and crunchy almonds. They’re incredibly easy to make, yet they taste like they came from a fancy bakery. The texture is absolutely divine – soft and chewy with delightful bursts of flavor in every bite.
What makes these cookies truly special is how they capture the essence of Almond Joy candy bars. The sweetened coconut flakes provide that tropical chewiness, while the chocolate chips melt slightly during baking. The sliced almonds add the perfect nutty crunch that completes the flavor profile.
Key Ingredients
All-purpose flour forms the sturdy base that holds all our delicious mix-ins together without becoming too dense.
Semi-sweet chocolate chips provide rich, balanced chocolate flavor that won’t overpower the coconut and almond notes.
Sweetened coconut flakes deliver that signature Almond Joy taste and chewy texture we’re after.
Sliced almonds add essential crunch and authentic almond flavor that makes these cookies truly special.
Butter creates the tender, melt-in-your-mouth texture that makes these cookies irresistible.
Brown and granulated sugars work together to provide sweetness and help achieve that perfect chewy consistency.
Recipe Timing & Servings
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 24 cookies | Difficulty: Easy
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1.125 cups | Spoon and level for accuracy |
| Baking soda | 0.5 tsp | Fresh for best leavening |
| Salt | 0.25 tsp | Enhances all flavors |
| Butter | 0.5 cup (1 stick) | Softened to room temperature |
| Granulated sugar | 0.33 cup | For sweetness and structure |
| Brown sugar | 0.33 cup | Packed for moisture and chewiness |
| Vanilla extract | 1 tsp | Pure vanilla preferred |
| Large egg | 1 | Room temperature works best |
| Semi-sweet chocolate chips | 1.5 cups | High-quality chocolate recommended |
| Sweetened coconut flakes | 1 cup | Shredded variety |
| Sliced almonds | 0.75 cup | Toasted optional for extra flavor |
Step-by-Step Instructions
Preparation
I always start by preheating my oven to 350°F (175°C). Line your baking sheets with parchment paper – this prevents sticking and makes cleanup incredibly easy. Trust me, this small step saves so much time later.
Step 1: Mix Dry Ingredients
In a medium bowl, I whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent throughout the flour. I’ve learned that proper mixing of dry ingredients prevents uneven rising and creates a better cookie texture.
Step 2: Cream Butter and Sugars
Using my stand mixer (a hand mixer works perfectly too), I cream the softened butter with both sugars. Beat this mixture for about 2-3 minutes until it becomes light and fluffy. This step incorporates air into the dough, which creates that perfect chewy texture we want.
Pro tip: Make sure your butter is properly softened – it should give slightly when pressed but not be melty.
Step 3: Add Wet Ingredients
I add the vanilla extract and egg to the creamed butter mixture. Mix these in thoroughly, scraping down the bowl sides as needed. The egg should be at room temperature for better incorporation into the dough.
Step 4: Combine Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients. I mix on low speed just until combined – overmixing leads to tough cookies. The dough should come together nicely without being overworked.
Step 5: Fold in the Mix-ins
This is my favorite part! Using a wooden spoon or sturdy spatula, I gently fold in the chocolate chips, coconut flakes, and sliced almonds. Make sure these ingredients are evenly distributed throughout the dough for consistent flavor in every cookie.
Step 6: Shape and Bake
I use a cookie scoop to portion the dough into uniform balls – about 1.5 tablespoons each. Place them on prepared baking sheets, spacing them about 2 inches apart. They’ll spread slightly during baking.
Bake for 12-15 minutes until the edges are lightly golden brown. The centers might look slightly underdone, but they’ll continue cooking on the hot pan. This prevents overbaking and keeps the cookies chewy.
Step 7: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief cooling period helps them set properly without breaking apart.
Serving Suggestions
These cookies are absolutely delicious on their own, but I love serving them with cold milk for the classic cookie experience. They also make fantastic ice cream sandwiches – just sandwich vanilla ice cream between two cookies for an elevated dessert.
For special occasions, I sometimes drizzle melted chocolate over the cooled cookies for an extra indulgent touch.
Tips, Variations & FAQ
Storage Tips
I store these cookies in an airtight container at room temperature for up to one week. They stay incredibly soft and chewy when stored properly. For longer storage, I freeze the baked cookies for up to three months.
Pro tip: Place a slice of bread in the container with your cookies – it keeps them soft longer!
The cookie dough also freezes beautifully. I often scoop the dough onto baking sheets, freeze until solid, then transfer to freezer bags. Bake them straight from frozen, adding an extra minute or two to the baking time.
Variations
Double Chocolate Version: Replace half the flour with cocoa powder for chocolate lovers who want even more chocolate flavor.
Nut-Free Option: Simply omit the sliced almonds and add extra coconut flakes or mini marshmallows for texture.
Tropical Twist: Add dried pineapple pieces along with the other mix-ins for a more tropical flavor profile.
Gluten-Free Version: Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend.
FAQ Section
Can I use unsweetened coconut instead of sweetened? I don’t recommend it for this recipe. The sweetened coconut flakes provide essential moisture and the signature Almond Joy sweetness. Unsweetened coconut would make the cookies less sweet and potentially drier.
How do I know when the cookies are perfectly baked? Look for lightly golden edges while the centers still appear slightly soft. They’ll continue cooking on the hot pan after removing from the oven. Overbaked cookies become crunchy rather than chewy.
Can I make the dough ahead of time? Absolutely! The dough can be made up to 3 days ahead and stored covered in the refrigerator. Let it come to room temperature for easier scooping, or bake directly from cold with an extra minute of baking time.
Why are my cookies spreading too much? This usually happens when the butter is too warm or the dough is too warm. Chill the shaped dough for 15 minutes before baking if your kitchen is very warm.
Can I substitute the chocolate chips with chunks? Yes! Chocolate chunks work wonderfully and often create more rustic-looking cookies. You can also use a combination of chips and chunks for varied texture.
Conclusion
These Batch Almond Joy Cookies have become my go-to recipe when I want to impress guests or simply treat my family to something special. They perfectly capture the beloved candy bar flavors in a homemade cookie that’s both easy to make and absolutely delicious. The combination of chocolate, coconut, and almonds creates a truly irresistible treat that disappears quickly from any cookie jar.
Whether you’re baking for a special occasion or just satisfying a sweet craving, these cookies deliver every single time. Give this recipe a try – I promise you’ll love the results!
Batch Almond Joy Cookies
Ingredients
- 1.125 cups all-purpose flour spooned and leveled
- 0.5 tsp baking soda fresh for best leavening
- 0.25 tsp salt
- 0.5 cup butter 1 stick, softened to room temperature
- 0.33 cup granulated sugar
- 0.33 cup brown sugar packed
- 1 tsp vanilla extract pure vanilla preferred
- 1 large egg room temperature
- 1.5 cups semi-sweet chocolate chips
- 1 cup sweetened coconut flakes shredded variety
- 0.75 cup sliced almonds toasted optional
Instructions
- Preheat and Prepare
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars
- In a stand mixer or using a hand mixer, cream softened butter with granulated sugar and brown sugar for 2-3 minutes until light and fluffy.
- Add Wet Ingredients
- Add vanilla extract and egg to the creamed mixture. Mix thoroughly, scraping down bowl sides as needed.
- Combine Dry and Wet
- Gradually add flour mixture to wet ingredients. Mix on low speed just until combined (do not overmix).
- Fold in Mix-ins
- Using a wooden spoon or sturdy spatula, gently fold in chocolate chips, coconut flakes, and sliced almonds until evenly distributed.
- Shape and Bake
- Use a cookie scoop to portion dough into 1.5 tablespoon balls. Place on prepared baking sheets, spacing 2 inches apart. Bake for 12-15 minutes until edges are lightly golden brown.
- Cool
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Freezing: Freeze baked cookies for up to 3 months, or freeze scooped dough and bake from frozen (add 1-2 minutes to baking time).
Butter Temperature: Butter should be softened but not melted – it should give slightly when pressed.
Doneness: Centers may look slightly underdone but will continue cooking on hot pan. This prevents overbaking and keeps cookies chewy.
Warm Kitchen: If dough is spreading too much, chill shaped dough for 15 minutes before baking.
