Batch Almond Joy Cookies
Chewy cookies packed with chocolate chips, coconut flakes, and sliced almonds that taste just like the classic Almond Joy candy bar.
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
Storage: Store in airtight container at room temperature for up to 1 week. Add a slice of bread to keep cookies soft longer.
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.
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.
