Almond Joy Cookies
"Sometimes you feel like a nut, Sometimes you don't." These Almond Joy Cookies filled with coconut, chocolate, and almonds, taste just like the famous candy bar, Enjoy!
Servings: 8 dozen cookies
Ingredients
- 1 c. unsalted butter softened
- 1 1/2 c. granulated sugar
- 1 1/2 c. light brown sugar packed
- 4 lg. eggs
- 4 tsp. vanilla extract
- 4 1/2 c. all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 5 c. semi-sweet chocolate chips
- 2 c. flaked coconut
- 2 c. chopped almonds
Instructions
- Preheat the oven to 375 degrees. Line rimmed baking sheets with parchment paper.
- In a large bowl, using an electric hand mixer cream together the butter, sugar, and brown sugar until smooth. Beat in the eggs, one at a time, then add vanilla.
- In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add to the creamed mixture, beat until combined.
- Stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Bonnie says
OMG., these are sooo good!!! Thank you for sharing… No more plan chocolate chip cookies for me any more..
Cooking Mamas says
You’re welcome Bonnie, They’re my fave too!! 🙂
Barb says
Is the 5 c. Chocolate chips correct? Seems like a lot so wanted to confirm. About how many cookies does this recipe make? Thanks.
Cooking Mamas says
Hi Barb, Yep, This recipe has been in my family for a very long time and makes 8 dozen cookies! I usually cut the recipe in half, unless I plan on giving them away or freezing them for later. Thanks for asking, I will edit the recipe now to show how many cookies it yeilds. 🙂
Jen says
Trust me you will want the 5 cups. It makes them so good
Sara says
These cookies are awesome! Thank you for the recipe. I’m making these for a ladies fellowship. I’m sure that they’ll love them too.
linda says
Will this be like a mound’s cookie without the almonds?
Cooking Mamas says
Hi Linda, I suppose if you omit the almonds, you’d have Mounds! 😉
Gina Marie says
Hi Linda,
I am making these tonight for a cookie exchange at work tomorrow, but would also like to use the extra dough to make the rest for Thanksgiving. Should I freeze some of the dough? or can I leave the dough inthe fridge covered until Wednesday and make the rest then. Also do you use light or dark brown sugar?
Cooking Mamas says
Hi Gina, It should be fine in the refrigerator for a couple of days. Make sure it’s tightly covered. I would recommend freezing it, if you think it’s going to be more than 2-3 days. I use light brown sugar, but either one will work just fine. Happy Thanksgiving! 🙂
Ronda says
Do you think it would be just as good using milk chocolate chips?
Cooking Mamas says
Hi Ronda, If you prefer milk chocolate, I’m sure it would be just as good! 🙂
Deb says
I am making these right now, I refrigerated them over night and they are not flattening out at all… any ideas??
They taste DELICIOUS!!!!
Cooking Mamas says
Hi Deb, Try bringing them to room temp. You could also try flattening them a bit by pressing them with the bottom of a heavy glass or your finger tips. I hope this helps! 🙂
Katia says
hi! I love almond joy so im sure ill love this recepy!!! The butter should be melted ? How many bars are 1 cup?
Cooking Mamas says
Hi Katia, The butter is NOT melted, but softened, to room temperature. I have changed the recipe to reflect that. Thank you for bringing that to my attention. I don’t use bars of chocolate, I use baking chips. I suppose you could cut bars into small chunks, but I prefer the chips. I hope this helps?
Katia says
hi! Thanks for the answer!! I was asking how many bars of butter is one cup aprox. Thank u
Cooking Mamas says
1 stick/bar = 1/2 cup, so you’ll need 2 sticks/bars. 🙂
Collette says
These are my grandson’s favorite cookie! I’m making them for him for Christmas this year! Thanks for sharing your recipe.
Cooking Mamas says
You’re welcome Collette, Merry Christmas!
Kali A says
I just tried this recipe out for a cookie swap party I attended on Saturday. It was delicious!! I loved it and so did everyone else.
I only needed to make 2 dozen for the party so I’ll be using the rest of the dough for Christmas.
I’m not sure if the brown sugar I used was a bit coarse or something but Should I add maybe 1/2 stick more butter next time maybe?… My cookies were more chunky than flat like shown in th pic above. (Still tastes delicious!)
Thanks for this great recipe! I will definitely be making these every year 🙂
Cooking Mamas says
Hi Kali, I’m so glad you like them, they are one of my faves! I wouldn’t add more butter. You could use the palm of your hand or the bottom of a cup and flatten them a bit. I’m wondering if the dough was refrigerated? If so, maybe let it come to room temp before scooping and baking. Let me know if this helps. ~ Dusty
Gloria Galindo says
I made these cookies for work and everybody loved them!
Cooking Mamas says
That’s AWESOME Gloria, I’m glad they liked them! 🙂
Zaida says
I will be making them for my husband birthday party
Kacy says
I was wondering if these could be made into a bar by just placing the dough into a pan? I need to make a thanksgiving dessert and I have a 4 yr old and I’ll be in the hospital in 2.5 weeks to have my second lol. I’m just trying to make it a little easier on myself 😉
Cooking Mamas says
Hi Kacy, Yes you can make pan cookie(s), but you need to use two 15×10-inch jelly roll pans OR divide the recipe in half and make it in one pan. I hope this helps? Happy Thanksgiving and congratulations on the new baby! ~ Dusty
Kay Wiley says
I would like to let u know that I made these cookies couple of weeks ago I thought I was never going to get them done ( I made a full batch). I had written the rec. down last year. & never made them. My son says he does not like coconut, however he and my grandson almost fought over the cookies. Today I am in the kitchen making almond joy cookies . Hey
Hey.. The cookies are great. Thanks for sharing.
Cooking Mamas says
You are welcome, so glad they liked them! 🙂
susie mattingly says
I was given this recipe yesterday and been looking online to see if there was a better one. There isn’t! I’ll be making them today to try but really making for a friend who LOVES coconut so just testing them out! Can’t wait! And thank you. I’m a baker too so always looking for a new GOOD recipe.
Cooking Mamas says
Aw, Thanks Susie, I hope you love them as much as we do! 🙂
Julie says
Sounds delish, I love almond joys!
I prefer to weigh my ingredients…any idea how much your cup of flour weighs? Or could you share how you measure the flour? This can make all the difference. Thank you!
Cooking Mamas says
Hi Julie, You’re in for a treat! These are one of my favorite cookies! I spoon the flour into a measuring cup and level it off with a knife. ~ Dusty
Susan says
The cookies were good, but I expected more of a coconut taste. I think I’ll try substituting some of the vanilla for a little coconut extract. Cookies dough does make exactly 8 dozen. I baked the cookies for 4 minutes then used a solid spatula to flatten them a bit. Then baked for another 5 minutes. Turned out beautiful!
Cooking Mamas says
Great idea Susan! I think I’ll try substituting 1/2 the vanilla extract for 1/2 coconut extract!
Heather says
This is an AWESOME cookie recipe!! I halved the recipe, toasted my almonds, used half milk and half semi-sweet chocolate chips to equal one bag, vanilla and coconut flavoring. Fabulous!!!
Sue says
Hi! I’m going to make these tonight. Just wondering if you use salted or unsalted butter?
Thanks!
Cooking Mamas says
Hi Sue, I use unsalted butter. I have changed the recipe to reflect that. I hope you love the cookies as much as we do.
tracie says
So excited to try this recipe. One question. Is the coconut sweetened or plain?
Thank you.
Cooking Mamas says
Hi Tracy, I use Baker’s Angel Flake sweetened coconut. This is my favorite cookie, I hope you like them as much as I do! 🙂