If Almond Joy candy bars are amongst your favorite confections, just wait until you try Almond Joy Cookies!
These cookies bake up with a soft and chewy texture and an ooey-gooey center loaded with coconut, chocolate, and almonds! After they have baked and cooled, these gorgeous treats receive a top dressing of drizzly melted chocolate and a whole almond.
They are as delicious as they look, easy to make (with fewer ingredients than your standard cookie recipe), and absolutely perfect for holiday baking and Christmas cookie gift giving.
Looking for more awesome cookie recipes to try? Bookmark our Italian Wedding Cookies (made with almonds) in your internet browser for next time!
HOW TO MAKE ALMOND JOY COOKIES
- Line your cookie sheets and preheat the oven.
- Mix flour and salt.
- Mix wet ingredients, and whisk in the flour mix.
- Add coconut, chocolate chips, and almonds.
- Scoop, bake and cool completely.
- Drizzle melted chocolate over cookies and top with an almond!
To kick off your Almond Joy Cookies, preheat the oven to 350°F and have the oven racks ready to bake in the center of the oven.
You also want to have two baking sheets lined with either parchment paper or silicone baking mats. If you do not have two cookie sheets, just be prepared to bake delicious two rounds of Almond Joy Cookies!
Next, it’s time to mix up the dry ingredients. This part is extra simple; no baking soda or powder necessary!
The dry ingredients only consist of all-purpose flour and fine sea salt. You’ll add both ingredients to a small mixing bowl, and whisk to combine. Set the dry mix aside, and it’s onto the wet ingredients!
Unlike lots of cookie recipes out there, these Almond Joy Cookies don’t call for granulated or brown sugar, but instead, sweetened condensed milk!
For those of you not familiar with sweetened condensed milk, it is a sticky sweet sugary product, that has a flavor reminiscent of vanilla pudding.
Sweetened condensed milk adds great texture to these Almond Joy Cookies, and makes them taste even more like an Almond Joy candy bar!
Another recipe bonus, you don’t even have to measure it out! Just pour two cans of sweetened condensed milk straight into a large mixing bowl, followed by two egg yolks. The yolks will add a buttery, richness to your Almond Joy Cookies and make them even more ooey-gooey, decadently delicious!
Lastly, in goes the vanilla and that’s it for the wet ingredients! Just whisk everything until it is well combined, add the dry ingredients, and whisk until evenly distributed throughout the wet mix!
Time to turn these cookies into Almond Joy Cookies! Add in a bag of unsweetened, shredded coconut, chocolate chips, and chopped almonds!
This recipe calls for milk chocolate chips to better mimic an Almond Joy candy bar, but if you’d prefer a cookie that is a little less on the sweet side, you might want to use semi-sweet chocolate chips instead!
At this point, you’ll want to trade out the whisk for a wooden spoon. Wooden spoons are extra sturdy and super helpful when it comes to mixing in multiple add-ins at once!
Once these ingredients are evenly distributed throughout the dough, scoop generous tablespoon-sized mounds of the cookie mix onto your prepared baking sheets.
It is especially important to use a baking sheet with parchment paper or baking mats for this recipe! These Almond Joy Cookies are a soft and chewy, sticky-sweet delight, but because of this, you need a liner to prevent any struggles getting them off of the baking mat!
Once the dough has been scooped, dampen your hands slightly and gently press on the top of the cookies to slightly flatten them out. You can also shape up any wonky edges while you’re at it!
Bake the cookies at 350°F for 12 to 14 minutes, until the edges and the tops of the cookies are ringing a beautiful golden brown. Remove them from the oven, transfer them to cooling racks, and allow them to cool on the baking sheets.
Allow the cookies to come to room temperature and cool completely, and if you want to make them extra pretty, it’s time to ready the melted chocolate for an extra gorgeous, drizzly touch!
Add the remaining chocolate chips to a microwave-safe bowl, and microwave at 50% power at 30-second intervals, stirring after each interval.
Stop the microwaving as soon as the chocolate chips are completely melted. Then, drizzle small spoonfuls of melted chocolate back-and-forth all across the tops of the cookies.
Stop the drizzling after six or so cookie drizzles, and top it with a whole almond. This way, the almond will set into the chocolate!
Allow the cookies to set for about 30 minutes, and once the chocolate has completely hardened, it’s time to serve and enjoy!
HOW TO STORE ALMOND JOY COOKIES
Because these cookies have a sticky texture to them, storing them in between sheets of wax paper will prove beneficial.
To store your Almond Joy Cookies, place your cookies in an airtight storage container separated by layers of wax paper. They will stay fresh at room temperature for about 2 days, but if you’d like them to keep for longer than that, freeze them!
You can freeze your cookies for up to two months in a freezer-safe, airtight container.
6 MORE COOKIE RECIPES YOU’LL LOVE
- Iced Oatmeal Cookies
- Amaretti Cookies
- Haystack Cookies
- Texas Sheet Cake Cookies
- Almond Cookies
- Almond Biscotti
Iced Oatmeal Cookies
Amaretti Cookies
Texas Sheet Cake Cookies
Haystack Cookies
Almond Cookies Recipe
Almond Biscotti Recipe
Almond Joy Cookies are soft and chewy with an ooey-gooey center full of coconut, chocolate, and almonds! Dress them up with an extra drizzle of chocolate and a whole almond on top for a special touch. Perfect for holiday baking and Christmas cookie gift-giving!
- 2/3 cup all-purpose flour
- 1 1/4 teaspoon fine sea salt
- 2 (14-ounce) cans sweetened condensed milk
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 1 (10-ounce) bag shredded, unsweetened coconut
- 2 cups milk chocolate chips, separated
- 1 cup chopped almonds
- 30 whole almonds
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Preheat the oven to 350°F and have ready two cookie sheets lined with either parchment paper or silicone baking mats.
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In a small mixing bowl, whisk together the flour and fine sea salt. Set aside until ready to use.
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In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, and vanilla. Add the flour mixture in and gently whisk to combine. Next, add in the shredded coconut, 1 cup of chocolate chips, and chopped almonds and stir using a wooden spoon until evenly distributed.
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Scoop generous tablespoon-sized mounds onto the baking sheets, spacing about 2 inches apart. Press the tops slightly to flatten with dampened hands, and bake for 12 to 14 minutes.
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Remove the cookies from the oven and allow them to cool completely. Then, transfer the cookies to a work surface lined with wax paper.
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Add the remaining chocolate chips to a microwave-safe bowl and microwave at 50% power at 30-second intervals, stirring in between each stint in the microwave. Stop as soon as the chocolate appears entirely melted.
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Drizzle small spoonfuls of the melted chocolate back and forth across the top of a cookie and place a whole almond in the center, on top of the chocolate drizzle. Repeat with the remaining cookies.
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Allow the cookies to set for about 30-45 minutes, then, serve and enjoy!
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