Almond Joy Cookies are loaded with milk chocolate, almonds, and coconut just like their namesake and take less than 30 minutes to make.
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Cooling Time: 5 minutesminutes
Total Time 27 minutesminutes
Servings 18servings
Ingredients
2 ¼cupsall-purpose flour
1teaspoonbaking soda
½teaspoonsalt
½cupbutterroom temperature
¾cupgranulated sugar
¾cuplight brown sugar
2eggs
1 ½teaspoonvanilla extract
2 ½cupsmilk chocolate chips(about 12 ounces)
1cupsweetened flaked coconut
1cupchopped almonds
Instructions
Preheat the oven to 375 degrees. Lightly grease cookie sheets.
Combine the flour, baking soda, and salt in a medium bowl and set aside.
In a large bowl, cream the butter, white sugar, and light brown sugar together. Beat in the eggs, one at a time. Stir in the vanilla.
Stir the dry ingredients into the wet mixture until well combined. Stir in the chocolate chips, coconut, and almonds.
Drop by rounded tablespoons onto the prepared cookie sheets. Bake for 9-12 minutes. If baking more than one cookie sheet at a time, switch places with the cookie sheets halfway through baking.
Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
Notes
Makes about 3 dozen cookies.Ingredient Notes:
Always use a high quality brand of chocolate chips. Nestle brand is good. Ghirardelli is excellent.
I recommend Baker's Angel Flake brand of coconut.
Tips:
Use a small cookie scoop to evenly portion the dough.
The baking sheets may be lined with parchment paper for easy clean up.
Store the cooled cookies in an airtight container at room temperature. They'll keep for at least a week.
To free, place the cookies in a freezer-safe container and freeze for up to two months. Thaw overnight in the refrigerator before serving.
I've given measurements for making about 3 dozen cookies. If you want more, just double all the ingredients.