Almond Joy Cookies – these are one of the best cookies I’ve made! I throw a large batch of these cookies and freeze them for a quick treat. These delectable cookies are semi-sweet with the perfect crunch.
Ingredients
1 egg
½ teaspoon baking soda
½ c. butter, softened (1 stick)
⅓ c. brown sugar
⅓ c. sugar
1 teaspoon vanilla extract
1 c. sweetened coconut flakes (shredded coconut will also work)
1 ½ c. semi-sweet chocolate chips
¾ c. sliced almonds
1 ⅛ c. all-purpose flour (1 c. plus 2 tablespoons)
¼ teaspoon Salt
HOW TO MAKE SMALL BATCH ALMOND JOY COOKIES
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the flour, baking soda, and salt in a small bowl. Mix well and set aside.
Step 3: Cream the butter and sugars using a mixer. Then, add the vanilla and eggs and mix well until just combined.
Step 4: Into the creamed mixture, gradually mix the dry mixture.
Step 5: Whisk in the chocolate chips along with coconut flakes and sliced almonds.
Step 6: Scoop about 1 1/2 tbsp of the dough using a spoon or cookie scoop and drop the dough onto parchment-covered cookie sheets.
Step 7: Place in the preheated oven and bake for about 9 to 12 minutes. Make sure to keep an eye on the cookies past 9 minutes of baking as they may start to brown quickly.
Step 8: Remove the cookies from the oven when done and let them cool for about 10 minutes before transferring them to cooling racks.
Notes:
I use parchment paper or silicone baking mats. If not available, just grease the baking sheet.
I suggest doing a test bake. If the dough spread too fast, place it in the fridge for 1 to 2 hours and do a test bake again. If the dough does not spread enough, gently press it using the palm of your hands and test bake again.
Store the cookies in an airtight container.
To freeze the cookies, keep the cookies in an airtight container, placing a layer of parchment or wax paper between the cookies.
If desired, you can press M&Ms onto the top of each cookie. Or toasted almonds for a nutty flavor.
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