Almond Joy Cookies

These buttery homemade Almond Joy Cookies bring all the flavors of one of your favorite candy bars straight to your cookie jar! Loaded with rich chocolate chips, sweet coconut and crunchy almonds, every bite is a little taste of homemade goodness. They’re a family favorite around here, and goodness knows, they never stick around long!

Easy Almond Joy Cookies Recipe

Candy bars make a wonderful addition to homemade cookie dough, and these Almond Joy Cookies are proof that some inspiration comes straight from the candy aisle! Rather than chopping up the candy bars, I took the classic combination of chocolate, coconut and almonds and folded them into a rich, buttery homemade cookie dough. The result is a cookie with golden, crispy edges, a slightly chewy center and plenty of delicious texture in every bite.

They’re a tasty choice for holiday cookie trays, bake sales, potlucks and cookie exchanges, but don’t save them for a special occasion. Tuck a few into lunchboxes, serve them alongside an afternoon cup of coffee or share a batch with friends and neighbors. They’re also a sweet addition to a homemade cookie platter when you’re entertaining or simply craving something a little different. One thing’s for sure, these chewy cookies have a way of disappearing in a hurry!

Simple ingredients to make Almond Joy Cookies from scratch: (Scroll down for full recipe and quantities.)

Chocolate Chips – Semisweet chocolate chips for a chocolaty flavor.
Coconut – Flaked coconut adds texture.
Almonds – Sliced almonds or slivered almonds for crunch.
Flour – All purpose flour forms the base of the cookie dough.
Leavening – Baking powder and baking soda give rise to the cookie dough and salt balances the flavor.
Sugar – A combination of granulated sugar (white sugar) and light brown sugar for sweetness.
Butter – Salted butter or unsalted butter gives these cookies a rich flavor.
Whole Eggs – Large eggs bind the dough.
Flavorings – A combination of vanilla extract and almond extract.

How to Make Almond Joy Cookies Recipe

Sift Dry Ingredients – Use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
Wet Ingredients – In a separate medium bowl cream together butter, granulated sugar, brown sugar, vanilla and almond extracts with a mixer. Add the eggs one at a time beating into the creamed mixture to combine.
Combine – Gradually add the sifted dry ingredients to the creamed butter mixture in the bowl.
Mix-ins – By hand mix in the chocolate chips, coconut and sliced almonds. Mix until evenly distributed. Cover and chill.
Oven – Scoop and bake per the baking time in the recipe until lightly golden brown.
Serve – Cool on the pan for a few minutes then remove to a cooling rack.

Kitchen Equipment to Make Almond Joy Cookies

Electric mixer. You can use a stand mixer or a hand mixer.
Large bowl, medium bowl.
Whisk.
Cookie sheet. You’ll need one jumbo cookie sheet or two standard size pans.
Cookie sheets.
Measuring cups and measuring spoons.
Wire rack.

Recipe Variations, Tips and Substitutions

Almonds – You can use sliced almonds, slivered almonds or whole almonds in these cookies. When using whole almonds, I recommend you chop them in a food processor or a nut chopper prior to adding them to the dough.
Mounds Cookies – Omit the almonds and add extra chocolate chunks to the cookie dough.
Flavorings – This cookie dough features both vanilla and almond extracts. Almond has a very intense flavor, so don’t be heavy handed to keep the balance of flavor.
Chocolate Chips – I use milk chocolate chips for these cookies. You could use the same amount of semi-sweet chocolate chips or dark chocolate chips.
Adjust the Size – A cookie scoop or an ice cream scoop will make light work of dividing the cookie dough for baking. You can make these cookies any size you like but make sure you adjust the bake time accordingly. Smaller cookies will take less time to bake and larger cookies will take longer.
Chocolate Drizzle – You can drizzle these cookies with melted chocolate after baking for extra chocolaty goodness. Let the cookies cool first then drizzle with melted chocolate.

Why Chill the Cookie Dough?

When making cookies from scratch, the butter has to be soft to incorporate properly with the other ingredients.
It’s important to chill the dough so the butter will solidify again. It’s a very important step for these cookies, don’t be tempted to bake them immediately unless, you’re going for super thin crisp cookies.
Chill the dough for at least an hour or overnight for the best result. When chilling overnight, allow some time on the counter to allow the cookie dough to soften making it easier to scoop.

Storage and Leftovers

Storing Cookie Dough – This cookie dough will keep chilled in the refrigerator an airtight container for up to one week.
Freezing Cookie Dough – You can freeze it for up to two months. Thaw in the fridge, scoop and bake.
Leftovers – Store baked Almond Joy Cookies in an airtight container at room temperature for up to 3 days.

More Cookie Recipes to Make

If you’d like to explore other options inspired by popular candy bars, checkout these recipes, too.

Candy Bar Pretzel Cookies feature a sweet and salty vibe that makes them so yummy.
Baby Ruth Cookies are chewy and delicious
These crisp Peanut Butter Snickers Cookies are a cinch to make and never last long.
Sweet and full flavored Bodacious Butterfinger Cookie Bars.
These Turtle Cookies are filled with pecans, caramel and chocolate.
Peanut Butter Cowboy Cookies are the epitome of go big or go home.
Twix Cookies from My Incredible Recipes.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items: