Small Batch Almond Joy Cookies Recipe
If you’ve ever wished you could bake a handful of cookies just for yourself or share a sweet treat with someone special—without filling your entire kitchen with trays of leftovers—these Small Batch Almond Joy Cookies are just what you need. Imagine the perfect blend of chewy coconut, pockets of melty chocolate, and little bursts of almond tucked into a soft, buttery cookie. This recipe delivers all the nostalgic joy of the beloved candy bar, but in a warm, home-baked form, and with only 20 minutes from bowl to bite. Whether you’re a seasoned baker or just craving a quick fix, this small batch Cookie recipe will quickly become your secret weapon for sweet satisfaction!
Ingredients You’ll Need
The magic to these cookies is all in the carefully chosen, simple ingredients. Each one plays a role: some bring texture, some add flavor, and together, they create that unmistakable Almond Joy experience in every single bite.
- Unsalted Butter: Softened butter gives these Small Batch Almond Joy Cookies their rich, tender texture and buttery flavor.
- Brown Sugar: Adds a subtle caramel note and helps keep the cookies chewy.
- Granulated Sugar: Balances sweetness and ensures a pretty golden color.
- Egg Yolk: Using just the yolk in a small batch keeps the cookies moist and tender.
- Vanilla Extract: Adds that classic, home-baked aroma we all know and love.
- All-Purpose Flour: The base that holds everything together for just the right structure.
- Baking Soda: Gives the cookies a touch of lift so they’re not too dense.
- Salt: Just a pinch helps balance all the sweetness and brings out the chocolate flavor.
- Sweetened Shredded Coconut: The heart of the Almond Joy flavor—chewy, sweet, and irresistible.
- Mini Chocolate Chips: Ensures chocolate in every bite and keeps the cookies dainty.
- Chopped Almonds: Toasty, nutty crunch that makes these cookies really sing.
How to Make Small Batch Almond Joy Cookies
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. This makes cleanup a breeze and helps the cookies bake evenly without sticking.
Step 2: Cream Butter and Sugars
In a small bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar. You want a smooth, creamy mixture—this sets the foundation for your Small Batch Almond Joy Cookies, ensuring each one is soft and flavorful.
Step 3: Add Egg Yolk and Vanilla
Beat in the egg yolk and vanilla extract until everything looks well blended and a little glossy. The yolk adds richness, while the vanilla brings warmth and depth to your dough.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures your rising agent and seasoning are evenly distributed—no surprises in the final bake!
Step 5: Mix Wet and Dry
Gradually add the dry mixture to your creamed wet ingredients, gently stirring until just combined. Don’t overmix—stop as soon as you see the last streaks of flour disappear for perfect, bake-shop quality Small Batch Almond Joy Cookies.
Step 6: Fold in the Goodies
Now for the best part: fold in the sweetened shredded coconut, mini chocolate chips, and chopped almonds. For even more flavor, you can toast the coconut and almonds first—it’s a little extra step that adds big toasty flavor notes.
Step 7: Scoop and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about two inches apart. Bake for 9 to 11 minutes, until the edges are just turning golden but the centers still look soft. Remember, slightly underbaked means ultra-chewy cookies!
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for five minutes (they’ll finish setting up) before transferring to a wire rack to cool completely—if you can wait that long! Warm or fully cooled, every bite is pure joy.
How to Serve Small Batch Almond Joy Cookies
Garnishes
Dress up your Small Batch Almond Joy Cookies by sprinkling a little extra shredded coconut or a few extra chocolate chips on top before baking. If you’re feeling extra fancy, a drizzle of melted chocolate right after they’ve cooled can take them completely over the top.
Side Dishes
Pair these cookies with a tall, cold glass of milk for the ultimate comfort treat. If you’re going for a grown-up twist, they’re also delicious alongside a creamy espresso, chai latte, or even a scoop of vanilla ice cream for a quick-and-easy dessert.
Creative Ways to Present
These cookies look adorable stacked in a cellophane bag with a colorful ribbon—perfect for gifting! Or, arrange them in a pretty tin alongside chocolate truffles and candied almonds to make a deluxe treat box. For a cozy get-together, set them on a platter with whole almonds and chocolate squares to give a nod to the original Almond Joy inspiration.
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, keep your Small Batch Almond Joy Cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to three days, and the coconut ensures they don’t dry out too quickly.
Freezing
You can freeze these cookies easily! Once baked and cooled, pop them in a zip-top bag or airtight container. They’ll keep for a month—just let them thaw at room temperature for a few hours when a craving hits. You can also freeze pre-portioned dough balls, then bake straight from frozen with just a minute or two added to the bake time.
Reheating
For cookies that taste freshly baked, warm them in the microwave for 10 to 15 seconds, or in a low oven (300°F) for about three minutes. This revives that soft, gooey center and makes the chocolate chips irresistibly melty again!
FAQs
Can I double the recipe for a larger batch?
Absolutely! Just double all the ingredients and follow the same steps. You’ll have a delightful mountain of Small Batch Almond Joy Cookies—perfect for sharing or stashing away for later cravings.
Do I need to toast the coconut or almonds first?
Toasting is totally optional but highly recommended. Toasting the coconut and almonds brings out their flavors and adds an extra layer of nutty, toasty goodness to every bite. Just be careful not to let them burn!
Can I substitute anything for the egg yolk?
If you’re out of eggs or baking for someone who’s allergic, try replacing the egg yolk with one tablespoon of unsweetened applesauce. The texture will be slightly different, but you’ll still get delicious, chewy cookies.
What’s the best way to chop the almonds?
Use a sharp knife for a rough chop—some larger chunks and some smaller bits add great texture. If you prefer, you can use slivered or sliced almonds for a slightly different (but still tasty) bite.
Can I use regular chocolate chips instead of mini?
Yes! Regular chocolate chips will work just fine, but mini chips make sure there’s chocolate in every single bite and help keep the cookies perfectly portioned in a small batch. If you only have regular chips, just give them a rough chop.
Final Thoughts
I hope you fall in love with these Small Batch Almond Joy Cookies as quickly as I did! They’re the perfect mix of chewy, chocolatey, and nutty goodness, all in an easy-to-make, right-sized recipe. Next time you crave a little something special, give this recipe a try—you’ll be amazed how much joy a small batch can bring!
Print
Small Batch Almond Joy Cookies Recipe
- Total Time: 20 minutes
- Yield: 6–8 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious Small Batch Almond Joy Cookies that feature a perfect balance of coconut, chocolate, and almonds in every bite. This recipe yields soft and chewy cookies with crisp edges, making them a delightful treat for any occasion.
Ingredients
Cookie Dough:
- 1/4 cup unsalted butter (softened)
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Add-Ins:
- 1/3 cup sweetened shredded coconut
- 1/4 cup mini chocolate chips
- 2 tablespoons chopped almonds
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a small bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat in the egg yolk and vanilla extract.
- Combine dry ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add mix-ins: Fold in the shredded coconut, mini chocolate chips, and chopped almonds.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 9–11 minutes or until the edges are lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, toast the coconut and almonds before adding to the dough.
- These cookies are soft and chewy with crisp edges—do not overbake.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
