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
Scale
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
