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Small Batch Almond Joy Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 27 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings (approximately 12 cookies)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Small Batch Almond Joy Cookies are a delightful treat combining the classic flavors of coconut, chocolate, and almonds. Perfect for when you want a quick, homemade cookie fix without making a large batch. Soft and chewy with a hint of toasted coconut and crunchy almonds, these cookies are easy to prepare and bake in just 20 minutes.

Ingredients

Wet Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk

Dry Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt

Add-ins

  • 1/3 cup shredded sweetened coconut
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped almonds

Instructions

  1. Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
  3. Add Vanilla and Egg Yolk: Stir in the vanilla extract and egg yolk, mixing thoroughly until the wet ingredients are well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring just until they are incorporated; avoid overmixing to keep cookies tender.
  6. Fold in Add-ins: Gently fold in the shredded sweetened coconut, semi-sweet chocolate chips, and chopped almonds to evenly distribute the flavors and textures throughout the dough.
  7. Form Cookies: Drop the cookie dough by rounded tablespoons onto the prepared baking sheet, spacing them apart to allow for spreading during baking.
  8. Bake: Bake in the preheated oven for 9-11 minutes or until the edges are lightly golden, indicating the cookies are perfectly baked.
  9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preventing breakage and ensuring they set properly.

Notes

  • For a nuttier flavor, toast the almonds lightly before chopping and adding to the dough.
  • Use sweetened shredded coconut for a richer taste; unsweetened coconut can be substituted but will alter sweetness.
  • Make sure not to overbake to keep the cookies soft and chewy rather than crisp.
  • If you prefer larger cookies, adjust baking time accordingly, increasing by a few minutes.
  • Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.

Find it online: https://slsrecipes.com/small-batch-almond-joy-cookies-recipe-2/