Almond joy candy bars are my favorite candy bars. What’s not to love about chocolate enrobing creamy coconut and crunchy almonds? It’s literally in my top five favorite candy bar list.
So when it came to homemade cookies, I had to craft a recipe for one that would capture all of the flavors of Almond Joy.
Chocolate cookie dough wraps around decadent coconut filling for a delicious version of the original. If you’re a fan of Almond Joy, you’re going to want to double or triple this recipe, for sure.
And if you want a decadent little twist on the original recipe? Try using dark chocolate chips instead of milk and a pinch of salt on top.
Why You’ll Love Almond Joy Cookies
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Pillowy chocolate cookies stuffed with creamy coconut goodness are the best dessert to end your meal (or to nosh on in front of the next binge-worthy show).
With simple ingredients — many of which you likely already have in your pantry — this cookie recipe is quick and easy to make. Also, if you prefer something a little larger or different, you can make your own twist on the recipe and turn them into almond joy bars.
These chewy cookies are heavenly all on their own, but you could also dunk them in coffee or have them with ice cream. They are a perfect treat to adorn a holiday cookie platter but they’re also good any time of year.
Rest assured that Almond Joy cookies bring a “wow” factor to the table when you bring them to a party. Make them for a bake sale and buyers will think (know?) they’ve gotten a steal.
Ingredients for Almond Joy Cookies
- Butter– Since the recipe has salt in it, be sure to use unsalted butter.
- White sugar– Use this fast dissolving sugar to make mixing a cinch.
- Brown sugar– Use what you have in your pantry – light or dark will do, but dark will result in a somewhat sweeter cookie.
- Egg– Get them farm-fresh, or buy them at the grocery store. Either way, make sure the size is large.
- Vanilla extract– Make your own vanilla extract or buy it from the store.
- Flour– All purpose flour is the way to go with these delicious cookies.
- Cocoa powder– This ingredient will help to add more chocolatey flavor.
- Baking soda– Make sure to check the package to ensure that you have baking soda and not powder.
- Salt– Regular table salt will work just fine to pull out all of the flavors in this Almond Joy cookies recipe.
- Sweetened condensed milk– This dreamy concoction will add sweetness and creaminess to your cookies.
- Sweetened shredded coconut– Make sure to grab the sweetened version of this coconut since it’s sort of the star of this cookie show.
- Milk chocolate chips– I like milk chocolate for this recipe but if you want a cookie that’s a little less sweet you can use semi-sweet chocolate chips.
- Mini chocolate chips– Ensure you grab the smallest ones so that you can press them into the top.
How To Make Almond Joy Cookies
- Prepare oven and baking sheet. Preheat oven and line a baking sheet with parchment paper to avoid having the cookies stick.
- Melt butter. Melt butter until just melted, but not hot. This can be done in the microwave or on the stovetop.
- Beat butter and sugars. In a large bowl, add all of the sugars to the butter and beat together until creamy.
- Add egg and vanilla. Add in the egg and vanilla and continue beating for about a minute until the mixture becomes light in color.
- Mix dry ingredients. In a small bowl, thoroughly combine the dry ingredients – flour, cocoa powder, baking soda, and salt.
- Combine. Mix the dry ingredients into the butter and egg mixture until completely combined. Take out approximately ⅓ cup of cookie dough and set aside.
- Make filling. Thoroughly combine the sweetened condensed milk and coconut.
- Divide dough. Divide the remaining dough into six balls.
- Make indents. Using your thumb, make an indentation in the center of each almond joy cookies dough ball. Arrange them on a cookie sheet.
- Fill. Spoon the coconut mixture into the center of each cookie dough ball. For best results, do not overfill the cookies.
- Top. Next, separate the reserved cookie dough into six more balls. Flatten each with your hand. Then, use the flattened dough to top each coconut-filled cookie. Seal the edges as much as possible.
- Add chocolate chips. Combine the remaining chocolate chips and press them into the tops of the cookies.
- Bake. Bake cookies in the center of the oven for about 14-16 minutes until the edges become golden brown.
- Cool. Remove cookies from the cookie sheet and place them on a cooling rack. Allow them to cool to room temperature.
You can add or change plenty of ingredients to make these Almond Joy cookies your own. Customize them as you like!
- Almonds– You can mix crushed crunchy almonds into the batter or you can sprinkle them on top. For a salty/sweet combination choose salty almonds.
- Coconut flakes– Use coconut flakes sprinkled on top to decorate these cookies.
- Coconut extract– Replace some or all of the vanilla extract with coconut to infuse more coconut flavor.
- Almond extract– Make these cookies nutty by replacing some or all of the vanilla extract with this ingredient.
- Dark Chocolate– Swap milk chocolate for dark chocolate or even caramel chips.
- Fleur de Sel– I love a good sweet and salty recipe, so a sprinkle of light and flaky sea salt right out the oven while the cookies are still tacky, gives a great crunch.
- Caramel Drizzle- Give the tops a little drizzle of caramel sauce.
Storage & Freezing
Store cookies in an airtight container at room temperature for up to one week. Separate with pieces of parchment or wax paper.
Of course, all baked goods are best enjoyed within 2 days of baking. To keep them moist even longer, add a few slices of sandwich bread to the container.
These cookies are also freezer friendly. Freeze in a plastic bag or freezer bag, with as little air as possible, for up to 3 months. Thaw at room temperature for 15-20 minutes in a single layer.
More Cookie Recipes
Almond Joy Cookies
- ½ cup butter
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sweetened condensed milk
- ⅓ cup sweetened shredded coconut
- ½ cup milk chocolate chips
- ½ cup mini chocolate chips
- Preheat oven to 350º
- Melt butter until just melted, but not hot. This can be done in the microwave in 15-20 second intervals, or on the stove top.
- Add sugars, and beat together until creamy
- Beat in egg and vanilla, and continue beating for about a minute until mixture become light in color
- In a separate bowl, combine flour, cocoa powder baking soda, and salt
- Mix into butter and egg mixture until combined
- Take out ⅓ cup of cookie dough and set aside
- Divide the remaining ⅔ of dough into 6 balls
- Make an indentation with your thumb into the center of each ball and arrange on a cookie sheet with at least 3 inches of space between each
- Combine sweetened condensed milk and coconut
- Spoon ⅓ of the coconut mixture into the center of each cookie dough ball
- Now separate the reserved cookie dough into 6 balls
- Flatten each with your hand, and use to top a coconut-filled cookie
- Seal the edges the best you can
- Combine remaining chocolate chips, and press into tops of cookies
- Bake in center of oven 14-16 minutes until the edges begin to brown
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.