Almond Joy Cookies were the recipe that really kicked off my blog years ago. Although they weren’t the first cookie recipe I shared, almond joy cookies made me excited about food photography and baking in a way that no other recipe has done since.
When my site crashed and I lost a lot of my posts, I felt pretty depressed that I had lost the original recipe for making my favorite cookie.
And now they’re back.
I rediscovered the original recipe hiding in MyFitnessPal of all places. I had logged it away years ago to keep track of my calories, and I’m so happy I did. Seriously, these cookies have the best texture and flavor ever.
Yes, I love dunking my cookies in milk.
And the great thing about this almond joy cookie recipe? It’s makes for a huge batch. This is a recipe that feeds a crowd. It makes tray after delicious tray of cookies, and they keep beautifully.
If you’re not feeding large groups of people, or you’re just not as into cookies as I am, I suggest cutting this recipe into half, or even into fourths, because it is ridiculous how many cookies this recipe makes.
Almond Joy Cookies
- 227 Grams Butter, Softened (1 Cup)
- 301 Grams White Granulated Sugar (1 1/2 Cups)
- 301 Grams Light Brown Sugar, Packed (1 1/2 Cups)
- 4 Large Eggs
- 12.6 Grams Vanilla Extract (3 Teaspoons)
- 675 Grams All-Purpose Flour (4 1/2 Cups)
- 10 Grams Baking Soda (2 Teaspoons)
- 6 Grams Salt (1 Teaspoon)
- 163 Grams Milk Chocolate Chips (1/2 of a 11.5 Oz Bag)
- 142 Grams Sweetened Coconut Flakes (2 Cups)
- 260 Grams Almonds, Sliced (2 Cups)
- Preheat the oven to 350° Fahrenheit (176° Celsius).
- In a large mixing bowl, use a hand mixer to cream together the softened butter, white sugar, and brown sugar. Stir down the sides of the bowl.
- Mix in one egg at a time and add vanilla and mix until well incorporated.
- In a separate mixing bowl, combine flour, baking soda, and salt.
- Slowly mix in the flour mixture into the wet ingredients and stir until well incorporated.
- Gently fold in the chocolate chips, almonds, and coconut flakes.
- Use a cookie scoop to place 1 1/2 tablespoon-sized balls of cookie dough onto a lightly greased cookie sheet. Be sure to leave room for cookie expansion.
- Bake cookies for 10 to 12 minutes until the edges are just slightly brown. Remove from the oven and let cool for a few minutes before serving.
Did You Try It?
I love love love almond joy cookies. I know I say this with almost every cookie recipe I make, but you have no idea how much happiness these cookies bring to me and my family. My husband begs me to make them regularly, and now I can since I’ve rediscovered the recipe.
But did you try the recipe? What did you think? Did you like the combination of almond, chocolate, and coconut? Or are you not a coconut fan?
Share what you think in the comment section below. And while you’re at it, don’t forget to add a star rating to my recipe.