Sometimes you feel like a nut. Sometimes you don’t.
Sometimes you feel like an Almond Joy Cookie.
I don’t make basic chocolate chip cookies very often. Don’t get me wrong I like them, but there are so many creative things to try with cookies. And I do like chocolate in cookies. I also really like coconut – it’s part of why I love 7 layer bars. So after stumbling upon Almond Joy cookies, I decided to give them a try. I love how coconut gets a little toasted on the edges of the cookie but still adds a chewiness in the middle. The almonds add a little crunch. And of course there is the chocolate. These topped the list of my new favorite cookies – a list that admittedly gets longer every time I make a new cookie. And I’d rather have one of these cookies than an Almond Joy candy bar.
Here’s what you need:
Start by creaming together the sugars and butter until light and fluffy. If you have a stand mixer just walk away for a few minutes – or measure out your dry ingredients if you haven’t done so already.
Next, beat in 4 eggs, one at a time. And then some vanilla.
Mix together some flour, baking soda and salt in a separate bowl. I like to use a mixture of flour and white whole wheat flour to get a little bit of whole grains into the cookies. Then beat into the creamed sugar and egg mixture until just combined.
Now it’s time to make the cookies into almond joy cookies. Add in some semi-sweet chocolate chips, chopped almonds, and coconut.
Mix it all together.
I used a medium sized cookie scoop (#EarnsCommission) to scoop about a tablespoon and a half of dough per cookie onto a parchment lined baking sheet.
Bake at 375 degrees for 8-10 minutes until lightly golden.
Cool on baking sheet for about 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Note: this recipe makes a LOT of cookies – about 7-8 dozen. Feel free to cut it in half.
- 1 c butter
- 1-1/2 c sugar
- 1-1/2 c packed brown sugar
- 4 eggs
- 4 t vanilla
- 2-1/2 c flour
- 2 c white whole wheat flour
- 2 t baking soda
- 1 t salt
- 5 c semi-sweet chocolate chips
- 2 c flaked coconuts
- 2 c chopped almonds
- Preheat oven to 375 degrees and a line a couple baking sheets with parchment.
- In a stand mixer, cream together butter and sugars until light and fluffy. Beat in eggs one at a time, then beat in vanilla.
- Combine flours, baking soda and salt in a separate bowl. Mix into creamed mixture, just until combined.
- Stir in chocolate chips, coconut, and almonds.
- Drop by tablespoonful onto cookie sheets.
- Bake 8-10 minutes until lightly golden. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely.
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