Almond Joy Chocolate Chip Cookies
Coconut, almond, and dark chocolate- all the flavors of a classic Almond Joy rolled up in amazingly soft, Almond Joy chocolate chip cookies!
Coming from a girl who’s normally like “get out of my cookie, all nuts forevermore,” I always feel a bit of a who am I and how did I get here sensation when I make these delectable cookies and can’t stop eating them.
Loaded with all the flavors of an almond joy candy bar (but a million times better because the ingredients are fresh), these soft and delicious cookies are simply amazing.
You want to know the slightly embarrassing thing about these cookies, though?
I made them years ago when I was living in Minnesota. My sweet friend, Bonnie, wanted an almond joy-esque cookie to make for her husband who loves all those flavors.
We came up with this cookie, made them lots of times, and everyone loved and devoured them. Ahem, particularly me.
And then I moved to Idaho and completely forgot about them.
Seriously. I don’t know what happened, but in that chaotic vortex of moving (if you’ve moved across the country, or let’s be serious, even next door, you know the swirly confusion and mess of moving I’m talking about), they were stripped from my cookie-loving memory.
I honestly had no recollection of them for years. And yes, this has planted a deep seed of fear in my heart about what other recipes I may be forgetting.
A couple weeks ago late one night, Bonnie’s teenage daughter, Leah, texted me a picture of some amazing cookies she had just made. I immediately texted back: SEND ME THAT RECIPE!
She sent a very puzzled response asking if I was joking and then nicely let me know I was slightly crazy since I was the one who gave her family the recipe. All this time, she figured I was making them weekly, just like she and her mom. Oops.
Friends have been lost over similar scenarios.
Needless to say, by 8:30 a.m. the next morning, Almond Joy Chocolate Chip Cookies were made and cooling on my counter.
I proceeded to eat my body weight in tasty, irresistible cookies in order to rekindle my love.
If you want to take them up a further notch, toast those almonds.
And for a slightly less puffy cookie, simply omit 1/4 cup of the flour or so.
Honestly, these almond joy chocolate chip cookies are perfect for those who love a cookie with a lot going on.
The chocolate, almond, coconut flavor combo was destined for a cookie; I’m so happy they are back in my life. And this time, for good!
One Year Ago: Cinnamon & Sugar Dusted Whole Grain Applesauce Muffins
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Three Years Ago: Cinnamon Roll Cake
Almond Joy Chocolate Chip Cookies
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- 1 ¼ cup (265 g) light or dark brown sugar
- 1 ¼ cup (265 g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 4 ¼ cups (604 g) all-purpose flour (see note)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 cups (510 g) semisweet or bittersweet chocolate chips
- 3 cups (255 g) shredded coconut (sweetened or unsweetened)
- 2 cups (240 g) chopped almonds (toast them for even yummier flavor!)
Instructions
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray. Set aside.
- In a large bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together the butter, brown sugar and granulated sugar until smooth, 1-2 minutes. Add the eggs and vanilla and beat until the mixture is very light in color, 2-3 minutes.
- Add the flour, baking powder, baking soda, and salt. Mix on low speed until just combined (it’s ok if there are dry streaks remaining).
- Stir in the chocolate chips, coconut, and almonds by hand until combined.
- Drop by rounded tablespoonfuls (I use a #40 cookie scoop which is about 2 tablespoons) onto the prepared baking sheets, spacing the cookies a couple inches apart.
- Bake for 10-12 minutes. Remove the cookies to a wire rack to cool completely.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (adapted from this recipe on food.com)
This is my fourth or fifth time making these. I get so many compliments! Thank you!
Thought I should leave a review, since we’ve been making these for years. They are a family favorite and anytime I share them with others, they ask for the recipe. Love that it is a bit more substantial than the typical soft chocolate chip cookie. We like to chill them, for an even more chewy texture. I use bittersweet chocolate chips whenever possible. Thanks for this treasure of a recipe.
Just made these again, they are SO GOOD! They make a big batch (high quality problems!) so today I had the bright idea to split the batch and make half as written (vanilla base) and half double chocolate (chocolate base). Oh my wow. Best of both worlds! Love two cookies at once!
I just followed the recipe through the vanilla, then split the batter into two bowls, finishing one with a half recipe as written and the other with a half recipe of how I’ve made them chocolate in the past (for a half batch- 1 1/8 c flour, 1/2 c cocoa, 1/2 c rolled oats, 1/2 t baking powder, soda and salt + half all the mix-ins). Such a good recipe! Thank you!
Um, YUM. I think I’ll be trying the chocolate version ASAP.
Family favorite, for sure! Unique and delicious. Just wondering – could these be made into cookie bars? If so, how would you adjust?
I haven’t tried that, but it’s possible it could work! Pressing the batter into a half sheet pan (I think it might be too much batter for a 9X13-inch pan?) or reducing the amounts for a 3/4 batch for a 9X13-inch pan.
We absolutely love these cookies,I have made so many batches of them.
Just made these again- so delicious! I love how their texture is like a cross between a macaroon and chocolate chip cookies. We made a series of fruit-based desserts using wild (very seedy) blackberries and huckleberries and they just weren’t cutting it for my husband. My little berry pickers will finish off the huckleberry bars, but my husband will appreciate the return of chocolate… thanks again!
Thank you for sharing this amazing recipe. It was exactly what i was looking for. I don’t think i will ever bake a regular chocolate chip cookie again. Initially I was concerned about the quantity of chocolate chips, nuts and coconut wondering if they would be “too much” but to my amazement the ingredients balanced & complimented each other perfectly. I enhanced things a bit to use up some chopped walnuts, toasting them along with the almonds. I love Ghirardeli 60% cacaco bittersweet chocolate chips and those were the anchor chips but I also added some mini milk chocolate chips. I didn’t exceed the recipe quantities. This is a cookie that you can tailor to the occasion, or what ingredients you have on hand depending on your desired flavor. The texture was perfect and the bake was perfection. Thank you for such a wonderful recipe.
These are SO good. I couldn’t stop eating the dough before I could get them in the oven. Going to making these again and again.
I made these into ice cream sandwiches with vanilla ice cream and they are AMAZING!!
These are the greatest!
This is my new favorite cookie!!
Every bit as wonderful as you declared them to be! I’m amazed at the difference the almonds make to the taste……thanks for a new favorite!
I had slivered almonds and half dark chocolate and half semisweet chocolate chips. They turned out great! I halved the recipe because my kids claim they hate nuts, but we all loved these! I was sad I hadn’t made a full batch. 😉
These have a wonderful flavor and texture. I think next time I make them I will decrease the flour, as per your instructions. Thanks so much!
Made these today and brought them to a friend’s pizza party. Every last one of them was gone when I left. Thanks for another fantastic recipe, Mel!!
Mine aren’t as pretty, but oh my! That are delicious! Thank you for once again giving me a recipe to love. The combination of flavors is superb.
If you love coconut (as we do in our household!!) then add 2 tsp. coconut extract to really amp up the coconut flavor. You won’t be sorry 🙂
Do you toast the almonds before or after you chop them?
Either works, but I usually do it after I chop.
I’m not a big chocolate chip cookie fan, but these are amazing! The coarsely chopped toasted almonds really send them to the next level, and they’re sturdy enough to throw in a baggy and pop in a daypack. We took some on a 38 mile bike ride yesterday, and the two that weren’t consumed along the way, came home none worse for the wear. Thanks for another wonderful recipe!!
These are addictive – made them all and stashed them in the freezer for upcoming guests.
Hi Mel! I made these and do love them…but I want to try them with more chocolate….like Cocoa powder. Could you give me a recommendation of where to start? Add 1/2c. of unsweetened cocoa powder and reduce the flour to 3 3/4???
Thanks!!
Hey Lindsey – I haven’t tried it myself but however much cocoa powder you add, try subtracting that amount of flour. Let me know how they turn out if you try them! You could also just take another cookie with a delicious chocolate base (I’m thinking these ones would be a good place to start, although the recipe does have oatmeal…and add almonds, coconut and chocolate chips). http://www.melskitchencafe.com/double-chocolate-oatmeal-chocolate-chip-cookies/
I just took advantage of a cooler day to bake, and tried a double chocolate version of these. Delicious!!! Kept everything the same, except decreased flour to 2.25 cups, added 1 c. Cocoa (1/2 dutch, 1/2 natural- what I had), and added 1 c. rolled oats. They baked in 12 minutes, and have the same light, delightfully crispy outside/chewy middle as the originals. It must be the extra egg. So yummy!
I made these yesterday and have to say they are crazy mind blowing delicious ! Truly the best chocolate chip cookie I’ve eaten in a long time. The texture and flavors, to me are spot on .Thanks for another excellent recipe !
These are AMAZING. 1/2 teaspoon of almond extract made these babies sing! These cookies are the only thing I want to eat for the next week.
What if my husband bought grated coconut rather than shredded? Can I still use it for the recipe somehow? (Trying to figure out a way to use it up!)
I’d say go for it!
Hi! I was thinking a cup of sugar weighed 7oz, which would make 1 1/4 c. 8.75oz. This recipe says 9.5oz. Am I mistaking in what a cup weighs? I love that you put the weight of the measurements. I’ve been converting my other recipes. Thanks!!!
Hey Lori – I use 7.5 ounces as my weight measure for sugar, hence the 9.5 ounces. 🙂
Excellent! Thanks so much!
I toasted the almonds as well as the coconut and these turned out so flavorful. I am not a cookie dough eater, but this cookie dough was just as good as the cookies I think! I baked mine for 10 or so minutes and they were burnt. Next time used dough from the fridge and checked them at 8 and 9 minutes and took them out and they were great. I’ll have to change the time in my recipe – nothing worse than a well browned cookie!
I will be keeping this recipe in my favorites pile. It’s a winner! And I love that it makes a ton.
These are addictive! I whipped these up for my family last night, and couldn’t stop snitching dough. Or cookies. I may have possibly had a frozen dough ball and a baked cookie this morning before 7:00 am. Just maybe…
So excited to try these Mel! Thank you!! Love coconut and chocolate!!
These look delightful!! Can’t wait to try them! Thanks, Mel!
These cookies look amazing!
Paige
http://thehappyflammily.com
P.S. This is the second recipe that won’t go to print when I click on your print icon. Just in case something is wrong on your end??
Hey Janet – do you use Internet Explorer as your browser? If so, you might need to switch to Firefox, Chrome or Safari. For some reason IE has issues with printing.
Thank you, I love the flavors, will definitely try these. I only buy sliced almonds, but they should be fine in this recipe!!
Just made these and LOVE them. Thanks for another great recipe!
You’re killin us, Mel! But “Death by cookies” seems like a good way to go! 🙂
These just jumped to the top of the to-do list for today.
These look yummy! I can’t wait to try them. Thank you!!
These look delish! One more question- do you adjust the sugar when using sweetened/unsweetened coconut? I think what I’m really asking is- which do you generally use? 🙂 Thank you- I looove coconut & chocolate!
I usually use every day sweetened, shredded coconut and don’t adjust the sugar. 🙂
Thank you! That’s what I have on hand… I guess it was meant to be.
These may magically appear on my kitchen counter tomorrow morning as well! Quick question- I have slivered almonds on hand, do you think these will work instead of chopped?
I’d definitely try the slivered almonds before going to the store just for whole almonds! If you use them, I’d probably omit the chopping step so you get a little crunch from the tiny slivers.