Here’s a small batch recipe for Almond Joy Cookies — perfectly chewy, chocolatey, coconutty treats inspired by the classic candy bar! This makes about 6–8 cookies, perfect for a little sweet fix without overdoing it.
🍪 Small Batch Almond Joy Cookies
Ingredients:
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 egg yolk (not the whole egg)
- 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup sweetened shredded coconut
- 1/4 cup chopped almonds (toasted for extra flavor)
- 1/4 cup semi-sweet or milk chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a small baking sheet with parchment paper.
- Cream the butter and sugars in a small bowl until light and fluffy.
- Mix in egg yolk and vanilla until well combined.
- Add dry ingredients: Stir in flour, baking soda, and salt just until a dough forms.
- Fold in the good stuff: Add coconut, chopped almonds, and chocolate chips. Mix until evenly distributed.
- Scoop cookies: Drop dough by heaping tablespoons onto the baking sheet, spacing about 2 inches apart. You should get 6–8 cookies.
- Bake for 9–11 minutes, or until the edges are golden and centers are just set.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
🍫 Tips:
- Press a few extra chocolate chips or almond pieces on top before baking for a bakery-style look.
- If you like them extra chewy, slightly underbake them.
- These freeze well — raw or baked!
Would you like a double batch version or a gluten-free adaptation of this recipe?