Small Batch Almond Joy Cookies Recipe
If you’ve ever dreamed of transforming your favorite candy bar into a warm, gooey cookie with just the right amount for sharing (or “not” sharing), you’re about to fall head over heels for these Small Batch Almond Joy Cookies. This recipe brings together buttery dough, sweet coconut flakes, toasty almonds, and rich chocolate chips—all packed in a golden, chewy bite that tastes like a getaway to dessert paradise. Quick and easy, these cookies are perfect for satisfying a sweet craving in a flash—no crowd or leftovers required!
Ingredients You’ll Need
The magic of Small Batch Almond Joy Cookies lies in their straightforward ingredients, each delivering a punch of flavor and texture. With every item easily found in your kitchen or local grocery store, you’ll love how these simple essentials come together to create absolute cookie bliss.
- Unsalted Butter (1/4 cup, softened): Brings rich, creamy flavor and that irresistible melt-in-your-mouth cookie texture.
- Granulated Sugar (1/4 cup): Adds just the right amount of classic sweetness and helps the edges turn perfectly crisp.
- Brown Sugar (1/4 cup, packed): Lends moisture and a hint of caramel undertone, making these cookies chewy and flavorful.
- Large Egg Yolk (1): Gives the dough its tender richness—leave out the white for the softest crumb.
- Vanilla Extract (1/2 teaspoon): Boosts the flavor with an inviting, aromatic touch.
- All-Purpose Flour (1/2 cup): The structural base that keeps everything holding together nicely.
- Baking Soda (1/4 teaspoon): Helps the cookies rise and keeps the texture pleasingly light.
- Salt (1/8 teaspoon): Enhances all the flavors and balances the sweetness.
- Sweetened Shredded Coconut (1/2 cup): The heart of what makes these cookies taste just like your favorite candy bar.
- Chopped Almonds (1/4 cup): Provide a toasty crunch in every bite—toast them beforehand for extra flavor if you like.
- Semisweet Chocolate Chips (1/4 cup): Because no Almond Joy-inspired treat could be complete without pools of melty chocolate.
How to Make Small Batch Almond Joy Cookies
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This simple prep sets you up for baking success—the right temperature ensures every cookie bakes evenly, and using parchment paper makes clean-up a breeze and prevents any sticking.
Step 2: Cream the Butter and Sugars
In a small mixing bowl, cream together your softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer or a sturdy wooden spoon and beat the mixture until it becomes light and fluffy. This step is key for getting that delightful chewy texture—take your time here!
Step 3: Add the Egg Yolk and Vanilla
Once your butter and sugars are creamed, beat in the egg yolk and vanilla extract until the mixture is completely smooth and blended through. The egg yolk will make the dough richer, while the vanilla brings warmth and rounds out the flavors.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed, so you don’t end up with pockets of baking soda or bland bites in your Small Batch Almond Joy Cookies.
Step 5: Mix It All Together
Gradually add the dry ingredients to your wet mixture, stirring gently just until combined—don’t overmix! The dough will be thick, but that’s exactly what we want for perfectly chewy cookies.
Step 6: Fold in the Goodies
Here’s where the real Almond Joy magic happens: fold in the sweetened shredded coconut, chopped almonds, and semisweet chocolate chips. Make sure all the mix-ins are evenly distributed so every bite delivers that irresistible combo of coconut, almond, and chocolate.
Step 7: Portion and Bake
Scoop the dough into generous 1 1/2 tablespoon mounds and place them about 2 inches apart on your prepared baking sheet. Slide them into the oven and bake for 9 to 11 minutes, until the edges are just turning golden but the centers still look a little soft. Remember, they’ll continue to cook as they cool!
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This rest time lets the cookies finish setting up, so you get that perfect balance of chewy and tender when you take your first bite.
How to Serve Small Batch Almond Joy Cookies
Garnishes
Add an extra dose of indulgence to your Small Batch Almond Joy Cookies by drizzling a bit of melted chocolate over the cooled cookies or sprinkling on a dash of flaky sea salt for sophisticated contrast. You can also top them with a few extra chopped almonds or coconut flakes right after baking for a beautiful finishing touch.
Side Dishes
These cookies are phenomenal with a steaming mug of coffee, a cold glass of milk, or even a robust black tea. For a special dessert, pair with a scoop of coconut or chocolate ice cream and you’ll take your treat to the next level!
Creative Ways to Present
Stack a few cookies and tie them with baker’s twine for a sweet gift or party favor. Arrange them in a small basket lined with parchment for an after-dinner surprise, or bake them into mini cookie sandwiches with a layer of coconut cream between two cookies. No one will ever believe this was a quick, small batch recipe!
Make Ahead and Storage
Storing Leftovers
Place your cooled Small Batch Almond Joy Cookies in an airtight container at room temperature and they’ll stay deliciously soft for up to 3 days. To keep the coconut from drying out, add a slice of bread to the container—the cookies will absorb moisture and stay fresher longer.
Freezing
For longer storage, flash freeze baked cookies on a baking sheet, then transfer to a freezer bag and store for up to two months. You can also freeze unbaked dough balls—bake straight from the freezer with just an extra minute or two in the oven for warm, fresh cookies any time.
Reheating
Bring back that just-baked magic by popping a cookie in the microwave for 10-12 seconds, or warm them in a 300°F oven for about 5 minutes. The chocolate will get gooey and the coconut aroma will bloom, making every bite taste oven-fresh!
FAQs
Can I double the recipe for a party?
Absolutely! Simply double every ingredient to make 16–20 cookies instead of a small batch. Just be sure to space the cookies well on your baking sheets and rotate them halfway through baking for even results.
Can I use unsweetened coconut?
You can, but expect the cookies to be a little less sweet and slightly drier since unsweetened coconut isn’t as moist as the sweetened version. For best results, stick to sweetened coconut or add an extra teaspoon of sugar if you substitute.
What kind of almonds work best?
Roasted almonds add incredible depth and crunch to Small Batch Almond Joy Cookies, but raw almonds work too if that’s what you have on hand. Chop them into small pieces for the best cookie texture.
Can I make these gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free 1-to-1 baking flour blend. Be sure to check that your other ingredients are gluten-free as well, and your cookies will come out each bit as delicious.
Why do my cookies spread too much (or not enough)?
Too much spreading usually means the butter was too soft or melted. If your cookies don’t spread at all, you may have over-measured the flour. To fix it, chill the dough for 15–20 minutes before baking, or double-check your measurements for the perfect Small Batch Almond Joy Cookies texture.
Final Thoughts
There’s something irresistible about baking up just the right number of cookies, especially when they’re as dreamy as these Small Batch Almond Joy Cookies. They’re easy, quick, and every bite is packed with coconut, almond, and chocolate goodness. Treat yourself today—you deserve a fresh-baked moment of joy!
Print
Small Batch Almond Joy Cookies Recipe
- Total Time: 20 minutes
- Yield: 8–10 cookies 1x
- Diet: Vegetarian
Description
These Small Batch Almond Joy Cookies are a delightful treat packed with the flavors of coconut, almonds, and chocolate in every bite. Perfect for when you want a small batch of delicious cookies without the extra fuss!
Ingredients
Cookie Dough:
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Mix-ins:
- 1/2 cup sweetened shredded coconut
- 1/4 cup chopped almonds
- 1/4 cup semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a small mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg yolk and vanilla extract until smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until combined.
- Fold in Mix-ins: Fold in the shredded coconut, chopped almonds, and chocolate chips.
- Scoop and Bake: Scoop the dough into 1 1/2 tablespoon portions and place them on the prepared baking sheet. Bake for 9–11 minutes, or until the edges are lightly golden.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- This recipe yields 8–10 cookies, making it ideal for a small batch treat.
- For added indulgence, drizzle melted chocolate over the cooled cookies.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
