Almond Joy Cookies – a delicious recipe with All-purpose, Baking Soda, Salt, Butter, Sugar, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Makes 80 cookies (#50 scoop size cookies).
2
Preheat oven to 350u00b0F and prepare 2 or 3 sheet pans with parchment or Silpat liners.
3
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
4
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy. Add eggs, one at a time, and mix until fully combined. Add the flour mixture and mix just until combined. Add coconut, almonds, and chocolate chips.
5
Using a #50 scoop, portion out 12 cookies per pan leaving space between each. Flatten each cookie slightly with the palm of your hand and press one chocolate chip on top of each cookie. Bake in preheated 350u00b0F oven for 10 minutes. Remove pans from the oven and set on a rack. Cool cookies on the pans for 10 minutes before transferring to a rack to cool completely.
6
Important note: As soon as the cookies are cool, store them in an airtight container to preserve their chewiness.
7
Recipe adapted from Heather Christo Cooks.
1862
kcal
Calories
126
g
Fat
156
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-1/2 cups All-purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Fine Salt, 16 Tablespoons Unsalted Butter, Room Temperature, and more.
Yes, Almond Joy Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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