Small Batch Almond Joy Cookies

These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi sweet chocolate and sliced almonds. They can be baked and frozen ahead of time.

This is the time of year for all things cookie! One of my favorite candy bars is Almond Joy. To me they are amazing. What is your favorite candy bar? Are you a snickers fan? Maybe you prefer a Twix or a 3 Musketeers. These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi sweet chocolate and sliced almonds. They are simply amazing and I had better freeze them before I eat way too many of these delectable beauties.

HOW TO FREEZE AND THAW COOKIES
Small Batch Almond Joy Cookies can be baked and frozen ahead of time. I pack all my cookies in doubled Ziploc freezer bags and place them in sturdy glad-ware containers. When defrosting take them out of the containers frozen and place on serving trays or platters uncovered. Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies!

INGREDIENTS
1 1/8 cups all purpose flour (1 cup plus two tablespoons)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened (1 stick)
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups semi sweet chocolate chips
1 cup sweetened coconut flakes (shredded coconut)
3/4 cup sliced almonds

INSTRUCTIONS
Preheat oven to 350 degrees
In small bowl whisk to combine flour, baking soda and salt. Set aside.
Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
NOTES
Always preheat your oven and load your cookies on the center rack in the middle of the oven.
Use real unsalted sweet cream butter and don’t forget to soften it.
Cream the butter and sugar until light and fluffy however do not over-mix.
Bring your eggs to room temperature.
Use good quality premium chocolate, sliced almonds and coconut. It really does make a difference.
Cover your baking sheets with parchment paper or better yet use silicone baking mats.
For optimum results bake one sheet of cookies at a time. Always let the cookie sheet cool before dropping more dough on it as a warm cookie sheet can cause cookies to spread too fast. Another option is to use multiple baking sheets.
Last but not least and perhaps the most important tip of all. Bake a couple of cookies off first on a test run. If they spread too fast refrigerate the dough for 1-2 hours and test again. If they do not spread enough gently press the rounded spoonfuls of dough down with the palm of your hand and test again.

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