There are no Almond Joy candy bars in these cookies. Instead, you get all of the awesome flavors – coconut, almond, and chocolate – in soft, buttery cookies. I don’t want to oversell these cookies, but if you make them, be prepared. Not only will you will become that mom, dad, aunt, grandma, friend, or neighbor down the street who makes the best cookies, but you will never need to buy a tube of cookie dough again.
Since the dough is so soft, these cookies will only hold their shape after a nice, long chill in the fridge. So, you can whip up a batch of these cookies and leave the dough in the fridge for up to 3 days. Then, when those cookie cravings strike, you can have fresh, homemade cookies in about 10 minutes. Looking for even more cookie yumminess? You might like my oatmeal cookies with peanut butter filling (just like Doh-Si-Dohs!) or chocolate mint cookies. Oh, by the way, this is Kate with I Heart Eating, guest posting for ‘Or so she says…”
Almond Joy Cookies Without Almonds
Almond Joy Cookies
- 1 c. 16 T. butter, at room temperature
- 1 c. brown sugar
- 1/3 c. granulated sugar
- 2 large eggs at room temperature
- 2 tsp. vanilla extract
- 1 ½ tsp. almond extract
- 3 c. all-purpose flour
- 1 T. cornstarch
- 1 ½ tsp. baking soda
- 1 tsp. kosher salt
- 1/2 c. shredded coconut
- 1/2 c. semisweet chocolate chips
Line two cookie sheets with silicone baking mats or parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until fluffy and well-combined.
Beat in eggs one at a time, scraping down the sides as needed.
Stir in vanilla and almond extracts until incorporated.
In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
Stir in flour mixture until just incorporated.
Stir in coconut and chocolate chips until just combined.
Cover and refrigerate dough at least 3 hours (up to 24 hours). It will hold its shape better if you refrigerate it for 8-24 hours.
Toward the end of the chilling time, preheat oven to 350 F.
Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
Bake for 8-9 minutes. You want the edges to be just barely golden brown.
Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
Transfer to wire rack to finish cooling.