SMALL BATCH ALMOND JOY COOKIES
It’s that time of year when the aroma of freshly baked cookies fills the air, and what better way to indulge than with these delightful Small Batch Almond Joy Cookies? Imagine biting into the perfect blend of coconut, semi-sweet chocolate, and sliced almonds, reminiscent of your favorite Almond Joy candy bar. Whether you’re a Snickers enthusiast or a Twix lover, these cookies promise a unique taste sensation that might just become your new favorite. They’re so irresistible, you might want to freeze a batch to avoid eating them all in one go!
Baking cookies is more than just a culinary task; it’s a comforting ritual that brings warmth and joy. As Sandra Lee once said, “Cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.”
Why You’ll Love This Recipe
These Small Batch Almond Joy Cookies are perfect for satisfying your sweet tooth without committing to a large batch. They’re quick to make, freeze well, and capture the essence of a beloved candy bar. Plus, the combination of coconut, chocolate, and almonds is a match made in heaven.
Kitchen Equipment You’ll Need
- Mixing bowls
- Whisk
- Electric mixer
- Cookie scoop
- Parchment paper
- Cookie sheets
- Cooling racks
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 your oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer, cream the butter and sugars together. Add the vanilla and egg, mixing just until incorporated. Gradually blend in the dry ingredients into the creamed mixture. Stir in the chocolate chips, coconut flakes, and sliced almonds.
- Using a 1 1/2 tablespoon cookie scoop, drop rounded spoonfuls onto parchment-covered cookie sheets. Bake for 9-12 minutes. Allow the cookies to cool for ten minutes before transferring them to cooling racks.
Tips for Success
Ensure your butter is softened to room temperature for easier mixing. Do not overmix the dough after adding the dry ingredients to maintain a soft texture. Keep an eye on the cookies during baking to prevent overcooking.
Additional Tips or Variations
For a more indulgent treat, drizzle melted chocolate over the cooled cookies. If you prefer a nuttier flavor, toast the sliced almonds before adding them to the dough. You can also substitute dark chocolate chips for a richer taste.
Nutritional Highlights (Per Serving)
Each cookie is packed with flavor yet offers a balanced treat, perfect for enjoying in moderation. Please adjust according to your dietary needs.
Frequently Asked Questions (FAQ)
Can I use unsweetened coconut? Yes, but the cookies may be less sweet. Adjust the sugar if necessary.
How long can I store these cookies? Store them in an airtight container for up to a week or freeze them for up to three months.
Can I double the recipe? Absolutely, just ensure you adjust the baking time as needed.
Conclusion
We hope you enjoy baking and devouring these Small Batch Almond Joy Cookies as much as we do. They’re a delicious treat that captures the joy of a beloved candy bar in cookie form. We’d love to hear about your baking experience and any unique twists you add. Share your thoughts and photos with us!
