Soft & Chewy Almond Joy Cookies

It’s hard to choose a favorite candy bar, but if I was alone on an island and had to choose one that would drop out of the sky, it would be an Almond Joy. On Friday night, I met up with some friends by the pool to play board games and have a couple drinks. I wanted to bring cookies and always hop on the opportunity to bake. I can’t bake for no reason or I’d have a million cookies laying around screaming my name. After rummaging through my baking cabinet, I saw that I had coconut, chocolate chips, and almonds. Ding! An almond Joy! I just took one of my favorite chocolate chip recipes and customized it.

The cookies were incredible! If you’re an Almond Joy lover, you’ll die for these.

Ingredients: *1 stick 4oz unsalted butter, *1/2 cup brown sugar, *1 large egg, *1 tsp vanilla, *1/2 cup sugar, *1/2 tsp salt, *1 1/2 cups flour, 1 tsp baking powder,*2 cups sweetened shredded coconut, *1 cup chopped almonds (forgot to photograph), *12 ounces semi-sweet chocolate chips.

Preheat the oven to 350 degrees. Cream the butter in an electric mixer for about two minutes. While that’s mixing, sift together the flower and baking soda.

Scrape the butter from the sides of the mixing bowl and add sugar, brown sugar and salt. After mixing for about one minute add the egg and vanilla.

Slowly stir in the sifted flour and baking soda.

Add the almonds, chocolate chips, and coconut into the mixing bowl and combine on a very low speed.

Cover and refrigerate the dough for about 30-45 minutes. Preheat the oven to 350 degrees.

Add oversized tablespoon dough balls onto a greased baking sheet.

Bake for approximatly 8-10 minutes.

The cookies should be lightly brown on top, soft in the middle and lightly brown around the edges.

This recipe made a little over 3 dozen.

I took this chocolate chip cookie recipe and added the almond joy ingredients! The recipe is really good as the original chocolate chip cookies, too!