Small Batch Almond Joy Cookies

Why You’ll Love This Recipe

Small Batch Almond Joy Cookies bring all the flavors of the classic candy bar—sweet coconut, crunchy almonds, and rich chocolate—into soft, chewy cookies. Perfect when you’re craving a quick treat without a full batch, these cookies are easy to make and deeply satisfying. Ideal for small households, late-night baking, or when you just need a few bites of something sweet.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

unsalted butter (softened)
brown sugar
granulated sugar
egg yolk
vanilla extract
all-purpose flour
baking soda
salt
sweetened shredded coconut
chopped almonds (toasted if desired)
semisweet or milk chocolate chips

directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a small bowl, cream together softened butter, brown sugar, and granulated sugar until smooth.

Mix in egg yolk and vanilla extract until combined.

Stir in flour, baking soda, and salt just until a dough forms.

Fold in shredded coconut, chopped almonds, and chocolate chips.

Scoop dough into 6–8 small balls and place them on the baking sheet.

Bake for 8–10 minutes, or until edges are golden and centers are set.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Servings and timing

Makes about 6–8 cookies.
Preparation time: 10 minutes
Baking time: 8–10 minutes
Cooling time: 10 minutes
Total time: 25–30 minutes

Variations

Use dark chocolate chips for a richer flavor.
Substitute chopped pecans or walnuts for the almonds.
Drizzle cooled cookies with melted chocolate for an extra treat.
Add a touch of almond extract to enhance flavor.
Make them gluten-free with a 1:1 gluten-free flour blend.

storage/reheating

Store in an airtight container at room temperature for up to 3 days.
Freeze baked cookies for up to 1 month and thaw before eating.
Warm in the microwave for 5–10 seconds to refresh texture.

FAQs

Can I double this recipe?
Yes, easily double all ingredients for a larger batch.

Do I need to toast the almonds?
Toasting enhances flavor but is optional.

Can I use unsweetened coconut?
Sweetened is best for texture and flavor, but unsweetened can be used with a slight sugar increase.

What type of chocolate chips work best?
Semisweet or milk chocolate both complement the coconut well.

Why just an egg yolk?
It keeps the batch small and the texture chewy without excess moisture.

Can I refrigerate the dough?
Yes, chill for up to 24 hours before baking for deeper flavor.

Are these cookies crispy or chewy?
They’re soft and chewy with slightly crisp edges.

Can I shape them before baking?
Yes, flatten slightly for a more uniform shape.

Do I need to use a mixer?
No, this small batch can easily be mixed by hand.

Can I skip the almonds?
Yes, for a nut-free version, just increase the coconut or chocolate slightly.

Conclusion

Small Batch Almond Joy Cookies are the perfect solution when you want a sweet treat without overbaking. With their chewy coconut texture, crunchy almonds, and melty chocolate chips, they offer all the best parts of the candy bar in cookie form. Quick, easy, and indulgent—this mini batch is sure to satisfy your cravings.

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