If you’re in the mood for an irresistible treat but want just enough to enjoy without having dozens of treats lingering, these Small Batch Almond Joy Cookies are the answer. Think chewy centers, toasty coconut, rich chocolate chips, and the nutty crunch of almonds — all the flavors you love from a classic candy bar, found in freshly baked cookie form. Perfect for a cozy night in, a small gathering, or whenever the craving strikes, you can whip up a batch in just 20 minutes. They’re my personal go-to when I want something a little special that’s easy and satisfying from the very first bite.
Ingredients You’ll Need
Ingredients You’ll Need
There’s something delightful about a recipe that relies on simple pantry staples, yet delivers big flavors. Each ingredient in these Small Batch Almond Joy Cookies has a starring role in creating the signature texture, aroma, and look you crave in a homemade cookie.
- Unsalted butter: Softened butter gives our cookies richness and helps create the perfect melt-in-your-mouth texture.
- Brown sugar: Adds moistness and just a whisper of caramel flavor that makes the cookies chewy and delicious.
- Granulated sugar: Balances out the brown sugar, keeping the cookies sweet and tender.
- Egg yolk: Just one yolk binds everything together and keeps the batch small and luxuriously rich.
- Vanilla extract: Lends a warm, aromatic foundation that makes all the other flavors sing.
- All-purpose flour: The base that gives the cookies their structure — measure carefully for the best texture.
- Baking soda: A dash is all it takes to help these cookies rise just enough.
- Salt: Essential for balancing sweetness and highlighting the almonds and chocolate.
- Sweetened shredded coconut: Delivers the signature chew and tropical flavor that defines every Almond Joy experience.
- Chopped almonds: Crunchy, nutty goodness in every bite; feel free to toast them for extra flavor!
- Semi-sweet chocolate chips: Melts into little pockets of chocolate that melt in your mouth, making each cookie just a bit more decadent.
How to Make Small Batch Almond Joy Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C) — this ensures you hit that sweet spot where the cookies bake evenly and turn golden at the edges. Line a baking sheet with parchment paper for easy cleanup and effortless cookie removal.
Step 2: Cream Butter and Sugars
In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a sturdy spatula and keep mixing until the mixture is light, fluffy, and promises chewy cookies to come. This step is key for that wonderful, slightly crispy edge.
Step 3: Add Egg Yolk and Vanilla
Once your sugars and butter are perfectly combined, mix in the egg yolk and vanilla extract. The yolk makes these Small Batch Almond Joy Cookies extra rich and moist, while the vanilla adds depth and irresistible aroma.
Step 4: Incorporate Dry Ingredients
Sprinkle the flour, baking soda, and salt right into your bowl and stir just until everything is combined. Don’t overmix — you want your cookies to stay tender. The dough will be soft and easy to handle at this stage.
Step 5: Fold In Coconut, Almonds, and Chocolate Chips
This is when the magic happens! Gently fold in the shredded coconut, chopped almonds, and chocolate chips. You’ll see and smell the blend of nutty, chocolatey delight coming together — the hallmark of great Small Batch Almond Joy Cookies.
Step 6: Scoop and Shape
Scoop out tablespoon-sized portions of dough, spacing them about 2 inches apart on your baking sheet. For the true Almond Joy experience, press a few extra chocolate chips or almonds right on top if you’re feeling fancy.
Step 7: Bake and Cool
Bake for 9 to 11 minutes or until the edges are golden brown and the centers are just set. Let your cookies cool on the sheet for 5 minutes (they will finish setting up), then transfer them to a wire rack. This cooling time stretches out the anticipation — but I promise it’s worth it!
How to Serve Small Batch Almond Joy Cookies
Garnishes
A light dusting of shredded coconut or a quick drizzle of melted chocolate can make these Small Batch Almond Joy Cookies feel festive and special. For extra pizzazz, press an additional almond on the top of each cookie while they’re still warm.
Side Dishes
There’s nothing like a cold glass of milk or your favorite hot beverage (think strong coffee, black tea, or hot chocolate) to pair with these cookies. Their rich flavors also complement simple fruit salads or a scoop of coconut or vanilla ice cream.
Creative Ways to Present
Pile your Small Batch Almond Joy Cookies into a bright bowl or box them up as adorable homemade gifts. For dessert platters, stack them alongside chocolate-dipped strawberries or candied nuts. Or, serve them tucked into napkins for a casual coffee date with friends.
Make Ahead and Storage
Storing Leftovers
Store any leftover Small Batch Almond Joy Cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to three days, preserving all that chewy goodness.
Freezing
If you want to savor your cookies over time, you can freeze baked cookies or even unbaked dough balls. Place the cookies or dough on a sheet to freeze solid, then transfer to a zip-top freezer bag. They’ll keep beautifully for up to two months.
Reheating
To revive that melt-in-your-mouth texture, pop a cookie in the microwave for five to ten seconds. If baking from frozen dough, just add another minute to your bake time for freshly baked Small Batch Almond Joy Cookies anytime.
FAQs
Can I double the recipe for a bigger batch?
Absolutely! Just double all the ingredients and follow the same instructions for amazing Almond Joy Cookies in a larger crowd-pleasing batch. Adjust baking time only if your cookies are larger than suggested.
How do I toast coconut or almonds?
Spread coconut or chopped almonds in a single layer on a baking sheet and toast in a 350°F oven for 3 to 5 minutes, stirring once. Watch closely, as coconut can brown quickly.
Can I use unsweetened coconut?
You can, but the Small Batch Almond Joy Cookies will be less sweet and slightly drier. If you love a less sweet cookie, go for it! Otherwise, sweetened coconut is classic for that moist, chewy bite.
What if I don’t have chocolate chips?
Chop up a chocolate bar instead, or use white or milk chocolate chips for a fun twist. The cookies are flexible, as long as you keep the overall add-in amount the same.
Do I need special equipment?
No special equipment required — a bowl, a hand mixer or sturdy spoon, a baking sheet, and parchment paper are all you need to create these delicious cookies with ease.
Final Thoughts
If you’re searching for a rich, chocolatey treat with a touch of decadence, I can’t recommend these Small Batch Almond Joy Cookies enough. They’re quick, satisfying, and just the right amount for a sweet pick-me-up or a thoughtful share. Give them a try and enjoy every chewy, nutty, chocolate-filled bite!
Print
Small Batch Almond Joy Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 to 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the deliciousness of these Small Batch Almond Joy Cookies with a perfect blend of coconut, almonds, and chocolate in every bite.
Ingredients
Cookie Dough:
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Additional Mix-Ins:
- 1/3 cup sweetened shredded coconut
- 1/4 cup chopped almonds
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla: Mix in the egg yolk and vanilla extract until well combined.
- Combine dry ingredients: Stir in the flour, baking soda, and salt until just incorporated.
- Fold in mix-ins: Gently fold in the shredded coconut, chopped almonds, and chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the baking sheet and bake for 9 to 11 minutes until golden.
- Cool and serve: Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can toast the coconut and almonds for enhanced flavor.
- Best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
