Almond Joy Cookies Recipe

If you’re a fan of the classic Almond Joy candy bar, you’re going to love these Almond Joy Cookies. They are everything you crave in a cookie: chewy, chocolatey, and packed with the delightful combination of almond and coconut. The rich cream cheese and buttery base create a soft texture that pairs perfectly with the sweet coconut flakes and crunchy almonds on top. This recipe takes the familiar flavors of Almond Joy and transforms them into irresistible cookies that are perfect for sharing—or keeping all to yourself!

Why This Almond Joy Cookies Recipe Stands Out

This Almond Joy Cookies Recipe stands out not only for its incredible flavor but also for its unique texture. The addition of cream cheese gives the cookies a rich and moist interior, while the fudge brownie mix adds a depth of chocolate that will satisfy any sweet tooth. The combination of sweetened coconut flakes and whole almonds on top creates a delightful contrast in both flavor and texture. Each bite is a perfect balance of chewy, nutty, and chocolatey goodness. Plus, they are simple to make, making them a fantastic choice for both seasoned bakers and novices alike.

Ingredient List

• 4 ounces cream cheese, brick-style
• 8 tablespoons unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (3.9-ounce) package chocolate instant pudding and pie filling (dry)
• 1/4 cup flour
• 1 (18-ounce) package fudge brownie mix
• 4 tablespoons unsalted butter, melted
• 1/4 cup vegetable shortening
• 1/2 teaspoon vanilla extract
• 1/4 to 1/2 teaspoon coconut extract (optional, see note 1)
• 1/8 teaspoon salt
• 1-1/2 cups powdered sugar
• 1-1/2 cups sweetened coconut flakes (see note 2)
• 1 to 2 tablespoons milk or coconut milk
• 20 to 24 whole almonds (see note 3)
• 1/2 cup chocolate melting wafers or high-quality chocolate chips (see note 4)
• 1/2 teaspoon coconut oil or vegetable oil

Essential Tools for Success

• Mixing bowls – for combining your ingredients.
• Electric mixer – to easily cream the butter and cream cheese.
• Baking sheets – lined with parchment paper for easy release.
• Cookie scoop – for evenly sized cookies.
• Measuring cups and spoons – for precise ingredient measurements.
• Cooling rack – to cool the cookies completely before serving.

Almond Joy Cookies Recipe: How It’s Done

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.

Step 2: Prepare the Cream Cheese Mixture

In a large mixing bowl, combine the 4 ounces of cream cheese and 8 tablespoons of softened unsalted butter. Using an electric mixer, beat until the mixture is smooth and creamy.

Step 3: Add Egg and Vanilla

Add in the large egg and 1 teaspoon of vanilla extract to the cream cheese mixture. Beat until fully incorporated.

Step 4: Incorporate the Dry Ingredients

To the same bowl, add the chocolate instant pudding mix, 1/4 cup of flour, and the entire package of fudge brownie mix. Mix until just combined, being careful not to over-mix.

Step 5: Prepare the Coconut Frosting

In a separate bowl, combine the 4 tablespoons of melted unsalted butter, 1/4 cup of vegetable shortening, 1/2 teaspoon of vanilla extract, 1/4 to 1/2 teaspoon of coconut extract (if using), and 1/8 teaspoon of salt. Mix well. Gradually add in the 1-1/2 cups of powdered sugar, mixing until smooth. If the mixture is too thick, add 1 to 2 tablespoons of milk or coconut milk to reach a spreadable consistency. Stir in the 1-1/2 cups of sweetened coconut flakes.

Step 6: Shape the Cookies

Using a cookie scoop, drop rounded tablespoons of the brownie batter onto the prepared baking sheets, spacing them about 2 inches apart.

Step 7: Add Toppings

After placing the cookie dough on the baking sheet, gently press 1 whole almond into the center of each cookie.

Step 8: Bake

Place the baking sheets in the preheated oven and bake for approximately 10-12 minutes, or until the edges are firm and the tops look set.

Step 9: Cool

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.

Step 10: Drizzle with Chocolate

In a microwave-safe bowl, melt the chocolate melting wafers or chocolate chips with the coconut oil until smooth. Drizzle the melted chocolate over the cooled cookies using a spoon or a piping bag for a decorative touch.

International Equivalents

• 4 ounces cream cheese ≈ 113 grams
• 8 tablespoons unsalted butter ≈ 113 grams
• 1 large egg ≈ 50 grams
• 1 (3.9-ounce) package chocolate pudding mix ≈ 111 grams
• 1/4 cup flour ≈ 30 grams
• 1 (18-ounce) package fudge brownie mix ≈ 510 grams
• 1-1/2 cups powdered sugar ≈ 180 grams
• 1-1/2 cups sweetened coconut flakes ≈ 120 grams
• 20 to 24 whole almonds ≈ 100 grams

Notes from the Test Kitchen

• For a more intense coconut flavor, feel free to increase the coconut extract.
• Make sure to use room temperature cream cheese for easier mixing.
• These cookies can be stored in an airtight container for up to one week.
• For a nut-free version, simply omit the almonds and replace them with additional chocolate chips.

Make Ahead Like a Pro

You can prepare the cookie dough in advance and store it in the refrigerator for up to 3 days before baking. Just remember to let it sit at room temperature for about 15-20 minutes before scooping and baking. Alternatively, you can freeze the unbaked cookie dough balls for up to 3 months. When ready to bake, simply place the frozen dough on a baking sheet and add a couple of extra minutes to the baking time.

Your Questions, Answered

Can I use a different type of nut instead of almonds?

Absolutely! Feel free to substitute the almonds with your favorite nuts, such as pecans or walnuts, or omit them entirely for a nut-free cookie.

What can I use instead of cream cheese?

If you want to avoid cream cheese, you can substitute it with an equal amount of mascarpone cheese or even a vegan cream cheese alternative for a similar texture.

How do I store leftover cookies?

Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator or freeze them for later enjoyment.

Can I make these cookies gluten-free?

Yes! You can replace the all-purpose flour and brownie mix with gluten-free alternatives. Just make sure to check the labels of the products you use to ensure they are gluten-free.

Before You Go

Now that you have the ultimate Almond Joy Cookies Recipe at your fingertips, it’s time to roll up your sleeves and start baking! These cookies are bound to be a hit, whether you’re making them for a party, holiday gathering, or just a cozy night in. The combination of flavors and textures will have everyone reaching for seconds. Enjoy every bite, and don’t forget to share the love—if you can bring yourself to part with them! Happy baking!

Almond Joy Cookies Recipe

These Almond Joy Cookies are a delightful fusion of chocolate, almond, and coconut flavors. Chewy, rich, and utterly irresistible!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 4 ounces cream cheese brick-style
• 8 tablespoons unsalted butter softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 package chocolate instant pudding and pie filling dry (3.9-ounce)
• 1/4 cup flour
• 1 package fudge brownie mix (18-ounce)
• 4 tablespoons unsalted butter melted
• 1/4 cup vegetable shortening
• 1/2 teaspoon vanilla extract
• 1/4 to 1/2 teaspoon coconut extract (optional)
• 1/8 teaspoon salt
• 1-1/2 cups powdered sugar
• 1-1/2 cups sweetened coconut flakes
• 1 to 2 tablespoons milk or coconut milk
• 20 to 24 whole almonds
• 1/2 cup chocolate melting wafers or high-quality chocolate chips
• 1/2 teaspoon coconut oil or vegetable oil

Equipment

• Mixing bowls
• Electric mixer
• Baking Sheets
• Cookie scoop
• Measuring cups and spoons
• Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C) to ensure even baking.
2. In a large mixing bowl, combine the cream cheese and softened unsalted butter. Beat until smooth and creamy.
3. Add the egg and vanilla extract to the cream cheese mixture and beat until fully incorporated.
4. Add the chocolate instant pudding mix, flour, and fudge brownie mix to the bowl. Mix until just combined.
5. In a separate bowl, combine the melted unsalted butter, vegetable shortening, vanilla extract, coconut extract (if using), and salt. Mix well. Gradually add powdered sugar, mixing until smooth. If too thick, add milk or coconut milk to reach a spreadable consistency. Stir in the sweetened coconut flakes.
6. Using a cookie scoop, drop rounded tablespoons of the brownie batter onto prepared baking sheets, spacing them about 2 inches apart.
7. Press a whole almond into the center of each cookie.
8. Bake for approximately 10-12 minutes or until edges are firm and tops look set.
9. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
10. Melt the chocolate melting wafers or chocolate chips with coconut oil until smooth. Drizzle over cooled cookies using a spoon or piping bag.

Notes

• For a more intense coconut flavor, increase the coconut extract.
• Use room temperature cream cheese for easier mixing.
• Store cookies in an airtight container for up to one week.