Small Batch Almond Joy Cookies – Welcome to the world of Small Batch Almond Joy Cookies! Indulge in the delectable combination of chocolate, coconut, and almonds, all wrapped up in a delightful bite-sized treat. These cookies are the perfect blend of sweetness and crunch, sure to satisfy your cravings. Join me on a journey to discover the magic of this irresistible recipe that will leave you wanting more!
Picture this: a cozy evening at home with my little family, and the scent of freshly baked Almond Joy Cookies fills the air. These treats have become a beloved staple in our household, bringing joy and happiness with every bite. One evening, my husband couldn’t resist sneaking into the kitchen, unable to resist the aroma that wafted through the house. From that moment on, these cookies have held a special place in our hearts. Now, I can’t wait to share this cherished recipe with you, so you too can create unforgettable moments with your loved ones.
Why This Recipe for Almond Joy Cookies: Discover the reasons why this recipe for Almond Joy Cookies stands out from the rest.
- A Small Batch Delight: This recipe yields just the right amount of cookies, perfect for a cozy gathering or a sweet treat for two. No need to worry about leftovers—these bite-sized delights won’t last long!
- Classic Ingredients, Incredible Flavor: Indulge in the timeless combination of creamy butter, rich chocolate chips, sweet coconut flakes, and sliced almonds. Each ingredient plays a crucial role in creating a harmonious symphony of flavors that will transport you to dessert paradise.
- Texture Bliss: Experience the pleasure of sinking your teeth into a cookie with the ideal balance of softness and crunch. The buttery dough, chocolate chips, coconut flakes, and almonds create a texture that is simply irresistible.
Ingredients:
- 1 cup plus 2 tbsp. (140g) all-purpose flour
- 1/2 tsp (2.5g) baking soda
- 1/4 tsp (1.25g) salt
- 1 stick (113g) butter, softened
- 1/3 cup (66g) granulated sugar
- 1/3 cup (71g) brown sugar
- 1 tsp (5ml) vanilla extract
- 1 large egg
- 1 1/2 cups (255g) semi-sweet chocolate chips
- 1 cup (85g) sweetened coconut flakes (shredded coconut works too!)
- 3/4 cup (85g) sliced almonds
Directions:
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Using a mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and egg, mixing just until incorporated.
Slowly blend the dry mixture into the creamed mixture until well combined.
Stir in the semi-sweet chocolate chips, coconut flakes, and sliced almonds, ensuring they are evenly distributed throughout the dough.
Using a spoon or cookie scoop, drop approximately 1 1/2 tablespoons (22g) of dough onto cookie sheets lined with parchment paper.
Bake for 9-12 minutes. Keep a close eye on them if you bake past 9 minutes, as they may brown quickly.
Allow the cookies to cool for ten minutes on the cookie sheets before transferring them to wire racks to cool completely.
Notes:
- Feel free to experiment with different variations, such as adding a drizzle of melted chocolate on top or substituting dark chocolate chips for semi-sweet.
- For a nut-free option, you can omit the sliced almonds or replace them with dried fruit or additional coconut flakes.
- These cookies can be stored in an airtight container for up to five days. However, they are so delicious that they may not last that long!
In conclusion, Small Batch Almond Joy Cookies are a little piece of heaven that you can enjoy anytime you crave a delectable treat. With their enticing combination of chocolate, coconut, and almonds, these cookies are guaranteed to bring smiles to your loved ones’ faces. Whether you’re baking them for a special occasion, a cozy night in, or simply to satisfy your sweet tooth, these irresistible bite-sized delights are sure to become a cherished favorite in your household, just like they have in mine. So grab your mixing bowl, gather your ingredients, and embark on a delightful baking adventure that will fill your home with the aroma of warmth and happiness. Indulge in the magic of Small Batch Almond Joy Cookies and create memories that will be cherished for years to come.
FAQs
Can I use gluten-free flour instead of all-purpose flour?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend in the same quantity for a gluten-free version of these cookies.
Can I freeze the cookie dough?
Yes, you can! Shape the dough into individual cookie balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Can I substitute the butter with margarine or oil?
While the recipe is designed to work best with butter, you can experiment with using margarine or a neutral-tasting oil like vegetable or canola oil. Keep in mind that the texture and flavor of the cookies may vary slightly.
How can I store the baked cookies?
To keep the cookies fresh, store them in an airtight container at room temperature. You can also freeze the baked cookies for up to three months.
Small Batch Almond Joy Cookies
Ingredients
- 1 cup plus 2 tbsp. 140g all-purpose flour
- 1/2 tsp 2.5g baking soda
- 1/4 tsp 1.25g salt
- 1 stick 113g butter, softened
- 1/3 cup 66g granulated sugar
- 1/3 cup 71g brown sugar
- 1 tsp 5ml vanilla extract
- 1 large egg
- 1 1/2 cups 255g semi-sweet chocolate chips
- 1 cup 85g sweetened coconut flakes (shredded coconut works too!)
- 3/4 cup 85g sliced almonds
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Using a mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and egg, mixing just until incorporated.
- Slowly blend the dry mixture into the creamed mixture until well combined.
- Stir in the semi-sweet chocolate chips, coconut flakes, and sliced almonds, ensuring they are evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop approximately 1 1/2 tablespoons (22g) of dough onto cookie sheets lined with parchment paper.
- Bake for 9-12 minutes. Keep a close eye on them if you bake past 9 minutes, as they may brown quickly.
- Allow the cookies to cool for ten minutes on the cookie sheets before transferring them to wire racks to cool completely.
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