I’m going to assume that you’re all familiar with the classic Almond Joy candy bar? If not, it’s a brick of sweet coconut topped with crunchy almonds that has been drenched in chocolate.
Sounds good, right? Well, that’s because it is.
While I like candy bars, I don’t LOVE them. I can’t give you any specific reasons as to why, but they’re just not my favorite.
I prefer to mimic my favorite candy bars in the form of baked goods, specifically these peanut butter stuffed chocolate chip cookie cups.
I think my love of cookies has a lot to do with the fact that they’re so easy to make and require very little waiting. When I get a hankering for something sweet, I want it NOW. Not in four hours or the next day–now!
I am not a patient person, folks.
These cookies are double the chocolate, and who doesn’t like that, right? The base of this cookie recipe is made with a significant amount of butter. Is it crazy–yes.
However, the butter is what makes this cookie so tender and melt-in-your-mouth delicious, so it’s also completely necessary. I love that they stay soft and chewy even after they cool.
I loaded the batter with cocoa powder, chocolate chips, and shredded coconut. The natural oils in the coconut infuse the cookies as they bake–hello, flavor!
Because I absolutely adore coconut, I added a few pinches to the top, along with some sliced almonds.
As the cookies bake, the coconut and almonds get all toasty. I only bake the cookies for 15 minutes, so they’ll appear underdone when they come out of the oven, but, I promise you, they’re not.
They’ll continue to cook on the baking sheet after you remove them from the oven. Allow the cookies to cool on the cookie sheet completely before storing.
They’ll keep for up to 5 days in an airtight container.
This recipe was inspired by my recipe for double chocolate chip cookies. This recipe makes six giant cookies or 12-14 regular-sized cookies.
For that just-out-of-the-oven texture, reheat the cookies in the microwave for a few seconds the next day.
Double Chocolate Almond Joy Cookies Recipe
- 6 Unsalted Butter At room temperature
- 0.25 Brown Sugar
- 0.25 Granulated Sugar
- 1 Egg
- 0.5 Pure Vanilla Extract
- 0.25 Coconut Extract
- 0.25 Unsweetened Cocoa Powder
- 0.5 All-Purpose Flour Plus 3 tablespoons
- 0.25 Baking Soda
- 0.5 Instant Espresso Powder
- 0.25 Kosher Salt
- 0.5 Semisweet Chocolate Chips
- 0.66 Shredded Coconut Divided
- 0.25 Sliced Almonds
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar until light and fluffy, about 1 minute.
- Add the egg, vanilla extract, and coconut extract. Mix until combined. Scrape down the sides of the bowl with a rubber spatula and give the mixture one more quick mix.
- In a small bowl, whisk together cocoa powder, flour, baking soda, espresso powder, and salt.
- With the mixer on low, slowly add the dry ingredients. Continue to mix until thoroughly combined. Fold in the chocolate chips and 1/3 cup of the shredded coconut.
- Measure out 2-tablespoons of dough at a time and roll into balls (the dough will be a little sticky). Place the dough balls on the cookie sheet, spacing them 3 inches apart.
- Gently press down each dough ball slightly. Top with a teaspoon each of the remaining shredded coconut and sliced almonds and press down gently so the ingredients stick to the dough.
- Bake for 15 minutes. Allow the cookies to cool on the baking sheet completely. Store the cookies in an airtight container for up to 3 days.