Bakery Style Almond Joy Cookies taste just like your favorite candy bar! Thick, chewy chocolate cookies topped with a creamy coconut mixture, chocolate & almonds; the perfect Crumbl copycat!
These Almond Joy Crumbl copycat Cookies taste just like the store bought candy! Rich, chocolate cookies are topped with a sweet coconut mixture before getting topped with semi sweet chocolate and roasted almonds. These cookies are a show stopper and perfect for anytime!
Why You’ll Love these Decadent Cookies
- Perfect for gifts! I love giving these over-the-top treats for a little birthday gift, housewarming gifts or even for new moms. Everyone loves cookies!
- Easy to make! These are essentially chocolate cookies with a fun coconut chocolate topping. You’ll likely have most, if not all of the ingredients in your pantry.
- Satisfies your Almond Joy cravings! Chocolate + Coconut + Almonds = ❤️❤️❤️
Ingredients in Almond Joy Cookies
— BUTTER: You’ll need ½ cup butter for the cookie dough.
— SUGARS: We use both ¾ cup brown sugar and 2 tablespoons white sugar to add the perfect sweetness to the cookies.
— EGG: Adding just 1 large egg helps bind the ingredients together.
— VANILLA: We add 2 teaspoons vanilla extract for added flavor.
— DRY INGREDIENTS: We used 1 ¼ cup flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking soda and ¼ teaspoon salt for the chocolate cookies.
— CHOCOLATE: Adding just ¼ cup mini chocolate chips gives the cookies added moisture and chocolate flavor!
— COCONUT TOPPING: To get that amazing Almond Joy flavor, we topped the cookies with 1 ½ cups shredded sweetened coconut mixed with ⅓ cup sweetened condensed milk. Final toppings are made from 6 ounces melted semi sweet chocolate chips and lightly salted almonds.
How to Make Bakery Style Almond Joy Cookies
Line a baking sheet with parchment paper & set aside.
In a large bowl, beat the butter, brown sugar, and white sugar together until light and fluffy.
Next mix in the egg, and vanilla extract until combined.
Next mix in the flour, baking soda, cocoa powder, salt and mini chocolate chips. Mix until a dough forms.
Separate the dough into 6 balls and place them on the baking sheet. Chill for 30 minutes.
Bake the Cookies
Preheat the oven to 350°F. Bake the cookies for 10-12 minutes.
Let the cookies cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool completely.
To Make the Coconut topping:
In a medium bowl, stir the coconut and sweetened condensed milk together until well mixed. Top each cookie with the coconut mixture, dividing it evenly among the 6 cookies.
In a microwave safe bowl melt the chocolate in 30 second intervals until smooth.
Spoon the chocolate on top of each cookie, spreading gently. Place 3 almonds on the top of each cookie. Let cookies sit for 15-20 minutes, until chocolate is set. Enjoy!
Store these in an airtight container for up to 3 days or in the fridge for 5 days.
How long should I let these cookies cool?
Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!
How long are these frosted cookies good for?
These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge.
Can I freeze frosted cookies?
Yes, you can freeze these cookies. They will last up to 3 months if store properly. To freeze them, place your frosted cookies onto a baking sheet and freeze for about 2 hours until the frosting is solid. Then transfer to an airtight container with a piece of parchment paper or wax paper between the cookies to prevent sticking. You can also put them each in individual ziplocked bags after the initial freezing process, for quick access to a sweet treat.
Do I have to chill the cookie dough?
When recipes request that you chill your cookie dough it is usually for a good reason. That reason is that the flavor gets a bit more time to develop and the cookies taste even more incredible. But the biggest reason is because of the butter/fats in the dough. By chilling the dough we allow the fats to solidify which means your cookies will not spread out as much while baking, so the texture turns out perfectly. This is especially important on warmer days or when your butter is warm or softened.
WHAT TYPE OF VANILLA EXTRACT SHOULD I USE?
A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!
When my kids have a birthday, I make them a special breakfast and serve it on the “You Are Special” plate. Crepes are a popular choice and here’s my youngest enjoying one…while wearing a giraffe costume. Because why not?!
More chocolate cookies you’ll love:
- CHOCOLATE JUNIOR MINT COOKIES
- ANDES MINT STUFFED CHOCOLATE COOKIES
- GERMAN CHOCOLATE COOKIES
- CHOCOLATE SPRINKLE COOKIES
- CHOCOLATE CHIP COCONUT OATMEAL COOKIES
- COCONUT MACADAMIA NUT COOKIES
- FLOURLESS DOUBLE CHOCOLATE COOKIES
- CHERRY CHOCOLATE COOKIES
- PEANUT BUTTER CHIP CHOCOLATE COOKIES
These Almond Joy Crumbl copycat Cookies taste just like the store bought candy! Rich, chocolate cookies are topped with a sweet coconut mixture before getting topped with semi sweet chocolate and roasted almonds.
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