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!
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.
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.
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!
Notes
Store these in an airtight container for up to 3 days or in the fridge for 5 days.You can add chocolate chunks or white chocolate chips to the dough instead of mini chocolate chips.These are large cookies but you can make them half as big and make a dozen of them instead.I use regular unsweetened cocoa powder but you can also use dutch processed cocoa.I use lightly salted almonds but you could use unsalted if you prefer.