Almond Joy Cookies

Only four ingredients are needed to make these delicious Almond Joy Cookies. They’re easy, you can’t eat just one, and thankfully, it makes enough to share. The milk chocolate chips with crunchy almonds pair perfectly with the sweetened coconut. Scrumptious!

Some of you might remember the jingle for the Almond Joy vs. Mounds candy bars: “sometimes you feel like a nut, sometimes you don’t.”

I can still hear that song in my head, “Almond Joys have nuts, Mounds don’t.” Ha!

This is a fun tribute to that candy bar, only it’s homemade and in cookie form.

Side note, do they even sing jingles in commercials anymore?

Making Almond Joy Cookies

Get yourself a big bowl. There’s nothing worse than trying to stir ingredients together in a bowl that’s too small.

Stuff keeps getting knocked out, falling on the counter top, you have to be so careful. Ugh!

Get a bowl bigger than you need so you can stir, stir, stir, and not worry about it.

Ok, now that I got that off my chest, throw all the ingredients into the bowl and stir.

Easy, right?

What kind of almonds should I use?

Good question. I used sliced almonds that are lightly salted and roasted.

They’re also the almonds I use on my salads, so look for them where they sell salad toppings.

If you want to use whole almonds, get some that are lightly salted, but then you’ll need to chop them up.

There are only 4 ingredients here, and the sweetened condensed milk has to hold it all together, so chop the almonds into small pieces.

Using the sliced almonds, I avoided having to chop them; quicker, easier.

What about the chocolate chips?

So, the original candy bar, Almond Joy, is made with, “real milk chocolate.” There’s that song in my head again.

For your cookies, though, you can use milk, dark, or semi-sweet, even bittersweet if that’s your preference. They’re all good.

Now, if you have the flavor chocolate chips you love most AND they’re in the mini size, you get bonus points.

The smaller the pieces are, the better the cookie holds together.

In other words, don’t use chunky chocolate chips. They’re too big and the cookies might fall apart.

I used regular size for this recipe.

Let’s make cookies!

Line your cookie sheets with parchment paper, which can be re-used.

The cookies need to cool on the cookie sheet after being baked, so if you have multiple cookie sheets, get them out.

I don’t use cookie scoops, because that’s just a gadget that I can use a teaspoon or tablespoon to get the same results. Kim, I can hear you laughing!

Whatever you use, scoop about a heaping teaspoon onto the parchment paper.

Now, get the tips of your fingers wet. Not dripping, just…you know, wet.

Now, gently shape the cookies. Loose ends should be tucked in, and you can flatten the top, if you wish. They should look packed, tight.

If you don’t wet your fingers, it’s going to get real sticky real quick. Yes, I found out the hard way.

Baking Almond Joy Cookies

Preheat the oven to 325°.

Bake the cookies until the tops turn a golden brown, about 14 minutes, then remove from the oven.

Since the cookies need to cool on the baking sheet, I hope you have more than one. Otherwise, this might take a bit longer.

No, let me correct myself. If you have only one cookie sheet, slide the parchment paper, cookies and all, onto another surface, like a wire rack.

Keeping the cookies on the parchment paper helps them to not fall apart while they set up during the cooling stage.

Ok, so that’s settled.

Once they’re all baked and cooled, store them in a sealed container, or you can freeze them, too.

Now, go share these cookies, they’re too good to keep to yourself.

Calling all Cookie Monsters…

If you love cookies, (and who doesn’t?), check out the other cookie recipes in the Desserts section of my blog, or enter key words in the search bar for your favorite flavors.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much!

Almond Joy Cookies

Follow me on Pinterest and sign up for emails to receive my newest recipe leaving my kitchen.

I’m always happy to share the good ones.

In the mean time, have yourself a wonderfully blessed day.

Copyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If, however, you want to republish this recipe, re-write the recipe in your own words, then link back to this post for the original recipe and directions.

My Collected Recipes:

A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.