Almond Joy Cookies start with a brownie cookie base that gets loaded up with creamy coconut frosting, a roasted almond, and a drizzle of chocolate—what’s not to love?!
Love Almond Joys? Us too! Give these Almond Joy Overnight Oats a try next!
The Best Almond Joy Cookies
My husband’s favorite candy bar is an Almond Joy, so naturally, I turned that candy bar into a cookie recipe. And these cookies turned out even better than I imagined!
They start with a thick, chewy, and deeply chocolatey cookie that is ridiculously soft. We load the cookie up with a light and fluffy coconut frosting. Then we press in a roasted almond and drizzle the whole cookie with melted chocolate—do cookies even get better than this?!
Yes, they take a little time to make, but each step is simple, and the results are beautiful bakery-style cookies that taste incredible. Dare I say, even better than the candy bar that inspired them!
Almond Joy Cookie Ingredients
Here are a few notes about the main ingredients:
- Brownie mix (18 oz, 510g): I tested several, and taste testers loved Betty Crocker® Supreme Chocolate Chunk most.
- Pudding mix: Use a 3.9 oz (110g) box of chocolate instant pudding (not cook-and-serve, sugar-free, or reduced-calorie). Add the dry mix only—don’t prepare it.
- Butter: Use unsalted butter to keep the cookies from being too salty.
- Cream cheese: Go with full-fat brick-style for the best texture and flavor. Avoid Neufchâtel or reduced-fat.
- Vanilla extract: Adds flavor and depth, but you can skip it if needed.
- Flour: Helps thicken the dough since there aren’t any chocolate chips.
Coconut Frosting
Here are a few notes for the frosting in these Almond Joy Cookies:
- Let butter sit out for 1 hour to soften. Cold butter won’t mix well with shortening. Here’s how to bring butter to room temp quickly.
- Add coconut extract gradually since brands vary in strength and the flavor gets stronger as it sits.
- Use sweetened coconut flakes. Skip unsweetened, desiccated, shredded coconut, or coconut flour.
- Add milk slowly until frosting is soft, smooth, and easy to pipe, not runny.
- Use all the frosting. Each cookie needs a full, generous fill to balance the fudgy base.
The Finishing Touches on Almond Joy Cookies
Now that we’ve covered the cookies and frosting, it’s all about the finishing touches.
- Almonds. I love dry roasted and lightly salted almonds—more flavor, no extra work! I also made these once with chocolate-covered almonds, and they were incredible!
- Chocolate drizzle. I like milk chocolate, but semi-sweet or dark work too. Use a baking bar, melting wafers, or good-quality chocolate chips.
Storage
Freezing Almond Joy Cookies
- Baked cookies (without frosting): Cool completely, freeze on a tray, then transfer to freezer bags or containers with parchment paper between layers. Freeze for up to 3 months.
- Unbaked dough: Shape into balls, freeze on a tray, then store in a freezer bag or container. Bake from frozen, adding 2–3 minutes to the bake time.
- Frosting & drizzle: Don’t freeze since these parts don’t thaw well.
More Cookie Recipes:
Almond Joy Cookies
Almond Joy Cookies combine a fudgy brownie base with creamy coconut frosting, a roasted almond, and a drizzle of chocolate—even better than the candy bar!
Equipment
- Sheet pan (15" x 10")
- Stand mixer or hand mixer
Ingredients
Cookies
- 4 ounces cream cheese brick-style
- 8 tablespoons unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (3.9-ounce) package chocolate instant pudding and pie filling dry
- 1/4 cup flour
- 1 (18-ounce) package fudge brownie mix
Coconut Frosting
- 4 tablespoons unsalted butter
- 1/4 cup vegetable shortening
- 1/2 teaspoon vanilla extract
- 1/4 to 1/2 teaspoon coconut extract optional, see note 1
- 1/8 teaspoon salt
- 1-1/2 cups powdered sugar
- 1-1/2 cups sweetened coconut flakes see note 2
- 1 to 2 tablespoons milk or coconut milk
- 20 to 24 whole almonds see note 3
Chocolate Drizzle
- 1/2 cup chocolate melting wafers or baking bar or high-quality chocolate chips, see note 4
- 1/2 teaspoon coconut oil or vegetable oil
Instructions
Cookies
- Bring cream cheese and butter to room temperature by either leaving out for an hour or by microwaving separately in 5–10 second intervals until at room temperature, without melting. (If either ingredient gets too soft or melty, you'll need to chill the dough for about an hour.) Preheat oven to 350°F and line a large sheet pan with parchment or a silicone baking mat.
- Using a stand or hand mixer, cream butter and cream cheese until smooth. Beat in egg and vanilla until creamy.
- Add dry pudding mix, flour, and brownie mix, then mix until a thick dough forms. (This can take a while!) Cover dough tightly and chill in the fridge for 30 minutes.
- Form dough into 2-tablespoon (40g) balls, then slightly flatten them to wide disc shapes. Place 6–8 discs on the lined sheet pan with space to spread.
- Bake for 9–13 minutes, slightly under-baking for a fudgy texture.
- Once baked, press a teaspoon into the center of each hot cookie to create an indent. Cool for 5 minutes on the sheet, then transfer to a cooling rack.
Frosting
- In a large bowl, beat butter and shortening until smooth. Beat in extracts, salt, and powdered sugar until smooth, then beat in coconut flakes. Add milk, starting with less, for a thick, smooth consistency (not stiff or wet).
- Transfer frosting into a resealable plastic bag and seal without air. Cut off one tip of the bag (to get a 1-inch diameter) and pipe frosting into cookie indents. All frosting should get used in these cookies. Press an almond into the frosting in the center of each cookie.
Chocolate Drizzle
- In a small microwave-safe bowl, combine chocolate and oil. Melt mixture in 15-second microwave bursts, stirring between each burst for 10 seconds until chocolate is smooth. Transfer melted chocolate into a resealable plastic bag and cut off the very tip. Pipe melted chocolate generously over cookies. Allow to set.
Video
Recipe Notes
Note 1: Coconut extract varies by brand, so start small. It also gets stronger as it sits. I love McCormick®. If you don’t have coconut extract, the cookies still taste great without it—not worth a separate run to the store!
Note 2: Use sweetened coconut flakes (3.5 ounces). Unsweetened or other types (like desiccated or coconut flour) won’t work and will affect the sweetness and texture.
Note 3: I love to use dry roasted and lightly salted almonds—more flavor, no additional work! It may sound like overkill, but I made these once with chocolate-covered almonds, and they were incredible!
Note 4: For the drizzle, I prefer milk chocolate, but semi-sweet or dark works if you want less sweetness. Use a baking bar, chocolate melting wafers, or good-quality chocolate chips for best results.
Storage: Store cookies in an airtight container at room temperature for up to 3 days; after that they lose texture. Frosted/decorated cookies don’t freeze and thaw well, but you can freeze the unbaked brownie cookie base for up to 3 months. No need to thaw—just add 1–3 minutes to the bake time!
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 34.3g | Protein: 2.4g | Fat: 15.2g | Cholesterol: 27.8mg | Sodium: 247.6mg | Fiber: 0.8g | Sugar: 26g
Nutrition information is automatically calculated, so should only be used as an approximation.
Planning to make these for a cookie table this weekend! Can you replace the shortening in the coconut layer with butter?
I think that would work fine!
Looking so tempting and delicious cookies, I would love to eat.
Yay!! You definitely need to give them a try!! Hope you enjoy! 🙂
These look amazing!! How long do they stay good for? I’m hesitant to bake them too far before Christmas if they don’t hold up.
They are best within 2-3 days! Enjoy!
I made these tonight for a family gathering. They were amazing! I can’t wait to make them again. They’re perfect. I wouldn’t change a thing! Sooo many compliments. Thanks for sharing.
So happy to hear that!! Thanks for the comment Sheila! 🙂
These look SO GOOD Chels!! Oh my gosh that coconut frosting….!
Awe thank you Sally! <3
Perfecto!! Chocolate and coconut… yes please!
Thanks Maria! 🙂
These look amazing Chelsea!! My husband loves coconut so I will definitely have to try these!
Thank you Lauren! 🙂 I hope you love them!
Yes Please!! These cookies are sweet and lovely! They look like absolute perfection!
Thanks Tori! 🙂