Home > Desserts > Almond Joy Cookies Almond Joy Cookies November 24, 2017 | 14 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Almond Joy Cookies start with a brownie cookie base and are loaded with a creamy coconut frosting, an almond, and a chocolate drizzle! Once you’ve satisfied your cravings for everything almond joy cookies related, be sure to try these snickerdoodle cookies, oatmeal cookies (or oatmeal chocolate chip cookies), or peanut butter cookies! Almond Joy Cookies What are the ingredients in Almond Joy candy bars? The candy bars consist of a coconut-based center, are topped with one or two almonds, and that combination is coated in a layer of milk chocolate. So for these almond joy cookies — we’re starting with a milk chocolate base, filling it with a coconut center (coconut frosting), adding an almond, and topping it with another layer of milk chocolate. The perfect conversion from candy bar to cookie! 🙂 Let’s Chat Brownie Mix Brownie mix: I have tested these cookies with several different brownie mixes and taste testers agreed the Betty Crocker® Delights Brownie Mix (Supreme Chocolate Chunk) was the absolute best (Not sponsored, just sharing taste test results). Whatever brownie mix you opt to use, ensure the ounces (18 ounces) and/or grams (510) are congruent with the recipe in order for these cookies to turn out right. What pudding mix to use While it would be nice if any boxed pudding worked in this recipe, this part of the recipe is very specific. We’re looking to use chocolate instant pudding mix and not the cook-and-serve type. We also want to ensure the pudding mix is not sugar-free or reduced-calorie — those varieties won’t work the same. The other thing to keep an eye out for is the pudding box size. There are typically two sizes — a larger and smaller one. We want to get the small 3.9 ounce (110g) box. When using the pudding mix in these cookies, use the dry mix — don’t prepare it according to package directions. Brownie Cookies Beyond the brownie mix and pudding mix that were discussed above, here are the remaining base cookie ingredients, plus a few notes: Butter: I recommend unsalted butter since brownie mix and pudding mix both have salt in them– and you don’t want salty cookies. Room temperature or slightly softened butter is best for these cookies. Cream cheese: For optimal flavor and thickness, I recommend full-fat brick-style cream cheese. Avoid Neufchâtel or reduced-fat cream cheese. Large egg Vanilla extract: Vanilla adds both flavor and vibrancy to the cookies. Chocolate chips: We like milk chocolate best, but semi-sweet or dark will work just as well. How to make almond joy cookies: The base is an easy chocolate brownie cookie made with a brownie mix (I’ve used this base a few times in other recipes and it always gets rave reviews). The center filling is one of the BEST frostings ever — it’s packed with coconut flavor and has great texture from actual shredded coconut. And of course, no almond joy copycat is complete without having an actual ALMOND in the center. Last, but not least, a little chocolate drizzle over top for good measure. It might sound like a lot, but these cookies are surprisingly quick and easy to make! All the components to these cookies come together nicely and don’t take too much time. Almond Joy Cookies FAQS Are Almond Joy Cookies gluten free? It depends on the recipe you use. These ones are not! This recipe is a healthy almond joy cookie that is gluten free (ensure your ingredients are made in a gluten free facility). How many calories are in a Almond Joy cookie? This cookie recipe makes 58 small thumbprint cookies making them small, delicious, and much less calories than a large cookie. Each little thumbprint cookie clocks in at 57 calories. Can I freeze almond joy cookies? Yes — or at least the base of these cookies! 🙂 To freeze baked almond joy cookies: place completely cooled cookies on a baking sheet and freeze until solid. Next, place the cookies in freezer bags or plastic tupperware container layering parchment paper in between each row of cookie. Freeze for up to 3 months! To freeze unbaked cookies: place shaped cookie dough balls on a baking sheet and freeze until solid. Place frozen cookie dough balls in a freezer bag or plastic tupperware container. When ready to bake, you do not have to thaw the cookie dough. Simply place the frozen, dough onto a baking sheet and bake for 2-3 minutes longer than the recipe indicates. Unfortunately the frosting and chocolate drizzle do not freeze/thaw well. If you’re looking to wow people this holiday season with some crazy good cookies — this is your recipe! And, in case you were wondering, my husband is obsessed with these. Good to know after all these years he’s as crazy about almond joys as I am! More Cookie Recipes: FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Almond Joy Cookies 5 from 1 vote - Review this recipe Easy to make almond joy cookies with a chocolate cookie base, fluffy and light coconut frosting, an almond, and a chocolate drizzle! SAVE TO RECIPE BOX Print Recipe Almond Joy Cookies 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy to make almond joy cookies with a chocolate cookie base, fluffy and light coconut frosting, an almond, and a chocolate drizzle! Course Dessert Cuisine American Keyword almond joy cookies Prep Time 30 minutes Cook Time 8 minutes Total Time 38 minutes Servings 58 thumbprint sized cookies Calories 57kcal Author Chelsea IngredientsCookie4 ounces full-fat cream cheese room temperature1/2 cup unsalted butter room temperature1 large egg1 teaspoon vanilla extract1 package (3.9 ounces) instant chocolate fudge pudding mix dry1/4 cup white flour1 package (18.4 ounces) fudge brownie mixCoconut Frosting1/4 cup unsalted butter at room temperature1/4 cup vegetable shortening at room temperature1/2 teaspoon vanilla extract1/4-1/2 teaspoon coconut extract*Pinch of salt1 and 1/2 cups powdered sugar1-2 tablespoons milk (coconut milk if you have some!)1/2 of 1 (7 ounce) bag sweetened flaked coconut so about 3 and 1/2 ouncesFinish them offDiamonds of California Whole Almonds1/2 cup milk chocolate chips1/2 teaspoon coconut oil or vegetable oil InstructionsCookiesPreheat the oven to 350 degrees F.In a large bowl fitted to a stand mixer, cream together the cream cheese and butter until completely smooth. They must both be at room temperature -- do not melt or soften in the microwave of your cookies will flatten more/ be less thick. Just leave out for about 45 minutes to an hour and they'll be perfect!Beat in the large egg and vanilla.Beat in the pudding mix (do not prepare), and flour.Beat in the fudge brownie mix. It will be EXTREMELY thick. This is intended; it might seem like it's not coming together, but keep mixing, it will.Pack the dough into a full 1 tablespoon measuring spoon and then roll into a ball and transfer that ball of dough onto a baking sheet lined with parchment or a silpat liner. The cookies should be pretty small like a typical thumbprint cookie (I've tested this recipe a few times & they always make right around 54-58 thumbprint sized cookies).Bake for 7-10 minutes. Slightly under-baking these cookies gives them an awesome taste and texture like ultra fudge-y brownies so err on the side of slightly under-baking.When the cookies come out of the oven, press the back of a 1/2 teaspoon measuring spoon into the center of the cookies.Allow to completely cool before frosting.FrostingIn a large bowl, beat together the butter and shortening until smooth. Beat in the extracts, a pinch of salt, and powdered sugar.Add in the milk to get to desired consistency -- you want it to be on the thick side. Fold in the coconut until well combined.Finish them offFrost the cookies generously and evenly to use all the frosting equally between the cookies.Press an almond into the frosting in the center of each of the cookies.In a small microwave safe bowl, combine the chocolate chips and the oil. Microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until the chocolate is melted and smooth.Transfer the melted chocolate into a plastic bag and cut off the very tip.Pipe that melted chocolate generously over top of the cookies. Allow to set. Recipe Notes*Add coconut extract to taste preference. A little bit goes a long way! You can find coconut extract in the baking aisle with other extracts. The cookies in the pictures do seem larger than they actually are (unintentionally!! I used a macro lens that really gets up close and in the details. Follow the instructions for size and not necessarily the pictures. 🙂 Nutrition FactsCalories: 57kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.