Almond Joy Cookies

5 from 1 vote

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!

Prep Time45

Cook Time10

Chilling Time30

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: almond joy cookies

Servings: cookies

Author: Chelsea Lords

Cost: $7.96

Equipment

Sheet pan (15" x 10")
Stand mixer or hand mixer
Resealable plastic bag

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

US - Metric

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

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