Almond Joy Cookie Recipe

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The golden buttery cookie bars are bursting with coconut and almond flavor, and the layer of rich chocolate on top ties the whole thing together. They're chewy and melt in your mouth; the shredded coconut and almonds add to the texture. Whether almond joys are your favorite candy bar or you want to spice up your usual chocolate chip cookies, this almond joy cookie recipe is for you!


  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 egg, room temp
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup shredded coconut, plus 1/4 cup for topping
  • 1/2 cup chocolate chips, plus 1 cup for topping
  • 1/2 cup sliced almonds, plus 1/4 cup for topping


  1. Preheat oven to 350 degrees and line a 9x13" baking dish with parchment paper.
  2. Using a stand or hand mixer, cream butter and both sugars until combined.  Add egg and vanilla extract.
  3. In a separate small bowl, whisk flour, baking soda, and salt.
  4. Add dry ingredients into the wet and mix until combined.  Scrape down the sides and bottom of the bowl.
  5. Add 3/4 cup coconut, 1/2 cup chocolate chips, and 1/2 cup sliced almonds.
  6. Once add-ins are mixed through the dough, spread evenly into prepared pan.
  7. Bake for 20-22 minutes or until the top is golden brown.
  8. As soon as they're taken out of the oven, sprinkle 1 cup chocolate chips on top.  Wait 5-7 minutes or until chocolate chips have melted.  Using a butter knife or back of a spatula, spread chocolate evenly across the bars.
  9. Sprinkle 1/4 cup of coconut and 1/4 cup almonds on top of the chocolate before it cools.
  10. Let bars finish cooling, about 30 minutes.  Slice into bars and enjoy!


  • Store these almond joy cookies in an air-tight container for up to 1 week or freeze for up to 1 month.
  • You can omit any add-ins/toppings or replace with any toppings you want!