Chocolate ganache, coconut, almonds and small Almond Joy candy bars are a delicious combination for this tasty cookie!
This Almond Joy Cookie recipe makes two to three dozen delicious cookies to share with friends, or savor by yourself with coffee. It’s a wonderful combination of chocolate chip cookie dough with coconut on the inside as well as on top. The little Almond Joy candy bars bring the entire Skillet Cookie OVER the top. Finish it off with a few drizzles of chocolate to settle everything down. Each cookie serves 4.
It’s easy to make! Mix up your cookie dough, form the cookie dough balls. Add chocolate chips, coconut and almond slices on top and bake. Then top each with a small Almond Joy candy bar. Drizzle with easy to make chocolate ganache and you have over-the-top Almond Joy Cookies to share or freeze for later.
This recipe makes 24-36 Cookies, depending on how large or small you make them.
Preheat your oven to 350F degrees.
Prep your baking pans:
Line them with parchment paper so cookies do not stick, and to make cleanup easy!
Gather up Ingredients:
1 C Butter, soft but not melted
1 C Sugar
½ Brown sugar
2 Eggs, room temp
1 T Vanilla extract
1 t Coconut extract, optional
2 ½ C + 2 T Flour
1 T Cornstarch
1 t Baking soda
1 t Salt
2 ½ C Coconut, sweetened, flaked
1 ½ C Chocolate chips, semi-sweet
1 C Almonds, sliced
Gather the Chocolate Ganache Ingredients:
1 C Chocolate chips, semi-sweet
1 C Heavy cream
Gather up your garnish Ingredients:
24-36 Almond Joy Candy Bars, mini sized
½ C Coconut, sweetened, flaked
½ C Almonds, sliced
Whisk up your Chocolate Ganache:
-Place the semi-sweet chocolate chips in a microwave safe bowl.
-In another microwave safe bowl, heat the heavy cream so it just barely bubbles. Do not boil it.
-Pour the hot heavy cream over the chocolate chips.
-Let it sit for 3-4 minutes, without stirring it.
-Then whisk it until smooth and no lumps left. If you need to heat it to melt the chips a little more, go ahead for 5-10 seconds.
-Whisk until smooth and your ganache is ready to drizzle on top of your cookies.
Make and Bake:
-In a large mixing bowl, with an electric mixer, beat the butter and sugars until fluffy.
-Add the eggs, one at a time and beat until combined before adding the next one.
-Stir in the vanilla and coconut extracts until combined.
-Sift in the flour, baking soda, cornstarch and salt. Slowly beat in the dry ingredients until completely combined.
-Stir in the chocolate chips, coconut and sliced almonds.
-Scoop out 24-36 cookie dough chunks and roll into balls.
-If you like, sprinkle extra chocolate chips, coconut and sliced almonds on top before baking. If you do, you might want to press the dough balls just a little so there is a flat surface to sprinkle the extra goodies onto.
-Bake at 350F degrees for 8-11 minutes. I check them at the 8-minute mark and rotate the pans. They should be golden brown on the edges and firm in the middle. Don’t overbake!
-Take them out of the oven and allow to cool in the pans.
-Before they have completely cooled, I sprinkle a little more coconut on top and place one Almond Joy bar on each cookie. The warmth from the cookies will slightly melt the bottom of the candy bars, attaching them until they are eaten.
-Then, with a fork thinly drizzle some chocolate ganache on top of each cookie.
-Yum! They are ready to share!
Storage:
-I keep the cookies in an airtight container at room temp for 3-5 days.
-To refrigerate them, I keep them for about 7 days in an airtight container.
-If you want to keep them longer, I freeze the cookie dough balls for up to a month. Then I thaw the number of cookies -I would like to bake, according to the directions above. I thaw them overnight in the refrigerator in an airtight container, or place them on the parchment paper lined baking pan for about 20 minutes before baking.
These Almond Joy cookies are so good! Spread the Almond Joy happiness with friends and family. Whoever you decide you want to share them with, savor them (both the cookies and friends) and “Bake your own Memories!”
Comentários