Small Batch Almond Joy Cookies 🍫🥥🌰
Ingredients
1 ⅙ cups all-purpose flour (1 cup + 2 tablespoons)
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened (1 stick)
⅓ cup granulated sugar
⅓ cup brown sugar, packed
1 teaspoon vanilla extract
1 large egg
1½ cups semi-sweet chocolate chips
1 cup sweetened coconut flakes (shredded coconut)
¾ cup sliced almonds
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars:
In a separate bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Vanilla and Egg:
Mix in the vanilla extract and egg, blending just until incorporated.
Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the creamed mixture until fully combined.
Fold in Mix-ins:
Gently stir in the semi-sweet chocolate chips, sweetened coconut flakes, and sliced almonds.
Scoop Dough:
Using a 1 ½ tablespoon cookie scoop (or a rounded spoon), drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Bake:
Bake in the preheated oven for 9-12 minutes, or until the edges are lightly golden and the centers are set.
Cool:
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes | Cook Time: 9-12 minutes
Total Time: ~25 minutes
Servings: Makes about 18 cookies