Sometimes you feel like a Nut and these Almond Joy Cookies will hit the spot with the best soft chocolate cookie topped with sweet coconut with Ghirardelli Chocolate and Almonds.
In a large bowl using a hand mixer or in a bowl of a Stand Mixer cream together softened butter, granulated sugar and brown sugar.
Scrape sides of bowl as needed to cream together all ingredients for 2-3 minutes. Butter mixture will turn light and fluffy
Add vanilla extract and eggs and continue to cream together. Scrape sides of mixing bowl as needed.
Gradually add dry ingredients of All Purpose Flour, Chocolate Fudge Pudding, Baking Soda, and Salt to butter mixture until combined. Do not over mix.
Cover with plastic wrap and chill in refrigerator for 30 minutes
Preheat Oven to 350F Degrees. Prepare 2 cookie sheets with parchment paper or silicone baking mat.
Using a medium size #24 Cookie Scoop place cookie dough on baking sheet at least 2 inches apart.
Bake at 350 F Degrees for 9-11 minutes or until edges are set and center is no longer glossy. Do not over bake.
Using the back of a teaspoon press a divet into the top of each baked cookie.
Allow cookies to cool for at least 5 minutes on hot pan before moving to a wire cooling rack to finish cooling.
Almond Joy Coconut Topping
In a separate bowl combine Sweetened Shredded Coconut with Sweetened condensed milk and stir to combine ingredients.
Place heaping spoonful on top of each cooled cookie in the impressed left earlier in the cookie.
Melt Ghiradelli Chocolate Wafers in microwave safe bowl for 30 seconds and stir wafers. Heat for additional 30 seconds and stir until smooth.
Spoon 1-2 tablespoons of chocolate over coconut mixture on each cookie
Add 3 almond on top of each cookie as garnish with a sprinkle of sea salt
Allow chocolate to cool and harden before storing cookies
Once cookies are fully cooled, store cooled cookies in an airtight container or ZipLoc Bag. Cookies are best if enjoyed within 2-3 days but will last up to a week when properly stored.
Notes
Cookie Scoop Sizes
This recipe will make 18 Cookies using a size #24 Cookie Scoop.
Baking
Cookies can be left in cookie scoop shape to make a nice rounded cookie or flatten cookie dough with fingers for a more pressed cookie look.
Additions/Substitutions
Chocolate Chips. Add 1 ½ cups semi sweet chocolate chips to cookie dough before baking. Extract. Substitute Almond Extract or Coconut Extract for Vanilla Extract
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.