Almond Joy Cookies (American South)

american-southern-almondjoycookies These buttery homemade Almond Joy Cookies were inspired by the popular candy bar. They feature chocolate chips, coconut and almonds for crunch. They never last long in our cookie jar.

2½ cups all-purpose flour, unbleached
1 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 cup salted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
1½ tsp. pure vanilla extract
¼ tsp. pure almond extract
2 large eggs
2½ cups semi-sweet or milk chocolate chips
1½ cups sweetened flaked coconut
1¼ cups almonds, sliced

In a medium size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.

In a separate medium size mixing bowl use an electric mixer to cream together butter, granulated sugar, brown sugar, vanilla and almond extracts. Beat on medium-high speed for 2 minutes.

Add the eggs one at a time beating well after each addition.

Lower the speed of the mixer and gradually add the sifted dry ingredients to the creamed mixture in the bowl. Beat until fully combined stopping to scrape the sides of the bowl occasionally.

By hand, mix in the chocolate chips, coconut and sliced almonds. Mix until evenly distributed. Cover bowl and chill for 30-60 minutes.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Line 2 large baking sheets with parchment paper. Use a 1½ Tbsp. ice cream or cookie scoop or a Tbsp. to drop into rounds on the sheet pan. Leave at least 2” between for spreading.

Bake for 12-15 minutes or until lightly golden. Cool on the pan for 3 minutes then remove to a cooling rack to cool completely.

Store in an airtight container at room temperature for 3-5 days.

Makes 36 cookies.