Irresistible double chocolate cookies chock full with chopped almonds, coconut and oats, these Almond joy cookies are a delicious replica of the well known candy bar.
C is for cookie. C is for chocolate. C is for #chocolateparty
Today starts the beginning of our anniversary party and I made you cookies. Because everyone loves cookies. Cookies and chocolate have always been best friends.
Cookies are always my go-to treat when feeling down or overjoyed. Cookies have always been close by when I needed 5 minutes to unwind. A cold glass of milk, few cookies and suddenly the world looks brighter.
It should come to no surprise I choose chocolate cookies as a family favorite recipe to share today. Chocolate cheesecake may be my favorite dessert, but both I and my family oohed and aahed over these Almond Joy cookies! I’ve made them for the first time a couple of months ago and since then I have baked them few more time. They were gone in no time every.single.time!
The original recipe comes from Hershey’s Chocolate Cookbook and have adapted it just slightly. Instead of shortening I used butter, added more chocolate chips to the cookie dough and topped the cookie with almond joy pieces.
The cookies are a decent size cookie. They are satisfying also. Chock full with chopped almonds, rolled oats, sweet shredded coconut and both cocoa powder and chocolate chips. They are sweet and nutty. And since they have oatmeal they are perfectly acceptable for breakfast!
Are you ready to join our #chocolateparty?
Here’s how
1. {mandatory} Make your family’s favorite chocolate dessert and share it with us for a chance to win one of the 6 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum)
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post (the widget will be working September 2nd till September 30th) ( on October 1st, 6 winners will be chosen at random from all the recipes submitted)
3. {mandatory} To be eligible to win one of the amazing prizes** offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farmsand Land O Lakes® Butter
4. {optional} Help us spread the word on social media for a chance to win one $100 Visa gift card, offered by Roxana’s Home Baking. To enter the giveaway, use the widget on this page. New entries are added every day, so check often!
5. {optional} Add the party logo or this collage to your blog post or sidebar. Or both!
Yields 30 cookies
Irresistible double chocolate cookies chock full with chopped almonds, coconut and oats, these Almond joy cookies are a delicious replica of the well known candy bar.
15 minPrep Time
12 minCook Time
3 hrTotal Time
Save RecipeIngredients
- 1 cup (226 grams) Land O Lakes® Butter
- 1 3/4 cups (350 grams) packed light brown sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 1/3 cups (160 grams) all-purpose flour
- 1/2 cup (40 grams) HERSHEY’®S Cocoa
- 2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup water
- 3 cups rolled oats
- 1 1/2 cups HERSHEY’®S Semi-Sweet Chocolate Chips
- 1 cup MOUNDS® Sweetened Coconut Flakes
- 1 cup coarsely chopped almonds
- Almond Joy® Pieces (around 1 bag depending how many you'd like to top the cookies with)
- 1 cup MOUNDS® Sweetened Coconut Flakes
Instructions
- In a mixing bowl cream butter and brown sugar until light and fluffy.
- Add the eggs and vanilla and mix well.
- In a separate bowl, whisk together flour, cocoa, baking soda and salt; add alternately with water to the butter mixture.
- Stir in oats, chocolate chips, 1 cup coconut and the chopped almonds, blending well.
- Cover with plastic wrap and refrigerate for 2 hours.
- Heat oven to 350°F. Line two cookies sheets with parchment paper.
- Using a large ice cream scoop, drop dough about 4 inches apart onto prepared cookie sheets.
- Top each cookies with 3-5 Almond joy pieces and sprinkle with remaining coconut.
- Bake for 12 minutes or until set (do not overbake).
- Cool slightly. Remove from cookie sheet to wire rack and cool completely.
Notes
Recipe adapted from Hershey’s Chocolate Cookbook
Sending love your way,
Roxana
** Due to international shipping rates, all the prizes are open to US residents only.
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