Almond Joy Pudding Cookies
If you’re a cookie lover, you’re in for a treat! These Almond Joy Pudding Cookies pack all of the delightful flavors of the beloved candy bar into a chewy, decadent cookie. Each bite is loaded with chocolate, coconut, and almond goodness. The secret to their irresistible texture lies in the addition of instant pudding mix, making them soft and chewy with a hint of richness. Perfect for sharing or savoring all by yourself, these cookies will quickly become a staple in your baking repertoire.
Why It Works Every Time
The magic of these Almond Joy Pudding Cookies comes from a few key components. The combination of both brown sugar and granulated sugar creates a perfect balance of chewiness and sweetness. The instant coconut cream pudding mix not only adds delightful flavor but also gives the cookies a soft, tender crumb. Plus, the mini Almond Joy bars mixed into the dough provide pockets of melty chocolate and chewy coconut. The result? Cookies that are utterly irresistible and guaranteed to please!
Ingredient Rundown
To make these delicious Almond Joy Pudding Cookies, you will need the following ingredients:
- 3/4 cup (170g) unsalted butter, softened – This is the base of your cookie dough, providing richness and flavor.
- 3/4 cup (150g) packed brown sugar – Adds moisture and a deep caramel flavor.
- 1/4 cup (50g) granulated sugar – Contributes sweetness and helps achieve a crispy edge.
- 1 (13.4 oz) package instant coconut cream pudding mix – The secret ingredient that keeps the cookies soft and adds coconut flavor.
- 2 large eggs – Binds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract – Enhances the overall flavor of the cookies.
- 1 teaspoon baking soda – Helps the cookies rise and become fluffy.
- 2 1/4 cups (280g) all-purpose flour – The main structure of the cookies.
- 18 mini Almond Joy candy bars, chopped – The star of the show, adding chocolate, coconut, and almond crunch!
Cook’s Kit
To whip up these Almond Joy Pudding Cookies, you’ll need a few essential kitchen tools:
- Mixing bowls – A large bowl for mixing the dough and a smaller one for combining dry ingredients.
- Electric mixer – Ideal for creaming the butter and sugars together.
- Measuring cups and spoons – Accurate measurements are key to perfect cookies.
- Baking sheet – A sturdy sheet to hold the cookies while they bake.
- Parchment paper – Helps prevent sticking and ensures even baking.
- Cookie scoop – For evenly portioning the dough.
Cook Almond Joy Pudding Cookies Like This
Follow these simple steps to bake your own Almond Joy Pudding Cookies:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Add the large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the instant coconut cream pudding mix, baking soda, and all-purpose flour until well blended.
Step 5: Mix the Dough
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
Step 6: Fold in the Almond Joy
Gently fold in the chopped mini Almond Joy candy bars, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 8: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
Step 9: Cool and Enjoy
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If You’re Out Of…
If you find yourself missing an ingredient, here are some substitutes that work well:
- Unsalted butter: Use salted butter and reduce the added salt in the recipe.
- Brown sugar: You can replace it with an equal amount of white sugar mixed with a little molasses (1 tablespoon of molasses per cup of white sugar).
- Instant coconut cream pudding mix: Use vanilla or chocolate pudding mix for a different flavor twist.
- All-purpose flour: Substitute with a gluten-free all-purpose flour blend if needed.
Behind-the-Scenes Notes
These cookies are best enjoyed fresh, but they also store beautifully. The addition of pudding mix not only enhances the flavor but also keeps them moist for days. If you want to elevate the experience, consider drizzling melted chocolate over the cooled cookies or sprinkling them with a touch of flaky sea salt. This will intensify the flavors and create an even more delightful treat!
Cooling, Storing & Rewarming
To ensure your Almond Joy Pudding Cookies stay fresh, follow these tips:
- Cooling: Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Storing: Keep cooled cookies in an airtight container at room temperature for up to one week.
- Rewarming: To enjoy warm cookies, microwave them for about 10-15 seconds or pop them in a low oven for a few minutes.
Top Questions & Answers
Can I freeze Almond Joy Pudding Cookies?
Absolutely! You can freeze the cookie dough before baking or freeze the baked cookies. To freeze the dough, scoop it onto a baking sheet, freeze until firm, then transfer to a freezer-safe bag. For baked cookies, store them in an airtight container in the freezer for up to 3 months.
Are these cookies customizable?
Definitely! Feel free to mix in other ingredients like chopped nuts, different chocolate candies, or even a sprinkle of shredded coconut for added texture and flavor.
What if I can’t find mini Almond Joy bars?
If mini Almond Joy bars are unavailable, you can use any chocolate-coconut candy bar cut into smaller pieces, such as Mounds or even a combo of chocolate chips and shredded coconut!
Can I use a different type of pudding mix?
Yes! While coconut cream pudding mix is recommended for that classic flavor, you can use vanilla or chocolate pudding mix for a delicious twist on these cookies.
More from the Kitchen
- Chocolate Chip Cookie Dough Brownies
- Peanut Butter Blossoms
- Salted Caramel Pretzel Cookies
- Oatmeal Chocolate Chip Cookies
Ready, Set, Cook
Now that you have all the details to make these delightful Almond Joy Pudding Cookies, it’s time to gather your ingredients and start baking! The aroma of cookies baking in the oven will fill your kitchen, drawing everyone in for a taste. These cookies are perfect for sharing with friends and family or enjoying as a special treat for yourself. So, preheat that oven and get ready to indulge in the chewy, chocolaty goodness of Almond Joy Pudding Cookies!
Almond Joy Pudding Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- In another bowl, whisk together the instant coconut cream pudding mix, baking soda, and all-purpose flour until well blended.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Gently fold in the chopped mini Almond Joy candy bars, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, drizzle melted chocolate over the cooled cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be frozen for up to 3 months, either as dough or baked.
