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.
