These Almond Joy Pudding Cookies are a delightful twist on a classic treat, bringing together the rich flavors of chocolate, coconut, and almond in every chewy bite. If you’re a fan of the iconic candy bar, then you are in for a real treat! With a soft and tender texture thanks to the addition of instant pudding mix, these cookies are sure to become a favorite in your baking repertoire. Let’s dive into why these cookies deserve a spot on your baking list!
Why It Deserves a Spot
Almond Joy Pudding Cookies are not just any ordinary cookie; they are a celebration of flavors and textures. The instant coconut cream pudding mix adds moisture and a subtle coconut flavor, making each cookie incredibly soft. The chopped mini Almond Joy bars provide bursts of chocolate and almond goodness that will transport your taste buds to candy bar heaven. Plus, they are easy to make and perfect for sharing, making them a fantastic option for gatherings or simply enjoying at home with a glass of milk.
What You’ll Gather
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 (13.4 oz) package instant coconut cream pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 ¼ cups (280g) all-purpose flour
- 18 mini Almond Joy candy bars, chopped
Gear Up: What to Grab
- Mixing bowls – for combining your ingredients.
- Electric mixer – for creaming the butter and sugars.
- Measuring cups and spoons – to ensure the perfect ratios.
- Baking sheet – to bake your cookies.
- Parchment paper – for easy cleanup and to prevent sticking.
- Cooling rack – for allowing your cookies to cool perfectly.
Make Almond Joy Pudding Cookies: A Simple Method
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden brown.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Using an electric mixer, cream them together until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Next, add the two large eggs and the teaspoon of vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.
Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together the instant coconut cream pudding mix, baking soda, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix!
Step 5: Fold in Almond Joy
Gently fold in the chopped mini Almond Joy candy bars, ensuring they are evenly distributed throughout the cookie dough.
Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie, as they will spread slightly while baking.
Step 7: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Step 8: Cool and Enjoy!
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. Allow them to cool completely and then indulge in these delicious Almond Joy Pudding Cookies!
In-Season Flavor Ideas
- For a festive touch in December, add crushed peppermint candy to the dough.
- In the summer, incorporate toasted coconut flakes for an extra coconut crunch.
- Try adding a sprinkle of sea salt on top before baking for a sweet and salty flavor.
- Substitute mini M&Ms or chocolate chips for a different chocolate experience.
Testing Timeline
These cookies are perfect for various occasions. Here’s a quick timeline for your baking journey:
- Prep Time: 15 minutes
- Baking Time: 10-12 minutes
- Cooling Time: 15 minutes
- Total Time: Approximately 40-45 minutes
Storage & Reheat Guide
To keep your Almond Joy Pudding Cookies fresh and delicious, follow these storage tips:
- Store in an airtight container at room temperature for up to one week.
- If you want to keep them longer, store them in the freezer for up to 3 months.
- To reheat, place in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for a few minutes.
Common Qs About Almond Joy Pudding Cookies
Can I use a different flavor of pudding mix?
Absolutely! While coconut cream works perfectly, you could try chocolate or vanilla pudding mix for a different flavor profile.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges and slightly soft in the center. They will continue to cook as they cool.
Can I make these cookies without eggs?
Yes! You can substitute each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water).
What can I do if my dough is too sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for 30 minutes. This will make it easier to scoop and shape.
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Bring It Home
With their soft texture and delightful flavor combination, these Almond Joy Pudding Cookies are a must-try for anyone who loves cookies and candy bars alike. They are perfect for any occasion, whether it’s a cozy night in or a festive gathering. Bake a batch today, and let the delicious aroma fill your kitchen, inviting everyone to join you in enjoying these sweet treats. Don’t forget to share the joy, but be prepared for everyone to ask for seconds! Enjoy every bite of these heavenly cookies and let them brighten your day!
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Almond Joy Pudding Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract to the mixture, and beat until well combined and smooth.
- In a separate bowl, whisk together the instant coconut cream pudding mix, baking soda, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the chopped mini Almond Joy candy bars until evenly distributed.
- Drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies for up to 3 months.
- Reheat in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C).
