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.
