Almond Joy Thumbprint Cookies are rich, brownie-like cookies topped with a sweet coconut filling, whole almonds and melted chocolate. Made with refrigerated cookie dough so they’re super easy to put together!
If you’re a fan of Almond Joy candy bars, you’ll love Almond Joy Thumbprint Cookies – an original recipe created by Mom Loves Baking. They’re incredibly good. Oh yeah!
The Inspiration for this Recipe
I’ve been fascinated with candy bar inspired desserts lately, so I thought I would create my own. Almond Joy is one of my all time favorite candy bars and even better in cookie form!
How to Make Almond Joy Thumbprint Cookies
- Just break up the dough, then add melted chocolate and flour.
2) Mix until the chocolate and flour are completely combined. Chill dough for about 30 minutes.
3) Shape chilled dough into 32 balls. Bake at 350°F. for 10-12 minutes.
4) Immediately make an indentation in the middle of cookie with end of wooden spoon. Let cool.
How to Fill & Decorate These Cookies
Mix up some coconut and sweetened condensed milk.
Drop heaping teaspoonfuls on each cookie.
Add an almond, then drizzle with melted chocolate.
Let chocolate set for about 30 minutes to 1 hour before serving.
Almond Joy Thumbprint Cookies are the perfect recipe to add to your Christmas cookie list. Or make a batch for your holiday dessert tray. They are sure to be a hit with family and friends.
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Almond Joy Thumbprint Cookies
- 1 roll of refrigerated sugar cookie dough (I used Pillsbury 16.5 ounces package)
- 4 ounces semi-sweet chocolate chips, melted, cooled 10 minutes (Or 113g)
- 2 tablespoons all purpose flour
- 1/3 cup sweetened condensed milk (Or 112g)
- 1 cup sweetened coconut flakes plus 2 tablespoons (Or 95g total)
- 1/4 cup semisweet chocolate chips (Or 45g)
- 32 raw almonds (Toast them, if desired)
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
- In large bowl, break up cookie dough. Stir or knead in melted baking chocolate and flour until well blended. Divide dough in half; wrap each half in plastic and refrigerate for 30 minutes.
- Shape chilled dough into 32 balls. Place balls 1 inch apart on prepared cookie sheets.
- Bake 10 to 12 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon. Cool until set, about 30 minutes.
- Meanwhile, mix together milk and coconut. Drop heaping teaspoonfuls onto cooled cookies. Top each cookie with an almond.
- In a small microwavable bowl, microwave chocolate chips on high for 1 minute. Stir until smooth. Pour into a plastic resealable bag. Cut a tiny corner off and drizzle chocolate over cookies. Let the chocolate set for about 30 minutes before serving. Store extra cookies covered in the refrigerator up to 1 week.
You might also like Homemade Little Debbie Oatmeal Cream Pies
Or Copycat Hostess Cupcakes (they’re gluten free AND vegan)
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.