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May 30, 2015 · 7 Comments

Almond Joy Thumbprint Cookies

Cookies

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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!

Almond-Joy-Thumbprint-Cookies

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!

Add-Chocolate

How to Make Almond Joy Thumbprint Cookies

  1. Just break up the dough, then add melted chocolate and flour.

Mix

2) Mix until the chocolate and flour are completely combined. Chill dough for about 30 minutes.

Cookie-Balls

3) Shape chilled dough into 32 balls. Bake at 350°F. for 10-12 minutes.

Bake

4) Immediately make an indentation in the middle of cookie with end of wooden spoon. Let cool.

Decorated

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-8

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.

Happy Baking!

Want even more? Subscribe to Mom Loves Baking to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. If you make this recipe, share a photo on social media tagging @momlovesbaking and using the hashtag #momlovesbaking.

Almond Joy Thumbprint Cookies
Print Recipe

Almond Joy Thumbprint Cookies

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!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 32 cookies
Calories: 38kcal
Author: Lise Ode

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

You might also like Homemade Little Debbie Oatmeal Cream Pies

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Or Copycat Hostess Cupcakes (they’re gluten free AND vegan)

Copycat Hostess Cupcakes

Or Copycat Nothing Bundt Red Velvet Cake

Copycat Nothing Bundt Red Velvet Cake

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.

Almond Joy Thumbprint Cookies

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Previous Post: « Banana Split Cobbler
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Reader Interactions

Comments

  1. sara says

    June 2, 2015 at 1:48 pm

    Almond Joy one of my favorites!!

    Reply
  2. Lane & Holly @ With Two Spoons says

    November 30, 2016 at 6:50 pm

    These are beautiful! They look amazing!

    Reply
    • Mom Loves Baking says

      November 30, 2016 at 7:18 pm

      Thank you, Lane & Holly!

      Reply
  3. mira says

    December 3, 2016 at 4:19 am

    These look gorgeous! Pinning to try them!

    Reply
  4. Mrs. Williams says

    December 5, 2016 at 6:37 pm

    How much homemade sugar cookie dough would you recommend?

    Reply
    • Mom Loves Baking says

      December 5, 2016 at 8:51 pm

      I’m sorry but I haven’t tested this recipe with homemade cookie dough. It might work with my Mary’s Sugar Cookies dough recipe. Here’s the link: https://www.momlovesbaking.com/marys-sugar-cookies-video/

      Reply

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Hi, I’m Lise! Welcome to Mom Loves Baking where I’ve been sharing recipes I love since 2013. I hope you love them too!
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