Almond Joy Pudding Cookies

If you’ve ever tasted the delightful combination of chocolate, coconut, and almond in an Almond Joy candy bar, then you’re in for a treat! These Almond Joy Pudding Cookies are a dreamy take on that classic candy. Imagine biting into a soft, chewy cookie infused with rich flavors and studded with chunks of mini Almond Joy bars. This recipe combines the magic of instant pudding mix for extra moisture and a melt-in-your-mouth texture. Perfect for parties, cookie swaps, or just a cozy night at home, these cookies are bound to become a favorite in your baking repertoire.

Why It’s My Go-To

When it comes to baking cookies, I’m always on the hunt for that perfect balance of chewy and soft. The addition of pudding mix not only contributes to a tender crumb but also helps keep the cookies fresh longer. These Almond Joy Pudding Cookies are quick to whip up and can be customized to your liking. The nostalgia of the candy bar makes them a hit with kids and adults alike, making them my go-to for any gathering or just a sweet indulgence at home.

Your Shopping Guide

• Unsalted Butter (3/4 cup or 170g) – Use softened butter for easy mixing.
• Brown Sugar (3/4 cup or 150g) – This provides that delicious caramel flavor.
• Granulated Sugar (1/4 cup or 50g) – Just a touch to balance the sweetness.
• Instant Coconut Cream Pudding Mix (13.4 oz package) – This is the secret ingredient for a moist cookie.
• Large Eggs (2) – Essential for binding the ingredients.
• Vanilla Extract (1 teaspoon) – Enhances the overall flavor.
• Baking Soda (1 teaspoon) – Helps the cookies rise perfectly.
• All-Purpose Flour (2 1/4 cups or 280g) – The base for our cookie dough.
• Mini Almond Joy Candy Bars (18, chopped) – The star of the show!

Appliances & Accessories

• Mixing Bowl – A large bowl for mixing the dough.
• Electric Mixer – A handheld or stand mixer will do the job quickly.
• Measuring Cups and Spoons – Accurate measurements are key in baking.
• Baking Sheet – A sturdy sheet for even baking.
• Parchment Paper – Helps prevent sticking and makes cleanup a breeze.

Almond Joy Pudding Cookies: From Prep to Plate

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.

Step 3: Add the Eggs and Vanilla

Next, add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

Step 4: Mix in the Dry Ingredients

In a separate bowl, whisk together the baking soda and all-purpose flour. Gradually add this mixture to the wet ingredients, mixing until just combined.

Step 5: Stir in the Pudding Mix

Now, it’s time to add the instant coconut cream pudding mix. This is where the magic happens! Stir until the pudding mix is fully incorporated into the dough.

Step 6: Fold in the Almond Joy

Gently fold in the chopped mini Almond Joy candy bars until they are evenly distributed throughout the dough.

Step 7: Scoop the Dough

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie to allow for spreading.

Step 8: Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked Almond Joy Pudding Cookies with a glass of milk or your favorite beverage!

Better Choices & Swaps

• Butter: You can use coconut oil for a dairy-free option.
• Pudding Mix: Vanilla pudding mix can be used if coconut is not available.
• All-Purpose Flour: Whole wheat flour can be substituted for a healthier option, but the texture may vary.
• Mini Almond Joy Bars: Feel free to swap with other chocolate-coconut candies if you prefer.

Little Things that Matter

• Make sure your butter is truly softened to room temperature for best results.
• Don’t overmix the dough once you add the dry ingredients; this keeps the cookies tender.
• Use a cookie scoop for uniform cookie sizes, ensuring even baking.
• If you want an extra chocolatey touch, sprinkle some chocolate chips into the dough!

Storage Pro Tips

To keep your Almond Joy Pudding Cookies fresh and delicious:

• Store the cookies in an airtight container at room temperature for up to a week.
• For longer storage, freeze the cookie dough before baking. Portion it out, freeze, then bake directly from frozen, adding a couple of extra minutes to the bake time.
• If baked cookies are stored in the refrigerator, let them come to room temperature before serving for the best texture.

Quick Q&A

Can I use regular pudding mix instead of instant?

No, instant pudding mix is necessary for this recipe as it helps create the desired texture without cooking.

How can I make these cookies more chocolatey?

You can add chocolate chips or chunks along with the Almond Joy bars for an extra chocolate boost.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.

What if I don’t have mini Almond Joy bars?

You can substitute with any chocolate-coconut candy, or even mix in nuts and chocolate chips for a different flavor profile.

Hungry for More?

If you love the combination of chocolate and coconut, don’t stop here! Check out my other indulgent recipes that celebrate these flavors, and bring a bit of sweetness to your kitchen.

Indulging in these Almond Joy Pudding Cookies is not just about satisfying your sweet tooth; it’s about creating memories, sharing with friends and family, and enjoying the simple pleasures of life. These cookies are more than a treat; they’re a celebration of all things delicious. So grab your apron, gather your ingredients, and let the baking begin!