Candy-Inspired Cookies Archives - Cookies for Days

Almond Joy Cookies

Karli — Sun, 08 Feb 2026 20:37:52 +0000

A coconut-kissed soft sugar cookie topped with almond joy coconut filling and drizzled with chocolate. These Almond Joy Cookies are the better version of the famous candy bar!

Almond Joy Cookie Recipe

We start this Almond Joy Cookie with the world’s best coconut sugar cookie. It is buttery soft with the best subtle punch of coconut. The cookie has a thumbprint-style divot in the middle that is filled with a creamy shredded coconut filling a la Almond Joy candy bars. Topped with a drizzle of melted chocolate and sliced almonds, it hits all of the requirements and then some. I am truly obsessed with this cookie!

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Coconut Sugar Cookie

Salted butter, softened – You can sub in unsalted butter if that’s your preference. You will want to add in an extra pinch of salt to the dough.
Granulated sugar
Eggs
Coconut flavoring – This gives the very best coconut flavor without feeling artificial.
All-purpose flour
Baking powder

Coconut Filling

Sweetened condensed milk
Sweetened shredded coconut – You have to use the sweetened coconut! It makes it taste like an almond joy. Unsweetened just doesn’t quite do the job here.

Toppings

Dark chocolate chips – You can use any type of chocolate you like, but I like how the dark chocolate cuts the sweetness just slightly.
Sweetened shredded coconut – Again, the sweetened coconut is a must here!
Sliced almonds

How to Make Almond Joy Cookies

Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
In a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar. Mix for about 2 minutes until the mixture is fluffy and light in color.
Scrape the sides of the bowl and add in the eggs and coconut flavoring.
Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
Portion out the dough into 3 Tbsp portions (a #24 scoop is perfect). Using the back of your cookie scoop, make an indent in the center of each cookie (this will puff up some while baking, but if you wait until out of the oven your cookies will crack).
Bake at 350° F (180°C) for 11-13 minutes or until the cookies no longer look wet and glossy. Right out of the oven press the indent again to make your crater more pronounced.
Allow the cookies to cool on the pan.
While your cookies are cooling, make your coconut filling by mixing the sweetened condensed milk and shredded coconut together. Set aside until cookies are cool.
Melt the dark chocolate chips in the microwave by heating for 30 second increments, stirring in between until fully melted.
Once cookies are cool, scoop a heaping Tbsp of coconut filling into each cookie crater.
Top each cookie with a drizzle of chocolate, sliced almonds, and shredded coconut.
Serve and enjoy! Store at room temperature in an airtight container.

How should I store Almond Joy Cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies?

Yes! You can freeze these cookies with or without the toppings for up to 3 months! If freezing with toppings, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for the cookie dough and a #60 scoop for the coconut filling.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.
Bowl – I used this to mix together the coconut and sweetened condensed milk.

Coconut Treats You’ll Love

Almond Joy Cookies

A coconut-kissed soft sugar cookie topped with almond joy coconut filling and drizzled with chocolate. These Almond Joy Cookies are the better version of the famous candy bar!

Course Dessert

Keyword almond joy cookies

Prep Time 30

Cook Time 13

Servings large cookies

Calories 153kcal

Ingredients

Coconut Sugar Cookie

3/4 cup salted butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp coconut flavoring
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder

Coconut Filling

1/2 cup sweetened condensed milk
3/4 cup sweetened shredded coconut

Toppings

1/2 cup dark chocolate chips, melted
1/2 cup sweetened shredded coconut
1/2 cup sliced almonds

Instructions

Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
In a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar. Mix for about 2 minutes until the mixture is fluffy and light in color.
3/4 cup salted butter, softened, 3/4 cup granulated sugar
Scrape the sides of the bowl and add in the eggs and coconut flavoring.
2 eggs, 1 tsp coconut flavoring
Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder
Portion out the dough into 3 Tbsp portions (a #24 scoop is perfect). Using the back of your cookie scoop, make an indent in the center of each cookie (this will puff up some while baking, but if you wait until out of the oven your cookies will crack).
Bake at 350° F (180°C) for 11-13 minutes or until the cookies no longer look wet and glossy. Right out of the oven press the indent again to make your crater more pronounced.
Allow the cookies to cool on the pan.
While your cookies are cooling, make your coconut filling by mixing the sweetened condensed milk and shredded coconut together. Set aside until cookies are cool.
1/2 cup sweetened condensed milk, 3/4 cup sweetened shredded coconut
Melt the dark chocolate chips in the microwave by heating for 30 second increments, stirring in between until fully melted.
1/2 cup dark chocolate chips, melted
Once cookies are cool, scoop a heaping Tbsp of coconut filling into each cookie crater.
Top each cookie with a drizzle of chocolate, sliced almonds, and shredded coconut.
1/2 cup sweetened shredded coconut, 1/2 cup sliced almonds
Serve and enjoy! Store at room temperature in an airtight container.

Nutrition

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The post Almond Joy Cookies appeared first on Cookies for Days.

Twix Thumbprint Cookies

admin — Thu, 07 Sep 2023 11:54:33 +0000

A melt-in-your-mouth buttery base topped with caramel and delicious chocolate – these Twix thumbprint cookies are as good as it gets!

Twix Cookie Recipe

A candybar / cookie mashup is probably one of my all-time favorites. And these Twix cookies? Dang, they may be the goat (Greatest Of All Time). Let’s talk about the base of the cookie first: in short, it’s perfection. It is buttery and sweet and designed to absolutely melt in your mouth upon taking a bite. Add to that yummy caramel and delicious chocolate – it’s like eating the candy. But trust me, these homemade Twix cookies are somehow better.

Bust these out when you’re craving a scrumptious, extraordinary cookie. Twix thumbprint cookies are sure to knock the socks off of everyone you share it with. So if you’re looking to make a statement about how awesome you are, pop off and bring these to your neighbors this week. They’re a guaranteed friendship builder.

Ingredients in Homemade Twix Cookies

Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Powdered Sugar – The combo of powdered sugar and cake flour makes this cookie super soft and causes it to basically melt in your mouth.
Egg
Vanilla extract
Cake flour – Cake flour will make the cookies so soft and fluffy. You can sub homemade cake flour if needed.
Baking powder
Salt
Soft caramels – I use Werther’s soft caramels in this recipe.
Milk
Milk chocolate melting wafers – You can use milk chocolate melting wafers like I did or just melted chocolate chips. I like the melting wafers because they always set back up so nicely.

How to Make Twix Thumbprint Cookies

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer, combine the butter, powdered sugar and egg until well combined.
Add the vanilla extract and mix well.
Lastly, add the cake flour, baking powder and salt. Mix until a very soft dough forms.
Allow the dough to sit for 5 or so minutes to make it easier to handle.
Portion the dough out into 1 tbsp portions. Roll into a ball and arrange on the cookie sheet.
Using a 1/2 tsp measuring spoon, press down in the center of the ball of dough to make a crater. I find that this is easier if I dip the measuring spoon into flour in between pressing on each ball of dough.
Once all of the cookies have been pressed, bake at 350° F for 8-10 min. The cookies will spread but should have a faint crater in the middle still.
Immediately after pulling the cookies out of the oven, take a 1 tbsp measuring spoon and press down in the center of the cookie, deepening the ‘thumbprint’.*
Allow the cookies to cool completely.
Once the cookies are completely cool, melt together the caramels and milk in the microwave. Microwave for 30 seconds and then stir until melted and smooth.
Carefully spoon caramel into the center of each cookie. Allow the caramel to set up – the cookies can be placed in the fridge to help speed up this process.
Once the caramel has set up, drizzle melted milk chocolate onto the tops of the cookies.
Once the chocolate has set up- enjoy!
Can store at room temperature or in the fridge for up to 4 days.

*Note: I have tried leaving the cookies as a ball, baking and then making the thumbprint after they come out of the oven and it does not work – the cookies fall apart.

How can I store Twix thumbprint cookies to keep them fresh?

Once cooled, store your cookies in an airtight container on the counter or in the fridge for up to 4 days!

Can I freeze these cookies for later enjoyment?

These cookies freeze really well and can be stored in a labeled resealable freezer bag for up to 3 months. Check out this post for more info on how to freeze cookies!

More Recipes to Get your Twix Fix

Twix Thumbprint Cookies

A melt-in-your-mouth buttery base topped with caramel and delicious chocolate – these Twix thumbprint cookies are as good as it gets!

Course Dessert

Cuisine American

Keyword homemade twix cookies, twix cookies, twix thumbprint cookies

Prep Time 30

Cook Time 8

Servings cookies

Calories 189kcal

Ingredients

1 cup (222g) salted butter, softened
1 1/4 cup (137g) powdered sugar
1 egg
3 tsp vanilla extract
2 1/2 cups (295g) cake flour
1 tsp baking powder
1/2 tsp salt
30 soft caramels
1 tbsp milk
1/2 cup milk chocolate melting wafers *can also use melted chocolate chips

Instructions

Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer, combine the butter, powdered sugar and egg until well combined.
1 cup (222g) salted butter, softened , 1 1/4 cup (137g) powdered sugar, 1 egg
Add the vanilla extract and mix well.
3 tsp vanilla extract
Lastly, add the cake flour, baking powder and salt. Mix until a very soft dough forms.
2 1/2 cups (295g) cake flour , 1 tsp baking powder, 1/2 tsp salt
Allow the dough to sit for 5 or so minutes to make it easier to handle.
Portion the dough out into 1 tbsp portions. Roll into a ball and arrange on the cookie sheet.
Using a 1/2 tsp measuring spoon, press down in the center of the ball of dough to make a crater. I find that this is easier if I dip the measuring spoon into flour in between pressing on each ball of dough.
Once all of the cookies have been pressed, bake at 350° F (180°C) for 8-10 min. The cookies will spread but should have a faint crater in the middle still.
Immediately after pulling the cookies out of the oven, take a 1 tbsp measuring spoon and press down in the center of the cookie, deepening the ‘thumbprint’.
Note: I have tried leaving the cookies as a ball, baking and then making the thumbprint after they come out of the oven and it does not work. the cookies fall apart.
Allow the cookies to cool completely.
Once the cookies are completely cool, melt together the caramels and milk in the microwave. Microwave for 30 seconds and then stir until melted and smooth.
30 soft caramels , 1 tbsp milk
Carefully spoon caramel into the center of each cookie. Allow the caramel to set up- the cookies can be placed in the fridge to help speed up this process.
Once the caramel has set up, drizzle melted milk chocolate onto the tops of the cookies.
1/2 cup milk chocolate melting wafers
Once the chocolate has set up- enjoy!
Can store at room temperature or in the fridge for up to 4 days.

Nutrition

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