Thick, Chocolate Fudge Almond Joy Cookies.
These cookies are thick, rich and super moist. There are not cakey, but very dense and fudge-like. They are absolutely delish.
I love almond joys – something about coconut and chocolate together makes me swoon. They just pair so well together. I found these almond joy “pieces” in my grocery store and thought, I NEED to make cookies with these. So, later on that day I went to it, and these are amazing. If you don’t like almond joys, you can substitute any other candy like m&m’s, reeses pieces, or york peppermint patty pieces – OMG that will be next. (I have a peppermint patty recipe coming later this week! My favorite. So stay tuned! :D)
These chocolate cookies are so super thick, you can just sink your teeth right into them. Also, they have chocolate pudding in the mix to make them extra, super moist! When you roll these into balls to bake, press them down a bit because these pretty much keep their shape and will stay the way you shape them with very minimal spreading. These are the perfect go-to cookie when that chocolate craving strikes! We all know that once it strikes, we need our chocolate fix ASAP! These will help you out with that. 🙂
Thick, Chocolate Fudge Almond Joy Cookies
- 3/4 cup unsalted butter melted half way
- 1 cup dark brown sugar or light
- 1 egg 1 yolk
- 2 tsp vanilla
- 1/2 cup + 1 tbs cocoa
- 1/2 cup instant chocolate pudding mix no 'cook n serve'
- 1 tsp baking soda
- 1 1/3 + 1 tbs flour
- 1 tsp corn starch
- 3/4 cup semi-sweet chocolate chips
- 1 cup almond joy "pieces"
- 1. Preheat oven to 325°. Line a baking sheet with parchment paper and set aside.
- 2. In the bowl of your stand mixer, combine half melted butter and brown sugar until smooth.
- 3. In a separate bowl, whisk together pudding mix, flour, corn starch, cocoa and baking powder, set aside.
- 4. Add in the egg, yolk and vanilla and mix until smooth.
- 5. Pour in the dry ingredients slowly and mix until just combined.
- 6. Fold in your almond joy pieces and chocolate chips by hand until evenly distributed.
- 7. Chill your dough for at least 30 minutes in the refrigerator. Dough may be very hard, but this will ensure that they will be nice and thick. Once you start working it with your fingers, it will soften up.
- 8. Roll dough into small balls, about 1 - 11/2 tbs each, and flatten with fingers. The way you shape your balls is pretty much how they will stay because they mostly keep their shape.
- 9. For presentation, add a few almond joy pieces to the outside of the balls so you can see them on the outside when they are done. (optional)
- 10. Once baking sheet is full, place in oven and bake for 10 minutes.
- 11. When done, they may appear to be a bit under done, but they will firm up as they cool and be super fudgy,
- 12. Let them cool on baking sheet for about 10 minutes then move to wire rack or counter to finish cooling.