Desserts

Salted Pretzel Almond Joy Cookies

If you love chocolate chip cookies and almond joy candy…Then you are going to LOVE these cookies.

Now, I have tried so many almond joy cookies that were good but there was always that “something” missing. So, I combined my chocolate chip cookie recipe with an almond joy recipe, and thus, this recipe was born. I created this recipe about 10 years ago and I have to say… these are so dang good. They are crisp around the edge and so soft and gooey in the center. You have the crunch from the pretzel and the creaminess from the chocolate chips and the coconut in the background. It is the perfect combo.

I am so excited to share this with you… here is the recipe.

INGREDIENTS:

1 C. plus 2 Tbsp flour
1/2 Tsp Baking Soda
1/4 Tsp Salt
1 Tsp Vanilla Extract
1 Stick Unsalted Butter – Room Temp – Soft
1/3 C. Brown Sugar
1/3 C. Sugar
1 Egg – Room Temp
1 1/4 C. Semi-Sweet Chocolate Chips
1 C. Salted Pretzel Stick – broken into pieces
1 C. Shredded Coconut
1/2 C. Almonds ( I use dark chocolate covered almonds) You can use plain or slivered as well * see bottom of recipe*

DIRECTIONS:

  1. Preheat the oven to 350*.
  2. In a bowl whisk together the flour, baking soda, and salt. Set aside.
  3. In another bowl cream together the butter, brown sugar, and sugar until well combined.
  4. Add the egg and vanilla. Mix well.
  5. Add the flour half at a time until combined.
  6. Add the chocolate chips, coconut, almonds, and pretzels. Mix well.
  7. Line two sheet pans with either a silicone mat or parchment papper. Using a 3 tbsp scoop or two large spoons, scoop the mixture as evenly as possible onto the pans. Gently roll into balls and gently press down slightly. Make sure to space them about 2 inches apart.
  8. Bake for 10 to 14 minutes or until the edges are golden and the center is just slightly set.
  9. Remove and let cool 10 minutes. Remove to a wire rack to cool completely. Store in an airtight container.
  • Make sure the oven is preheated.
  • Bake in the center of the oven. Put the rack in the center and bake the cookies. This ensure even cooking.
  • If using whole almonds like unsalted or dark chcocolate almonds make sure to chop them before adding them to the batter. If you are using slivered, you can just add them to the batter.
  • The center of the cookie should be slightly soft. They will continue to cook while cooling.
  • Make sure the cookies are completely cool before storing. They will last about 4-5 days on the counter or 1 to1 1/2 weeks in the fridge. You can also freeze the dough for up to 2 months. Thaw before using. You can pre-portion before freezing and then frreeze on a sheet tray and then place in a freezer safe bag to store.

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