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Brown Butter Almond Joy Cookies

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These Brown Butter Almond Joy Cookies are a small batch holiday treat, combining nutty brown butter, sweet coconut, crunchy almonds, and melty chocolate for a bakery-style cookie that’s quick and easy to make.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) brown sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (40g) sweetened shredded coconut
  • 1/3 cup (45g) chopped almonds, toasted
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions

  1. Place unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. After 5-7 minutes, watch for golden color and nutty aroma with brown specks at the bottom. Remove from heat immediately.
  2. Pour browned butter into a mixing bowl and let cool for 10-15 minutes until warm but not hot.
  3. Add brown sugar to the cooled butter and whisk until smooth, about 1 minute. Stir in egg yolk and vanilla extract until combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Dough will be thick and slightly sticky.
  6. Fold in shredded coconut, chopped toasted almonds, and chocolate chips. If dough feels stiff, let rest for 5 minutes.
  7. Use a cookie scoop or spoons to portion dough into 8 balls (about 2 tablespoons each). Place on a parchment-lined baking sheet, spacing 2 inches apart.
  8. Bake at 350°F (175°C) for 9-11 minutes, until edges are golden and centers are set but soft.
  9. Let cookies rest on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
  10. Optional: For extra gooey chocolate, press a few chips into each dough ball before baking. Sprinkle with flaky salt for a bakery finish.

Notes

Toast almonds in a dry skillet for extra crunch. Measure flour by spooning and leveling for best texture. Let brown butter cool before adding egg yolk to avoid scrambling. For gluten-free, use a 1-to-1 blend; for dairy-free, use vegan butter. Cookies can be stored in an airtight container for up to 4 days or frozen for 2 months.

Nutrition

Keywords: brown butter, almond joy, cookies, holiday, small batch, coconut, chocolate, easy, dessert

Find it online: https://fuzzyforker.com/brown-butter-almond-joy-cookies-recipe-easy-small-batch-for-holidays/