I’ve been making her cookies for years, but I’ve decided to add some new ones to mom’s repertoire. Our son loves Almond Joy candy bars, so I know this is one he’ll never forget. I hope he has memories of home-made Christmas cookies like I do.
Almond Joy Pudding Cookies
This chewy cookie has all the ingredients of the famous candy bar.
INGREDIENTS FOR THE COOKIES
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 small box of instant chocolate pudding mix
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1-1/2 cups chocolate chips
- I cup almonds, sliced
- 4 ounces melted chocolate for drizzle (can use candy melts or chocolate chips)
INGREDIENTS FOR THE COCONT ICING
- 1/2 cup evaporated milk
- 1/2 cup sugar
- 12 large marshmallows
- 5 ounces coconut (about 1 cup)
- 3 cups powdered sugar
Preheat oven to 350 degrees. Sift together flour and baking soda and set aside.
In large bowl, cream butter and sugars. Add pudding package and beat until well blended. Add eggs, vanilla and almond extract and beat until well incorporated. Add flour mixture slowly until well incorporated. Stir in chocolate chips. Roll into one-inch balls and place on greased baking sheet.
Bake at 350 degrees for 8-12 minutes. Cool cookies before icing.
In a medium saucepan, add evaporated milk and sugar and bring to a boil being careful not to burn. Once it reaches a boil, remove from heat and stir in marshmallows until melted. You can keep the heat on low until the marshmallows are melted. Once marshmallows are melted add coconut and stir. Add powdered sugar and beat until smooth.
Frost cooled cookies with icing.
Sprinkle almonds on top.
Drizzle melted chocolate over the tops.