Regular visitors here might be aware of the ongoing cookie challenge between me and Susan at Organized 31. It started innocently enough when Susan posted a yummy recipe for chocolate chip cookies with an Oreo hidden inside. Inspired by this “surprise” concept, I experimented with a variety of doughs and candy combinations and came up with my Peanut Butter Cup Chocolate Cookies. Then came Thin Mint Surprise Cookies at Organized 31, which were answered with Snickers Surprise Cookies here on Wondermom Wannabe.
Last week, the challenge was volleyed back to me when Susan posted a recipe for Rolo Pretzel Surprise Cookies. In response, I decided to create a cookie based on my favorite candy bar — Almond Joy. And yes, though it’s not apparent from the picture, there is an Almond Joy hidden in the center of this cookie.
For this cookie, I reinvented the pudding mix cookie recipe and used coconut creme flavored pudding. I had to cut the Almond Joy sections in half to fit inside the dough balls (I used a medium cookie scoop). Also, I thought the chocolate drizzle made for a prettier cookie, but if you want to skip that step you can just add chocolate chips to the dough before baking instead.
All the flavor of an Almond Joy in a cookie!
- 1 cup 2 sticks salted butter + 4 T butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 3.4 oz package coconut creme pudding mix
- 2 eggs
- 1/2 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 bag Almond Joy snack size candy bars
- 1 cup semisweet chocolate chips
- 1/4 cup shredded coconut
Preheat oven to 350°.
In a large bowl, beat together butter and sugars until well blended. Add pudding mix and mix well. Add the eggs and vanilla and mix well again.
Gradually add flour mixture. Continue to mix on low speed and add baking soda.
Cut Almond Joy bars in half.
Scoop dough using a medium cookie scoop or a large spoon and push one half of an Almond Joy candy bar into the center of the ball.
Arrange cookie dough balls on an ungreased cookie sheet 2-inches apart.
Bake at 350° for 10-12 minutes. Let cool for 1-2 minutes and remove to cooling rack.
While cookies are cooling, melt 4 T butter and chocolate chips in a small saucepan over low heat.
Drizzle chocolate over cookies and sprinkle coconut on top before chocolate sets.
Susan, you are a hero in my kids’ eyes because you encouraged me to stray from my typical healthy recipes AND because it usually takes me 2-3 practice batches before I get the recipe just right. So, they’ve voted that we continue our baking competition. However, they’ve requested that we expand it to include other desserts. How do you feel about tackling brownies? I’ll be watching your site next week to see what you come up with.