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+ servings

Candy Bar Cookies

Delicious cookies filled with chocolate, almonds, and coconut, evoking nostalgia and joy in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 150 kcal

Ingredients
  

Main Ingredients

  • 1 cup shredded coconut Provides chewiness and tropical flavor.
  • 1 cup semi-sweet chocolate chips Essential for sweetness.
  • 1/2 cup sliced almonds Adds crunch and nutty flavor.
  • 1 cup all-purpose flour Gives structure to cookies.
  • 1/2 cup unsalted butter, softened Contributes to richness.
  • 1 cup granulated sugar Principal sweetener.
  • 1 large egg Holds ingredients together.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/2 teaspoon baking powder Helps cookies rise.
  • 1/4 teaspoon salt Enhances flavors.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C).
  • Cream together the softened butter and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gradually add the dry mixture to the wet mixture, mixing gently.
  • Fold in the shredded coconut, chocolate chips, and sliced almonds gently.
  • Drop spoonfuls of dough onto a lined baking sheet, leaving space between each cookie.

Baking

  • Bake for 10-12 minutes, until golden around the edges but soft in the center.
  • Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Storage

  • Store in an airtight container at room temperature or freeze for up to a few months.

Notes

Use room temperature ingredients for best results. Feel free to customize with different nuts or chocolate types.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g
Keyword Baking Recipe, Candy Bar Cookies, Chocolate Chip Cookies, Easy Cookies, Nostalgic Baking
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