Watch this short video for a visual guide on how to prepare these delicious Almond Joy Cookies, from mixing the dough to the final chocolate drizzle.

For the Brownie Cookies

• 4 ounces cream cheese (full-fat, brick-style)
• 8 tablespoons unsalted butter (softened to room temperature)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (3.9-ounce) package chocolate instant pudding and pie filling (dry mix only)
• 1/4 cup all-purpose flour
• 1 (18-ounce) package fudge brownie mix (high quality recommended for best results)

For the Coconut Frosting

• 4 tablespoons unsalted butter (softened)
• 1/4 cup vegetable shortening
• 1/2 teaspoon vanilla extract
• 1/4 to 1/2 teaspoon coconut extract (optional, adjust to taste)
• 1/8 teaspoon salt
• 1-1/2 cups powdered sugar (confectioners’ sugar)
• 1-1/2 cups sweetened coconut flakes
• 1 to 2 tablespoons milk or coconut milk (as needed for smooth consistency)
• 20 to 24 whole almonds (dry roasted and lightly salted, or chocolate-covered)

For the Chocolate Drizzle

• 1/2 cup chocolate melting wafers (or high-quality baking bar/chocolate chips)
• 1/2 teaspoon coconut oil or vegetable oil

Part 1: Baking the Fudgy Brownie Cookies

• Ensure your cream cheese and unsalted butter are at optimal room temperature. This is absolutely crucial for creating a smooth, cohesive dough. You can achieve this by letting them sit out for about an hour, or by carefully microwaving each ingredient separately in very short 5-10 second intervals until they are softened but definitely not melted. If either ingredient becomes too soft or melty, the dough will be excessively sticky and will require extra chilling time (around an hour or more). Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a reliable silicone baking mat.
• In a spacious mixing bowl, using a stand mixer fitted with the paddle attachment (or a sturdy hand mixer), cream together the softened butter and cream cheese until the mixture is beautifully light, fluffy, and completely smooth. This should take about 2-3 minutes. Next, beat in the large egg and vanilla extract until they are fully incorporated and the mixture appears creamy and uniform. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly combined.
• Gradually add the dry chocolate instant pudding mix, the all-purpose flour, and the fudge brownie mix to the wet ingredients in the bowl. Begin mixing on a low speed to prevent a cloud of dry ingredients, then gradually increase the speed, continuing to beat until a thick, uniform dough forms. This process might take a few minutes as the dough comes together, so be patient and let the mixer work its magic. Once combined, cover the dough tightly with plastic wrap and chill it in the refrigerator for at least 30 minutes. This essential chilling step helps to firm up the dough and prevents the cookies from spreading excessively during baking, maintaining their perfect shape.
• Using a 2-tablespoon cookie scoop or a precise measuring spoon (each ball should weigh approximately 40g), form the chilled dough into uniform, smooth balls. Gently flatten each ball slightly to create wide, disc-like shapes. Carefully place 6–8 discs on your prepared baking sheet, ensuring there is adequate space between them for slight spreading during the baking process.
• Bake the cookies for 9–13 minutes. For that signature fudgy, soft brownie texture that truly melts in your mouth, it’s highly recommended to slightly under-bake them. The edges of the cookies should appear set, but the centers will still look a little soft and slightly gooey. This delicate balance helps to maintain their wonderful moisture and chewiness, ensuring a decadent bite every time.
• Immediately after removing the cookies from the oven, while they are still wonderfully hot and pliable, use the back of a teaspoon or a small rounded measuring spoon to gently press into the very center of each cookie. This action will create a distinct indent, forming the perfect “thumbprint” cavity that will later hold your luscious coconut frosting. Allow the cookies to cool on the baking sheet for approximately 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking and ensures they hold their shape.

Part 2: Preparing the Dreamy Coconut Frosting

• In a large bowl, using your stand mixer (or hand mixer), thoroughly beat the softened unsalted butter and vegetable shortening together until the mixture is light, incredibly fluffy, and completely smooth. This usually takes about 3-5 minutes on medium-high speed. Next, beat in the vanilla extract, coconut extract (if you’re using it, remember to adjust to taste), and a pinch of salt until they are well combined. Gradually add the powdered sugar, one cup at a time, mixing on low speed until it’s just incorporated before increasing the speed to beat until the frosting is smooth and lump-free. Finally, gently fold in the sweetened coconut flakes. With the mixer on low speed, slowly add milk (or coconut milk), starting with just 1 tablespoon. Mix only until the frosting reaches a thick, smooth, and easily pipeable consistency – it should not be overly stiff nor overly wet and runny.
• Carefully transfer all of the prepared coconut frosting into a large resealable plastic bag. Seal the bag securely, pressing out as much excess air as possible to avoid air bubbles when piping. Snip off one corner of the bag, creating an opening of approximately a 1-inch diameter. Using steady pressure, carefully pipe a generous amount of frosting into the indent of each cooled brownie cookie. It’s important to ensure each cookie receives a full and ample fill to perfectly balance the rich brownie base. Immediately press one whole almond firmly into the center of the frosting on each cookie for that classic Almond Joy finish.

Part 3: The Decadent Chocolate Drizzle

• In a small, microwave-safe bowl, combine your chocolate melting wafers (or finely chopped high-quality baking bar/chocolate chips) with the coconut oil (or vegetable oil). Microwave the mixture in short, controlled 15-second bursts, stirring vigorously for 10 seconds between each burst, until the chocolate is completely melted and beautifully smooth. Be extremely careful not to overheat the chocolate, as this can cause it to seize. Transfer the melted chocolate into a separate, small resealable plastic bag and snip off a tiny tip from one corner – this will create a fine line, perfect for elegant drizzling. Generously drizzle the melted chocolate over each frosted and almond-topped cookie. Allow the chocolate to set completely at room temperature, or expedite the process by chilling them in the refrigerator for a few minutes before serving to achieve a firm, glossy finish.

Note 2: Sweetened Coconut Flakes Only for Frosting: It’s absolutely crucial to use sweetened coconut flakes (typically sold in 3.5-ounce bags or similar). Unsweetened coconut or other forms like desiccated coconut or coconut flour are entirely unsuitable for this recipe, as they will drastically alter the frosting’s sweetness, moisture content, and overall texture, leading to a less satisfying and authentic result.

Note 3: Almond Choices for Maximum Flavor and Texture: For the absolute best flavor and a delightful texture contrast, I highly recommend dry roasted and lightly salted whole almonds. The roasting process truly brings out their inherent nutty essence, and the light saltiness perfectly complements the sweetness of the cookie components. As a truly indulgent and special option, I once made these cookies using decadent chocolate-covered almonds, and the results were utterly phenomenal! This is highly recommended if you wish to elevate the treat even further, adding another layer of rich chocolatey goodness.

Note 4: Chocolate Quality for a Superior Drizzle: The quality of the chocolate you choose for the drizzle significantly impacts the final taste and appearance! While I personally adore milk chocolate for its smooth, creamy, and sweet profile, feel free to use semi-sweet or dark chocolate if you prefer a richer, less sweet finish or a more intense chocolate punch. For the best melting and drizzling consistency, always opt for a high-quality product such as a premium baking bar, convenient chocolate melting wafers, or premium quality chocolate chips. A small addition of coconut or vegetable oil is highly beneficial in achieving that perfectly smooth, glossy, and easily pipeable consistency for an elegant drizzle.

Nutrition Information (Approximate per serving)