Mounds/Almond Joy Cookies

Ingredients

Dry Ingredients:

2 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

Optional: ½ teaspoon ground cinnamon (for a warm touch)

Wet Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup brown sugar, packed

¾ cup white sugar

2 large eggs

2 teaspoons vanilla extract

Add-ins:

1 cup semi-sweet chocolate chips (DARK for MOUNDS)

1 cup chopped almonds (No Nuts for MOUNDS)

1 cup sweetened shredded coconut

Directions

1. Prep Your Tools

Preheat your oven to 350°F (175°C).

Line your baking trays with parchment paper or silicone mats.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

Flour

Baking soda

Salt

Cinnamon (if using)

Set aside.

3. Cream the Butter and Sugars

In a large bowl:

Beat the softened butter, brown sugar, and white sugar until light and fluffy (about 3 minutes using a hand mixer or stand mixer).

4. Add the Eggs and Vanilla

Beat in eggs one at a time.

Stir in vanilla extract.

5. Combine Dry and Wet

Gradually add the flour mixture into the wet ingredients.

Stir until well incorporated (but don’t overmix).

6. Fold in the Chunky Goodness

Gently fold in the chocolate chips, chopped nuts, and shredded coconut.

7. Scoop & Bake

Drop rounded spoonfuls (or use a cookie scoop) onto your prepared baking sheets, spacing about 2 inches apart.

Bake for 10–12 minutes, until the edges are golden brown and the centers are still slightly soft.

8. Cool & Enjoy

Let the cookies sit on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container for up to 5 days.