Almond Joy Cookies
Ingredients:
Cookies:
¾ cup butter, softened
¼ cup sugar
¾ cup brown sugar
1 (3.4 oz) packet instant chocolate pudding mix
2 eggs
½ tsp. vanilla extract
½ tsp. almond extract
1 tsp. baking soda
2¼ cups flour
1½ cups chocolate chips
Marshmallow Coconut Icing:
½ cup evaporated milk
½ cup sugar
12 marshmallows
5 oz. coconut
3 cups powdered sugar
1 cup slivered almonds
4 oz. melted chocolate (candy coating, chocolate chips) for drizzle
Directions:
Preheat oven to 350 F. Stir together flour and baking soda and set aside. In a large bowl, cream butter and sugars together.
Add in 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 1″ balls and place on greased baking sheet. Bake at 350 F for 8-12 minutes.
While cookies are baking make marshmallow-coconut icing. To make icing, Add evaporated milk and sugar to a medium saucepan and bring to a boil. Once it reaches a boil, remove from heat and add and stir marshmallows until melted. (I sometimes just turn the heat down to low and stir until they are melted).
Once marshmallows are melted, add coconut and stir. Add powdered sugar and beat until smooth. Add more powdered sugar as necessary to reach desired consistency.Frost cooled cookies with icing.
Sprinkle slivered almonds over the top of icing.Drizzle melted chocolate over the tops and let set up.
