Instructions

• Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper and set aside.
• In a medium bowl, whisk together 2 1/4 cups (280 g) all-purpose flour and 1 teaspoon baking soda; set aside.
• In a large bowl (or stand mixer fitted with the paddle), cream 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) packed brown sugar and 1/4 cup (50 g) granulated sugar until light and fluffy, about 2–3 minutes.
• Add the 13.4 oz package instant coconut cream pudding mix to the creamed mixture and beat until well blended.
• Add 2 large eggs, one at a time, mixing until incorporated after each addition, then stir in 1 teaspoon vanilla extract.
• Gradually add the flour and baking soda mixture to the wet ingredients, mixing on low speed or folding with a spatula just until combined. Do not overmix.
• Fold in the chopped 18 mini Almond Joy candy bars until evenly distributed through the dough.
• Roll the dough into 1-inch balls and place them on the prepared cookie sheets, spacing about 2 inches apart.
• Bake at 350°F for 10–12 minutes, until the edges are set and the centers are slightly soft.
• Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.