Jelly Bean Cookies

These Jelly Bean Cookies are a fun, colourful treat perfect for springtime, Easter, or any occasion where you want to brighten up your dessert table!

These Jelly Bean Cookies are sure to be a hit with kids and adults alike, bringing fun colours and a burst of sweetness to any occasion. Perfect for springtime treats, Easter baskets, or just because you love cookies with a little extra surprise inside!

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Jelly Bean Cookies

Yield: 12

Author: Jennifer Cartier

Prep time: 10 MinCook time: 12 MinInactive time: 5 MinTotal time: 27 Min

These Jelly Bean Cookies are sure to be a hit with kids and adults alike, bringing fun colours and a burst of sweetness to any occasion. Perfect for springtime treats, Easter baskets, or just because you love cookies with a little extra surprise inside!

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Ingredients

• - 1 cup (2 sticks) unsalted butter, softened
• - 1 cup granulated sugar
• - 1 large egg
• - 2 teaspoons vanilla extract
• - 2 1/2 cups all-purpose flour
• - 1 teaspoon baking soda
• - 1/4 teaspoon salt
• - 1 cup jelly beans

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
3. Add the Egg and Vanilla: Add the egg and vanilla extract, mixing until smooth and well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Fold in the Jelly Beans and Optional Ingredients: Gently fold in the jelly beans. The jelly beans will add a pop of colour and sweetness to each cookie.
7. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough (about 1 1/2 tablespoons each) onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow for spreading.
8. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden, but the centers are still soft. The cookies will firm up as they cool, so don’t overbake them.
9. Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Tips for Perfect Jelly Bean Cookies:

- Jelly Beans: If your jelly beans are large, it's a good idea to chop them into smaller pieces to prevent the cookies from being too difficult to eat. You can also use flavoured jelly beans (like sour or tropical) to create a fun variety of flavours in each bite!

- Add-ins: These cookies are very versatile, so feel free to mix in other add-ins, like M&Ms, mini marshmallows, or even chopped nuts if you like.

- Soft Cookies: If you want extra soft cookies, be sure not to overbake them. Pull them out when the edges are just golden, and they’ll firm up as they cool.

- Storing the Cookies: Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them for up to 3 months. Just wrap them well and thaw before serving.

Recommended Products

Parchment Paper

Silicone Baking Mats Set of 3

Cookie Scoop

Baking Sheet Cookie Sheet Set of 2

Nutrition Facts

Calories

553

Fat

43 g

Sat. Fat

23 g

Carbs

37 g

Fiber

2 g

Net carbs

35 g

Sugar

25 g

Protein

9 g

Sodium

250 mg

Cholesterol

76 mg

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