Chewy Jelly Bean Cookies

Course: Dessert

Cuisine: Easter, North American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cookies

Calories: 225kcal

Author: Lord Byron's Kitchen

A light, buttery cookie dough is the perfect vessel in which to suspend copious amounts of brightly coloured jelly bean candy. Chewy Jelly Bean Cookies are a perfect treat for those of us who prefer soft and moist treats. Jelly Beans hold up well to baking and retain their candied shells and gel-like centers!

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Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 large egg
1/4 teaspoon salt
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cup jelly beans

Instructions

Preheat your oven to 350 degrees F and prepare a baking sheet by lining it with a silicone liner or parchment paper. Set that aside.
Next, using a hand-held mixer, beat together the sugar and butter until light and fluffy.
Add the egg and salt. Beat those into the butter mixture.
Add the flour, baking soda, and baking powder. Mix until just incorporated. Do not over-mix.
Stir in one cup of jelly beans.
Portion the cookie dough into two-tablespoon amounts. I used a cookie scoop and scooped the dough right onto the prepared baking sheet.
Press a few of the remaining jelly beans into the top of each cookie and place the cookies about 1 inch apart.
Bake the cookies for 15 minutes.
Remove from the oven and immediately transfer to a wire cooling rack lined with a sheet of parchment paper to cool. Don’t place the cookies directly onto the cooling rack, because the soft jelly beans on the bottom of the cookie will stick. A sheet of parchment paper will prevent the sticking.

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