Recipe: Cookies Using Jelly Beans - 9 recipes

You can add jelly beans to any cookie dough you like! Do you have a favorite sugar cookie recipe? Try adding in 1/2 to 1 cup chopped jelly beans. A favorite chocolate chip cookie recipe? Swap out the chocolate chips for jelly beans. Gum drop cookies used to be quite popular - jelly bellies can be used where gum drops are called for. The following are a sampling of your options!

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JELLY BEAN COOKIE BARK

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp. vanilla
1 tsp. salt
1/2 tsp. baking soda
2 1/2 cups flour
2 cups jelly beans

Cream the butter and sugars in a mixer. Add in the salt, vanilla and eggs and mix until combined. Add the baking soda and the flour. Fold in jelly beans with a spoon.

Transfer dough onto a prepared cookie sheet lined with parchment paper. Press the cookie dough down to fill the entire cookie sheet.

Bake in a 350 degree F oven for 14-15 minutes or until golden brown around the edges. When completely cooled, break into pieces.

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JELLY BEAN COOKIES
Source: A Taste of Home

1/2 cup shortening
3/4 cup sugar
1 large egg
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup small jelly beans

Preheat oven to 350 degrees F.

In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla.

In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans.

Drop dough by tablespoonfuls 1 1/2-inches apart onto greased or parchment paper-lined baking sheets.

Bake 8-10 minutes or until edges are light golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Test Kitchen Tip:
Hold back a few jelly beans from the dough and press them into the tops of the cookies before baking. That way, you'll have a few colorful spots right on top of each cookie.

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JELLY BEAN COOKIES

1 cup butter, softened
2/3 cup light brown sugar
2/3 cup sugar
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 cups rolled oats (uncooked)
1 (14 oz) bag Jelly Beans, chopped in pieces

Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick spray and set aside.

In a large bowl, mix together butter and sugars until smooth and creamy Add egg, baking soda, baking powder, salt and vanilla and mix well Slowly mix in flour and oats Stir in jelly beans. Dough will be stiff.

Drop spoonfuls of batter about 2-inches apart on prepared cookie sheet

Bake for 8-10 minutes, or until the edges are just turning to a light golden brown.

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JELLY BEAN COOKIES
Makes 3 dozen

1/2 cup butter, softened
1/3 cup sugar
1/3 cup brown sugar, firmly packed
1 egg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1 1/4 cups flour
1/2 cup rolled oats (uncooked)
1 cup jelly beans, cut in halves

Cream together butter and sugars. Beat in egg, baking soda, baking powder, salt and vanilla. Stir in flour and oats until blended. Add jelly beans.

Drop rounded spoonfuls of dough 2-inches apart on greased cookie sheet.

Bake 10 minutes at 375 degrees F.

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SUGAR COOKIES WITH ADD-INS

2 cups butter, softened
2 teaspoons vanilla extract
2 cups confectioners' sugar
1/4 teaspoon salt
4 1/2 cups sifted all-purpose flour
1/2 cup chopped walnuts*
1/2 cup chopped maraschino cherries*

*Substitute 1 cup total mix-ins: chopped jelly beans, candied fruit, other nuts, chocolate chips, etc.

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Mix in salt, then stir in flour by hand until dough is stiff. Add the additional mix-ins, kneading like bread on a clean floured surface.

Roll dough into ping pong sized balls, and place onto ungreased cookie sheets. Press down balls with a fork to make a criss cross pattern on top.

Bake for 15 to 17 minutes in the preheated oven. Let stand on the baking sheet for a few minutes before removing to wire racks to cool completely.

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JELLYBEAN SUGAR COOKIES
Source: blogger, Sally's Baking Addiction
Makes: 24-30 small cookies

4 tablespoons (1/4 cup) butter, softened to room temperature
1/2 cup granulated sugar
1 large egg yolk
1/4 teaspoon almond extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup all-purpose flour
1 bag jellybeans (you will have some leftover)

Preheat oven to 350 degrees F.

Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in egg yolk, almond extract, baking powder, and salt. Add flour, and mix until a dough forms.

Roll dough in teaspoon size balls and place on baking sheets (ungreased or lined with or a silicone baking mat).

Bake for 10-11 minutes. *Watch them closely at the 10 minute mark. Do NOT let cookies brown. While cookies are cooling, gently press a jellybean into the center. Be careful, as pressing too hard will crack the cookie.

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JELLY BEAN OR GUMDROP COOKIES

1 cup butter, at room temperature
1 cup sugar, granulated
1 cup brown sugar
2 eggs
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
2 cups oats
1 cup coconut, shredded
1 cup jelly beans, gumdrops or fruit jellies, cut into pieces

Cream butter and sugars. Add eggs one at a time. In a separate bowl, combine flour, baking powder, baking soda and salt. Add to butter/sugar mixture. Mix in oats and coconut until well combined. Stir in fruit candy.

Drop teaspoon of batter on a greased baking sheet.

Bake at 350 degrees F for 12-14 minutes. Place a jelly bean, gumdrop or 1/4 fruit jelly on top of hot cookie immediately after coming out of the oven.

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JELLY BEAN SUGAR COOKIES

1 1/4 cups white granulated sugar
2 sticks (1 cup) unsalted butter, softened
3 egg yolks
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon of salt
1 to 1 1/2 cups chopped jelly beans

Preheat oven to 350 degrees F.

Cream together butter and sugar. Mix in egg yolks one at a time, then add vanilla extract. Add flour, baking soda, cream of tarter, and salt, and beat until cookie dough is completely mixed. Stir in jelly beans.

Using a medium scoop, form dough balls, place them on an ungreased cookie sheet and press to flatten slightly.

Bake for 12-14 minutes until the surface of each cookie is a little cracked on the top. Do not over bake. Remove from oven and allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack.

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BIRD'S NEST COOKIES

3 cups crispy rice cereal
1 cup shredded coconut
1/3 cup light corn syrup
1/2 cup brown sugar
3/4 cup peanut butter
1 tsp. vanilla
1 bag jelly beans

Combine in a bowl crispy rice cereal and shredded coconut; set aside.

Bring to a boil corn syrup, brown sugar, peanut butter and vanilla. Add to crispy rice cereal and coconut; stir.

Let it cool, then shape into bird's nests. Fill with jelly beans