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Close up front shot of white plate piled high with jelly bean cookies
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5 from 1 vote

Jelly Bean Cookies

Jelly Bean Cookies are a fun and easy Easter dessert -- ready in 20 minutes with just one bowl!
Course Cookies, Dessert
Cuisine American
Keyword Easter cookies, jelly bean cookies
Prep Time 10 minutes
Cook Time 8 minutes
0 minutes
Total Time 18 minutes
Servings 24 cookies
Calories 118.1kcal
Author Blair Lonergan

Ingredients

  • ½ cup salted butter, softened
  • cup light brown sugar
  • cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ¼ cups all-purpose flour
  • ½ cup quick oats
  • 1 cup small jelly beans

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, use an electric mixer to cream together butter and sugars. Beat in the egg and vanilla extract. Slowly add the salt, baking soda, baking powder, flour and oats. Fold in the jelly beans.
  • Drop dough in rounded tablespoons on parchment or silicone-lined baking sheets. Bake for 7-9 minutes, or just until lightly golden brown. Cool on the baking sheet for a few minutes, and then transfer to wire racks to cool completely.

Notes

  • Any small jelly beans will work in this recipe. I used Starburst jelly beans (our favorite), but Jelly Belly or other brands are also great. If you'd like to use large jelly beans, I recommend cutting them in half before adding them to the dough.
  • To keep the cookies chewy and moist, remove the cookies from the oven when they’re just slightly browned (but still look a bit soft in the middle). They will firm up as they cool, but they will remain soft and chewy. If you want a crispy jelly bean cookie, bake these longer than the recommended 7-9 minutes. Finally, it’s important that you don’t over-mix the dough once you add the dry ingredients (which can result in tough, dry cookies).
  • I like how the quick oats blend into the cookies. If you prefer chewier, heartier oats in your cookies, you can use old-fashioned rolled oats instead. I do not recommend using steel cut oats.
  • Make sure that you line the baking sheets with parchment or silicone mats. This prevents the jelly beans from sticking as they bake.

Nutrition

Serving: 1cookie | Calories: 118.1kcal | Carbohydrates: 19.3g | Protein: 1.1g | Fat: 4.2g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.1g | Cholesterol: 18.1mg | Sodium: 93mg | Potassium: 12.4mg | Fiber: 0.4g | Sugar: 11.8g