jellybean sugar cookies.

need a last minute easter treat?


you’ve come to the right place. these jellybean sugar cookies are quite possibly the easiest cookies i’ve ever made. even easier than my chewy butterfinger cookies.

chewy butterfinger cookies

i didn’t think it got much easier than those!

while you may use regular vanilla extract in these cookies, i kicked it up a notch using something i recently won from Averie’s giveaway.

i won three bakery emulsions from LorAnn Oils. what is a bakery “emulsion” you ask? i had no idea either, until i received them and researched the LorAnn Oils website.  emulsions are water-based, gluten free, and sugar free alternative to extracts.  they are alcohol free, meaning they won’t “bake out” when baked in heat.  the website offers a slew of different flavors. i won almond, butter vanilla, and princess cake & cookie.  i could not be more excited about my bakery emulsions! the flavor it adds to your baked goods is unreal. you’ll have people wondering what your “secret ingredient” is!

to enhance my jellybean sugar cookies with a little something extra, i used the butter vanilla emulsion.  the result is an amazingly luscious, soft, and buttery cookie with a hint of vanilla.  of course, you may use regular vanilla extract in place of the baking emulsion as well.

these cookies are made in only 1 bowl (i love one bowl cookies!) and take less than 20 minutes. 10 minute prep time, 10 minute bake time.  does it get any better?


jellybean sugar cookies

(categorized under cookies)
adapted from peanut butter & peppers

makes 24-30 small cookies

  • 4 tbsp (1/4 cup) butter, softened
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1/4 tsp vanilla extract (i used LorAnn Oils butter vanilla baking emulsion, as noted above)
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup all-purpose flour
  • 1 bag jellybeans (you will have some leftover)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In a medium bowl using a hand-held mixer or stand alone mixer, cream the butter and sugar together.  Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
  3. Roll dough in teaspoon size balls and bake for 10-11 minutes on an ungreased baking sheet (or silpat).  *Do NOT let cookies brown.
  4. While cookies are cooling, gently press a jellybean into the center. Be careful, as pressing too hard will crack the cookie.  Allow to cool completely and enjoy!
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ps: i think you’ll enjoy these sweet eats too! 😉

peanut butter rolo cookies

peanut butter rolo cookies

chocolate dipped brownies

chocolate dipped brownies

peeps s’mores/chocolate dipped peeps

peeps smores / chocolate dipped peeps

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peanut butter m&m cookies.

hey guys! have you checked out Sally’s Baking Addiction on facebook yet? to follow me, simply “like” Sally’s Baking Addiction on the right sidebar.

i also updated my about SBA page and added a 27 random odds & ends about sally to my about section, just in case you are entirely bored and need to waste some time. 😉

let’s get on with the peanut buttery goodness.despite the little m&m cracks, i’d like to crown these cookies the most perfect cookie i’ve ever made. perhaps not as pretty as my mini chocolate chip cookie sandwiches with cream cheese icing (you don’t want to miss those, by the way!), but these babies take the cake for tastiest, fluffiest, chewiest, and peanut buttery-est (i don’t even care. that’s totally a word in my book now) cookie i’ve ever baked.

look at how thick those are!

ever since i made my rainbow m&m cookies, i’ve been wanting to try a peanut buttery spin-off.

rainbow m&m cookies

i bought a bag of easter colored m&ms with the intention of just sitting them on my desk at work but let’s be serious. i obviously had to bake with them. 

peanut butter m&m cookies

(categorized under cookies)

makes 2 dozen small-ish cookies

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 1 cup m&ms

DIRECTIONS

  1. In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.
  2. Stir in the peanut butter, egg, and vanilla (in that order).
  3. Slowly mix in the baking soda and flour. Do not overmix.
  4. Fold in the m&ms and chill the dough for at least 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silpat.
  7. Bake for 9 minutes. Allow to cool completely on a wire rack. Enjoy!
*i accidentally baked for over 10 minutes which is why the m&ms began to slightly crack. bake these for 9 minutes.
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ps- i think you’ll enjoy these sweet eats too ;)

peanut butter rolo cookies

peanut butter rolo cookies

chewy oatmeal m&m cookies

chewy oatmeal m&m cookies

1 giant reese’s pieces peanut butter cookie

1 giant reese's pieces peanut butter cookie

peanut butter rolo cookies.

as promised, i have a couple more cookie recipes to share this week.  next up are quite possibly my favorite cookie in my “candy in cookies” collection.  peanut butter rolo cookies.

the thing i love about adding candy to cookies is that there are ENDLESS possibilities.  take a stroll down the candy aisle and i’m sure ideas will just pop into your head. check out some of my favorites to date:

snickers bar stuffed chocolate chip cookies & chewy oatmeal m&m cookies

   

cookies n cream cookies & chewy butterfinger cookies

  

i found the idea to make peanut butter rolo cookies on Dorothy’s wonderful blog Crazy for Crust. she has a TON of droolworthy cookies & dessert recipes, so check her out!

i changed up the basic cookie recipe a bit and used my own peanut butter cookie recipe.  the same peanut butter cookie base i used for my soft baked mini peanut butter chocolate swirl cookies.  this peanut butter cookie recipe produces VERY puffy and VERY soft peanut butter cookies.

the directions to make these cookies are pretty straight forward. scoop 1.5 tbsp of dough. split in half. stick a rolo on the bottom half, kind of like a “cradle” as shown:

top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. bake for 9 minutes & you’re done! BONUS: these are made in only 1 bowl. easy clean up! 🙂

peanut butter rolo cookies

(categorized under cookies)

adapted from crazy for crust

makes about 2 dozen

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 24 rolos

DIRECTIONS

  1. In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.
  2. Stir in the peanut butter, egg, and vanilla (in that order).
  3. Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Take 1.5 tbsp scoop of the chilled dough and split in half.  Stick a rolo on the bottom half, kind of like a “cradle” as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 rolos.
  6. Bake for 9 minutes. Allow to cool completely on a wire rack. Enjoy!

*note:  you may have some rolos left over depending on if you use more or less than 1.5 tbsp of dough per cookie.

Taste Tester comments:

  • “Caramel and peanut butter are such a great combination. These kind of remind me of a peanut butter twix bar, without the crunch.”
  • “The rolo hidden inside is a nice surprise! These are the softest peanut butter cookies I’ve ever tasted.”

ps- have you seen SBA on facebook yet? don’t forget to “like” me on the right sidebar if you’d like facebook updates from SBA. 🙂

pps: give these sweet treats a try too! 😉

chocolate dipped brownies

chocolate dipped brownies

soft baked mini peanut butter chocolate swirls

soft baked mini peanut butter chocolate swirls

butterscotch toffee chocolate fudge cookies

butterscotch toffee chocolate fudge cookies


cookies n cream cookies.

i’m excited to share that SBA is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂

now onto those cookies….

how delicious are cookies n creme bars? crunchy chocolate cookie bits speckled throughout creamy white chocolate? yum.

now how delicious would cookies n creme bars be melted inside a cookie?!

ever since my chewy butterfinger cookies blew up on pinterest, i knew i had to recreate the whole candy-inside-cookie ordeal and bake up something just as fabulous:

chewy butterfinger cookies

i ❤ candy in cookies.

sooooo i bought a couple king sized cookies n creme bars the other day, chopped them up, and threw them into the same basic drop cookie recipe i used for the chewy butterfinger cookies. i added some white chocolate chips on top because i favor chunky cookies with a lot of texture goin’ on.  i hate plain cookies!!

   

i love the black chocolate cookie speckles underneath!

cookies n cream cookies

(categorized under cookies)

makes 2 1/2 dozen

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 large egg
  • 2 king size hershey’s cookies n creme bars, chopped
  • 3/4 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Combine flour, baking soda, and salt in small bowl and set aside.  In a separate bowl, using a hand-held mixer or stand alone mixer, beat the butter and sugar together until light and creamy. Beat in egg until just combined.
  3. Gradually beat in flour mixture.  Stir in chopped cookies n creme pieces by hand. Do not overmix.
  4. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet. Stick 4-5 white chocolate chips on top of the cookie dough ball. Bake for 10-12 minutes or until lightly browned.  Allow to cool and enjoy!

Taste Tester comments:

  • “They taste just like cookies n cream ice cream, but without having to worry about them melting!”
  • “I loooove the crunchy chocolate bits in them!”

ps- i think you’ll enjoy these cookies too ;)

snickers bar stuffed chocolate chip cookies

snickers bar stuffed chocolate chip cookies

chewy oatmeal m&m cookies

chewy oatmeal m&m cookies

chewy butterfinger cookies

chewy butterfinger cookies

chewy oatmeal m&m cookies.

i ❤ oatmeal cookies. the chewy, buttery oats and sweet brown sugar sugar all packed into one perfectly soft cookie? drooooool.

    Pin It

i made up these last weekend when i had a request to bake some cookies with m&ms. i made my rainbow m&m cookies not too long ago, so i wanted to whip up something a tad different. enter oats. i pretty much made this recipe up as i went along and i must say…… these babies are deeeeeeeeelish. soft, chewy (have i convinced you how chewy these are yet?!?!), buttery, chocolately, mmm-worthy (definitely a word), and full of teeny tiny mini m&ms.

i mean the oats just cancel out the butter, so let’s just consider these a health food and get on the recipe, shall we? 😉

INGREDIENTS

(categorized under cookies)

makes approx 32 cookies

  • 1/2 cup butter, softened to room temp
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 1.5 cups whole rolled oats
  • 1 cup all purpose flour
  • 3/4 cup mini m&ms

DIRECTIONS

  1. In a large bowl, beat the softened butter and sugars until smooth and creamy. Add the egg and vanilla and mix well.
  2. Slowly stir in the baking soda, oats, and flour. Mix together until just combined. Do not overmix.  Fold in the mini m&ms.
  3. Chill the dough for at least one hour in the fridge. (cookies will be very flat if the dough is not very cold)
  4. Preheat oven to 325 degrees.
  5. Roll and drop dough by tablespoonfuls onto ungreased baking sheet or silpat.  Bake for 11 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack.

* The cookies will be very soft and may appear undone after only 11 minutes in the oven, but they will firm up.
** Make sure to keep the unused dough in the fridge as each batch is baking. The dough MUST be cold.

ps- i think you’ll enjoy these treats packed with m&ms too 😉

loaded sugar cookie bars

loaded sugar cookie bars

rainbow m&m cookies

rainbow m&m cookies

sweet n salty caramel pretzel m&m blondies

sweet n salty caramel pretzel m&m blondies

and let’s throw a snickers stuffed cookie recipe in here while we’re at it:

snicker bar stuffed chocolate chip cookies

snickers bar stuffed chocolate chip cookies

snickers bar stuffed chocolate chip cookies.

i have 3 incredible variations of chocolate chip cookies to share this week! i’m excited to start them off with these babies.  these aren’t just any old chocolate chip cookies. they are stuffed with snickers bars!

i got the idea from Averie over at love veggies and yoga to stuff chopped snickers bar pieces inside of a chocolate chip cookie. brilliant!  Averie has an incredible repertoire of delicious cookie recipes.

what is better than candy inside a cookie?!

 

snickers bar stuffed chocolate chip cookies

(categorized under Cookies)

Makes about 2 1/2 dozen stuffed cookies

  • 2 sticks softened butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 8 fun sized snickers bars, chopped into 4 slices each

DIRECTIONS

  1. Preheat oven to 350 degrees. Beat the butter and both sugars together on medium speed until light and creamy.  Add the eggs one at a time, mixing well after each. Add the vanilla.
  2. Mix in the flour, baking soda, and salt until just combined.  Add the chocolate chips and mix until incorporated into the dough.
  3. Take a tablespoonful of dough and press a snickers piece in the middle. (pictured above) Cover with a “lid” of dough, making sure to press down so that the snickers piece is sealed inside.
  4. Place onto baking sheet and bake for 10 minutes, or until edges are slightly browned. Remove and let cool completely on a cooling rack.  Enjoy!

 recipe adapted from love veggies and yoga

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loaded sugar cookie bars.

loaded sugar cookie bars

these bars are incredibly easy to make! i’ve been wanting to use some premade sugar cookie dough i’ve had on hand, but wanted to bake something completely different than plain sugar cookies!  i’ve had a bunch of different m&ms laying around from different recipes, so i threw them in with some mini chocolate chips and came out with an incredibly delicious and easy loaded cookie bar in under 30 minutes!  they are super soft, colorful, and loaded with gooey chocolate. 🙂

INGREDIENTS

adapted from Pip & Ebby

makes about 16 bars

  •  1 roll refrigerated sugar cookie dough, at room temperature (16.5 oz package)
  • 1/2 cup mini chocolate chips
  • 1/2 cup regular m&ms
  • 1/2 cup pretzel m&ms
  • 1/2 cup peanut m&ms

DIRECTIONS

  1. Preheat oven to 350 degrees.  Spray 8×8 baking pan with nonstick spray. Set aside.
  2. In a large bowl, thoroughly mix together all ingredients. Don’t be afraid to use your hands!
  3. Press dough evenly  into the prepared baking dish.  There may be extra m&ms or chocolate chips at the bottom of your mixing bowl that couldn’t quite be mixed into the dough.  Press these extra add-ins into the top of the bars. Bake for 25 minutes or until edges are lightly browned. Make sure to cool COMPLETELY before cutting into squares.  Enjoy!

PS: you may also enjoy:

Caramel Pretzel M&M Blondies

Rainbow M&M Cookies

peanut butter sweethearts

peanut butter sweethearts

i took the whole peanut butter blossom idea and added a little valentine’s day touch with some Dove chocolate hearts. sometimes i find peanut butter cookies to be a bit too hard, but this recipe makes for some SUPER soft & chewy cookies. they are absolutely loaded with peanut butter flavor, too. and the best part is that the whole recipe can be made in one bowl. 🙂

whoops! the chocolate hearts started melting a bit,  so i threw the next batch in the freezer right after pressing the heart onto the baked cookie.

they are just as soft and peanut butter-y as they look 🙂

peanut butter sweethearts

makes about 2 dozen small-ish cookies

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 24 dove chocolate hearts
  • extra granulated sugar for rolling

DIRECTIONS

  1. Cream butter and sugars together until just mixed.  Stir in peanut butter, then the egg, and then the vanilla.
  2. Slowly mix in the dry ingredients. Do not overmix.
  3. Chill dough for at least 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Remove chilled dough from fridge and roll into balls. Spread a thin layer of granulated sugar on a plate and roll each dough ball to evenly coat.
  6. On an ungreased baking sheet, bake for 8-9 minutes, until the tops begin to *slightly* crack. (you do not want to overbake!)
  7. Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/fridge.  Remove and enjoy! 🙂
You might also enjoy: 

Mini Peanut Butter Chocolate Swirls

1 Giant Reese's Pieces Peanut Butter Cookie

rainbow m&m cookies

these incredibly addicting cookies are super chewy and, by far, the softest cookie i’ve ever baked!  they completely disappeared when i brought them into work, with some people even asking me if they were store-bought. the horror!

i adapted this recipe Jessica from How Sweet It Is. Jessica’s recipes are unbelievable and for the most part, relatively simple to recreate on your own.

i plan to use this basic drop cookie recipe again and again. it is literally perfect. it calls for 1 egg and 1 egg yolk. after doing some researching i learned that eliminating one egg white boosts chewiness, as does using a higher ratio of brown sugar to white.

make these now and learn why you will use this recipe time and time again!

INGREDIENTS

makes 3 dozen

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 1.5 sticks butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup mini m&m’s

DIRECTIONS

  1. Preheat oven to 325 degrees.
  2. Mix the flour and baking soda in a bowl and set aside. With an electric mixer, beat the butter and sugars until creamy. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the m&m’s.
  3. Drop by tablespoonfuls onto ungreased baking sheet.  Bake for 8-11 minutes or until edges are slightly browned.  The centers should appear soft and puffy.  Let cool completely and enjoy!!

chewy butterfinger cookies

ok, what is better than cookies? what about CANDY in cookies? and what if this candy cookie recipe is the eeeeeasiest cookie recipe you’ll ever make? consider yourself lucky because you’ve come to the right place! these chewy butterfinger cookies are super simple, using a basic drop cookie recipe (with a very small ingredient list!) and adding in chopped butterfingers.  the butterfinger pieces melt within the cookies while baking and taste absolutely incredible right out of the oven.

these.could.not.be.easier! 🙂

INGREDIENTS

makes 2 1/2 dozen

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 large egg
  • 8 fun sized butterfinger candy bars, chopped

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Combine flour, baking soda, and salt in small bowl and set aside.  With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined.
  3. Gradually beat in flour mixture.  Stir in butterfinger pieces by hand. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet. Bake for 10-12 minutes or until lightly browned.  Allow to cool and enjoy!!
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