Jelly Bean Cookies
Jelly bean cookies combine the ultra-soft, chewy texture of vanilla pudding cookies with the bright, sweet flavors of jelly beans.
Servings 36 servings
Calories 134kcal
Ingredients
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup salted butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 3.4 ounces vanilla instant pudding One small Box
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup jelly beans cut in half or quarters
Instructions
- Preheat your oven to 350 degrees F. Line baking sheet with parchment paper and set to the side
- In a bowl, whisk together flour, baking soda and salt and set aside
- Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes. Once combined, add the pudding mix, vanilla and eggs and beat on high for 3-4 minutes
- Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, after about 1 minute then turn the mixer up to high and mix until combined. Add Jelly Beans and stir with a rubber spatula until mixed thoroughly
- Use a cookie maker and make even balls and place everything on a cookie sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet for five minutes then transfer to a baking rack to cool completely.
Nutrition
Serving: 2g | Calories: 134kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 128mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 171IU | Calcium: 8mg | Iron: 0.5mg