Ingredients

The following ingredients have 15 Servings
  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 bag jellybeans

Instruction

  • Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, almond extract, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and a little sticky. Scoop dough (about 1 Tablespoon of dough each) and roll into balls. Place dough balls onto a large plate or lined baking sheet.
  • Cover and chill the cookie dough balls in the refrigerator for at least 1-2 hours and up to 4 days.
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 10-12 minutes or until very lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes. Press a couple jellybeans into the centers of the warm cookies. (Cooling for only 3 minutes is the magic number so the jellybeans stick!) Transfer to a wire rack to cool completely.
  • Cookies stay fresh covered at room temperature for up to 1 week.