You can find the original recipe for these cookies over at The Guardian and as you can see, it was originally written as a recipe for chocolate chip cookies. I have baked quite a bit with chocolate recently and fancied something different. I have had the jellied sweets for a while now and I remember having a jelly bean cookie when I went to the pick your own farm last summer. It worked quite well so I gave it my own spin in this quick little recipe.
Start by chopping the larger sweets into smaller pieces. This step is incredibly sticky and I highly recommend that you have a little bowl with some extra granulated sugar to coat the sides to stop it from sticking everywhere.
In a separate bowl, cream together the two types of sugar with the butter until pale and creamy.
Add the egg and vanilla and beat until the mixture becomes a little more wet.
Sift in the flour and bicarb then continue to mix with wooden spoon until a dough starts to form. This was much easier at this stage than my jammy dodgers where it was far too wet.
Lovely dough! It was really smooth at this point, and smelled quite good too.
Lightly press in the jellied sweet pieces, trying to make sure that they are evenly spaced throughout the dough. I don’t know if it would be easier to add the sweets at a different point maybe although it wasn’t massively difficult to do it here. It was more trying to make it even.
Wrap in cling film and chill in the fridge for at least 30 minutes. This stage isn’t massively important for this recipe as you aren’t going to roll it out and cut with cookie cutters but I still do it anyway, gives it nice shape when it bakes.
When it has chilled and you take it out of the fridge, break off into smaller balls (although you still want them to have some substance!) and place spread out on a baking sheet (important as they will spread when baking). Flatten the balls slightly but they will flatten more once in the oven. Bake for 15 minutes, rotating halfway through to ensure an even bake.
Here they are! Leave them on the sheet for around 10 minutes before transferring to a wire rack to cool completely. You may need a spatula for this as the sweets might stick to the paper on the sheet.
Here’s a list of ingredients and method for those that prefer. I’m not actually sure how they came out as this is one of the first bakes I’ve made in a while that I haven’t actually tried myself (what a travesty!) They certainly looked how I wanted them to, like the super size American ones you can get. This recipe made enough dough for 12 cookies and two bites of raw cookie dough (no I will not apologise :P) I only baked 9 cookies and I froze the other 3 balls to bake another time me or Alex fancies a pick me up.
- 120g unsalted butter, chilled and cubed
- 75g soft light brown sugar
- 75g caster sugar
- 1 tsp vanilla extract
- 1 egg
- 240g plain flour
- 1/2 tsp bircarbonate of soda
- 175g soft jellied sweets
- 2 tsp granulated sugar
- Chop the jellied sweets into smaller pieces. Coat the sticky sides in a little extra granulated sugar if you want.
- In a bowl, cream together the butter with the two types of sugar until smooth, pale and creamy.
- Add the egg and vanilla and beat well, until no streaks of yolk can be seen.
- Sift in the flour and bicarbonate of soda and mix well, until it comes together in a soft dough.
- Press in the jellied sweet pieces, trying to make then evenly distributed through the dough.
- Cover in clingfilm and chill in the fridge for at least 30 minutes.
- Preheat the oven to 180º while the dough is chilling and line a baking sheet with greaseproof paper.
- Separate the dough into smaller balls (although they need to still be slightly big).
- Spread evenly on the baking sheet and bake for 15 minutes, rotating the sheet halfway through so that the cookies are baked evenly. You are looking for the cookies to be a nice golden colour, but not browned.
- Cool on the baking sheet initially then transfer to a wire rack to cool completely.
- Serve and enjoy!