Ingredients
1½cupsall-purpose flour,spooned and leveled
1tspbaking powder
½tspsalt
½cupunsalted butter,(1 stick), softened to room temperature
1cupgranulated sugar
1large egg,room temperature
½tspalmond extract
½tsppure vanilla extract
1bagjellybeans
Preparation
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 for about 1 minute until creamed.
Add the egg, almond extract, and vanilla extract and beat on high speed for about 1 minute until combined. 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. The dough will be thick and a little sticky.
Scoop the dough, about 1 tablespoon of dough each, and roll into balls. Place the dough balls onto a large plate or lined baking sheet.
Cover and chill the cookie dough balls in the refrigerator for at least 1 to 2 hours, or up to 4 days.
Preheat the oven to 350 degrees F. Line the baking sheets with parchment paper or silicone baking mats. Set aside.
Arrange the chilled cookie dough balls 3-inches apart on the baking sheets.
Bake for 10 to 12 minutes or until very lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 3 minutes.
Press a couple of jellybeans into the centers of the warm cookies. Cool for only 3 minutes. Transfer to a wire rack to cool completely.
Serve and enjoy!
