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Jalapeño Pepper Jelly Cookies

  • Prep Time: 20 minutes + at least 12 hours rest time
  • Cook Time: 13 minutes
  • Servings: 24 cookies
  • Course: Dessert

End a wild year on a spicy note with these surprisingly sweet and hot jelly cookies from our Cookie Connoisseur, Sarah.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


For Cookies

  • 1 cup salted butter, room temperature
  • 1 cup sugar
  • 2 egg yolks
  • 1 3/4 cups all-purpose flour
  • 1/4 cup crushed snacking crackers (plus 1/4 cup more for rolling dough in)
  • Homemade Jalapeño Pepper Jelly, about 1/2 cup (see recipe)
  • 1 8-ounce brick of cream cheese, room temperature

For Jalapeño Pepper Jelly

  • (Makes between six and seven 8-ounce jars of jam)
  • 10 jalapeños
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 1/2 cups white vinegar
  • 5 1/2 cups sugar
  • 1 teaspoon salt
  • 3 ounces liquid pectin
  • Glass jars for storing


Step 1

FOR JALAPENO PEPPER JELLY: Cut jalapeños and remove vein and seeds from half of the peppers. Chop them finely in a food processor (or by hand).

Step 2

Using a mesh strainer, take a spatula and strain excess water from all of the chopped peppers. Place strained peppers in a 4-quart (or large) heavy-bottomed pot.

Step 3

Take your red and green bell peppers and remove all of the seeds. Chop finely and place in the mesh strainer. Again, remove all the excess water from the bell peppers and then place them in your pot with the jalapeños.

Step 4

Add sugar, salt and vinegar to the pot with the peppers. On medium-high heat, stir together until peppers come to a boil. Once boiling, continue to boil for 10 minutes, stirring occasionally.

Step 5

After 10 minutes of boiling, add in your liquid pectin and boil for one additional minute. Remove from heat and ladle liquid into each of your jars. Close lids tightly and let sit for at least 12 hours. It can take up to 24 hours or one day for the jam to gel.

Step 6

FOR COOKIES: Heat oven to 350 F. In a bowl, cream butter and sugar together until well combined, light and fluffy. Add in egg yolks and mix well. Slowly mix in flour to form dough.

Step 7

Mix in 1/4 cup of crushed snack crackers. Line a cookie sheet with parchment paper.

Step 8

With a small cookie scoop, scoop even amounts of cookie dough, roll into balls, and roll ball in the other 1/4 cup of crushed cracker crumbs. Place balls on parchment-lined cookie sheet.

Step 9

Press thumb in each dough ball to create a pocket in the middle. Take a pinch/dollop of cream cheese and place in the center of each of the cookie dough balls. With a small spoon, plop a dollop of Jalapeño Pepper Jelly onto each cookie, just enough to cover the cream cheese center.

Step 10

Bake in the oven for approximately 13 minutes, or until bottoms and sides turn golden. Let cool completely. Makes approximately two dozen, depending on the size of your scoop.

Step 11

Note: This recipe can be varied by rolling your dough balls into cinnamon sugar before baking versus rolling them in cracker crumbs.

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