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Cheesy bites with pepper

Featured in Nibbles and bites when hunger strikes.

Try these unique snack-sized bites blending cheddar and parmesan cheese with a spicy pepper jelly topping. The dough, lightly seasoned with smoked paprika, is shaped into hollow balls filled with jelly. A quick bake intensifies the taste. These quick snacks can be prepped beforehand and customized with fruit jellies like fig or apricot. They're perfect for entertaining guests or treating yourself.

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alicia in the kitchen
Updated on Sat, 14 Jun 2025 18:14:59 GMT
Cheesy bites and jelly Pin it
Cheesy bites and jelly | tasteofsavor.com

These cheesy bites with spicy pepper jelly have totally taken over my snack trays. The creamy cheese and sweet heat hit just right with every bite.

I first tasted these at my mother-in-law’s place five years ago. Since then I’ve been tweaking them every season. Now it’s the first snack anyone asks me to bring.

Ingredients

  • 80 ml spicy pepper jelly: that sweet and fiery pop in every bite
  • 2 tablespoons cold water: helps the dough come together just right
  • 1 large egg yolk: pulls everything together and makes the dough rich
  • 25 g grated parmesan: throws in a punch of umami goodness
  • 100 g sharp cheddar cheese, grated: go bold with extra-aged cheddar for max flavor
  • 115 g unsalted butter, softened: keeps the bites tender and super rich
  • 1/2 teaspoon smoked paprika (optional): toss this in for a mellow smoky note
  • 1/4 teaspoon ground black pepper: gives a subtle spicy vibe to the cheese
  • 1/2 teaspoon salt: instantly wakes up all the flavors
  • 190 g all-purpose flour: it’s the backbone that holds each bite together

Step-by-Step Directions

Cool and Serve:
Let them chill on the tray for five minutes, then slide onto a rack until they’re totally cool. You can serve them warm or at room temp. Both are delicious.
Jam Time:
Spoon about half a teaspoon of spicy jelly into the little dip in each cookie. Pop them back in for another two or three minutes, just so the jelly is cozy but not bubbling away.
First Bake:
Bake for around 10 to 12 minutes till the borders turn light gold. They should stay pale in the middle but just set enough to keep their shape. When they come out, use the back of a teaspoon to deepen the center dents while they’re soft.
Form the Dents:
Grab about a tablespoon of dough, roll into balls and space them out by 5 cm on your lined trays. Press your thumb or the back of a spoon right in the center to create a pocket for the jelly.
Make the Dough:
Mix up butter, sharp cheddar, and parmesan in a big bowl till fluffy. Add the egg yolk and cold water, blend until smooth. Gently work in the dry mix till you have a soft dough.
Mix the Dry Stuff:
Combine flour, salt, pepper, and smoked paprika if you want, in a medium bowl. Stir so the flavors get mixed evenly.
Heat the Oven:
Get your oven hot at 190°C. Set out two baking sheets covered with baking paper or silicone mat. A properly preheated oven helps everything bake evenly and look golden.

If you want to make these shine, pick top-notch cheese. Grab a cheddar aged at least 18 months so the strong flavor pairs with the sweet heat of the jelly.

Storage

Keep these bites in an airtight container on your counter for up to three days. Warm them back up at 150°C for a few minutes to make them taste just-baked. Skip the fridge though—it makes them go hard.

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Tasty cheese bites with spicy jelly center | tasteofsavor.com

Jam Variations

Pepper jelly brings that classic sweet-heat combo, but feel free to try other jams if you’re in the mood. Fig jam is gentler and super creamy with the cheese—it’s great for someone sensitive to spicy stuff. Apricot jelly is a bit tart and balances out rich cheese perfectly. For a fun holiday twist, cranberry jam adds a zippy flavor and that festive red look.

Serving Ideas

These bites fit right in with a fancy snack board. Pair them with thin slices of prosciutto, marinated olives, and fresh grapes for lots of flavors and textures. For drinks, go for a crisp white like Sauvignon Blanc that cuts through the cheesy richness, or a soft, fruity rosé to play off the sweet-peppery jam.

Frequently Asked Questions

→ Can I use a different jelly instead of pepper?

Yes, feel free to swap the pepper jelly with options like fig, apricot, or cranberry based on what you love.

→ How can I prepare these bites ahead of time?

Make the dough and shape the bites with their hollows the day before. Keep them in the fridge until you're ready to bake.

→ How long can these treats stay fresh?

Store them in an airtight container at room temperature for up to 3 days to keep them fresh.

→ Is it possible to freeze the dough?

Yes, you can freeze the raw dough. Roll the bites, freeze them on a tray, then transfer to a sealed bag. Thaw in the fridge before baking.

→ What other cheese works instead of cheddar?

You can switch it up with cheeses like gruyère, comté, or mimolette for a different but equally tasty result.

Cheese bites and jelly

Delicious cheese bites with pepper jelly. Great for parties.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Alicia

Category: Appetizers

Difficulty: Intermediate

Cuisine: Global flavors

Yield: Around 24 cookies

Dietary: Vegetarian

Ingredients

01 190 g all-purpose flour
02 1/2 teaspoon salt
03 1/4 teaspoon black pepper
04 1/2 teaspoon smoked paprika (optional)
05 115 g softened unsalted butter
06 100 g shredded aged cheddar cheese
07 25 g grated parmesan
08 1 egg yolk
09 2 tablespoons cold water
10 80 ml spicy chili jelly

Instructions

Step 01

Set your oven to 375°F (190°C) and line two baking sheets with silicone mats or parchment paper.

Step 02

In a medium-sized bowl, whisk together the flour, salt, black pepper, and smoked paprika if you're using it.

Step 03

In a large mixing bowl, beat the butter, cheddar, and parmesan until smooth and creamy. Then add in the egg yolk and water, stirring until it's all combined. Slowly blend in the dry mixture to make a firm dough.

Step 04

Scoop out tablespoon-sized chunks of dough and shape them into small balls. Place them on the prepared sheets with about two inches of space between each. Gently press the middle of each ball with your thumb or the back of a spoon to create a small dip.

Step 05

Bake the cookies for about 10-12 minutes or until the edges start to turn golden. Pull them out of the oven and, while still warm, press the indentations once more with the back of a spoon to define the shape.

Step 06

Spoon about 1/2 teaspoon of chili jelly into the center of each cookie. Pop them back in the oven for another 2-3 minutes to let the jelly heat up slightly.

Step 07

Let the cookies sit on the baking sheets for five minutes to cool slightly, then move them to a wire rack to cool completely. You can serve them warm or after they're fully cooled.

Notes

  1. Make-ahead tip: Shape the dough and create the thumbprint indentations a day in advance. Keep the unbaked cookies in the fridge until you're ready to bake.
  2. Jelly swaps: Try fig, apricot, or cranberry jelly for a milder flavor instead of chili jelly.
  3. Storage: Keep leftovers in an airtight container at room temperature for up to three days.

Tools You'll Need

  • Baking sheets
  • Parchment paper or silicone mats
  • Large bowl
  • Medium bowl
  • Whisk
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (from all-purpose flour)
  • Contains dairy (butter, cheddar, parmesan)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: 8 g
  • Total Carbohydrate: 10.5 g
  • Protein: 3.2 g