Smartie Cookies

A community recipe by Community

Not tested or verified by Nigella.com

Introduction

These cookies are baked often in our house, I made them for my work colleages and they (the men) have begged me for the recipe saying they are the nicest cookies they have ever had. You can make these with M&M's or as I have with choc chips and walnuts, I guess Maltesers would be wonderful as well

Ingredients

Serves: 6

Metric Cups

345 grams plain flour
1 teaspoon bicarbonate of soda
½ teaspoon baking powder
1 pinch of salt
250 grams butter (or block margarine, softened)
300 grams sugar
1 large egg (extra large, beaten)
1 teaspoon vanilla extract
300 grams smarties

12⅙ ounces all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 pinch of salt
8⅚ ounces butter (or block margarine, softened)
10⅗ ounces sugar
1 large egg (extra large, beaten)
1 teaspoon vanilla extract
10⅗ ounces smarties

Method

Smartie Cookies is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sift dry ingredients into a bowl and set aside.

Cream together butter and sugar until pale and fluffy, beat in egg and vanilla extract.

Gradually beat in sifted dry ingredients to form a stiff dough. Stir in one box of Smarties.

Roll dough into large walnut sized balls and place on un-greased baking trays. Leave plenty of room to expand!

Press three or four Smarties into each ball.

Bake at 190 degrees, 12 to 15 minutes until pale golden brown. Leave on trays 2 minutes and remove to cooling racks to cool completely. Store in airtight tins.

Sift dry ingredients into a bowl and set aside.

Cream together butter and sugar until pale and fluffy, beat in egg and vanilla extract.

Gradually beat in sifted dry ingredients to form a stiff dough. Stir in one box of Smarties.

Roll dough into large walnut sized balls and place on un-greased baking trays. Leave plenty of room to expand!

Press three or four Smarties into each ball.

Bake at 190 degrees, 12 to 15 minutes until pale golden brown. Leave on trays 2 minutes and remove to cooling racks to cool completely. Store in airtight tins.

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What 4 Others have said

Works quite well, my only negative was that this was a pretty big batch. It made 30 good sized cookies! Definitely use baking parchment and rotate your tray to get an even cook.

Posted by Mookgirl on 6th December 2020
Recommend this recipe, loved them! Baked them on parchment and they came out great, crunchy on the outside and gooey on the inside YUM! :)

Posted by Charlie_S on 22nd June 2015
These were a complete fail for me. Used parchment paper under them as I do with all cookies, maybe that was my mistake? 10 minutes into baking they were half-burnt, greasy puddles. Just....not good.

Posted by nawny on 16th November 2014
These are quite nice but very cakey in texture. Would definitely recommend using baking parchment on the baking tray as they did stick.

Posted by ntlyle on 2nd August 2014

Introduction

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