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Giant Smartie Cookies

Giant, soft cookies littered with pink and red Smarties!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings 10


  • 1 stick (113g) of butter, softened
  • 60 g light brown sugar
  • 90 g caster sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 70 g plain flour
  • 75 g bread flour
  • 1/2 tsp bicarbonate of soda
  • 150 g smarties (plus extra to place on top after baking, optional)


  1. Place the butter and sugars into a large bowl or the bowl of your stand mixer. Beat on a med-high speed until light and fluffy. Add in the egg and vanilla extract.
  2. Mix until well combined. Sift the flours and bicarb into a medium sized bowl and then add into your wet mixture.
  3. Mix on a low speed until well combined, dough will be stiff.
  4. Place the dough into a medium sized bowl.
  5. Cover the bowl with clingfilm and place in the fridge for 3 hours. Now, I know I said I swear by leaving my cookies dough overnight, but to give these their giant-ness (yes that's now a word) it's best to chill them for 3 hours so they spread a bit more.
  6. Once chilled, line 2 baking trays and preheat the oven to 180 degrees C (350F).
  7. In the UK we can't buy cookie scoops which tell you how many tablespoons they hold, I am pretty sure I have a 3tbsp. Use your cookie scoop and place balls of dough onto your baking trays about 3 inches apart. Flatten the dough balls a little and then press 5-6 smarites onto each cookie. Since these cookies spread, some smarties will end up inside the cookies which actually makes them taste great as they're slightly melted, hence why I said it's a good idea to have extra to place on top once they come out of the oven.
  8. Place the baking trays in the oven for 9-10 minutes, until very lightly golden around the edges and underdone in the middle.
  9. Leave to cool on the baking trays for 2 minutes before transferring to a wire rack to cool completely.
  10. Cookies will keep in an airtight container at room temperature for up to 4 days.

Recipe Notes

Recipe adapted from my Chocolate Chunk Cookies