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a batch of Smarties cookies on white background, with a small plate of Smarties in the right hand bottom corner.

Smarties Cookies

Robyn
Melt in the mouth vanilla cookies are studded with chocolate chips and topped with Smarties to create a bright and pretty Smartie cookies that are perfect for parties, bake sales and picnics.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 55 minutes
Course baking
Cuisine International
Servings 18 cookies
Calories 228 kcal

Equipment

  • 2 baking trays / baking sheets

Ingredients
  

  • 220g (1 c) margarine or softened butter
  • 40g (⅓ c) icing sugar / confectioners sugar
  • 40g (½ c, packed) soft brown sugar
  • 1 teaspoon vanilla essence / vanilla extract
  • 375g (2½ c) plain flour
  • 1 teaspoon baking powder
  • pinch salt
  • 50g milk or dark chocolate, roughly chopped
  • 70g Smarties

Instructions
 

  • In a large mixing bowl, beat the butter / margarine with the icing / confectioners sugar, soft brown sugar and vanilla until light and fluffy.
  • Add the flour, baking powder and salt and mix to a firm dough. This can take a little time.
  • Add the chopped chocolate then roll into a 5cm / 2 inch diameter sausage in clingfilm / cling wrap and place in the fridge for 30 minutes.
  • Preheat the oven to 170˚C fan / 190˚C / 338˚F convection / 374˚F.
  • Line two baking sheets / baking tins with baking paper.
  • Slice the cookie dough into 1.5 cm / 0.5 inch thick slices and place on the tins leaving a little room inbetween to allow for the cookies to spread slightly.
  • Gently push 5-6 Smarties into the top of each of the cookies, taking care not to press too hard as this can cause the cookies to crack.
  • Place in the preheated oven and bake for 12-15 minutes until very lightly golden.
  • Leave on the trays for 5 minutes to cool slightly, then transfer to a wire rack to cool completely.

Video

Notes

Nutritional information calculated using butter.
Butter or margarine – I have baked these cookies with butter and margarine and they both work, the only difference is the butter produces slightly crisper cookies than those made with margarine. I use unsalted butter, but if you want to use salted butter, leave out the pinch of salt. If using butter, make sure it is at room temperature.
Icing sugar / confectioners sugar – adding this superfine sugar helps give the cookies that tender texture.
Soft brown sugar – gives a slightly dense cookie (which is so tasty!) as well as providing a little moisture to stop the cookies from becoming too dry and sandy.
Plain flour – all purpose flour.
Vanilla essence – vanilla bean paste or vanilla extract.
Baking powder – used as a leavener to create a lighter texture.
Chocolate – milk chocolate, dark chocolate or white chocolate. I like to use bar chocolate and roughly chop it to create chocolate chunks but use chocolate chips if you prefer. Or use extra Smarties.
Smarties – or any other candy coated chocolate.
If you are using butter (rather than margarine), make sure it is at room temperature  – this will make it easier to mix with the sugar.
Don’t over bake the cookies, they are like shortbread cookies in the fact that they don’t want much colour to them.
If you want to make Dotty cookies, then I recommend you use margarine rather than butter. This gives them a softer texture without that crispness that comes with butter. I actually developed them with Dotty cookies in mind so prefer using margarine in this particular recipe!

Nutrition

Calories: 228kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 107mgPotassium: 52mgFiber: 1gSugar: 10gVitamin A: 315IUVitamin C: 0.02mgCalcium: 30mgIron: 1mg
Keyword dotty cookies, eggless cookies, smartie cookies

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