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Home » Cakes, Cookies and Desserts » Giant Smartie cookies

Giant Smartie cookies

Author: VJ Published : January 2022 Updated : March 2022 / Be the first to comment!

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Crispy around the edges, softer towards the middle, with bursts of chocolate from the Smarties, these giant Smartie cookies are a delicious tea-time treat. They are perfect for slipping into a lunch box or for snacking on when the sweet cravings hit!

A pile of giant Smartie cookies on a plate with one cookie standing on its side.
These giant Smartie cookies are only 200 calories each, but if you make them normal-sized they only contain 100 calories, so you can satisfy your sweet tooth without feeling guilty!

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Table Of Contents
  1. Smartie cookies
  2. What I love about them
  3. Ingredients
  4. How to mix the Smartie cookies
  5. Variations
  6. Freezing and storage
  7. Pin for later
  8. Other recipes
  9. The recipe
  10. Giant Smartie cookies

Smartie cookies

I love these giant-sized Smartie cookies. Don’t let the slightly rustic look put you off – they are super-tasty.

They have a crispy edge to them, but as you get towards the centre of the cookie, the texture changes to become softer and slightly chewy. They are packed with Smarties too, so you get little pops of chocolate as you eat them.

They are made with dark brown sugar, which gives a slight caramel taste.

These Smartie cookies are also really easy to make, so they’re great for getting children involved.

I must tell you that these are not a typical crisp biscuit – they are definitely more like a cake than a cookie. If you want a crispy cookie then I would suggest that you try this recipe for pistachio butter biscuits.

What I love about them

  • They have a crispy outer edge, but as you get closer to the middle of the cookie, the texture becomes slightly chewier.
  • The are not TOO fattening – one giant cookie has only 200 calories, but if you make normal-sized cookies, this goes down to 100 calories. So you can eat one without feeling guilty.
  • If you have an electric hand mixer you can whip up a batch of these in 5 minutes. If you are using a wooden spoon it will take a few minutes longer.
  • They only take 12 minutes to bake!
  • They are easy to vary – see below for how I change the recipe to make double chocolate Smartie cookies.
A giant Smartie cookie on an open palm, showing the size of the cookie.
These are supposed to be large cookies, but you can make them smaller if you prefer.

So without further ado, let’s get on with the recipe.

Ingredients

**You can find the complete list of ingredients and full instructions for making these giant Smartie cookies on the printable recipe card at the end of this post**

This recipe makes 12 large or 24 smaller cookies.

Ingredients for giant Smartie cookies.
You will only need 6 main ingredients.

Self-raising flour – if you only have plain flour you can simply add one teaspoon of baking powder for each cup (140 grams) of plain flour.

Caster sugar – this is much finer than granulated sugar, and I like to use it for making cakes because it dissolves more easily into the butter. You can use granulated sugar if that’s all you have, or you can whizz granulated sugar around in your food processor (fitted with a metal blade) and turn it into caster sugar.

Dark brown sugar – this adds a lovely caramel taste to the cookies and also helps form the slightly chewy texture.

Butter – if you are REALLY counting calories, you can substitute the butter with yellow baking margarine, such as STORK. Also, make sure the butter is at room temperature for easy mixing.

Egg – use a large egg or jumbo-sized egg. If you only have small eggs, you can use 2 eggs, but you may find you don’t need to use any milk.

Smarties – I bought a large tube from Poundland which weighed 120 grams (4.2 ounces). If you are using the smaller tubes, they weigh 38 grams each (or 1.3 ounces) so you will need 3 of the smaller tubes. You don’t have to be 100% exact on the measurements of the Smarties – an approximate amount is fine.

Bicarbonate of soda – helps form a lighter texture – you can leave it out if you prefer.

Salt – I think a small amount of salt adds to the taste, but this is optional.

Milk (not pictured) – this depends entirely on how large your egg is. The egg provides the moisture content. If you are using a jumbo egg you may not need to add any milk at all. I used a large egg and I found I needed 1 tablespoon of milk, just to loosen the dough slightly (see egg above).

How to mix the Smartie cookies

Start off by creaming the butter and sugar together. An electric hand-mixer makes light work of this, but if you don’t have a hand-mixer you could use a wooden spoon.

A beaten egg added to the sugar and butter mixture.
Once all the sugar has been incorporated, mix in the egg. Don’t worry if the mixture looks slightly curdled – once you add the flour it will sort itself out.

Next, add the flour, bicarbonate of soda, and salt, and continue mixing until it is well incorporated.

The mixture should be very thick, but if you think it is too thick, you can thin it down by adding a tablespoon of milk.

The Smartie cookie mixture after the flour and smarties have been added.
Finally, mix in the smarties.

Preheat the oven to 190 degrees Celsius or 375 Fahrenheit.

Line two baking trays with baking parchment to prevent the cookies from sticking to the tray. If you don’t have baking parchment you can just rub the trays lightly with oil or butter.

Place heaped tablespoons of the mixture onto the baking sheets. Leave plenty of room between the cookies as they spread quite a lot while they are baking.

6 spoonfuls of cookie dough on a baking sheet.
Try to get the dough as round as possible, but don’t get too hung up on the shape. The cookies melt and spread out in the oven.

Place the baking trays in the oven (you can put them on two shelves one above the other).

Bake for 12 minutes, or until the cookies are golden.

6 baked Smartie cookies on a baking sheet.
The Smartie cookies will be extremely soft when they come out of the oven, so let them cool on the baking tray before trying to move them. They will firm up once cool.

Variations

If you’d like to make chocolate Smartie cookies this is how you do it.

Use 100 grams of flour and 40 grams of cocoa or if you are measuring in cups that would be 3/4 cup flour and 1/4 cup cocoa powder.

Small chocolate flavoured Smartie cookies on ahttps://www.w3.org/WAI/tutorials/images/decision-tree plate next to a giant Smartie cookie.
I made the chocolate ones smaller. Use a teaspoon rather than a tablespoon to put the cookies on the baking trays.

What I found when making the chocolate cookies was that the texture changed, and became much softer, more cake-like, and not quite as chewy. I can only put it down to the fact that the cocoa powder is a lot finer than flour and doesn’t contain any gluten, which will make for a lighter texture.

The chocolate version is definitely more like a cake than a cookie – but just as tasty.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Freezing and storage

You can freeze the baked cookies for up to 4 months. Let them defrost on the countertop before eating.

Either freeze the cookies in small individual bags or stack them in a large freezer bag with sheets of baking parchment in between each cookie.

Individual bags are great for packing in lunch boxes because you can pack a frozen cookie into the lunch box and it will be defrosted by lunchtime.

If you don’t want to freeze the cookies you can store them in an airtight container in the kitchen. They will stay fresh for up to 4 days.

Over head shot of a pile of Smartie cookies with a glass of milk and a tube of Smarties.

Pin for later

If you’d like to make these giant Smartie cookies yourself, why not pin the recipe to one of your Pinterests boards so you can find it later. Just click on the image below.

Other recipes

If this recipe isn’t quite what you are looking for, why not try some of my other easy baking recipes:

  • Homemade Romany creams
  • Coconut meringue jam tarts
  • Coconut macaroons
  • Banana oat cakes
  • Chocolate chip and brazil nut cookies
  • Crispy pistachio butter bicuits

The recipe

A pile of giant Smartie cookies on a plate with one cookie standing on its side.

Giant Smartie cookies

Crispy around the edges, softer towards the middle, with bursts of chocolate from the Smarties, these giant Smartie cookies are a delicious tea-time treat. They are perfect for slipping into a lunch box or for snacking on when the sweet cravings hit!
Recipe by: Veronica
Baking, Cakes
British
Calories 201
Prep 15 minutes
Cook 12 minutes
Total Time 27 minutes
Servings: 12 giant cookies
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5 from 1 vote

(Click the stars to rate this recipe)

Equipment

  • 1 Mixing bowl
  • 2 Baking sheets
  • Baking parchment
  • 1 Electric hand mixer or wooden spoon

Ingredients

  • ½ cup / 125 grams butter at room temperature
  • ¼ cup / 50 grams caster sugar
  • ¼ cup / 50 grams dark brown sugar
  • 1 large egg
  • 1 cup / 140 grams self-raising flour (or use plain flour plus 1 teaspoon baking powder)
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt optional
  • 4 ounces 120 grams Smarties or M&Ms
  • 1 tablespoon milk (if needed)

Instructions

  • Place the butter and both the sugars into a mixing bowl and beat with an electric hand mixer or a wooden spoon until well combined.
    ½ cup / 125 grams butter, ¼ cup / 50 grams dark brown sugar, ¼ cup / 50 grams caster sugar
  • Add the egg and continue beating until combined. Don't worry if the mixture looks slightly curdled, it will right itself when you add the flour.
    1 large egg
  • Add the flour, bicarbonate of soda, and salt and mix thoroughly.
    1 cup / 140 grams self-raising flour, ½ teaspoon bicarbonate of soda, ½ teaspoon salt
  • The mixture should be very thick, but if you think it is too thick, you can thin it down by adding a tablespoon of milk.
    1 tablespoon milk
  • Finally, mix in the Smarties.
    4 ounces 120 grams Smarties
  • Preheat the oven to 190°C / 375°F
  • Line two baking trays with baking parchment to prevent the cookies from sticking to the tray. If you don't have baking parchment you can just rub the trays lightly with oil or butter.
  • Place heaped tablespoons of the mixture onto the baking sheets. Leave plenty of room between the cookies as they spread quite a lot while they are baking.
  • Place the baking trays in the oven and bake for 12 minutes until the cookies are golden.
  • The Smartie cookies will be extremely soft when they come out of the oven, so let them cool on the baking tray before trying to move them. They will firm up once cool.

Notes

Instructions for making chocolate Smartie cookies.
Replace the flour with 100 grams of flour and 40 grams of cocoa powder (or 3/4 cup flour and 1/4 cup of cocoa).
Nutrition
If you make 12 large cookies the calorie count is 200 calories each, however this reduces to 100 calories if you make 24 smaller cookies.

Nutrition

Calories – 201kcal | Carbohydrates – 24.2g | Protein – 2.3g | Fat – 10.8g | Saturated Fat – 6.5g | Cholesterol – 37mg | Sodium – 221mg | Potassium – 26mg | Fiber – 0.7g | Sugar – 15.4g | Calcium – 31mg | Iron – 1mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Cakes, Cookies and Desserts

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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