Soft and chewy Smartie Cookies made from scratch. These golden cookies are filled to the brim with white chocolate chips, milk chocolate chips and colourful Smarties candy. Quick, easy and ready to eat in under one hour!
It’s a Smartie party over here 🥳 I’m madly in love with my new Smartie Cookies.
This easy recipe will result in buttery, golden cookies that are packed with chocolate chips (two kinds!) and oodles of Smartie candy.
There’s no chilling the dough, so they’re ready in minutes. And they make for a super festive treat for birthday parties and celebrations.
Why you will love this recipe
- Soft and chewy: The cookies are soft and buttery with chewy edges.
- Simple recipe: They’re super quick and easy to make.
- No chill time: You don’t need to chill the dough before baking.
- Chocolate overload: They’re packed with two types of chocolate and Smarties!
Love these!! So yummy and easy to make. I made them exactly as is (weighed all my ingredients) and they turned out great.
– Connie
Recipe testing
When I’m out and about with my toddler, I can often be found sampling the leftovers of a kid-intended giant Smartie Cookie from a local cafe. So I decided it was about time to make my own!
And this easy Smartie Cookie recipe ticks all the boxes. Unlike the store-bought kind that are often dry and crumbly, these biscuits are soft and chewy with crispy edges, just like my Chocolate Chip Cookies For One and my Rye Chocolate Chip Cookies.
I used the base cookie recipe from my popular White Chocolate Chip Cookies. Not only does it make beautifully buttery cookies, but it’s quick and easy too.
There’s no chilling the dough, so you can be enjoying a plate of these Smarties biscuits in under an hour.
And in addition to colourful chocolate Smarties, I also added a handful of chocolate chips and white chocolate chips. Sprinkled with sea salt, they’re a real treat!
Perfect for birthdays, special occasions or bake sales. I’m calling it! This is the best Smartie cookie ever.
Ingredients
Here’s everything you will need to make a batch of my easy Smartie Cookies:
- Butter: I use unsalted butter in this recipe. If you use salted butter, simply omit the salt included in the recipe.
- Brown sugar: Brown sugar not only adds colour but also moisture, resulting in a chewier cookie.
- Caster sugar: Or granulated sugar. Caster sugar helps to create those crispy edges we all love.
- Vanilla extract: For flavour.
- Egg: To bind.
- Plain flour: Or all purpose flour.
- Baking soda: Also known as bicarbonate of soda.
- White chocolate chips: You can use chunks or chips – whatever you like.
- Dark or milk chocolate chips: You can use dark chocolate or milk chocolate, chocolate chunks or chips – whatever you prefer.
- Smarties: If you don’t have access to Smarties, you could use M&M’s or Cadbury Gems or another candy coated chocolate.
- Sea salt
How to make Smartie Cookies
The cookie batter for these Smartie Cookies comes together in minutes and you don’t need to chill it. Once the dough is ready, it’s time to scoop, roll and bake!
Here’s a snapshot of how to make them, but the detailed instructions are included in the printable recipe card below.
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- In a large mixing bowl, mix together the butter and sugar using an electric mixer on medium speed until smooth and creamy.
- Add egg and vanilla and mix briefly to combine. Then add flour, baking soda and salt and mix until soft cookie dough forms.
- Finally, stir through all the chocolate chips and Smarties.
- Scoop cookie dough and roll into smooth balls using your hands. Place on baking sheet, leaving room for them to flatten as they bake.
- Bake until golden. Pop a few extra Smarties on top of each cookie.
How to store them
Once baked and cooled, Smartie Cookies can be kept in an airtight container at room temperature.
Make ahead instructions
If you want to make the cookie dough ahead of time, you can scoop and roll the dough and then freeze it. When you want to bake your Smartie Cookies, simply thaw the cookie dough balls at room temperature and then bake as per instructions below.
Tips for perfect Smartie Cookies
If you’re making cookies for the first time, follow my easy tips below to ensure your cookies turn out perfectly.
- Start with room temperature butter: Make sure your butter is nice and soft (you should be able to easily make an indent with your finger), but not melty or wet.
- Don’t over-mix your cookie dough: Once your cookie dough is combined and your mix-in’s are evenly dispersed, stop mixing. If you over-mix, your cookies may be cakey or dry.
- Roll them smooth: Use your hands to roll the cookie dough into smooth balls and then place them on your prepared trays. There’s no need to flatten them – they’ll spread out naturally in the oven.
- Try not to over-bake your cookies: Slightly underbaking your cookies will give you a beautifully soft and chewy texture. Remember cookies firm up as they cool.
- Add a few finishing touches: Press a few extra Smarties on top while your cookies are still warm and sprinkle over some sea salt flakes. Perfection!
Frequently asked questions
No. Smarties candy won’t melt in this recipe since they are only in the oven for a short amount of time and they’re mostly encased in cookie dough.
You could use M&M’s or Cadbury Gems or another candy coated chocolate. Or you can leave them out for a still delicious chocolate chip cookie.
Cookie spreading often comes down to the temperature of your butter. If your cookies went flat, it’s likely your butter was too warm. It could have been too warm to start with, otherwise over-mixing or too much handling can also make your cookie dough too warm. Next time, try chilling the dough for 30 minutes before baking. And read my tips on cookie spreading.
The most common reason for cookies not spreading is adding too much flour. This is very easy to do if you use cup measurements, which is why I’m a big advocate for using a baking scale. Here are more reasons why cookies don’t spread when baked.
More cookies we love
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Let’s Bake
Smartie Cookie Recipe
Easy Smartie Cookies filled with chocolate chips.
Ingredients
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 80 grams (1/2 cup) white chocolate chips
- 80 grams (1/2 cup) dark or milk chocolate chips
- 200 grams (1 cup) Smarties, plus extra for decorating
- Sea salt
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays or cookie sheets with baking or parchment paper.
- In a large mixing bowl, add the butter and sugars and beat using an electric beater on medium speed until smooth and creamy.
- Add vanilla and egg and beat until combined, scraping down the sides of the bowl. Add flour, baking soda and salt and beat again just until a soft cookie dough forms.
- Add chocolate chips and Smarties and mix on a low speed just until chocolate is evenly mixed through the cookie dough. Or use a wooden spoon or spatula. Try not to over-mix.
- Scoop out cookie dough (roughly 1.5 tablespoons each) into balls and place on baking trays, leaving room for the cookies to spread. Place in oven for 11-12 minutes or until golden brown on the edges.
- Add a few extra Smarties on top of the cookies while they’re warm. Leave cookies to cool for 5 minutes before transferring to a wire rack to cool completely. Sprinkle cookies with sea salt.
Notes
Smarties: If you don’t have access to Smarties, you could use M&M’s or Cadbury Gems or another candy coated chocolate. Otherwise you can leave them out for a delicious chocolate chip cookie.
Storage: Once baked and cooled, Smartie Cookies can be kept in an airtight container at room temperature.
Make-ahead: If you want to make the cookie dough ahead of time, you can scoop and roll the dough and then freeze it. When you want to bake your Smartie Cookies, simply thaw the cookie dough balls at room temperature and then bake as per the instructions.
Nutrition Information
Jayde says
These were absolutely amazing and easy and didn’t last 24hr haha I actually used 150g of mini smarties with 1/2 cup of chopped white chocolate melts as I didn’t have chocolate chips. When I mixed together I didn’t put all the chocolate in because I felt there was enough. I think it would have been fine either way. But definitely need to use a timer for the cooking – so easy to burn! I have a 900ml oven but kept it at 180 for 11min and perfect! Don’t flatten them! Trust me they melt down and are just enough firm and just enough chewy. So easy to make and quick !!
Jessica Holmes says
How wonderful! Love hearing your experience with this recipe Jayde. So glad you enjoyed them!
Kate says
I’ve been looking for a recipe for Smartie Cookies for the longest time. This one is perfect! The kids love them and they are also delicious for the grown ups.
I saw your tip about freezing the rolled cookies unbaked and then baking 1 – 2 days before serving. Is it also possible to freeze leftover cookies after baking?
Jessica Holmes says
I’m so glad you and the kids enjoyed these! My kids love them too. You can freeze cookies but I do prefer freezing the dough and enjoying them fresh.
Jody says
Just took them out of the oven at 12 min. They didn’t flatten like your photo. They’re still like mounds. I had to flatten them after taking out of the oven. Not sure why. The 2nd tray I put in the oven i decided to flatten them a bit first. Hopefully they come out better.
Jessica Holmes says
Hi Jody, I’m sorry to hear that. There are two main reasons why cookies don’t spread properly. The first is adding too much flour. Were you able to measure your flour using a kitchen scale? It’s very easy to add even a tablespoon more flour when using cup measurements and this will slow down your cookie spreading. The other is using butter that’s too cold. You need nice soft butter for this recipe to help the cookies spread naturally in the oven. It can be a common issue though – I even wrote a whole article about cookies not spreading that you might like to read. You did the right thing in this case – flattening them a little before baking should help! I hope they are still delicious.
Jody says
Hi. Yes I weighed my flour, as I always do when baking. The 2nd batch came out better because I flattened them slightly before baking and added the extra smarties in top. They were perfect!
Thanks for your reply!
Nicola Fordham says
hi there! i am so excited to make these with my 5yr old for his turn to be baker baker on Friday 🙂 We need to make for at least 23 children, can I double this recipe? Thanks you so much xx
Jessica Holmes says
Hi Nicola, yes you absolutely can! I hope you and your little baker love them!
Lilly says
Could this be made into one 8” or 9” large cookie?
Jessica Holmes says
Absolutely! Or you could make my giant Chocolate Chip Cookie Cake and add Smarties?
Kez says
AWESOME RECIPE. the cookies turned out really well. I did modify by only adding samrties and no chocolate chips as that would have been a bit too much for me.
Thank you for this awesome recipe.
Jessica Holmes says
I’m so glad you loved these cookies Kez!
My says
Would i destroy the dough if i put it inte the fridge a few hours before actually making it into balls and baking it? Like can the dough be a bit cold or do i have to let it become room-temperature? I kinda wanna make the dough a few hours before actually baking to save some time
Kind regards an excited swede 🌞
Jessica Holmes says
Hi, not at all! You can absolutely pop the dough in the fridge. You’ll just need to bring it back to room temperature to roll and bake.
Nidhi says
How long can these be stored for? My son wants to bake these for his school fair and I am wondering if I can make them a week in advance and store in airtight container? Thanks
Jessica Holmes says
Hi Nidhi, I’d consider freezing the cookie dough in advance instead. Then just bake the cookies a day or two before the fair!
Lillie says
I’ve just made these cookies. Usually my cookies come out too cakey or over cooked but these came out perfect!! Crispy on the edges and gooey in the middle !!
Jessica Holmes says
Hooray! I’m so glad you loved these Lillie!
Larissa says
Thank you for this recipe. I made it today and Loved it! I used a little less chocolate chips than in the recipe, but the same amount of smarties. It was perfect! Will definitely make these again!
Jessica Holmes says
I’m so glad you enjoyed them Larissa!
Vanessa says
Loved the texture of these. Will def make again, thank you
Jessica Holmes says
So glad you enjoyed them!
Kathryn says
Can I omit the white chocolate chips?
Do I need to replace them with more regular or smarties?
Jessica Holmes says
Of course! And it’s up to you. Either way, they’ll be delicious.
Rose says
Yet again another delicious buttery choc filled cookie! So simple and so yummy!
Jessica Holmes says
So glad you enjoyed them Rose!
Connie says
Love these!! So yummy and easy to make. I made them exactly as is (weighed all my ingredients) and they turned out great. I used M&M’s instead of smarties since that’s what we have in the US. The only thing is, I found that one cup of M&Ms, and one cup of chips is way too many. I think next time I’ll use half a cup of M&Ms in half a cup of chocolate chips, and that will be the perfect balance. Other than that this was great thank you so much for the recipe.
Jessica Holmes says
So glad you enjoyed them Connie! Thank you for your kind feedback.
Josh says
I really enjoyed making these with my toddler!
Jessica Holmes says
Love hearing that!