Smartie NYC Cookies! - Jane's Patisserie (2024)

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Delicious easy and giant Smartie NYC Cookies with a vanilla cookie dough, and stuffed full of Smarties!

Ohhhh yes that is correct… SMARTIE NYC COOKIES! I couldn’t resist posting this beautiful recipe and yes I devoured the whole batch… they are heavenly and I adore them.

Smarties

So I have often neglected smarties when it comes to the baking world, and I know I do need to fix this error. Sorry smartie lovers, I know you’ve had to wait a while… but here you go!

Obviously, you can switch for M&Ms, but this is a smartie cookie recipe. Smarties can be a risk compared to other chocolates sometimes as if they bake for too long they can lose the colour, but as you can see – as these cookies don’t bake for too long, the colours stayed vibrant and lovely.

I used 400g of smarties and no chocolate chips for these cookies, which if quite a lot of smarties, so you can use less. I just love how bright and colourful smarties are, and here you go with the best smartie cookie that exists… my smartie NYC Cookies!

NYC Cookies

My NYC Cookies are by far some of the most popular bakes on my blog, and I can never keep up with how many of you are baking them and wanting more and more flavours.. do here you go!

NYC Cookies are basically giant cookies that are shocked into place into a chunky size, so that there is a slightly softer centre and are gooey, perfect and amazing. They obviously originate from New York, but these are just my version of a recipe so you can make them at home.

Cookie Dough

So the cookie dough for these Smartie NYC Cookies is the same as all the others… and can you really blame me?! It’s the best cookie dough out there!

• Butter – Whether its baking spread, butter, or a margarine – they all work for these cookies. I use fridge cold baking spread, or room temp block butter.
• Sugar – I used just light brown soft sugar to help the flavour – but you can use a mix or white granulated and light brown sugar.
• Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of.
• Vanilla – Optional, but adds a delicious flavour.
• Flour – Always use plain flour in your cookies!! You don’t want self raising flour as it will create a cake like cookie. I do also use cornflour as it adds a nice texture, but you can remove it and add 25g more flour.
• Raising agents – For these, I use bicarbonate of soda and baking powder. Bicarb is a classic addition as the raising agent for cookies, and baking powder helps create the texture you are after in a New York style cookie
• Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter

Chilling

So one important part of making a NYC Cookie, is chilling the dough. Chilling cookie dough is a classic part of cookie baking, as it prevents them spreading to a pancake.

Sometimes I get questions about why some of my cookies don’t require chilling, but they aren’t nyc style cookies. I purposely write different recipes for different end results, but for these you do need to chill them. I say the minimum is 60 minutes in the fridge, or 30 minutes in the freezer.

The cookie dough will last in the fridge for 48 hours though, but any longer than a day and I tend to freeze the dough – it can freeze for 3 months and you bake straight from frozen.

Baking

These cookies are big, so I tend to only put four on a tray. Because a batch tends to only make 8 cookies anyway, it works wonderfully well. Please don’t squidge too many onto a tray as it may make them merge.

The oven is quite hot in these NYC Cookie recipes as the hotter temperature helps shock the cookies into place, but if you find the cookies really brown too quickly that is because the oven is too hot. I usually bake at 180ºc in a fan oven.

If you find the colours of your smarties have drained, the oven temp may have been slightly too hot (ovens vary more than you think) so it would need turning down in the future, but don’t worry, they will taste great still.

When finished baking, they will be VERY soft still, but this is NORMAL. You MUST let the cookies cool on their trays for 30 minutes as they will continue to bake whilst cooling – don’t worry, they aren’t undercooked when they come out of the oven.

Tips & Tricks

One thing about NYC Cookies is that they are huge… but this is what makes them NYC style! They are 120g of heaven. However, if you want to use the recipe to make regular size cookies (can’t call them NYC if you make them smaller…!), then you can make them 60g each, and bake for 8-9 minutes.

If you want to make the dough chocolate flavoured you can remove 50g of plain flour and add 35g cocoa powder in instead – cocoa powder is more drying so you don’t need as much.

The cookies are best warm and fresh, but last 4-5+ days once made. Or, the dough can freeze for 3+ months.

ENJOY!

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©Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.