Ingredients 

• 280g + 1 tbsp plain flour

• 1 tsp bicarbonate of soda 

• ½ tsp salt

• 170g butter, melted and slightly cooled

• 150g brown sugar

• 100g granulated sugar

• 1 large egg + egg yolk

• 2 tsp vanilla extract

• 225g smarties

Method

Step 1

Preheat the oven to 175°C 

Prepare 3 large baking trays, with grease-proof paper or silicone mats 

Step 2

Melt the butter and leave to cool for a few minutes, while the butter is cooling, whisk the flour, salt, bicarb together in a bowl and set aside

In a free standing mixer, beat together the cooled butter and sugars until well combined 

Add the egg, and then the egg yolk to the sugar mix and continue to beat, add the vanilla extract and beat to combine 

Add the flour and the 175g of crushed smarties beat on a slow setting, until the floor is just incorporated - don’t over mix 

Step 3

Chill in the fridge for at least 1 hour 

Step 4

Scoop the batter using an ice cream scoop, I use a medium size scoop and can get 18/19 scoops from this recipe. You want to make sure you leave enough room between each ball on the tray as they will spread whilst baking, I usually place 6 or 7 on a tray 

Step 5

Bake for 11-13 minutes, it’s important to remember that cookies will continue to bake once removed from the oven, so don’t be tempted to leave them in until they’re firm

Step 6

After removing from the oven gently add 5 or so smarties to the top of each cookie gently pressing them into the soft cookie

Let them cool on the trays for 5 minutes after removing from oven, and then transfer to a wire rack to cool completely 

Enjoy!