Smartie Cookies

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Servings: 60
  • About This Recipe

    “The kids will love this one! This recipe makes approximately 5 dozen cookies.”

    Ingredients

  • 1cupmargarine
  • 1cupbrown sugar
  • 1/2 cupwhite sugar
  • 2teaspoonsvanilla
  • 2eggs
  • 2 1/4 cupsflour
  • 1teaspoonbaking soda
  • 1teaspoonsalt
  • 1 1/2 cupssmarties candies( called M&M’s in the U.S.)
  • Directions

  • Cream together margarine and both sugars until smooth.
  • Add vanilla; mix well.
  • Add eggs, one at a time, stirring well after each addition.
  • Mix flour, baking soda and salt together; gradually add to the creamed mixture.
  • Stir in Smarties.
  • Drop by rounded teaspoonful onto baking sheet.
  • Bake at 350°F for 9-11 minutes until golden brown.
  • Reviews

  • “These were great, mine did not hold their shape well, so i think more flour was needed for mine.
    the were wolfed down, totally yummy”

  • “Just finished making this recipe.I managed to get only 4 doz, guess it is hard to make them all the same size like the picture. My daughter (the cookie critic) said they were really good.I agree they were easy to make. My only comment is to keep the uncooked dropped cookie balls on the baking sheet cool so they don’t “melt” during the baking process.The last batch started melting in the cookie sheet.”

  • “I made these the other day and it was my first time making cookies ever! They were so easy to make and took no time at all. They were a hit everyone loved them. Definitely going to make these over and over again! Thanks”

  • “awesome cookies.Kids loved them!!”

  • “Great cookies!! They did not last long before they were all eaten up.Will be making these again for sure.”

  • “These were awesome! I substituted butter for the margerine and they turned out so creamy and chewy good! Perfect blend of cookie versus candy! Thanks Pamela!”

  • “I lived in Canada for 3 years and discovered these Smarties candies; I remember thinking to myself, “Hey, that’s not right, Smarties are tiny sugary wafer things wrapped up in plastic…”I am back in the U.S. and miss those candy-coated chocolate Smarties.Actually I found Canada had a great amount of food that I cannot find here in the U.S. from different types/flavors of candies, chips, and convenience foods.What a shame! :(“

  • “mmm..these were really yummy..I stirred in the Smarties and there were so many all throughout!! really tasty..disappeared fast!!(though I felt I had to add a little extra flour in so they were a little bit more workable..)”

  • “It is so true about the Canadian vs. the American Smarties… I live in Canada and send my friend in the USA smarties so she can make these cookies with her children.We love them!!**I also tried the 1/2 brown sugar and 1 cup white as per comment by another poster, and enjoyed them just as much, did not see a big difference between the two variations**”

  • “This recipe is one of my kids favourites! We like to make huge cookies, they just need to be cooked for longer the bigger they are. I find this recipe to be very simple, even my 12 year old daughter can make them by herself. For those kiwis out there, smarties = pebbles 😉 Fantastic recipe bert, thanks mate!”

  • “I received this recipe as part of a Christmas bake exchange and my kids loved them. The only change on the recipe I got was that the white sugar was 1 cup and the brown was 1/2. I chose to not the canges and then review rather than posting a similar recipe. Thanks for sharing :)”

  • “I read the previous review and I think the chef used the American Smarties rather than the Canadian Smarties.The two candies are very different;American Smarties are small tangy sugar candies while Canadian Smarties are candy coated milk chocolate pieces (like M&M’s, but better).If anyone else tries this recipe — use Canadian Smarties or M&M’s.This is a very good recipe!My daughter and I enjoyed the cookies very much!! “

  • “These were different!The smarties melted in trhe cookie and gave them a tangy taste.I had to add more flour to mine,they really spread….but it may be because I used butter instead of margerine.”

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