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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. 

Smartie NYC Cookies!

Delicious easy and giant Smartie NYC Cookies with a vanilla cookie dough, and stuffed full of Smarties! 
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, smarties
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie

Ingredients

Cookies

  • 125 g unsalted butter/baking spread
  • 175 g light brown sugar
  • 1 medium egg
  • 1 tsp vanilla
  • 300 g plain flour
  • 1 tbsp cornflour
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 400 g smarties

Instructions

  • Add the butter and sugar to a bowl and beat until creamy
  • Add in the egg and vanilla and beat again.
  • Add in the plain flour, cornflour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
  • Add in the smarties and beat until distributed well
  • Weigh your cookies out into eight cookie dough balls - they're about 120g each
  • Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat your oven to 180ºc fan, or 200ºc regular
  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
  • Bake the cookies in the oven for 11-13 minutes.
  • Let the cookies cool on the trays for at least 30 minutes, as they will continue to bake whilst cooling!

Notes

  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • Once baked, these will last for 4-5+ days
  • These can freeze raw before baking for 3+ months, just add 1-2 minutes baking time.
  • Baked cookies can also freeze for 3+ months. 
  • You can substitute some of the smarties for chocolate chips, or you can use M&Ms instead. 

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© 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.

22 Comments

  1. Daniela on January 29, 2024 at 2:22 pm

    5 stars
    Hi Jane, I love this recipe but the cookies do not flatten out and stay in the same ball shape. I think it may be the type of flour I get in my country…what percentage of protein does the plain flour you use contain?

    • Jane's Patisserie on January 29, 2024 at 2:45 pm

      This is often because the oven is too hot, the cookie dough has been too tightly rolled, or the cookie dough is over worked. It’s worth checking this first! x



  2. Emily on December 19, 2023 at 3:14 pm

    Hey, these have turned out a bit cakey not sure why 🙁

  3. Colleen on November 1, 2023 at 8:14 am

    5 stars
    Hello can I make these cookies but half then to 60G a ball how long would I bake for.

  4. K L on October 24, 2023 at 5:03 pm

    Hi Jane,

    Love your recipes, but I’m having trouble recently across all the NYC cookie recipes!
    I measure carefully, time properly and leave to completely cool before transferring them to a box, but recently they keep falling apart once I bring them in to work to dish out. All the lovely cracks on the top break all the way through and although still taste lovely, they look shocking!
    Any ideas where I’m going wrong?

    • Jane's Patisserie on October 28, 2023 at 11:47 am

      You may need to roll the cookie dough tighter, or heat the oven a bit more so they don’t cause cracking xx



  5. Niamh on August 31, 2023 at 10:40 am

    Am I meant to defrost the cookie dough before baking or can you bake them from frozen?

  6. Ellise on August 7, 2023 at 6:36 pm

    5 stars
    I made these the other day and they turned out perfect! Chunky and soft <3
    Great hit with the family

  7. Nicola Johns on August 6, 2023 at 9:28 pm

    Love thexe cookies how do you defrost the cooked cookies please in the fridge overnight or on the worktop ?

  8. Lucy on August 6, 2023 at 9:51 am

    Hi I want to make NYC using chocolate m&ms. Should I follow this recipe and swap the smarties for m&ms or follow mini egg recipe and swap?

    Thanks x

  9. Sarah on August 5, 2023 at 2:07 pm

    Hi,
    Can I make these if I don’t have any cornflour?
    Thanks!

  10. Rebecca on July 26, 2023 at 9:53 pm

    Hi, I’m planning on making these tomorrow, along with the choc chip ones as I have done many times.. but I was just wondering, instead of the blocks of Unsalted butter, can I use tubbed butter instead? (A block is £2.99 and I need to make a few batches to sell at craft fayre (raising pennies for my sons hero arm)) so trying to see if I can do it a bit cheaper, if so.. what can I use instead? Thankyou!! Xx

    • Jane's Patisserie on July 28, 2023 at 9:28 am

      Hiya! You can use baking spread for cookies like these! x



  11. Jade on July 18, 2023 at 4:57 pm

    Can this recipe be used to make one big cookie? Wanting to make a large thank you cookie for my boys teacher? Thanks Jade.

  12. bodene on July 1, 2023 at 2:53 pm

    hi i always follow this recipe however lately the cookies are not flattening they’re just staying in a ball

    • Jane's Patisserie on July 3, 2023 at 2:08 pm

      Hiya! This could be over worked cookie dough, the balls rolled too tight or your oven is too hot!! xx



  13. Hayley on June 2, 2023 at 5:53 am

    Another fab recipe Jane – thank you!

    Do you think you come up with a ‘coffee flavour’ version? Using real coffee??? 🙂 xx

  14. Olivia on May 30, 2023 at 6:03 pm

    Hi Jane,

    I love your cookies but every time I try to make the NYC cookies, they always fall flat and go thin. Yours look very chunky. Any ideas what I am doing wrong? Any help is appreciated! Thanks!

    • Jane's Patisserie on June 6, 2023 at 12:46 pm

      Hiya – are you chilling them properly? And making sure the oven is hot enough? x



  15. Emma on May 15, 2023 at 9:49 am

    Hi,

    Can you cook these in the air fryer? Love making the other ones in the air fryer so if you could add instructions for air fryer for recipes which can be cooked in oven and air fryer that would be useful. Thanks!

    • Jade on June 5, 2023 at 6:00 pm

      Hi I bake these in my air fryer on the bake setting and turn the temp down by 10C



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