Large, thick cookies with crisp edges, soft centers, plenty of Smarties, and a chilled dough for reliable texture and shape.
ABy Annebala
Servings
12
1 cup unsalted butter
1.25 cup light brown sugar
0.5 cup granulated sugar
2 piece eggs
2 tsp vanilla extract
3 cup all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1 tsp salt
2 cup Smarties
Calories
515 kcal
Protein
6g
Carbs
77g
Fat
21g
Fiber
2g
Sugar
43g
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Make Dough
1. Melt the unsalted butter in a saucepan or microwave until just melted, not hot. Let it cool for a few minutes.
1 cup unsalted butter
2. Whisk the unsalted butter, light brown sugar, and granulated sugar until glossy and well combined. Whisk in the eggs and vanilla extract until smooth and slightly thickened.
1 cup unsalted butter,
1.2 cup light brown sugar,
0.5 cup granulated sugar,
2 piece eggs,
2 tsp vanilla extract
3. In a separate bowl, whisk the all-purpose flour, cornstarch, baking soda, and salt. Fold the dry mixture into the wet mixture just until no dry streaks remain. Fold in most of the Smarties, reserving a handful for topping.
3 cup all-purpose flour,
2 tsp cornstarch,
1 tsp baking soda,
1 tsp salt,
2 cup Smarties
Chill Dough
4. Cover and chill the dough for at least 45 minutes, until firm enough to scoop. This helps the cookies stay thick and bake evenly.
Bake Cookies
5. Heat the oven to 190C. Line baking sheets with parchment. Scoop the dough into large mounds and place them well apart on the baking sheets. Press the reserved Smarties onto the tops.
2 cup Smarties
6. Bake one sheet at a time for 11 to 14 minutes, until the edges are golden and set but the centers still look slightly underbaked. If desired, use a round cutter or bowl to gently swirl the hot cookies into neat circles.
Cool
7. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Serve slightly warm or at room temperature.
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