Bright, buttery and full of crunchy chocolate Smarties, these Thermomix Smartie cookies are a fun treat that everyone will love. They mix up in minutes and bake to soft, chewy perfection every time.
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Why You'll Love This Recipe
- They're quick and reliable.
- Kid-approved and freezer friendly - perfect for lunchboxes or last minute treats.
Recipe Ingredients
Please see the recipe card at the bottom of this post for the full ingredients and quantities.
Notes on the key ingredients:
- Unsalted butter: Chilled and cubed - cold butter helps prevent the cookies from spreading.
- Egg: Use a large egg at room temperature.
- Smarties: Substitute M&Ms if you don't have Smarties.
Step-by-Step Directions
These step-by-step Thermomix photos are here as a visual guide. You'll find all the exact times, temperatures, and quantities in the printable recipe card below.
- Soften the butter briefly in the Thermomix until spreadable.
- Beat in the sugars until creamy, scraping the bowl well so everything blends evenly.
- Mix in the egg and vanilla until smooth. The egg may curdle, but will come together later on.
- Add the dry ingredients and blend just enough for the dough to come together. Fold in the Smarties with a spatula so they keep their shape.
- This is optional, but I like to transfer the dough to a regular mixing bowl so that it's easier to scoop out mixture without the blades getting in the way.
- Roll into balls, press 2-3 extra Smarties on top and bake until lightly golden around the edges. Cool on the tray so the centres stay soft.
Recipe Tips
Crack-free Smarties: A few Smarties pressed on top may crack as they bake. If you want completely crack-free Smarties, skip adding them before baking and press them in as soon as the cookies come out of the oven while they are still soft.
Soft dough: If the dough feels too soft to roll into balls, place it in the fridge for 20 minutes to chill.
Storage
Once cooled, store your cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies for up to 2 months. Defrost at room temperature. You can also freeze unbaked cookie dough balls and bake them straight from frozen, just add a minute or two to the baking time.
Frequently Asked Questions
See the Smartie cookie tips above.
The most common cause is butter that's too soft. Use chilled butter and pop the dough in the fridge for 20 minutes if it starts to feel warm.
For consistent results, it's best to make the cookie dough mixture in two separate batches.
⭐️ Did you make these Smartie Cookies in the Thermomix? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.
📖 Recipe
Thermomix Smartie Cookies
Ingredients
- 120 g unsalted butter chilled and cubed
- 100 g soft brown sugar
- 45 g white sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 215 g plain flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 140 g Smarties plus a few extra to press on top of the dough before baking
Instructions
- Heat your oven to 180°C/350°F (160°C fan). Line two baking trays with baking paper.
- Place the chilled butter in the Thermomix and blend for 12 sec/speed 5 until smooth and workable. Scrape down the sides of the bowl with a spatula.
- Add the brown and white sugar, then mix for 20 sec/speed 4. Scrape the bowl thoroughly, then mix again for 15 sec/speed 4 until smooth.
- Add the egg and vanilla, then mix for 15 sec/speed 3. Scrape down the bowl, then mix again for 15 sec/speed 3.
- Add the flour, bicarbonate of soda and salt. Mix for 10 sec/speed 4, scrape the bowl well, then mix again for 3 sec/speed 4.
- Fold the Smarties through by hand using a spatula so they stay whole. Tip: Transfer the dough to a regular mixing bowl for easier scooping and shaping, with the blades safely out of the way.
- Shape the dough into walnut-sized balls and arrange them on the trays, leaving about 5cm between each one. Press 2-3 extra Smarties on top. If the dough feels too soft to handle, place it in the fridge for 20 minutes to chill.
- Bake one tray at a time for 12-14 minutes, until the edges are lightly golden and the centres remain soft. Keep the second tray in the fridge while the first one bakes.
- Allow the cookies to cool on the trays for 5 minutes, then carefully lift them with a spatula onto a wire rack. They will firm up as they cool.
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