Crikey, well, it’s been a while hasn’t it!
Happy new Year to you all and I hope you all had a wonderful Christmas. By wonderful, I mean alcohol and food filled.
I don’t know about you guys, but our kitchen cupboards currently resemble the snack aisle of a supermarket on Black Friday. Smarties, Toblerone’s, Chocolate Oranges, Chocolate truffles, Ferrero Rocher, Pringles, Doritos…and a fridge full of random pieces of cheese.
In a futile attempt to cull a load of chocolate in one go, the other day I made some Smarties Cookies. The kids LOVED them and they taste even more delicious than the ones you spend a load of dosh on at the supermarket bakery, trust me, I ate 3.
I suggest using Smarties in my recipe because we had enough to make me morbidly obese in a week, but any chocolates in a sugar shell will work for this recipe, M&M’s, Minstrels, etc, will do the same job.
This is also a super recipe to get the kids involved with too. My littlest mainly just taste tested the Smarties and the cookie dough, but he tried.
Don’t skip chilling your cookie dough. Chilling it ensures you end up with gooey, squidgy, delicious cookies and not crumbly ones. You know, like the ones you get at Millie’s cookies *drool*.
Make sure you leave a lot of room between the cookies as they spread a lot when you cook them. I also like to bash the top of the cookies down gently as they come out of the oven to flatten them a bit.
Leave the cookies to cool down on the baking tray for 8-10 minutes once they’re out of the oven. This allows them to firm up enough to put on a cooling rack without risk of them falling apart.
Don’t over-bake the cookies, 10 minutes in the oven is really enough. They should be very pale and slightly golden around the edge.