Giant Smarties Cookie Pie

Published by on

For tips, how-to’s and FAQs make sure to read the whole post. This post may contain affiliate links. Please see my disclosure policy.

Perfect for big kids as well as the little ones, this fully-loaded giant Smarties cookie pie is going to put a huge smile on everyone’s face. Serve it warm fresh from the oven with plenty of vanilla ice cream and chocolate sauce! It’s easy to make and delicious as a sharing dessert or celebration treat.

Slice of cookie pie with chocolate candy beans and ice cream on top
Lou's Recipe Overview

Lou’s recipe overview

SKILL: Intermediate

TASTE: Soft, chewy, buttery caramel flavour

PROS: Quick, no-chill recipe that’s great for sharing

CONS: It’s giant so you’ve got to share this one

It’s been a bit of a nostalgia trip for me in the kitchen recently, especially since I’ve managed to crack my Nanna’s vanilla bundt cake recipe after 30 years

But when it comes to the sweet treats of my childhood, there’s one that brings back so many memories… Smarties!

Yes, that humble like chocolate bean covered in a brightly coloured shell, where the red ones would stain your lips and you’d pretend you had lipstick on. Or was that just me?

I lost count of the number of times I tried to get a complete alphabet set of the letter embossed caps. Did anyone ever actually get a full set? I swear they never made a “Z”, it was always my missing one.

Back to the days when finding a mini packet in a your party bag was like hitting the jackpot. And the uproar when they added the ‘blue ones’ into the mix and changed the good old round tube that was a staple addition to a home arts and craft draw, to a hexagon… with no letter cap!

But whatever the memory; there’s one thing for certain they still put a smile on my face just like they did all those years ago; even if there’s a little less in a packet now.

So I when I was faced with a couple of sharing bags, I thought long and hard about keeping them all to myself. Then I decided to do the right thing and share them in my ultimate sharing dessert stuffed inside a giant cookie pie and… why not?

Vanilla ice cream and chocolate sauce melting over a giant cookie

If you want to skip all the recipe information and top tips for making the giant Smarties cookie pie then head down to the printable recipe card.

To share or not to share?

I absolutely love this cookie pie as a sharing dessert; it’s perfect for getting everyone around the table, grabbing a spoon and digging in!

You can make the cookie dough in advance, and assemble the pie. Then while you’re eating your main meal, pop it in the oven and by the time you’re ready for dessert, it’s just time to take it out of the oven.

If you don’t want to share or want to make individual dessert, split the cookie dough into as many portions as you need and then assemble in mini pudding or tart dishes instead.

Slice of cookie pie with ice cream and drizzle of chocolate sauce

What you will need

View my Amazon shopping list with equipment and ingredients

Ready to get stuck in? Great, then here’s what you’ll need…

The Ingredients

  • Butter – I’ve used unsalted butter and added a pinch of sea salt. But if you prefer to use a salted butter, that’s fine too. You just don’t need to add the extra salt.
  • Soft Light Brown Sugar – Or you can use a light muscavado sugar. This will give the cookie beautiful golden colour and little caramel flavour while keeping it soft and chewy.
  • Caster or Superfine Sugar – I add this in addition to the light brown sugar, to get the crispy, crunchy edges that everyone fights over.
  • Self-Raising Flour – As we are making a giant cookie, we want to give the dough a little lift to stop it feeling heavy and dense. If you don’t have self-raising flour, use plain or all-purpose flour instead with 1.5 teaspoon of baking powder.
  • Corn Flour or Cornstarch – Trust me, don’t skip this! Adding just a touch gives keeps the cookie very soft, so every bite melts in your mouth.
  • Eggs – You need something to bind all the ingredients together! Remember to take them out of the fridge 15 minutes before you want to use them so they come to room temperature.
  • Chocolate Chips – These are optional, but I’m all for extra chocolate, and I love these Belgian milk chocolate ones, they taste so good!
  • Chocolate Spread – There’s always room for more chocolate. There are lots of different options out there, including store-brand versions, so take your pick.
  • Smarties – It wouldn’t be a giant Smarties cookie without them!

Recommended ingredients

Take a look at my Substitutions for different flavour ideas!

The Equipment

I absolutely love the simplicity of this dessert; it’s made all in one bowl. And if you’re serving straight from the oven, there’s even less washing up required.

I make my cookie dough for this recipe in my stand mixer. But if you prefer you can use a hand held mixer and a large mixing bowl.

You’ll also need something to bake the giant cookie in. I find that a 9-inch springform cake pan is best, or you can bake and serve in a skillet pan. The recipe will fit an 8-inch pan but it will be quite deep; so I’ll say stick with the 9-inch for best results.

How to make a giant Smarties cookie pie

Full measurements and instructions can be found on the printable recipe card

If you have all your ingredients ready to go and your bowl, unless you’re using a stand mixer, then it’s time to get stuck into the bake. Here’s how I do it…

Step 1: Making the cookie dough

Add the butter into a large mixing bowl, and beat it until it has become light and creamy. I do this first as it incorporates a light air but also works the butter before adding the sugars in.

So then, add both sugars into the butter and cream together until well combined. You’ll end up with a thick and creamy caramel colour mixture.

Next add in the eggs, one at a time, making sure you give the mixer chance to combine everything really well. And lastly add in the vanilla extract and give it one more whisk.

Grab the flour and corn flour and sift into the butter mixture; then gently fold everything together with a rubber spatula. Beat again with the mixer on low speed for no longer than 1 minute; you don’t want to overwork the gluten in the flour.

Chuck in the chocolate chips and Smarties and mix for one last time. Remember you are looking for a thick cookie dough, but it should not be sticky!

Step 2: Assembling the cookie pie

To build your cookie pie, add half the mixture into the dish you are baking in, and spread it out. Try to get an even spread and make sure to press the dough out to the edges of the pan.

Next up, dollop the chocolate spread on the layer of cookie dough, and spread out. Make sure you leave a gap around the edge, about 1cm, to stop it leaking out when the cookie is baking.

Finally spoon the remaining cookie dough on top and very carefully spread it out so the chocolate spread is covered and sealed inside. Don’t be tempted to push down as the chocolate will escape.

Step 3: Baking and serving

If you’re serving as a shared dessert at the end of a meal, pop the cookie in the oven while you are eating. Or just bake when you want to.

Ideally you want the edges to have started going crispy and the cookie is golden, but the centre of the cookie is still a little soft. If you want a more chewier cookie bake for a little longer, being careful not to over bake.

This is best eaten when it’s warm from the oven and straight out of the pan, served with a mountain of cooling vanilla ice cream and plenty of extra chocolate sauce.

Step by step live video

Recipe Substitutions

Who says you have to stop at just adding Smarties. Here are a few ways you can switch up your giant cookie…

  • Cookie Flavour: I went with a classic cookie dough, instead why not try using your favourite chocolate, or something fruity with white chocolate and raspberry, or even a Red Velvet cookie?
  • Add-Ins: Raid the baking aisle for all sorts of things to add into your cookie dough, think chocolate chips, peanut butter chips, Reese’s mini cups, Mini Eggs, M&Ms. The possibilities are endless!
  • Filling: I used a regular chocolate spread, but you can swap it for everyone’s favourite Nutella, or why not try Lotus Biscoff spread or a cookie butter to complement your cookie flavour and add-ins.
  • Topping: For something a little extra special for a celebration, why not use chocolate buttercream and sprinkles and serve as an alternative to a cake.
Slice of giant smarties cookie with ice cream and drizzle of chocolate sauce

Frequently asked questions

What size cake tin should I use?

This recipe is best suited to a 9 inch springform pan. Alternatively you can make it in a large skillet or pie dish.

How many does the recipe serve?

A 9 inch pan will make 12-16 slices, depending on how big you slice them, or serve up to 8 people if a sharing dessert.

How should I store the cookie?

If not serving straight away, although the cookie pie to completely cool then store in an air-tight container. I recommend slicing the cookie into pieces for easier storage.

How long will the cookie keep for?

The cookie will keep fresh for 3-4 days if stored correctly.

Can I freeze the cookie?

Yes, you can freeze the cookie. Again I recommend slicing the cookie into pieces before freezing. Place pieces of baking parchment between the slices, then wrap well in clingfilm or plastic wrap. Keep in the freezer for up to 3 months. Remember to defrost thoroughly before serving.

Slice of smarties giant cookie pie with ice cream and drizzle of chocolate sauce

Recipe notes and top tips

Check out these handy tips to absolutely nail this giant cookie each and every time. And don’t forget to check out the substitutions for great ways to switch up your cookie.

  • Always use butter – And always go full-fat. The chilled aisle of the supermarket is full of options, but if you can, avoid spreads and baking blocks. These have a high water content and usually extra oil which will give you a more dense, crumbly cookie. Real butter gives you a chewy, flavoursome cookie.
  • Don’t skip the cornflour – We’re looking for the ultimate cookie, and that’s where the cornflour, or cornstarch, comes in. It helps give it a super soft texture, that when served warm goes perfectly with ice cream.
  • Stick to the timings and don’t over bake – If I could add a big red flashing signal it would be here; this one is key. The cookie tastes best when it’s warm, and a little under baked with a gooey middle. If you bake for too long, the cookie will begin to dry out and that chocolate centre will not longer ooze out the centre.
  • Serve the cookie warm – The soft, chocolate, caramel taste of a warm cookie is the best! If you’re not serving straight away, when you are ready to eat pop the cookie in the microwave and reheat in 30 second blasts. Alternatively, place the cookie on a baking sheet in a warm oven for 5 minutes.
Smarties Giant Cookie Pie - Pinterest Image

More cookie recipes to try

If you liked this giant Smarties cookie pie recipe here are some other recipes that I think you’d enjoy…

Smarties Giant Cookie Pie - Featured Image

Giant Smarties Cookie Pie

Serves : 16 slices
Perfect for big kids as well as the little ones, this fully-loaded giant Smarties cookie pie is easy to make and delicious as a sharing dessert or celebration treat.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients
 

Instructions
 

  • Preheat oven to 180ºC/ 350F, and line the base of a 9 inch springform pan with baking parchment. Alternatively, you can use a greased pie dish. I prefer to use cake release rather than butter.
  • To make the cookie dough: In a large mixing bowl, add the butter and beat with a hand mixer, on medium/high speed, until light and creamy. Alternatively you can use a stand mixer with the paddle attachment.
  • Add in the brown sugar and caster sugar, and beat/cream together until everything combines. The mixture should be light brown in colour.
  • Add the eggs, one at a one, whisk well between each addition. Then add the vanilla extract and whisk again.
  • In a separate bowl, sieve together the self-raising flour and corn flour together, If self-raising flour is not available, substitute for plain/all-purpose flour with 1.5 teaspoons of baking powder.
  • Gently fold in the flour by hand using a rubber spatula. Then gently whisk on low-speed for about 1 minute. Be careful not to overwork the dough, otherwise the gluten will develop and your cookie will be dense.
  • Add the chocolate chips and Smarties into the cookie dough and mix together again on low-speed for a further minute. The cookie dough should be thick but not sticky.
  • Assemble the cookie pie: Spoon half of the cookie dough mixture into your lined springform pan or pie dish. Using the back of the spoon, spread and press the dough out to the edges of pan. Try to make sure the dough is evenly spread.
  • Cover the top of the cookie dough layer with chocolate spread, leaving a 1cm gap around the edge to stop it leaking out when baking.
  • Spoon the remaining cookie dough on top of the chocolate layer, and carefully spread it out so that the chocolate is sealed inside. Don't be tempted to push down on the dough as the chocolate spread will squeeze out the sides.
  • Bake for 30-35 minutes, until the edges are slightly crispy and the cookie is golden in colour. If you prefer a chewier cookie, bake for 40 minutes.
  • Leave the cookie pie to cool for 15 minutes. If you used a springform cake tin, remove the cookie pie and allow to cool on a wire rack.
  • If eating straight away, serve in the pan and scoop vanilla ice cream on top and drizzle with chocolate sauce.

Notes

Read my Top Tips and Substitutions in the post above for some really helpful hints and tips to make this recipe successfully.
What size cake tin should I use?
This recipe is best suited to a 9 inch springform pan. Alternatively you can make it in a large skillet or pie dish.
How many does the recipe serve?
A 9 inch pan will make 12-16 slices, depending on how big you slice them, or serve up to 8 people if a sharing dessert.
How should I store the cookie?
If not serving straight away, although the cookie pie to completely cool then store in an air-tight container. I recommend slicing the cookie into pieces for easier storage.
How long will the cookie keep for?
The cookie will keep fresh for 3-4 days if stored correctly.
Can I freeze the cookie?
Yes, you can freeze the cookie. Again I recommend slicing the cookie into pieces before freezing. Place pieces of baking parchment between the slices, then wrap well in clingfilm or plastic wrap. Keep in the freezer for up to 3 months. Remember to defrost thoroughly before serving.

Nutrition

Serving: 1sliceCalories: 336kcalCarbohydrates: 43gProtein: 4gFat: 17gSaturated Fat: 11gTrans Fat: 1gCholesterol: 52mgSodium: 122mgPotassium: 72mgFiber: 1gSugar: 28gVitamin A: 405IUVitamin C: 1mgCalcium: 39mgIron: 1mg

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Tried this recipe?Mention @crumbscorkscrews or tag #crumbscorkscrews!

Did you make this recipe?

Please leave a ☆☆☆☆☆ rating in the recipe card and/or a review in the comments section.

Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

Leave a comment

Recipe Rating