#40 Brown Butter Smartie Funfetti Cookies

A grown up version of the cookies we all grew up eating.

Hello all.

How the hell have YOU been?

After a 3 month break, I feel ready to come back to this corner of the internet. Balancing work commitments, 12 Christmas Shoots & family health scares made me have to step back from here.

I am however in a much better headspace and more inspired than ever to continue on here. I wanted the return post to be something that no-one can resist. A chocolate chip cookie with a childlike twist.

When Mum used to go to the shops when I was a kid, she would either bring back the most gloriously saccharine Mr Men cupcakes or smartie cookies from Sainsburys. So here is my more grown up homage to those bad boys.

Over on TSK+ I have made Brown Butter Espresso Martini Cookies, and guys, I wouldn’t walk- I’d run to that recipe.

Brown Butter Smartie Funfetti Cookies

(Makes 14-15 Cookies)

Ingredients

• 170g Salted Butter

• 150g Dark Brown Sugar

• 80g Golden Caster Sugar

• 1 Large Egg

• 1 Tbsp Vanilla Bean Paste

• 255g Plain Flour

• 1 Tsp Baking Powder

• 1/2 Tsp Bicarb Soda

• 200g Smarties

• 3g Flaked Salt ( I always use Maldon)+ extra to garnish

• 2 Tbsp Funfetti Sprinkles (optional- but very fun)

Method

1. Place the butter into a small saucepan. Slowly bring the butter into a foam, swirling the pan until you see it turn golden brown & nutty & biscuity in smell. Remove from the heat and allow to cool.

2. Add the cooled brown butter into a bowl along with both sugars & vanilla. Whisk together and add the egg. Whisk to combine.

3. Switching the whisk to a spatula, add the rest of the ingredients into the bowl and stir together until a thick dough forms.

4. Line a large baking tray with parchment paper and roll out 60g portions of cookie dough (or roughly 14-15 cookie balls). Place onto the prepared tray and cover with cling film. Place into your fridge overnight. By doing this you are letting the cookie develop a more intense, toffee like flavour. At this point too, you can also freeze some for later. Just add into a zip-lock plastic bag.

5. The next day (whenever you want to bake the cookies) pre-heat your oven to 165C Fan. Line two baking trays with parchment paper and place 5 cookies per sheet. These will spread a little bit so ensure there is space between each dough ball.

6. Bake for 12 minutes (13-14 minutes if baking from frozen). You want the middle of the cookie to be only just set. Sprinkle with a little extra flaked salt and funfetti and allow to cool slightly to room temperature. Enjoy!

7. These will keep in an air-tight container for 3-4 days.