My 52p recipe is the perfect dupe for viral M&S Chunked N' Loaded cookies – I reckon they taste even better
TAKE THE BISCUIT My 52p recipe is the perfect dupe for viral M&S Chunked N' Loaded cookies – I reckon they taste even better
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THEY'RE chunky, gooey, and wildly popular, but at £2 a pop, M&S's viral Chunked N' Loaded Cookies don't come cheap.
To help fans recreate the indulgent flavours at home for a fraction of the price, Ann Cooper, who owns a family-run bakery called Wonderberrys has recreated the viral favourite
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Baker Ann Cooper has revealed her recipe for M&S Chunked N' Loaded cookie dupes
Credit: SUPPLIED
She created three affordable, bakery-style cookie recipes for QRFY, in Raspberry Cheesecake, Pistachio, and Chocolate & Hazelnut, that can be made at home for as little as 52p per cookie.
She says: 'In order to successfully make this type of stuffed cookie, the filling needs to be frozen and then added to the cookie mix just before going into the oven.
'This process maintains the stability of the centre and stops it from melting into the cookie dough. Obviously, people could just add it to the dough, but it won't maintain a soft centre after cooking.'
She adds that making them yourself can make them taste all the better.
Ann adds: "Many people like to enjoy a sweet treat now and again and baking your own cookies can provide a sense of satisfaction and achievement."
Scroll down for the recipes, the method is the same for all three cookies and can be found after the ingredients.
Pistachio Cookie
4
(Makes 6 large cookies):
275g plain flour
115g unsalted butter
1 egg
175g light brown sugar
¼ tsp baking powder
⅓ tsp bicarbonate of soda
60g pistachio cream
100g white chocolate chips
Chopped pistachios (small handful)
Chocolate & Hazelnut Cookie
4
(Makes 6 large cookies):
275g plain flour
1 tbsp cocoa powder (approx. 15g)
115g unsalted butter
1 egg
175g light brown sugar
¼ tsp baking powder
⅓ tsp bicarbonate of soda
60g Nutella
100g milk chocolate chips
Chopped hazelnuts (small handful)
The simple chocolate cake recipe using only TWO ingredients - it's sweet and you won't even need to put it in the oven
Raspberry Cheesecake Cookie
4
(Makes 6 large cookies):
275g plain flour
115g unsalted butter
1 egg
175g light brown sugar
¼ tsp baking powder
⅓ tsp bicarbonate of soda
30g cream cheese
30g raspberry jam
100g white chocolate chips
Method for all three cookies
Freeze the filling (cheesecake mix, pistachio cream, or Nutella) in 10g blobs until solid (about 1 hour).
Cream butter and sugar, then add the egg. Mix in dry ingredients. Combine by hand.
Divide into 6 balls. Press a hole in the centre, insert the frozen filling, and seal the dough completely.
Bake at 180°C (fan) on a preheated tray for 11–14 minutes, removing just before browning for a gooey centre.
Let cool on the tray and enjoy - why not try adding some tasty toppings too?
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