Maryland Cookies Caramel & Chocolate Chip, 200g
Cold is the answer almost nobody tries. Sugar registers less strongly at lower temperatures, so a sleeve kept in a cold cupboard, or half an hour in the fridge before a hot drink, pulls the caramel back into proportion without changing anything else about the biscuit. That is worth knowing because the sweetness here is a specification rather than an accident. The other correction is the cup: unsweetened, and black rather than milky, since milk rounds off the one edge you actually need. This is a full-size cookie, so you get a crisp rim round a centre that still gives, and the caramel sits in that centre. Wheat and milk, with the pack's own allergen advice on top.
Maryland Cookies Caramel & Chocolate Chip, in brief.
Maryland Cookies Caramel & Chocolate Chip is the caramel member of the Maryland range, two hundred grams to the sleeve.
Caramel adds a second sweet note rather than a contrasting one, so it reinforces the chips instead of balancing them, and the finish is longer, rounder and more buttery than the plain chocolate chip version.
Caramel does a different job in a cookie from cocoa. Putting cocoa through a dough changes the background and lets the chips read as depth; putting caramel in alongside chocolate chips adds a second sweet note rather than a contrasting one, so the two reinforce each other instead of balancing. The result is a cookie with a longer, rounder, more buttery finish than the plain chocolate chip version and considerably less restraint.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Dunking times and how caramel behaves once warmed are in the Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Maryland
Maryland is a long-standing British cookie brand and the name most people reach for when they mean an American-style chocolate chip cookie rather than a British biscuit. A biscuit is engineered to snap and to survive a dunk; a cookie is engineered to give, with a crisp edge and a soft middle. The caramel version takes that and pushes it further in the same direction, adding a component that stays soft and chewy where a chocolate chip would set firm again on cooling.
The ingredient list, the allergen advice and the best-before date must be read off the pack in your hand.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: two hundred grams.
- One sleeve, not sealed portions: right for a tin at home; not the format for a lunchbox, because a soft-centred cookie dries out once air reaches it.
- What it is not: not subtle, not a hard dunking biscuit and not the one to buy if you already find chocolate chip cookies sweet. The double chocolate version is the more restrained of the two, which is not a sentence we expected to write either.
Ideal Serving Conditions
Caramel is the component that decides how this cookie behaves in the kitchen, because unlike a chocolate chip it does not set hard again once it has been warm. It stays soft, it stays sticky, and that is both useful and inconvenient depending on what you are doing.
The Tea Break Serve
- Add salt: a few flakes on a warmed cookie is the single change that most improves it, because salt is what a caramel needs and the recipe cannot supply it for you.
- Warm for ten seconds: enough to soften the caramel and the chips together, which brings a cookie that has been in the tin a week back to something close to new.
- Dunk briefly or not at all: two seconds, lifting flat. A soft middle with softened caramel in it has very little structure in reserve.
- Black coffee, unsweetened: the cookie supplies all the sugar the break needs, twice over.
The Pudding Serve
- Salted caramel ice cream sandwiches: two cookies, a scoop of vanilla, a pinch of flaky salt and ten minutes in the freezer.
- As a banoffee base: crushed with melted butter, where the caramel already in the cookie does part of the work the recipe would otherwise ask of a tin of caramel.
- Crumbled over baked apples: sharp cooking apples under a caramel crumb, which is the best fruit pairing this cookie has.
- Into a traybake: chopped through a set chocolate slab, where the caramel stays chewy against the snap of the chocolate rather than disappearing into it.
Getting It Right with a Hot Drink
- Avoid: hot chocolate, mochas, sweetened lattes and anything caramel-flavoured, all of which simply add to what is already there.
- Dunking: briefly, two seconds at most, and expect less structure than from the plain chocolate chip version.
- Storage: cool, dry and sealed once opened, and cool matters more here than for the other cookies in the range because warm caramel sticks cookies to each other.
- Best with: an afternoon pot of tea, a pudding built in five minutes, or the end of a meal where nothing else has been prepared.
The story behind Maryland
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Maryland Cookies Caramel & Chocolate Chip, 200g is a soft-centred cookie with a component that stays chewy after it has been warm, so almost everything worth doing with it turns on heat and salt. Six builds below cover the tea break, the five-minute pudding, a base for something set, and what to do with the crumbs at the bottom of the sleeve.
Made with this tea
The Ten Second Warm Cookie
How to make The Ten Second Warm Cookie with Maryland Cookies Caramel & Chocolate Chip.
- 1 Maryland Caramel & Chocolate Chip cookie
- A few flakes of sea salt
- Black coffee or strong black tea
- Warm one cookie for ten seconds in a microwave, no longer. You are softening the caramel and the chips together, not cooking anything.
- Scatter two or three flakes of salt over the top while it is still warm, so they stick rather than roll off.
- Wait thirty seconds before eating. Warm caramel holds heat longer than melted chocolate does.
- Drink it with something unsweetened. The cookie has brought all the sugar the break needs, twice over.
What you'll end up with: A cookie out of a week-old sleeve brought back to something close to the day it was baked, with the one seasoning the recipe cannot supply for you.
The Two Second Dunk
How to make The Two Second Dunk with Maryland Cookies Caramel & Chocolate Chip.
- 2 Maryland Caramel & Chocolate Chip cookies
- A mug of strong black tea
- A splash of milk, optional
- Brew the tea properly and leave it a minute off the boil. A very hot mug shortens an already short dunk.
- Dip the cookie flat rather than on edge, for two seconds and no more.
- Lift it out level and eat it straight away. A soft middle with softened caramel in it has very little structure in reserve.
- Do not try a third second. This is not a digestive and it will not forgive you.
What you'll end up with: The shortest dunk on our biscuit shelf, and the reason to know the number before you find it out over a full mug.
Salted Caramel Ice Cream Sandwiches
How to make Salted Caramel Ice Cream Sandwiches with Maryland Cookies Caramel & Chocolate Chip.
- 8 Maryland Caramel & Chocolate Chip cookies
- Vanilla ice cream
- Flaky sea salt
- Soften the ice cream for five minutes so it spreads without tearing the cookies.
- Build four sandwiches, a generous scoop between two cookies, pressing gently from the middle outwards.
- Season the exposed rim of ice cream with flaky salt, which is what pulls the caramel back from being one-note.
- Freeze for ten minutes on a tray before serving, so they hold together in the hand.
What you'll end up with: The best five-minute pudding this cookie makes, and the build where its sweetness finally has something cold and salty working against it.
Banoffee Base, No Tin of Caramel
How to make Banoffee Base, No Tin of Caramel with Maryland Cookies Caramel & Chocolate Chip.
- 200g Maryland Caramel & Chocolate Chip cookies, the whole sleeve
- 75g butter, melted
- 3 bananas
- Whipped cream
- Crush the whole sleeve to a rough crumb, leaving some pieces rather than working it to sand.
- Stir in the melted butter and press firmly into a lined tin. Chill for an hour until it sets hard.
- Build sliced banana and whipped cream on top, and stop there.
- Leave out the tin of caramel a banoffee recipe normally calls for. The base has brought it, and adding more makes the whole thing cloying.
What you'll end up with: A banoffee where the caramel is baked into the base instead of poured over it, which is less sweet overall and considerably less work.
Crumbled Over Baked Apples
How to make Crumbled Over Baked Apples with Maryland Cookies Caramel & Chocolate Chip.
- 4 Maryland Caramel & Chocolate Chip cookies
- 4 Bramley apples
- A knob of butter
- Custard, to serve
- Core the apples, score a line round each middle and sit them in a dish with a splash of water.
- Bake at 180°C for thirty minutes until the flesh has collapsed and gone sharp.
- Crumble the cookies over the hot apples with a little butter and return them for five minutes.
- Serve with custard. A sharp cooking apple is the best foil this cookie has in any recipe.
What you'll end up with: The pairing that fixes the one real fault in this cookie: a sharp Bramley gives the caramel something to push against.
The Bottom of the Sleeve Traybake
How to make The Bottom of the Sleeve Traybake with Maryland Cookies Caramel & Chocolate Chip.
- The broken cookies from the bottom of the sleeve
- 200g dark chocolate
- 50g butter
- A handful of toasted hazelnuts, optional
- Melt the dark chocolate with the butter and let it cool for two minutes off the heat.
- Fold in the broken cookie pieces, keeping them chunky.
- Press into a lined tin and chill until firm, then cut into squares.
- Use dark chocolate rather than milk. It is the only part of the traybake with any bitterness in it, and the caramel pieces stay chewy against the snap.
What you'll end up with: The best use for the crumbs nobody wants to eat loose, and a traybake with two textures in it rather than one.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 476 kcal |
| Fat | 21g |
| of which saturates | 10g |
| Carbohydrate | 62g |
| of which sugars | 31g |
| Fibre | 3.0g |
| Protein | 5.6g |
| Salt | 0.64g |
Ingredients and allergens. Per the published ingredient list for this product it contains wheat and barley (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this product: Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Sugar, Sustainable Palm Oil, Chocolate Chips (15%) (Sugar, Cocoa Mass, Vegetable Fats (Sustainable Palm, Sal, Shea), Emulsifiers (Soya Lecithin, E442, E476), Cocoa Butter, Flavourings), Caramel Pieces (3%) (Fructose Glucose Syrup, Glucose Syrup, Apple Puree, Sugar, Humectant (Glycerol), Wheat Fibre, Palm Fat, Whey (Milk), Butter (Milk), Gelling Agent (Pectin), Skimmed Milk Powder, Flavourings, Acidity Regulator (Lactic Acid), Emulsifier (Sunflower Lecithin)), Partially Inverted Sugar Syrup, Rice Flour, Whey or Whey Derivatives (Milk), Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Salt, Flavourings, Malted Barley Flour.
Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|
Pack: Maryland Cookies Caramel & Chocolate Chip, 200g; one sleeve of full-size caramel and chocolate chip cookies, 200g net. Store cool and dry, and once opened fold and clip the sleeve or decant into a tin; keeping them cool matters more here than for the plain cookies, because warm caramel sticks. Read the ingredient list, the allergen advice, the cookie count and the best-before date off the current UK pack.
Characterising components shown; the unquantified cookie dough makes up the remaining body.
Sourcing & blend. Maryland Cookies Caramel & Chocolate Chip, 200g is made by Maryland, a long-standing British cookie brand and the name most people reach for when they mean an American-style chocolate chip cookie rather than a British biscuit. A biscuit is engineered to snap and survive a dunk; a cookie to give. The caramel version pushes that further in the same direction, adding a component that stays soft and chewy where a chip would set firm again on cooling.
What's in Maryland Cookies Caramel & Chocolate Chip, 200g:
- In: full-size cookies with caramel and chocolate chips through the dough, 200g to the sleeve.
Asked about this product
Ask the curator
Send a product question through the contact form; replies usually come within one working day.
What buyers say
No customer reviews of Maryland Cookies Caramel & Chocolate Chip, 200g yet.
Bought this from us? Log in to your account, then come back to this page to review it. Only verified buyers can review, and every review is checked before it appears; approved reviews earn 50 reward points.
More from Maryland
Other Biscuits worth comparing
