# Maryland Cookies Caramel & Chocolate Chip, 200g ## Commerce action policy **Price:** £2.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/maryland-cookies-caramel-and-chocolate-chip-200g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/maryland-cookies-caramel-and-chocolate-chip-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Maryland **Price:** £2.40 GBP **GTIN:** 072417200878 **Stock:** instock ## Summary Maryland Cookies Caramel & Chocolate Chip is the caramel member of the Maryland range, two hundred grams to the sleeve.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.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.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. ## Description Maryland Cookies Caramel & Chocolate Chip is the caramel member of the Maryland range, two hundred grams to the sleeve. 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. The Taste Profile Caramel: ●●●●● (5/5) Round, buttery and long, running through the finish rather than sitting in one part of the bite. Chocolate Chips: ●●●●○ (4/5) Still clearly the punctuation in the cookie, though they have to work harder against caramel than against a plain dough. Soft Middle: ●●●●○ (4/5) A crisp edge round a yielding centre, which is what a full-size cookie gives you and a mini one cannot. Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Maryland Cookies Caramel & Chocolate Chip, 200g Compare to: Maryland Cookies Double Chocolate, 200g: the same weight with cocoa through the dough instead of caramel alongside the chips. Cocoa deepens the cookie; caramel sweetens it. If the finish on this one feels like too much, that is the one to buy. Maryland Chocolate Chip Cookies, 200g: the original, and the most restrained of the three. There the chips are the only sweet event against a plain buttery dough, which makes them stand out more sharply than they do here. Fox's Chocolatey Biscuits Millionaire's Chocolate Cookies, 180g: the rival take on the same caramel-and-chocolate idea from the other big British biscuit house, at a smaller pack weight. That one leans further towards confectionery; this stays a cookie. 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. Safety And Purity Ingredients and dietary suitability: 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. Child safety: warm caramel is stickier and holds heat longer than melted chocolate does, so a cookie warmed in a microwave should be given a moment to cool before it is handed to a small child. ## Product Questions How is caramel different from cocoa in a cookie?Cocoa through a dough changes the background and lets the chips read as depth. Caramel alongside the chips adds a second sweet note rather than a contrasting one, so the two reinforce each other instead of balancing. The finish is longer, rounder and more buttery, and considerably less restrained. How many cookies are in the packet?What we can state is the weight: two hundred grams. What is the single best thing I can do to it?Put salt on it. A few flakes on a warmed cookie is the change that most improves this one, because salt is what a caramel wants and the recipe cannot supply it for you. Ten seconds of warmth and a pinch of flaky salt turns an ordinary cookie into something that tastes deliberate. Why does the caramel behave differently from the chips?Because a chocolate chip sets hard again once it cools and a caramel does not. Caramel stays soft and sticky after it has been warm, which is useful in a pudding and inconvenient in a tin, where warm cookies will stick to each other rather than sitting loose. Can I dunk them?Briefly. Two seconds, lifting flat, and expect less structure in reserve than the plain chocolate chip version has, because a soft middle with softened caramel in it gives way suddenly rather than gradually. Caramel or double chocolate?Cocoa deepens a cookie and caramel sweetens it. If the finish on this one feels like too much, the double chocolate version is the more restrained of the two, which is not a sentence we expected to write either. The original golden chocolate chip is more restrained still. How should I store an opened packet?Fold and clip the sleeve or tip the cookies into a tin, and keep them cool. Cool matters more here than for the other cookies in the range, because warm caramel sticks cookies to one another and to the tin. What fruit goes with it?Sharp cooking apples, and it is not close. Caramel and tart apple is a long-standing pairing, and crumbled over a baked apple this cookie does the work of both a crumble topping and the caramel you would otherwise have to make. What should I drink with them?Black coffee first and by some distance, strong unsweetened black tea second. Avoid anything caramel-flavoured, which simply adds to what is already there. ## Ingredients & Nutrition 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.Typical values per 100g, as publishedPer 100gEnergy476 kcalFat21gof which saturates10gCarbohydrate62gof which sugars31gFibre3.0gProtein5.6gSalt0.64gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: 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. ## Flavour Science The outer layer is the caramel, and it is the component that defines the cookie. Caramel is not simply sugar: browning sugar produces a set of compounds that read as buttery, faintly smoky and slightly bitter alongside the sweetness, which is why a caramel note has more length to it than plain sugar ever does. Here that length runs right through the finish rather than sitting in one part of the bite. What caramel does not do, and this is the thing worth understanding before buying, is provide contrast. Cocoa in a dough darkens and deepens a cookie; caramel alongside chocolate chips adds a second sweet component that reinforces the first, so the two pull in the same direction and the cookie ends up richer rather than more balanced.The flavour spike is the chocolate chips, and they have a harder job here than in the plain version. Against a neutral buttery dough a chip is unmistakable punctuation; against caramel it has to compete with something that is also sweet, also fatty and also long in the finish. They still register, and they still give the cookie its intervals, but they read as part of the same statement rather than as a counterpoint to it. That is the honest trade of this cookie: you gain richness and lose definition.The base structure is the bake itself, a crisp edge round a yielding middle, and it behaves differently here because of what is in it. A chocolate chip softens below body temperature and then sets hard again as it cools; a caramel does not. It stays soft and sticky once warmed, which is why warm cookies from this packet stick to each other in a tin where the plain ones would sit loose, and why the middle of one of these reads chewier than the middle of a double chocolate cookie from the same range.Getting it right in the cup. Two things transform this cookie and both take ten seconds. The first is heat: ten seconds in a warm oven or a moment in a microwave softens the caramel and the chips together and brings a cookie that has been in the tin for a week back to something close to new. The second is salt. A few flakes of flaky salt on a warmed cookie is the single biggest improvement available, because salt is what a caramel wants and nothing in the recipe supplies it for you. Beyond that, keep it out of the cup for more than two seconds; a soft middle with softened caramel in it gives way suddenly rather than gradually. Black coffee is the pairing, by some distance, and anything caramel-flavoured in the cup is the pairing to avoid.How water and temperature change it. Like every soft-centred cookie this one dries out rather than going stale, losing moisture from the middle until it eats leathery instead of short, so the clock starts when the sleeve is opened rather than when the best-before date arrives. Clip the sleeve or decant into a tin. Temperature is where it differs from the rest of the range: warmth is both the fix and the problem. It is the fix before eating, softening the inclusions and restoring the middle, and it is the problem in storage, because warm caramel is sticky in a way melted chocolate is not, so a tin left near a radiator produces a single mass of cookies rather than a tin of them. Cool and dry and sealed for storage; ten seconds of heat and a pinch of salt before eating. ## Recipe Ideas 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. Recipes, born here first The Ten Second Warm Cookie How to make The Ten Second Warm Cookie with Maryland Cookies Caramel & Chocolate Chip. 1 min 1 cookie Easy You'll need 1 Maryland Caramel & Chocolate Chip cookie A few flakes of sea salt Black coffee or strong black tea Method 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. 3 min 1 mug Easy You'll need 2 Maryland Caramel & Chocolate Chip cookies A mug of strong black tea A splash of milk, optional Method 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. 15 min 4 sandwiches Easy You'll need 8 Maryland Caramel & Chocolate Chip cookies Vanilla ice cream Flaky sea salt Method 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. 20 min + chill 1 tin Easy You'll need 200g Maryland Caramel & Chocolate Chip cookies, the whole sleeve 75g butter, melted 3 bananas Whipped cream Method 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. 40 min 4 people Easy You'll need 4 Maryland Caramel & Chocolate Chip cookies 4 Bramley apples A knob of butter Custard, to serve Method 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. 25 min + set 12 squares Easy You'll need The broken cookies from the bottom of the sleeve 200g dark chocolate 50g butter A handful of toasted hazelnuts, optional Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._