Maryland Cookies S'wich Choc Creme Biscuits, 150g
Count it as two cookies rather than one and the pack changes shape, because a sandwich empties a sleeve twice as fast as it looks like it will. The shells are the ordinary crisp Maryland biscuit, chips and all, so there are three sweet things stacked here where a plain cocoa sandwich gives you two, and nothing in the build pushes back against any of them. That makes it a poor grazing biscuit and a very good one for people who say they do not want pudding, since one of these settles the question without anybody having to serve anything. A plain black coffee is the partner that works; a sweetened drink has nothing left to do. It is a wheat biscuit and not suitable for a coeliac diet. Warmth is the thing to plan around, because the filling gives long before the shells do.
Maryland Cookies S'wich Choc Creme Biscuits, in brief.
Maryland Cookies S'wich Choc Creme Biscuits is the familiar Maryland cookie made into a sandwich, two baked cookies with a choc creme filling between them, picked into the Teas.co.uk selection as the richer alternative to the plain sleeve rather than a replacement for it.
The filling is the loudest part and it makes the biscuit sweeter than a plain cookie and a poor dunker, because hot tea attacks the creme before it softens the biscuit and the halves separate. Brew stronger, take less milk and no sugar.
Maryland Cookies S'wich Choc Creme Biscuits takes the ordinary Maryland cookie and makes it into a sandwich: two baked cookies with a choc creme filling between them. That sounds like a small change and it is not. Sandwiching a biscuit changes almost everything about how it eats, how sweet it reads, how long it lasts in a hot drink and how many of them you want in a sitting. It is worth understanding those trade-offs before you decide whether this or the plain sleeve belongs in your cupboard.
The first thing a filling does is double the structure. Instead of one thin biscuit you get two, held apart by a soft layer, so the bite is thicker and the crunch is followed immediately by something yielding. The second thing it does is raise the sweetness, because a creme filling is a sweeter material than a baked dough by some distance, and there is a lot of it relative to the biscuit. The third thing is the one nobody warns you about: it makes the biscuit a poor dunker.
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. Storage notes and dunking guidance are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind The Pack
Maryland built its name on translating the American chocolate chip cookie into something that works on a British biscuit shelf, and the sandwich is the next step in that translation. What you are buying is a familiar bake in an unfamiliar arrangement rather than a new recipe.
A note on what we can and cannot tell you. The pack describes the filling as choc creme, and that is the wording we use here because it is the wording the brand uses. What is actually in it is set out in the ingredient declaration on the current UK pack.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our Commitment To The Planet
- The pack that arrives is the current UK retail pack rather than an import made to a different recipe for another market.
- A filled biscuit is less heat-tolerant than a plain one. We would not send this as a summer impulse buy without saying so; a warm van softens the creme and the two halves start to slide.
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
A sweet sandwich biscuit asks something different of a drink than a plain cookie does. It is already carrying sugar and fat, so the job of the cup is to cut through rather than to add. Strong and unsweetened works; milky and mild does not, because two soft sweet things together read as heavy within a couple of bites.
The Strong Cup
The Do Not Dunk Rule
Made with this tea
The Strong Cup
How to make The Strong Cup with Maryland S'wich Choc Creme Cookies.
- 2 sandwich cookies
- 1 bag strong black tea
- 200ml water at a full boil
- Milk, very little or none
- Brew one bag in 200ml straight off the boil for four to five minutes. Longer than you would for a plain biscuit.
- Hold the milk back to a splash at most. Tannin is what cuts the filling and milk is what softens tannin.
- Skip the sugar entirely. No biscuit in this part of the range needs it less.
- Take two. Each one is two cookies and a filling, so two of these is more biscuit than two of anything plain.
What you'll end up with: A sweet biscuit held in balance by a strong cup rather than piled on top of a weak one.
Twist And Dunk
How to make Twist And Dunk with Maryland S'wich Choc Creme Cookies.
- 1 sandwich cookie
- 1 mug of strong tea
- Two seconds, plain half only
- Twist the two halves apart so the filling stays on one of them.
- Dunk the bare half for two seconds. Without the creme it behaves like an ordinary cookie and holds up.
- Eat the filled half dry, straight after. The contrast between a hot softened biscuit and a cold firm filling is the whole trick.
- Never dunk the assembled sandwich. The filling gives before the biscuit does and the bottom half goes into the mug.
What you'll end up with: The dunk you wanted, from a biscuit that cannot normally give you one.
The Fridge Serve
How to make The Fridge Serve with Maryland S'wich Choc Creme Cookies.
- The sealed pack
- An hour in the fridge
- Cold black coffee or iced tea
- Chill the sealed pack for an hour. The filling firms, the contrast with the shells sharpens and some of the sweetness drops away.
- Serve with an unsweetened iced black tea or a cold black coffee. Cold on cold suppresses sugar twice over.
- Eat within a few minutes of taking them out; the effect goes as soon as they come back to room temperature.
What you'll end up with: The best version of this biscuit, and the cheapest trick in the pack.
Ice Cream Sandwich, Doubled
How to make Ice Cream Sandwich, Doubled with Maryland S'wich Choc Creme Cookies.
- 4 sandwich cookies, twisted apart
- 4 small scoops vanilla ice cream
- Freezer, 30 minutes
- Twist four cookies apart and keep the filled halves filling-side up.
- Press a small scoop of vanilla ice cream onto each filled half and cap it with a bare half.
- Freeze for thirty minutes so the shells firm up and stop sliding.
- Serve straight from the freezer. Keep the scoops small; the filling is already doing half the work.
No Bake Base, Less Butter
How to make No Bake Base, Less Butter with Maryland S'wich Choc Creme Cookies.
- 150g sandwich cookies, filling and all
- 45g melted butter
- A pinch of salt
- A 20cm tin, lined
- Crush the whole biscuits, filling included. The creme is fat and sugar, so it binds as well as the butter does.
- Use around a third less butter than a plain digestive base would need, and add the salt to stop the base reading sugary.
- Press into a lined tin and chill for at least an hour before filling.
- Pair with something sharp on top, lemon or plain cheesecake, rather than anything else chocolate.
What you'll end up with: A base that holds together on less butter than usual, because the biscuit brought its own.
The Lunchbox Caveat
How to make The Lunchbox Caveat with Maryland S'wich Choc Creme Cookies.
- 2 sandwich cookies
- A rigid tub, not a bag
- An ice block in warm weather
- Pack into a rigid tub. A sandwich biscuit under a water bottle separates rather than breaking cleanly.
- Add an ice block in warm weather and keep the box out of the sun. A softened filling is the failure mode here, not a broken biscuit.
- Send two rather than three; each one is two cookies and a filling.
- Reseal the main pack and put it back in a cool cupboard rather than leaving it on the worktop.
What you'll end up with: A biscuit that arrives at lunchtime still assembled, which is the whole problem with a filled biscuit in a bag.
Brewing the perfect cup
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 514 kcal |
| Fat | 26.8g |
| of which saturates | 14.9g |
| Carbohydrate | 62.9g |
| of which sugars | 37.3g |
| Fibre | 1.1g |
| Protein | 4.8g |
| Salt | 0.65g |
Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten), milk and soya, and it may contain nuts and peanuts. 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 (12%) (Sugar, Cocoa Mass, Vegetable Fats (Sustainable Palm, Shea, Sal), Emulsifiers (Soya Lecithin, E442, E476), Cocoa Butter, Flavouring), Sustainable Palm Kernel Oil, Fat Reduced Cocoa Powder, Whey or Whey Derivatives (Milk), Partially Inverted Sugar Syrup, Dried Skimmed Milk, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate, Disodium Diphosphate), Salt, Emulsifier (Soya Lecithin), Flavourings.
Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.
| Ingredient | Proportion | What it brings |
|---|---|---|
| Choc creme filling | between the shells | The loudest part of the biscuit and the reason to choose this over the plain sleeve. Soft, sweet and continuous rather than arriving in pockets, and it is also what makes the biscuit a poor dunker. |
| Baked cookie shells | two per unit | The familiar Maryland bake, buttery and crisp, but doing less of the talking here than it does in the plain pack. Two shells rather than one is why the bite is thicker and why a unit weighs more. |
Pack: Maryland Cookies S'wich Choc Creme Biscuits, 150g; sandwich cookies, two baked shells with a choc creme filling. Best before the date printed on the pack, and best kept sealed and cool once opened.
Piece count matters more than usual on a sandwich biscuit, because each unit is two cookies and a 150g pack therefore holds fewer pieces than a 150g sleeve of singles would.
Sourcing & blend. Maryland Cookies S'wich Choc Creme Biscuits, 150g is made by Maryland, which built its name on translating the American chocolate chip cookie into something that works on a British biscuit shelf. The sandwich is the next step in that translation: a filled sandwich cookie is an American supermarket staple, and putting one into a British pack is a reasonable move for the brand that already owns the plain version. What you are buying is a familiar bake in an unfamiliar arrangement rather than a new recipe. The pack you receive is the current UK retail pack rather than an import made to a different recipe.
What is in Maryland Cookies S'wich Choc Creme Biscuits, 150g, and what is not:
- In: sandwich cookies, two baked shells with a choc creme filling between them, in a single 150g pack.
- Not a dunking biscuit: hot liquid reaches the filling before it softens the shells, and a softened filling stops holding the halves together. That is a structural description of how a sandwich biscuit behaves, not a claim off the pack.
- Filling wording: the pack describes it as choc creme and we use the brand's wording. What is in it is resolved in the ingredient declaration on the current UK pack, not here.
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