{
    "id": 1072668,
    "title": "Maryland Cookies S'wich Choc Creme Biscuits, 150g",
    "slug": "maryland-cookies-swich-choc-creme-biscuits-150g",
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    "url": "https://teas.co.uk/product/maryland-cookies-swich-choc-creme-biscuits-150g/",
    "modified": "2026-09-25T23:25:32+01:00",
    "excerpt": "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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. 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.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.",
    "content_text": "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. The Taste Profile\n \nChoc creme filling: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The loudest part of the biscuit and the reason to buy it. Soft, sweet and continuous rather than in pockets.\n \nCookie shells: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) The familiar Maryland bake, buttery and crisp, but doing less of the talking here than it does in the plain sleeve.\n \nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Clearly above a plain chocolate chip cookie. The filling is a sweeter material than the dough and there is plenty of it.\n \nStructure: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Crunch then give, which is pleasant to eat and poor in a mug. This is not a dunking biscuit.\n\nTeas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Pack\nMaryland 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.\nA 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.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet\n 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. \n How Does Maryland Cookies S'wich Choc Creme Biscuits, 150g Compare to:\n Maryland Chocolate Chip Cookies, 200g: the plain version, 50g more biscuit. The honest comparison is that the plain sleeve is better with tea and a proper dunker, while this one is sweeter, richer and better on its own. If you are buying biscuits for the tin, buy the plain; if you are buying something to eat with a coffee at eleven, buy this. Maryland S'Wich Terry's Chocolate Orange Flavoured Cookies, 150g: the same sandwich in the same size, with orange in the filling instead of plain chocolate. Orange cuts sweetness in a way plain chocolate does not, so that pack reads lighter despite being built identically. Worth knowing if the sweetness here is the thing putting you off. Maryland Cookies Double Chocolate, 200g: the middle option. Cocoa in the dough rather than a filling between two biscuits, so you get the darker flavour without the soft layer, and you keep the dunk. It is the better buy for anyone who wants more chocolate but is not sold on a sandwich.\n Ideal Brewing Conditions\nA 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\n \nBrew: A standard black tea, one bag per 200ml at a full boil, four to five minutes. Stronger than you would brew for a plain biscuit.\n \nMilk: Very little, or none. Tannin is what balances the filling, and milk is what softens tannin.\n \nSugar: None at all. There is no biscuit in this part of the range that needs it less.\n \nCount: Two. Each one is two cookies and a filling, so two of these is more biscuit than two of anything plain.\n\n The Do Not Dunk Rule\n \nWhy not: Hot liquid attacks the filling before it softens the biscuit, and a softened filling stops holding the two halves together.\n \nWhat happens: The lower cookie slides, separates and goes into the tea, which is the single most common complaint about every sandwich biscuit ever made.\n \nIf you must: One second, and hold the biscuit flat rather than by an edge so the shear is even.\n \nBetter idea: Twist it open, eat the plain half with the tea and the filled half without. It sounds fussy and it works.\n\n Brewing Notes For Maryland Cookies S'wich Choc Creme Biscuits, 150g\n\nWater temperature: Full boil for the tea. The biscuit is not going in the cup, so there is nothing to be careful about.\nMeasure: One bag per 200ml, and two sandwiches per person. \nSteep: Four to five minutes. Stronger than you would brew for a plain cookie, because the filling needs cutting through.\nService: Little or no milk, and no sugar.\nDunk: No. A sandwich biscuit fails at the filling long before the biscuit gives, and it fails into your mug.\nIced version: An unsweetened iced black tea or a cold black coffee works well, because cold suppresses sweetness and this biscuit has some to spare.\nBest with: A strong breakfast blend drunk black, an espresso, or a glass of cold milk if you want to lean into the sweetness rather than fight it.\n Safety And Purity\n\nIngredients and dietary suitability: 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.\nA filled biscuit has two components to consider rather than one, and both are covered by the declaration on the packet.\nPiece count: with a sandwich biscuit this matters more than usual, because each unit is two cookies and the count per 150g is lower than a sleeve of singles would give.\nStorage: Keep the pack sealed, cool and out of direct sun. Warmth is the enemy of a filled biscuit: the creme softens, the halves slide and the pack arrives looking worse than it tastes.\nChild Safety: Keep the kettle and the hot mug out of reach of children while you brew.",
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                "title": "Product Questions",
                "content": "What is a S'wich cookie?It is the ordinary Maryland cookie made into a sandwich: two baked cookies with a choc creme filling between them. Same familiar bake, different arrangement, and the arrangement changes how it eats more than most people expect. Can I dunk it?No, and this is the honest answer rather than the convenient one. Hot tea attacks the filling before it softens the biscuit, and once the creme goes soft it stops holding the two halves together. The lower cookie slides off into the mug. If you must, one second and held flat. What is the best way to have it with tea?Brew stronger than usual, four to five minutes, with little or no milk and no sugar. The biscuit is already carrying sweetness and fat, so the job of the cup is to cut through rather than to add. A weak milky tea beside this reads heavy within two bites. Is it sweeter than the plain Maryland cookie?Yes, clearly. 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. If the plain chocolate chip cookie is your benchmark, expect this to sit a step above it. How many biscuits are in the pack?It matters more here than usual: each unit is two cookies plus a filling, so a 150g pack of sandwiches holds fewer pieces than a 150g sleeve of singles would. What is in the filling?The pack calls it choc creme, and that is the wording we use 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. Does it work with coffee or milk?Coffee, yes, and an espresso or a plain black coffee is the better partner because bitterness is what balances a sweet filling. Cold milk works too if you want to lean into the sweetness rather than fight it, which is how most children will eat it anyway. How should I store it?Sealed, cool and out of direct sun. Warmth is the enemy of a filled biscuit: the creme softens, the halves start to slide and the pack looks worse than it tastes. This is not the biscuit to leave in a car in July. This or the plain 200g sleeve?The plain sleeve gives you 50g more biscuit, dunks properly and suits tea better. This one is sweeter, richer and better on its own with a coffee. Buy the plain pack for the tin and this pack for elevenses. Can I twist it apart?You can, and it is a genuinely better way to eat it beside tea. Eat the plain half with the cup and the filled half without, so the biscuit that goes near the hot drink is the one that can take it."
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                "title": "Ingredients & Nutrition",
                "content": "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.Typical values per 100g, as publishedPer 100gEnergy514 kcalFat26.8gof which saturates14.9gCarbohydrate62.9gof which sugars37.3gFibre1.1gProtein4.8gSalt0.65gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.IngredientProportionWhat it bringsChoc creme fillingbetween the shellsThe 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 shellstwo per unitThe 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."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Maryland Cookies S'wich Choc Creme Biscuits, 150g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from opening the pack to the last of the crumb.The outer layer is aromatic, and on a sandwich biscuit it is a compromise between the two materials rather than a clean lead from either. The shells offer the buttery, faintly caramelised register a bake produces, while the filling sits enclosed between them with almost no exposed surface, so very little of it reaches you before the first bite. That is the opposite of a coated biscuit, where the chocolate is the first thing you meet. What you get on opening the pack is mostly baked cookie with a sweet confectionery note behind it, and the filling only properly declares itself once the biscuit is broken and the soft layer is exposed to the air and to your tongue at the same moment.The flavour spike arrives mid-bite and it is the filling, unambiguously. A creme layer is a denser carrier of sweetness than a baked dough, it is continuous rather than distributed, and it is soft, which means it spreads across the palate rather than fragmenting like a biscuit does. The result is a much louder and more even sweetness than a plain chocolate chip cookie delivers, and a noticeably richer mouthfeel, because fat in a filling coats where a dry crumb clears. The shells are still present, buttery and crisp underneath, but they have moved into a supporting role. Whether that is an improvement depends entirely on what you wanted: it is a better biscuit on its own and a less interesting one beside a cup of tea.The base structure is the lingering finish, and here the filling works against the biscuit. Because fat and sugar coat the mouth rather than clearing it, the finish is long, sweet and slightly cloying by the second biscuit in a way the plain cookie never is. The crunch-then-give texture that makes the first bite pleasant is also what slows the palate down. That is why two is the honest number, and why anything sweet in the cup beside it tips the whole thing over. A sandwich biscuit is a small dessert rather than a tea-break biscuit, and treating it as one solves most of what people dislike about it.Getting it right in the cup. Brew a standard black tea at a full boil for four to five minutes, which is stronger than you would brew for a plain cookie, with little or no milk and no sugar at all. Tannin is what cuts a sweet filling, and milk is what softens tannin, so the more milk you add the heavier the pairing reads. Do not dunk it. Hot liquid attacks the filling before it softens the shells, the creme stops holding the two halves together and the lower cookie slides off into the mug, which is the oldest complaint about every sandwich biscuit ever made. If you want the biscuit and the dunk, twist it apart and dunk the plain half only, keeping the filled half for dry eating. For coffee, an espresso or a plain black cup works better than tea does, because bitterness balances a creme filling more directly than tannin.How water and temperature change it. Heat matters more to this biscuit than air does, which is the reverse of most plain biscuits. A creme filling softens well below the temperature that would affect a baked shell, so a pack left in a warm car or a sunny kitchen goes from crisp sandwich to sliding halves without anything else changing, and it will not fully recover in the cupboard afterwards. Keep it sealed, cool and out of direct sun, and treat a warm delivery in July as a real risk rather than a theoretical one. Cold, by contrast, suits it: an hour in the fridge firms the filling, sharpens the contrast with the shells and suppresses some of the sweetness, and an unsweetened iced black tea or a cold black coffee is genuinely one of the better ways to eat this biscuit. Hard water flattens a strong black tea, so in a hard water area give the cup another thirty seconds rather than adding milk to fix it."
            },
            {
                "title": "Recipe Ideas",
                "content": "Maryland Cookies S'wich Choc Creme Biscuits, 150g is sweet, soft in the middle and a poor dunker, which changes what to do with it: it wants a strong unsweetened drink beside it, it firms up beautifully in the fridge, and crushed whole it brings its own filling to a base so you need less butter. Six builds below cover the strong cup, the twist-and-dunk, the fridge serve, an ice cream sandwich, a no-bake base and a lunchbox note.\nRecipes, born here first\n The Strong Cup How to make The Strong Cup with Maryland S'wich Choc Creme Cookies. 6 min 1 serving Easy You'll need 2 sandwich cookies 1 bag strong black tea 200ml water at a full boil Milk, very little or none Method 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. \n Twist And Dunk How to make Twist And Dunk with Maryland S'wich Choc Creme Cookies. 2 min 1 serving Easy You'll need 1 sandwich cookie 1 mug of strong tea Two seconds, plain half only Method 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. \n The Fridge Serve How to make The Fridge Serve with Maryland S'wich Choc Creme Cookies. 1 hr chill 1 pack Easy You'll need The sealed pack An hour in the fridge Cold black coffee or iced tea Method 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. \n Ice Cream Sandwich, Doubled How to make Ice Cream Sandwich, Doubled with Maryland S'wich Choc Creme Cookies. 10 min + freeze 4 sandwiches Easy You'll need 4 sandwich cookies, twisted apart 4 small scoops vanilla ice cream Freezer, 30 minutes Method 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. \n No Bake Base, Less Butter How to make No Bake Base, Less Butter with Maryland S'wich Choc Creme Cookies. 15 min + chill 1 small tin Easy You'll need 150g sandwich cookies, filling and all 45g melted butter A pinch of salt A 20cm tin, lined Method 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. \n The Lunchbox Caveat How to make The Lunchbox Caveat with Maryland S'wich Choc Creme Cookies. 2 min 1 box Easy You'll need 2 sandwich cookies A rigid tub, not a bag An ice block in warm weather Method 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."
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