Hello lovelies,
If you’ve been around here a while, you’ll know it’s no secret that my love (and slight obsession) with the M&S bakery grows with every visit.
From their pastries, to their muffins, to their cookies and everything in between, the M&S bakery is the place to go if you fancy a treat that is fresh and is guaranteed to be utterly delicious.
Therefore, you could say I’m always on the look out on the M&S bakeries ‘New In’ section and whilst everything excites me, in May they brought out something which has had me and quite literally the nation of bakers in a choke hold… yup, that’s right, it’s their ‘Chunked N’ Loaded Custard Cream Cookies’.
As a cookie obsessed and M&S bakery obsessed girlie, you can just imagine my excitement when M&S dropped these.
Much to my sadness (it hurts to talk about it actually), I haven’t managed to get my hand on the M&S custard cream cookie yet. However, I’ve seen every baker and their pet dog recreate their own versions of this cookie which me being me, immediately wanted to do the same.
Which of course I did and whilst I can’t compare my cookie to the M&S one, I’m pretty obsessed with the outcome of mine!
It’s got that real custard taste from the custard powder whilst being crammed full of white chocolate chips and custard cream biscuits to give it that perfect balance of flavours and sweetness.
So, if you fancy making a batch of homemade custard cream cookies yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 10 Large Cookies
Prep Time: 10 Minutes
Chill Time: 1 Hour
Bake Time: 14 Minutes
Decorating Time: 10 Minutes
Overall Time: 1.5+ Hours
Ingredients You Need For The Cookies:
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 75g Of White Granulated Sugar
- 1 Large Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 250g Of Plain Flour
- 40g Of Custard Powder
- 1.5tsp Of Baking Powder
- 0.5tsp Of Bicarbonate Of Soda
- 200g Of White Chocolate, Chopped Into Small Pieces
- 200g Of Custard Creams, Broken Into Small Pieces
Ingredients You Need To Decorate:
- 50g Of White Chocolate, Melted
- 10 Custard Cream Biscuits, Whole
How To Make The Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, in a large bowl, beat together the 125g of unsalted butter with 100g of light brown sugar and 75g of white granulated sugar until creamy.
- Add in the 1 large egg and 2tsp of vanilla bean paste and beat again.
- Add the 250g of plain flour, 40g of custard powder, 1.5tsp of baking powder and 0.5tsp of bicarbonate of soda and beat again until a cookie dough has formed.
- Now, add the 200g of chopped white chocolate and 200g of custard cream pieces and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 10 equal sized cookie dough balls (mine roughly weighed around 85g each).
- Once weighed out and rolled into balls, place the balls onto a tray and chill the cookies in the refrigerator for 1 hour or in the freezer for 30 minutes.
- Whilst the cookies are chilling, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge after 1 hour.
- Put 6 cookie dough balls on each pre-lined tray and place into the oven to bake for 14 minutes.
- When baked, remove the cookies from the oven and allow the cookies to cool for 5-10 minutes on the trays before transferring onto a wire rack to cool completely.
How To Decorate The Cookies:
- Now that the cookies have been baked and have completely cooled, it’s time to finish them off.
- In a microwaveable bowl, add 50g of white chocolate, place the bowl into the microwave and in 10 second blasts, blast the chocolate until melted.
- Using a teaspoon, add a tsp of white chocolate onto the top of each cookie.
- Finally, finish off by topping the white chocolate with one whole custard cream.
That’s your Viral Custard Cream Cookies prepared, rolled, chilled, baked and decorated, ready for you to enjoy!
Notes:
- Store the cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
- You can freeze the raw cookie dough for up to 3 months and bake straight from frozen for 15-18 minutes if you didn’t want to bake the entire batch in one go.
I’m pretty stoked with how these cookies came out!
As I’ve mentioned, I can’t physically compare the two but after extensive research into the M&S custard cream cookies, I can imagine that these I’m sharing with you today are pretty darn close to the originals!
Huge round of applause to M&S for not only adding another incredible cookie to add to their ever-growing collection but for making a cookie that went so damn viral that I think every baker has recreated since its release in May. I’ve never known a cookie to be so talked out!
It’s crazy how quickly recipes go viral, isn’t it?
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. are you a custard cream lover? Have you tried the M&S cookies yet? Did you love the addition of them into my cookie today?
{Check out my other cookie recipes here: https://ellegracedeveson.com/?s=Cookies}
Sending you all tons of love & hugs as always,
Elle do
