Overloaded and Stuffed Cookies

Description

In July 2025 M&S launched their Chunked N Loaded cookies that have gone viral on Tik Tok, we have taken inspiration with this new recipe...

Makes

Download recipe

Ingredients

2kg

American Soft Cookie Mix SG

1kg

Soft & Chewy Chocolate Cookie Mix SG

400g

Ballyrashane Unsalted Butter 20x500g

400g

Belcolade White Chocolate Chunks 10mm

280g

Vegan Cream Cheese

50g

Sudzucker Granulated Sugar 25kg

50g

Mathers Raspberry Seedless Jam

200g

IRCA Chocosmart Cioccolato Bianco MB

10g

Freeze Dried Raspberry Sprinkles

150g

Roast Nibbed Hazelnuts

100g

Favorich Milk Chocolate Chip 30% RFA MB

215g

IRCA Farcinut MB

100g

IRCA Chocosmart Cioccolato Latte MB

Braun Sizilia Lemon Essence SG

50g

IRCA Chococream Pistachio MB

Method

1.Raspberry Cheesecake or Pistachio: Mix the cream cheese, sugar and either the Mather’s Raspberry Seedless Jam or IRCA Chococream Pistachio depending on the flavour you are making

2.Once thoroughly mixed, add to a piping bag and pipe 9g dots onto a lined baking tray and place in the freezer for at least an hour

3.Chocolate Hazelnut: Add the IRCA Farcinut to a piping bag and pipe 9g dots onto a lined baking tray and place in the freezer for at least an hour

4.While the fillings are in the freezer, make up the Macphie cookie instructions and add in the inclusions of choice

5.Weigh the cookie dough into 72g pieces

6.Once the fillings are frozen, remove from the freezer, and taking the 72g pieces of cookie dough, wrap the dough round the frozen dots and place onto a baking tray

7.Bake in the oven at 180֯C for 15 minutes

8.Allow the cookies to cool

9.Once cooled melt the IRCA Chocosmart and drizzle over the cookies and add toppings

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Overloaded and Stuffed Cookies

Description

Ingredients

Method

1.Raspberry Cheesecake or Pistachio: Mix the cream cheese, sugar and either the Mather’s Raspberry Seedless Jam or IRCA Chococream Pistachio depending on the flavour you are making

2.Once thoroughly mixed, add to a piping bag and pipe 9g dots onto a lined baking tray and place in the freezer for at least an hour

3.Chocolate Hazelnut: Add the IRCA Farcinut to a piping bag and pipe 9g dots onto a lined baking tray and place in the freezer for at least an hour

4.While the fillings are in the freezer, make up the Macphie cookie instructions and add in the inclusions of choice

5.Weigh the cookie dough into 72g pieces

6.Once the fillings are frozen, remove from the freezer, and taking the 72g pieces of cookie dough, wrap the dough round the frozen dots and place onto a baking tray

7.Bake in the oven at 180֯C for 15 minutes

8.Allow the cookies to cool

9.Once cooled melt the IRCA Chocosmart and drizzle over the cookies and add toppings

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