Gooey marmite caramel and white chocolate cookies recipe

11 INGREDIENTS • 4 STEPS • 30MIN

Gooey marmite caramel and white chocolate cookies recipe

Recipe
White chocolate and Marmite caramel? Trust us. This dangerously gooey white chocolate cookie recipe has the ultimate combination of sweet and salty flavours, with a little bit of crunch for good measure. Simply wrapped in a bit of paper or popped into a nice tin, they are a thoughtful gift, made for Marmite lovers.
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White chocolate and Marmite caramel? Trust us. This dangerously gooey white chocolate cookie recipe has the ultimate combination of sweet and salty flavours, with a little bit of crunch for good measure. Simply wrapped in a bit of paper or popped into a nice tin, they are a thoughtful gift, made for Marmite lovers.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
16
140 g
M&S Remarksable Value unsalted British butter, softened
110 g
M&S Fairtrade golden caster sugar
140 g
soft dark brown sugar
1
M&S large free-range egg
1/2 tsp
baking powder
1/2 tsp
bicarbonate of soda
1/2 tsp
ground ginger
250 g
M&S Remarksable Value plain flour
30 g
M&S baked salted pretzel sticks, crushed
200 g
M&S Choc Marks white chocolate, broken into small chunks
16 tsp
M&S Marmite and caramel spread

Nutrition per serving

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Calories
286kcal
Fat
12.6 g
Saturates
6.9 g
Sugars
19.0 g
Salt
102.0 mg
Love This Recipe?
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Gooey marmite caramel and white chocolate cookies recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Add the softened butter (140 g), golden caster sugar (110 g) and dark brown sugar (140 g) to a mixing bowl. Beat with an electric whisk until light and creamy. Add in the egg (1) and whisk again.
step 2
Fold in the baking powder (1/2 tsp), bicarbonate of soda (1/2 tsp), ground ginger (1/2 tsp) and plain flour (250 g) and mix. Fold through the pretzels (30 g) and white chocolate (200 g).
step 3
Line a large baking tray with greaseproof paper. Portion out the cookie dough into 16 equal-sized balls. Using your thumb, gently push down to create a small well in each. Squeeze in the Marmite caramel spread (16 tsp) and fold the remaining cookie dough to cover. Pop into the freezer for 2 hours.
step 4
When you are ready to bake, preheat the oven to 180°C/160°C fan/gas mark 4. Bake for 12-14 minutes, until just baked. Leave to cool, then dig in.
step 4 When you are ready to bake, preheat the oven to 180°C/160°C fan/gas mark 4. Bake for 12-14 minutes, until just baked. Leave to cool, then dig in.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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