Simply add butter and water to this M&S milk chocolate cookie mix and bake for 14-16 minutes to create six large, golden cookies. This popular British baking mix is made with 35% milk chocolate buttons for a rich, indulgent treat.
Simply Mix, Bake & Create. Just add butter & water. Makes 6 large cookies. Suitable for vegetarians.
We are committed to sourcing our cocoa responsibly. For home baking recipe ideas visit www.marksandspencer.com/homebaking.
Country of origin: United Kingdom.
Nutritional Data
| Typical Values | As Consumed per 100g | As Consumed per 56g cookie | Reference intake (adult) |
| Energy | 2035 kJ / 486 kcal | 1147 kJ / 274 kcal | 8400 kJ / 2000 kcal |
| Fat | 25.3g | 14.3g | 70g |
| - of which saturates | 17.4g | 9.8g | 20g |
| Carbohydrate | 57.2g | 32.2g | |
| - of which sugars | 41.9g | 23.6g | 90g |
| Fibre | 1.3g | 0.7g | |
| Protein | 6.8g | 3.8g | |
| Salt | 0.53g | 0.30g | 6g |
Package type: Box. Box - Recycle; Film - Recycle with bags at large supermarket.
Full Product Name: Cookie mix with milk chocolate buttons. Storage: For best before end, see base of pack. Store in a cool, dry place. Safety Warning: This is a raw product and must be fully cooked before eating. Ensure good kitchen hygiene and hand washing when handling raw flour and raw flour products. Usage: 6 Servings.
Ingredients: Milk Chocolate Buttons (35%) (Sugar, Dried Whole Milk, Cocoa Butter, Cocoa Mass, Emulsifier: Lecithin, Natural Flavouring), Soft Brown Sugar, Wheatflour, Dried Skimmed Milk, Raising Agent: E341(i), Sodium Bicarbonate, Natural Flavouring, Salt.
Allergen Information: Contains Milk, Contains Wheat. May Contain Eggs, May Contain Soya. Not suitable for those with an Egg and Soya allergy.
Dietary Information: Suitable for Vegetarians.
Recipe: Milk chocolate cookies. Makes 6. Serve warm with ice cream for a delicious dessert. Ingredients: 1 box cookie mix, 70g unsalted butter, 15ml water. Oven 180°C / Fan 160°C/Gas Mark 4. 1. Preheat oven. 2. Line baking tray. 3. Empty mix into bowl, add butter and water. 4. Mix to dough. 5. Break half chocolate buttons, add all chocolate to dough. 6. Wrap and chill 30 minutes or freeze 15 min. 7. Divide into 6 balls, space on tray, press down. 8. Bake 14-16 min until golden. 9. Cool on tray 5 min then rack.
