Maryland cookies copycat recipe

    30 min

    I really wanted to try to make my own Maryland brand cookies but I couldn't find a recipe that even looked like it would be anywhere close to a Maryland cookie. I read the ingredients listed on the back on the packet and found out that 1. they were made with vegetable oil, NOT butter and 2. they didn't have any eggs in them. They are basically chocolate chip shortbread made with vegetable oil instead of butter! You will need either a standing electric mixer or a handheld electric mixer.

    London, England, UK
    194 people made this

    Serves: 35 

    • 165g vegetable shortening (e.g. TREK) or margarine
    • 1/4 teaspoon salt
    • 75g caster sugar
    • 4 tablespoons golden syrup
    • 2 teaspoons milk
    • 1 teaspoon vanilla extract
    • 260g plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 100g plain chocolate chips

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4. Make sure the rack is on the middle shelf.
    2. Put first 3 ingredients into a bowl (of standing mixer if your using one). Turn on your electric mixer and mix the ingredients until fluffy.
    3. Add the next three ingredients and continue to mix until thouroughly blended in.
    4. Mix in the last 3 ingredients by hand. If mixture is dry, add enough milk so the dough is moist but not sticky.
    5. Shape dough into teaspoon sized balls and place on a greased cookie sheet. DO NOT flatten dough.
    6. Bake in the oven for 8-10 minutes. Put on cooling rack 1-2 minutes after they come out of the oven. Store in an airtight container for up to 5 days.

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    Reviews in English (13)


    Used different ingredients. Brilliant Recipe - I added 40g Cocoa Powder just because I'm a chocoholic! Double Choc Chip Cookies ! Yumm!  -  07 Feb 2010


    lovely recipe! have so far cooked two batches to much cheering! I keep them in the fridge to keep them crunchy and crumbly yum!  -  18 Mar 2011


    I made these cookies exactly as stated, with the shortening being at room temperature, and baked them for 10 minutes. They are really good, but do NOT have the texture of shop-bought Maryland cookies. They are softish, and short (with a crumbly texture), but definitely not crunchy. Maybe the temperature of my oven is not accurate?!? The instructions also inform you not to flatten the balls of dough, which resulted in a domed shaped cookie (see photo). I think it's a great recipe, but I will tweak the recipe more to get the texture correct.  -  23 Apr 2011