They’re chunky, gooey, and wildly popular, but at £2 a pop, M&S’s viral Chunked N’ Loaded Cookies don’t come cheap.

To help fans recreate the indulgent flavours at home for a fraction of the price, Marc Porcar, CEO of QRFY turned to Ann Cooper, who owns a family-run bakery called Wonderberrys for help.

The result? Three affordable, bakery-style cookie recipes, in Raspberry Cheesecake, Pistachio, and Chocolate & Hazelnut, that can be made at home for as little as 52p per cookie, saving over 70% per serving.

Marc Porcar, CEO of QRFY said,
“We noticed how quickly people were falling in love with these M&S cookies online, but also how quickly the cost adds up. We wanted to show how easy and affordable it is to make something similar from scratch, so we reached out to Wonderberrys for expert help.”

Ann from Wonderberrys came to the rescue by developing these recipes from scratch for QRFY, using simple supermarket ingredients and a clever baking trick to ensure that signature soft centre.

“In order to successfully make this type of stuffed cookie, the filling needs to be frozen and then added to the cookie mix just before going into the oven.

“This process maintains the stability of the centre and stops it from melting into the cookie dough. Obviously, people could just add it to the dough, but it won’t maintain a soft centre after cooking.”
At just 52p – 67p per cookie, the DIY versions offer big savings over the £2 M&S originals, without compromising on indulgence or quality.

Full recipes:
Pistachio Cookie – Approximately 67p per cookie
(Makes 6 large cookies):

275g plain flour
115g unsalted butter
1 egg
175g light brown sugar
¼ tsp baking powder
⅓ tsp bicarbonate of soda
60g pistachio cream
100g white chocolate chips
Chopped pistachios (small handful)

Chocolate & Hazelnut Cookie – Approximately 66p per cookie
(Makes 6 large cookies):

275g plain flour
1 tbsp cocoa powder (approx. 15g)
115g unsalted butter
1 egg
175g light brown sugar
¼ tsp baking powder
⅓ tsp bicarbonate of soda
60g Nutella
100g milk chocolate chips
Chopped hazelnuts (small handful)

Raspberry Cheesecake Cookie – Approximately 52p per cookie
(Makes 6 large cookies):

(Screenshot from attached video)

275g plain flour
115g unsalted butter
1 egg
175g light brown sugar
¼ tsp baking powder
⅓ tsp bicarbonate of soda
30g cream cheese
30g raspberry jam
100g white chocolate chips

Instructions (same for all three):
Freeze the filling (cheesecake mix, pistachio cream, or Nutella) in 10g blobs until solid (about 1 hour).
Cream butter and sugar, then add the egg. Mix in dry ingredients. Combine by hand.
Divide into 6 balls. Press a hole in the centre, insert the frozen filling, and seal the dough completely.
Bake at 180°C (fan) on a preheated tray for 11–14 minutes, removing just before browning for a gooey centre.
Let cool on the tray and enjoy!

As a final note on these exciting recipes, Ann from Wonderberrys said,

“Many people like to enjoy a sweet treat now and again and baking your own cookies can provide a sense of satisfaction and achievement. We develop all our own recipes from scratch and use only fresh ingredients with no preservatives.

“These recipes are cost effective to make at home and also great to do with the kids over the summer holidays. Even if you’ve never baked before, give them a go, they could be your new party piece when entertaining friends!”

Marc Porcar, CEO of QRFY, added,

“At QRFY, we’re all about making great ideas easy to access and share. These recipes are a perfect example, a fun, affordable way to try something new. We’re proud to have helped bring them to life and hope people enjoy baking (and eating) them as much as we enjoyed putting this campaign together.”