Gingerbread White Chocolate Cookies (Marks & Spencer Copycat Recipe) – What Jessica Baked Next

November 22, 2025

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Copycat version of the viral M&S Gingerbread & White Chocolate Cookies. All the festive feels with these incredibly delicious homemade cookies!

It’s time! My first festive recipe of the 2025 Christmas season is here.

I’m so excited when it gets to this time of the year and I can share all the festive-inspired recipes.

We’re starting with a homemade version of the famous Marks and Spencer Gingerbread White Chocolate Cookies. Earlier in the year, I shared my Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe). This recipe has now become one of my most viewed (getting thousands of views each week). I’m receiving messages from readers who have baked them – which always puts a smile on my face!

I simply cannot go into my local Marks and Spencers Foodhall without being able to walk past these cookies. Once they were in the bakery section, I grabbed two packs within a week. They are absolutely addictive and amazing cookies.

A recreation of these stunning cookies was bound to happen…

I’ve made my cookie dough as similar to the M&S one. This cookie has black treacle added, pieces of chopped fudge and lots of white chocolate chunks. I also love adding even more chopped white chocolate to the tops of each cookie once baked.

We highly recommend using a block of white chocolate and chopping that up, as opposed to using white chocolate chips. It’s the best when you get a piece of cookie with a huge chunk of chocolate!

I would quite happily bake and eat these cookies all year round.

The warmth of the ginger is just lovely and pairs wonderfully well with creamy white chocolate. The secret is to underbake the cookies ever so slightly. This way they have an irresistibly fudgy centre.

I’ve loved baking Gingerbread Men, but these cookies are definitely my favourite if I had to pick one!

Get your favourite Christmas tunes on playing, head to the kitchen and be ready to bake the BEST christmassy cookies.

Gingerbread White Chocolate Cookies

Copycat version of the viral M&S Gingerbread & White Chocolate Cookies. All the festive feels with these incredibly delicious homemade cookies!

Prep Time 15 minutes

Cook Time 12 minutes

Chilling Time 1 hour

Servings 10

Author What Jessica Baked Next

120 g butter (salted or unsalted)
80 g caster or granulated sugar
80 g dark or light brown sugar
1 tablespoon black treacle optional
1 egg
1 teaspoon vanilla extract
220 g plain flour
2 teaspoons ground ginger
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
150 g white chocolate chopped into medium-sized chunks
100 g fudge chopped into small chunks

Start by melting the butter. Add the melted butter to a large mixing bowl, along with the caster and brown sugar. Whisk this together until combined. Now add the black treacle (if using), the egg and vanilla extract. Whisk again and mix until incorporated.
Now add the plain flour, ground ginger, bicarbonate of soda and the salt. Using a spatula, gently fold together the dry ingredients with the wet ingredients until mostly combined.
Fold through the chopped white chocolate and fudge. Mix again until combined – be careful not to over mix. Cover the cookie dough and chill for one hour.
Once ready to bake, preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Divide the cookie dough into 8-10 portions – each piece of cookie dough should weigh just over 80g.Line 2-3 large baking trays with baking paper. Spread the cookies out evenly, leaving enough space as they will spread during baking. Bake for 12 minutes, until just lightly browned, with a soft centre still visible.
When the cookies are baked, remove from the oven and leave to cool on the baking trays for 10 minutes, before transferring to a wire rack and leaving to cool completely. Press some additional chopped chocolate or chocolate chips on the top of each cookie, if desired. The cookies will keep stored at room temperature in an airtight container for up to 3 days.