Funfetti Edible Cookie Dough

July 28, 2026August 7, 2026 What Jessica Baked NextLeave a comment

Super delicious edible cookie dough filled with sprinkles and white chocolate chips. Made without eggs and using heat-treated flour means this cookie dough is safe to eat.

I’m a massive cookie fan! But if I’m totally honest, one of my favourite parts about making cookies is devouring the cookie dough. However, cookie dough before baking contains raw egg and the flour is not heat-treated. This means it’s not safe to consume, without risk.

July is my birthday month and this Funfetti Edible Cookie Dough is my birthday recipe to celebrate turning 30 years old this month! I cannot believe I’m celebrating this milestone birthday, and I am grateful for so much.

The cookie dough is sweet, jam-packed with crunchy colourful sprinkles and creamy white chocolate chips. I’ve also added some crushed Party Rings – these are a British biscuit and they are really yummy. I love the crunch they add!

I can’t think of a more delicious recipe to celebrate my birthday!

So, what do we need to prepare this cookie dough?

Ingredients To Make Funfetti Edible Cookie Dough

Heat Treated Flour – For edible cookie dough it’s advisable to use heat-treated flour. Bake the plain flour for 7 minutes, then leave to cool completely.

Softened Butter – I use salted butter that’s softened to room temperature. Soft butter will help you easily mix together the butter and sugar, creating a light and fluffy texture.

Sugar – We’re combining both brown and caster sugar in this cookie dough. The brown sugar especially brings gorgeous caramel flavour.

Milk – Adding milk to the cookie dough softens it slightly.

Vanilla Extract – Vanilla adds amazing flavour. You can swap it for any other flavoured extract you desire. For example, almond = birthday cake flavour cookie dough!

Sprinkles – I use colourful pastel sprinkles. They add crunch and sweetness to the cookie dough.

White Chocolate Chips – Love adding creamy white chocolate chips. You can substitute with dark or milk chocolate chips. The cookie dough is very easily customised!

We found this edible cookie dough addictive! I couldn’t stop at one bite, I kept going back for more and more…

Dig in and eat it straight from the bowl with a spoon, roll balls of cookie dough and top ice cream, sit them atop a cake/batch of cupcakes, or coat in melted chocolate to make homemade cookie dough truffles.

Funfetti Edible Cookie Dough

Super delicious edible cookie dough filled with sprinkles and white chocolate chips. Made without eggs and using heat-treated flour means this cookie dough is safe to eat.

Prep Time 30

Chilling Time 20

Servings 8

Author What Jessica Baked Next

Ingredients

190 g plain flour
120 g butter (salted or unsalted) softened
135 g light or dark brown sugar
50 g caster sugar
2 tablespoons milk add more to adjust cookie dough consistency
1 and 1/2 teaspoons vanilla extract
50 g funfetti sprinkles
50 g white chocolate chips
Party Rings Biscuits broken into small pieces - add as many as you desire, I used 3-4 mini sized packs

Instructions

Start by heat treating the flour. Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line a large baking tray with parchment paper and spread the flour out over the tray in an even layer. Bake the flour for 7 minutes, then remove from the oven and allow to cool completely.
Once the flour is cool, you can start making the cookie dough. In a large mixing bowl, cream the softened butter with both types of sugar until light and fluffy.
Now add the milk and vanilla extract and mix again until combined fully. Add the heat treated flour and stir until a cookie dough is formed. If the dough is too crumbly, add an extra drop of milk.
Finally, fold through the sprinkles, white chocolate chips and any other additional add-ins you desire. Cover the bowl of cookie dough and chill in the fridge for at least 20 minutes. You can eat the cookie dough straight away, but chilling makes the cookie dough a thicker, scoop-able consistency.
The cookie dough will keep for up to one week stored in the fridge. It can also be frozen for up to 3 months.

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Chocolate · No-Bake

Kinder Bueno Tiffin

June 22, 2026June 21, 2026 What Jessica Baked NextLeave a comment

Kinder Bueno Tiffin is an easy no-bake treat made by mixing melted butter, chocolate and golden syrup with crushed digestive biscuits, chopped up Kinder chocolate bars and Kinder Bueno. The tiffin is finished with a layer of silky smooth melted chocolate. It’s always hard to stop at one piece of homemade tiffin…

No-bake chocolate treats like this Malteser Rocky Road, Terry’s Chocolate Orange Rocky Road and my super popular Crunchie Slice and Malteser Slice have been recipes I’ve loved making for the blog, so when it gets too hot to switch the oven on to bake, I turn to my trusty no-bake recipes.

Today, I’m sharing my first ever tiffin recipe. Tiffin is just like fridge cake, it’s a confectionery traditionally made by combing crushed biscuits with sugar, golden syrup, butter and cocoa powder. It usually has dried fruit such as raisins mixed in. With this recipe, I don’t add any raisins, but feel free to add in a couple of handfuls if you wish.

I’m also using real chocolate bars as opposed to using cocoa powder – this adds even more decadence.

The reasons you’ll enjoy this recipe is because it’s just so easy to prepare and not complex at all. It uses basic ingredients and can be portioned up and taken out for picnics, lunchboxes or for an afternoon sweet!

Ingredients To Make Kinder Bueno Tiffin

Chocolate – Dark and milk chocolate is used in the tiffin base, then a layer of milk and white chocolate is marbled together to create a double chocolate topping.

Butter – I favour using salted butter in my savoury and sweet recipes. I love salted chocolate, it contrasts well with all the sweeter ingredients included in the recipe.

Golden Syrup – This adds lots of sweetness to the tiffin and helps keep the bars a little softer in texture without being too hard.

Digestive Biscuits – I love using digestive biscuits in my tiffin creations. For this recipe I used dark chocolate digestives, but regular work just as well. Use whatever biscuits you have!

Kinder Chocolate Bars – Chopped up Kinder chocolate bar is stirred through as a tiffin add-in.

Kinder Bueno Bars – More chopped up Kinder chocolate, but we’re also adding milk and white Kinder Bueno bars.

Kinder Bueno Tiffin

Kinder Bueno Tiffin is an easy no-bake treat made by mixing melted butter, chocolate and golden syrup with crushed digestive biscuits, chopped up Kinder chocolate bars and Kinder Bueno. The tiffin is finished with a layer of silky smooth melted chocolate. It's always hard to stop at one piece of homemade tiffin...

Prep Time 6 20

Servings 20

Author What Jessica Baked Next

Ingredients

200 g dark chocolate
100 g milk chocolate
100 g butter (salted or unsalted)
150 g golden syrup
200 g digestive biscuits broken into bigger and smaller pieces - slightly crushed
160 g Kinder Bueno Bars 4 double bars, chopped (milk and white chocolate)
8 Kinder Chocolate Bars chopped

Chocolate Topping

100 g milk chocolate
100 g white chocolate
2 x Kinder Bueno Bars I used one milk and white chocolate bar (both double bars)
1 x Kinder Chocolate Bar chopped

Instructions

Line a 20cm / 8-inch square cake tin with parchment paper or clingfilm and set aside for later.
In a large bowl that's microwave safe, place the dark and milk chocolate bars and the butter in the bowl. Heat gently until the chocolate and butter are melted. Now add the golden syrup and stir to combine. Leave this mixture to cool for a few minutes.
Now add the digestive biscuits and chopped selection of Kinder chocolate. Stir well until fully combined. Transfer the tiffin to the lined tin and smooth over the top with a spatula. Place in the fridge.
Prepare the chocolate topping by melting both types of chocolate. Take spoonfuls of each chocolate and cover the top of the tiffin. Marble/swirl the chocolate together. Finish the tiffin decoration by topping with the extra Kinder chocolate. Decorate the tiffin as desired.
Cover and leave the tiffin to set in the fridge for at least 6 hours or up to overnight. Once ready to serve, remove the tiffin from the fridge and allow to sit at room temperature for 10-15 minutes. Slice carefully with a sharp knife into pieces as big or small as you like.
The tiffin will keep in an airtight container in the fridge for up to one week - but it won't last that long!

Recipe inspired by Effortless Foodie

I made this and my taste testers went wild for it. It almost disappeared in less than 24hrs from slicing it…

Every time I went in my fridge, I was tempted to reach for piece after piece. The fridge-cold tiffin, chock-full of Kinder chocolate, is truly hard to resist.

That topping with the marbled double chocolate layer and extra Kinder chocolate is what dreams are made of…

Like most recipes, now I can’t wait to explore new tiffin recipe ideas and try out some different add-ins!

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Baking · Chocolate · Cookies

Chocolate Oreo Cookies

June 12, 2026June 11, 2026 What Jessica Baked NextLeave a comment

Chocolate cookie dough filled with milk and white chocolate chunks, along with Oreo cookies. If you’re a fan of Oreos, then this recipe will be right up your street!

Chunky Oreo Cookies! Rich cocoa cookies filled with chunks of milk + white chocolate and when these cookies are freshly baked they resemble a warm, fudgy brownie.

Cookie + brownie = dessert heaven.

Cookies and cream are the ultimate favourite flavour of mine. I’ve shared a few Oreo-inspired recipes over the years on my blog, including this No-Churn Oreo Ice Cream, Oreo Ice Cream Pie and one of my first ever recipes from 2013 was this No-Bake Oreo Cheesecake.

You’ll also find in the blog archives, 3 Ingredient Oreo Truffles, 3 Ingredient Oreo Fudge, Oreo Cookies ‘n’ Cream Chocolate Tart and also Vegan Oreo Cheesecake.

I’m pleased to have an Oreo cookie recipe for you today and these double chocolate Oreo cookies are a fun twist on a classic chocolate cookie.

I love a good homemade cookie. These cookies are thick, have a delectable soft texture and are packed with cookies and cream flavour. The cookie dough takes a matter of minutes to make and doesn’t need to be chilled prior to baking.

I used this Triple Chocolate Cookies recipe. It’s a recipe I’ve been baking for a long time, and it makes the perfect chocolate cookie every single time.

These cookies are every bit as indulgent as they look.

And for anyone who’s a self-confessed Oreo lover, these cookies are a must bake.

Chocolate Oreo Cookies

Chocolate cookie dough filled with milk and white chocolate chunks, along with Oreo cookies. If you're a fan of Oreos, then this recipe will be right up your street!

Prep Time 15

Cook Time 12

Total Time 27

Servings 10

Author What Jessica Baked Next

Ingredients

110 g butter (salted or unsalted) softened
200 g dark or light brown sugar
1 egg
Couple of drops of vanilla extract
165 g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 g cocoa powder
100 g milk chocolate
100 g white chocolate
10 Oreo cookies broken into small pieces

Instructions

Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.
Cream the butter, sugar and vanilla together until just combined – it doesn’t need to be light and fluffy. Add the egg and mix until incorporated.
Next, add the flour, a pinch of salt (only is using unsalted butter), baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.
Finally, fold through the chocolate chunks and the Oreos and mix to combine into the dough.
At this point you can chill the dough for 30 minutes to make it easier to roll or you can bake the cookies straight away. Divide the mixture into 8-10 balls. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes. Don’t over bake - once baking time is over, the cookies will appear very soft, but they’ll carry on cooking whilst they cool. Whilst the cookies are cooling I pressed a few chocolate chips/chunks and Oreo pieces into the tops just for decoration purpose.
Allow the cookies to cool on the baking trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack. The cookies will store in an airtight container for up to 3 days.

If you’re looking for more easy cookie recipes, try these next!

Easy Oat Biscuits (Homemade Hobnobs)

Kinder Cookies

Butter Cookies

Brown Butter Chocolate Chip Cookies

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Baking · Biscuits and Cookies · Chocolate

Raspberry White Chocolate Cookies

April 11, 2026April 10, 2026 What Jessica Baked NextLeave a comment

Soft and gooey cookies filled with white chocolate and a mix of frozen and freeze-dried raspberries. A divine cookie recipe with melted white chocolate and jammy raspberries in each bite!

Raspberry + white chocolate has always been a sensational combination. Creamy white chocolate mixed with tart raspberries, both flavours are a marriage in flavour heaven.

My cookie recipe repertoire is forever growing and the latest cookie bake I’m sharing is these divine Raspberry White Chocolate Cookies. This wonderful recipe is from the talented Sarah over at Broma Bakery.

I’ve mentioned before, that I’m a huge fan of Marks and Spencer cookies. As soon as M&S releases a new cookie, everybody goes wild and heads out to grab themselves a pack before they’re all sold out. I love recreating the Marks and Spencer cookies in my kitchen, and with all the recipes I recreate, I aim to achieve a tastier end result.

These cookies are amazing. There are lots of chunky pieces of white chocolate and the frozen raspberries are rippled throughout each bite. I added a couple of tablespoons of freeze-dried raspberries. This is optional, but will add even more raspberry flavour.

These cookies are perfect for berry season. The ultimate treat paired with a cold glass of milk, or even a scoop of your favourite ice cream flavour. Happy Baking!

Raspberry White Chocolate Cookies

Soft and gooey cookies filled with white chocolate and a mix of frozen and freeze-dried raspberries. A divine cookie recipe with melted white chocolate and jammy raspberries in each bite!

Prep Time 20

Cook Time 14

Chilling Time 30

Servings 12

Author What Jessica Baked Next

Ingredients

170 g butter (salted or unsalted) melted
200 g light brown sugar
50 g caster or granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
250 g plain flour
3/4 teaspoon bicarbonate of soda
225 g white chocolate I use a chocolate bar and chop into small chunks - chocolate chips are a good substitute
2 tablespoons freeze-dried raspberries optional
65 g frozen raspberries

Instructions

To make the cookie dough, grab a large mixing bowl and add the melted butter, and both types of sugars. Whisk until the sugar is fully dissolved.
Now add the egg and egg yolk, along with the vanilla extract and whisk again until incorporated.
Add the flour and bicarbonate of soda, along with a pinch of salt (only add if using unsalted butter). Gently fold the dry ingredients in, mixing until there's no streaks of flour visible. Fold through the white chocolate - be careful not to over mix.
Finally, very gently fold through the frozen raspberries until evenly distributed. at this point you can also add the freeze-dried raspberries, if desired.
Chill the cookie dough for at least 30 minutes.
Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line 2-3 large baking trays with baking paper.
Roll the cookie dough into 80g portions. When rolling the cookie dough the raspberries will burst and release juices - this expected, so just roll the cookie dough as quickly as you can.
Spread the cookies out evenly, leaving enough space as they will spread during baking. Bake for 12-14 minutes, until just lightly browned, with a soft centre still visible.
If the cookies spread when baking, take a teaspoon and gently press the cookie back into a uniform shape. Press any additional chocolate or freeze-dried raspberries on the top of the cookies. Leave the cookies to cool on the baking trays for 10 minutes, then transport to a wire rack and allow to cool completely. The cookies will keep stored in an airtight container at room temperature for up to 3 days.

Recipe from Broma Bakery

Take the classic chocolate chip cookie to the next level with these Brown Butter Chocolate Chip Cookies

If you love the raspberry white chocolate combo, then try my Raspberry White Chocolate Muffins next!

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Baking · Biscuits and Cookies · Candy and Sweets · Chocolate

Mini Egg Shortbread

March 31, 2026March 30, 2026 What Jessica Baked Next2 Comments

Mini Egg Shortbread – classic semolina shortbread recipe filled with chopped Cadbury Mini Eggs and chocolate chunks.

This time last year I baked this Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe). Since then, it’s become one of the most popular recipes I’ve posted on my blog. So at it’s very nearly Easter and Mini Eggs are back on our shelves, I thought it would be a fun idea to incorporate them in a batch of shortbread.

All good shortbread recipes start with butter. I tend to go for salted butter, and this needs to be softened. Cream softened butter with sugar until fluffy, then add plain flour and semolina. Semolina is my secret ingredient for the traditional Scottish shortbread taste!

Finally, lots of chopped chocolate and Cadbury Mini Eggs are mixed throughout the shortbread dough.

Once baked, the shortbread is sprinkled with a little extra sugar, and it’s ready to be devoured and enjoyed.

There’s lots of Easter baking inspiration on the blog already. Carrot Cupcakes with Cream Cheese Frosting, Carrot Cake Traybake, Easter Chocolate Nest Cakes, Mini Egg Cheesecake and these incredible Mini Egg NYC Cookies all make a delicious addition to an Easter meal.

I recommend the same thing with every shortbread recipe, and that’s to serve the shortbread while it’s still warm from the oven. The texture is softer and simply divine.

Mini Egg Shortbread is the ultimate, easy, no-fuss Easter baking recipe. This shortbread really does taste as good as it looks!

Mini Egg Shortbread

Mini Egg Shortbread - classic semolina shortbread recipe filled with chopped Cadbury Mini Eggs and chocolate chunks.

Prep Time 10

Cook Time 30

Total Time 40

Servings 12

Author What Jessica Baked Next

Ingredients

200 g butter (salted or unsalted) softened
100 caster or granulated sugar
300 g plain flour
50 g semolina
200 g dark or milk chocolate roughly chopped
150 g Cadbury Mini Eggs chopped in half

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with parchment paper and set aside.
Start by preparing the shortbread dough - cream the softened butter and sugar until light and creamy.
Now add the flour and the semolina, mix until a crumbly dough forms. Be careful not to overwork the dough at this point, only mix until it comes together. Now fold through the chopped chocolate and halved Mini Eggs.
Transfer shortbread dough to a 20cm / 8-inch square cake tin and press down gently. Carefully score 12 squares from the dough, making sure not to cut all the way through. Bake for 25-30 minutes until slightly golden in colour. Leave the shortbread to cool for 5 minutes, then using a sharp knife, slice all the way through where you scored the shortbread before baking.
Finally, sprinkle with a small amount of extra sugar before devouring! The shortbread will keep in an airtight container at room temperature for up to one week.

I have your Easter recipes covered!

Chocolate Peanut Butter Easter Eggs

Mini Egg Cheesecake

Easter Chocolate Nest Cakes

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Baking · Chocolate · Cookies

Brown Butter Chocolate Chip Cookies

January 17, 2026January 16, 2026 What Jessica Baked Next1 Comment

Bakery-style chocolate chip cookies with the addition of nutty brown butter. Don’t forget a sprinkle of sea salt for the ultimate amazing cookie experience! An easy cookie recipe with no mixer required.

We’re kickstarting 2026 and a new year of baking on WJBN blog with a fabulous cookie recipe I recently baked.

Say hello to my latest cookie obsession.

Brown Butter Chocolate Chip Cookies.

Adding brown butter to your next batch of cookie dough is the ultimate flavour upgrade. A classic chocolate chip cookie is pretty good, but adding brown butter elevates a regular chocolate chip cookie to something outstanding.

My winning cookie recipe is made with browned butter and huge chunks of chocolate. The cookies taste great served fresh from the oven and even a couple of days after first baking.

The edges are crisp, slightly crunchy and the inside of the cookie is gorgeously soft. The chocolate mixed with an added sprinkle of flaky sea salt is a divine combination.

Top Tips For The BEST Cookies:

Use salted butter and brown the butter. Browned butter adds a delicate caramel undertone to the cookie dough. Take your time when browning butter. Brown butter is a game changer and I highly recommend it!
Use a mixture of chocolate chips and chocolate chunks in your cookie dough. I love the ease of adding a bag of chocolate chips to my cookie dough, but chopping up chocolate makes sure you get those huge chunks of melted chocolate in your cookies! I use supermarket own brand chocolate, you can use expensive chocolate but I don’t think it’s necessary.
Add cornflour (cornstarch) to your cookie dough. This creates a softer baked cookie and your baked cookie will be slightly thicker, and not spread as much.
Add a generous amount of vanilla extract to your cookie dough. Vanilla and chocolate = delicious flavour combo!
Always chill your cookie dough. This not only prevents spreading, but it lets the flavours develop further, leading to a tastier finished product!

I’ve baked a lot of cookie recipes for my blog, but this recipe is by far the best one yet.

Brown Butter Chocolate Chip Cookies

Bakery-style chocolate chip cookies with the addition of nutty brown butter. Don't forget a sprinkle of sea salt for the ultimate amazing cookie experience! An easy cookie recipe with no mixer required.

Prep Time 20

Cook Time 14

Chilling Time 2

Total Time 2 34

Servings 18

Author What Jessica Baked Next

Ingredients

170 g butter (salted or unsalted) cut into small chunks
280 g plain flour
1 teaspoon bicarbonate of soda
1 and 1/2 teaspoons cornflour
150 g dark or light brown sugar
100 g caster or granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
300 g chocolate I use 1 x 200g bar of milk chocolate and 1 x 100g bar of dark chocolate, both chopped into medium sized chunks
dark chocolate chips I added a couple of handfuls and used the remaining to decorate the cookies

Instructions

Start by browning the butter. In a small pan, place the chopped butter. Gently melt on a medium heat. Stirring constantly, the butter will begin to foam and sizzle slightly around the edges. In approx 5-8 minutes from when you started, the butter will start to turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. The butter in the pan will smell intensely buttery and nutty.
Now remove the pan from the heat and carefully transfer the brown butter to a mixing bowl and set aside to cool for 5 minutes.
In another mixing bowl, add the flour, bicarbonate of soda and the cornflour. Whisk together to combine fully.
In the bowl with the melted butter, add both types of sugar, and whisk until incorporated. Now add the whole egg and egg yolk, along with the vanilla extract. Whisking again until combined.
Now fold through the dry ingredients until a soft dough begins to form. Finally, stir through the chopped chocolate. Cover the bowl containing the cookie dough and chill in the fridge for at least 2 hours or up to 3 days. I usually chill mine overnight. After overnight chilling, I leave my cookie dough at room temperature for 15 minutes before rolling.
When ready to bake, divide the cookie dough and roll into 60g portions. Preheat oven to 170°C / 150°C Fan / 325°/ Gas Mark 3. Line a couple of baking trays with parchment paper and place the cookies about 3-inches apart.
Bake the cookies for 12-14 minutes until crisp and lightly golden around the edges, but still soft in the centre. Place any additional chocolate chips/chunks on the tops of cookies if desired. I also like to sprinkle the tops with some flaky sea salt.
Cool the cookies on the baking trays for 10 minutes, before enjoying. The cookies will keep stored at room temperature in an airtight container for up to 3 days.

Recipe from Sally’s Baking Addiction

More of my favourite recipes!

Chocolate Chip Muffins

Pistachio Tiramisu (No-Bake, Eggless Recipe)

Best Chocolate Cake

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Biscuits and Cookies · Chocolate · Christmas · No-Bake

Terry’s Chocolate Orange Rocky Road

December 9, 2025December 8, 2025 What Jessica Baked Next1 Comment

Rocky road with a tasty Terry’s Chocolate Orange twist! The classic no-bake treat everybody loves.

In December, it’s usual that I’ll share at least one recipe that contains a Terry’s Chocolate Orange.

A couple of favourites include my Terry’s Chocolate Orange Brownies, these Terry’s Chocolate Orange NYC Cookies, and two fabulous cheesecakes: No-Bake White Chocolate Orange Cheesecake and Terry’s Chocolate Orange Cheesecake.

We made and shared an insanely good Malteser Rocky Road this year, and next, a festive spin on that rocky road recipe was in the pipeline…

My sister and I spent an evening making this rocky road creation. We both share the same love for baking and being in the kitchen. I love that baking/cooking brings everyone together, and it was lovely to let my sister take the reins with this recipe. We plan to make this again in a couple of weeks for the Christmas celebrations we have in the diary.

What I like about rocky road is just how simple it is to prepare. Around the holidays we all have limited time to spend in the kitchen, but being able to whip up an easy treat with minimal effort is exactly what we all need!

To prepare this simple no-bake recipe, in a saucepan melt together butter, golden syrup, dark chocolate and one whole Terry’s Chocolate Orange – yes, that’s a lot, but we’re packing in all the flavour here!

Once melted, leave the mixture to cool for about 5 minutes, then pour into the dry ingredients and mix well until everything is coated. Tip this mixture into a square baking tin and leave to chill in the fridge.

The next decoration is optional, but we like to melt white chocolate and spread that across the top of the rocky road. As it’s the time of year to indulge a little extra, we’ve topped our rocky road with a very generous 300g white chocolate layer. Then we decorated with sprinkles and the extra half of the TCO.

This is an extremely decadent and moreish sweet, that’s hard to stop eating. It’s a truly fun, cosy, little Christmas non-bake!

Terry's Chocolate Orange Rocky Road

Rocky road with a tasty Terry's Chocolate Orange twist! The classic no-bake treat everybody loves.

Prep Time 15

Chilling Time 3

Servings 16

Author What Jessica Baked Next

Ingredients

150 g butter (salted or unsalted)
4 tablespoons golden syrup
250 g dark chocolate
1 x 157 g Terry's Chocolate Orange
150 g milk chocolate digestives
200 g mini marshmallows
1/2 Terry's Chocolate Orange reserving half for decoration later on

White Chocolate Topping/Decoration:

300 g white chocolate
1/2 Terry's Chocolate Orange
sprinkles

Instructions

Put the butter, golden syrup, dark chocolate and whole Terry's Chocolate Orange in a medium sized saucepan. Gently heat and continue stirring until all the chocolate has melted and you have a smooth mixture. Set aside to cool for 5 minutes.
In a large mixing bowl, break the digestive biscuits into small chunks and then add your mini marshmallows and 1/2 of the second Terry's Chocolate Orange (broken into small chunks) to the bowl. Stir gently to combine. Now add the melted chocolate mixture and stir together until all the ingredients are well coated.
Tip the mixture in the tin and press down until lightly compact. Pop it in the fridge whilst you prepare the chocolate topping. Melt the white chocolate and then gently pour and spread out over the top of the rocky road. Decorate further with the remaining Terry's Chocolate Orange half and sprinkles of your choice.
Allow to set in the fridge for at least 3 hours or overnight.
When ready to serve, remove the rocky road from the tin and slice up into 16 squares. You can cut the rocky road as big or small as you like. The rocky road will keep stored in an airtight container in the fridge or at room temperature for up to one week.

Recipe inspiration from Taming Twins

Even more great Terry’s Chocolate Orange Recipes!

Terry’s Chocolate Orange Brownies

No-Bake White Chocolate Orange Cheesecake

Terry’s Chocolate Orange NYC Cookies

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Baking · Chocolate · Christmas · Cookies

Gingerbread White Chocolate Cookies (Marks & Spencer Copycat Recipe)

November 17, 2025November 14, 2025 What Jessica Baked Next2 Comments

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

Cook Time 12

Chilling Time 1

Servings 10

Author What Jessica Baked Next

Ingredients

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

Instructions

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.

Recipe from Lord Lucy

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Baking · Biscuits and Cookies · Candy and Sweets · Chocolate

Oven Baked S’mores (10 Minute Recipe)

October 23, 2025October 22, 2025 What Jessica Baked Next1 Comment

Easy oven baked S’mores. A classic American sweet with deliciously gooey marshmallow and melted chocolate. A super quick and easy treat made with 3 ingredients and ready in 10 minutes!

S’mores is a popular American dessert. Typically, a s’more, consists of graham crackers, marshmallows and chocolate, is made by toasting marshmallows on a campfire.

I wanted to show you this effortlessly easy way to make homemade s’mores in 10 minutes. Perfect for a cosy night in, sitting on the sofa watching one of your favourite films or boxset.

I love the crisp digestive biscuit, with the gooey, oozy marshmallow and chocolate sandwiched in the centre. I made a couple of these for my taste testers, and they adored them. The flavours all work so well with each other, making a fantastic treat, that can be made by anyone regardless of cooking skill level.

Another thing I really like about this recipe is how it can easily be customised. Try swapping milk chocolate for dark or white chocolate, or you can even use a hazelnut/pistachio-filled chocolate, or a Reese’s peanut butter cup.

Bonfire Night is around the corner on 5th November, so these baked s’mores will make a great dessert to enjoy that evening whilst watching fireworks!

The marshmallows lightly toast and go squidgy in the oven during baking

I have a sweet tooth, but with a lot of the recipes I share, I usually make a big batch of that food. With this recipe, you can make just what you need for that serving. If you fancy just one for yourself, then you can make just a single s’more. If you have a guest coming over, then you just double the recipe!

For each s’more, you’ll need two biscuits (digestives are my go-to, but rich tea will also work), a square of chocolate (around 4 small squares conjoined) and 2-3 regular marshmallows.

Place each biscuit on a lined baking tray, on one biscuit, pop the chocolate and on the other biscuit, place the marshmallows on top. Bake for 3-4 minutes, or until the chocolate is melted, and the marshmallows are lightly toasted. Allow to cool for a few minutes and then sandwich together before devouring!

Homemade S’mores are incredibly delicious! I’m not going to lie, they’re very messy, and you’ll end up with chocolate almost everywhere. But I think that’s the fun of it and they taste amazing!

Oven Baked S'mores (10 Minute Recipe)

Easy oven baked S'mores. A classic American sweet with deliciously gooey marshmallow and melted chocolate. A super quick and easy treat made with 3 ingredients and ready in 10 minutes!

Prep Time 5

Cook Time 5

Servings 1

Author What Jessica Baked Next

Ingredients

2 digestive biscuits
1 block of 4 squares of milk chocolate still joined together
2-3 regular sized marshmallows

Instructions

Preheat oven to 200°C / 180°C Fan / 400°C / Gas Mark 6. Line a baking tray with parchment paper.
Place the digestive biscuits on the baking tray - the smooth side down. Top one biscuit with the chocolate and top the second biscuit with the marshmallows.
Bake in the oven for 3-4 minutes, until the chocolate is melted and the marshmallows are lightly toasted. Remove from the oven and allow to cool for a couple of minutes, before carefully sandwiching the two biscuits together to make the s'more. Check the temperature is not too hot before eating.

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Chocolate · Cookies · Halloween

Mummy Cookie Dough Truffles

October 13, 2025October 12, 2025 What Jessica Baked NextLeave a comment

Mummy Cookie Dough Truffles make a spook-tacular Halloween treat!

October has arrived, spooky season is here, and that means Halloween is very close now. I have a scarily good recipe ready for Halloween gatherings/parties, or just for celebrating Halloween.

I love creating/making Halloween recipes. For me, there’s nothing more fun than getting my food blogging props out and styling a Halloween-themed scene. I also have a few Halloween recipes already on my site and look forward to sharing at least one or two each year.

Some of my other Halloween bakes include Halloween Chocolate Bark, Ghost Cupcakes, and an autumn favourite: Pumpkin Cake with Cream Cheese Frosting.

This new truffle recipe is made using edible cookie dough. When making homemade cookies, I’m always tempted to eat raw cookie dough, but as cookie dough contains raw egg and flour, it’s not suitable to consume until baked. However, this cookie dough doesn’t have raw egg in it.

To make the edible cookie dough, you need to heat treat flour. Heat treating flour makes cookie dough safe to eat by killing off any harmful bacteria. Follow my easy instructions listed in the recipe below, and you’ll be well on your way to perfectly safe edible cookie dough, ready to eat in no time!

I saw the idea of these truffles and couldn’t resist making some of my own. I love just how effective the simple and easy decoration is. The cookie dough is coated in melted white chocolate, then excess melted chocolate is drizzled over the truffles to make ‘bandages’, and finally a a couple of edible eyes are placed on each truffle.

I’m based in the UK and used a pack of edible eyes from the brand Cake Décor. Easily found in any major supermarket or baking/craft shop.

With the October school holidays approaching too, these will be a great project idea for parents or grandparents to do to keep the kids busy.

Cute or scary – you decide!

Mummy Cookie Dough Truffles

Mummy Cookie Dough Truffles make a spook-tacular Halloween treat!

Cook Time 1 30

Author What Jessica Baked Next

Ingredients

Edible Cookie Dough

100 g butter (salted or unsalted) softened
50 g dark or light brown sugar
30 g caster sugar
175 g plain flour
2 tablespoons milk
100 g dark, milk or white chocolate chips

White Chocolate Coating/Decoration

300 g white chocolate
30 edible eyes I use the brand Cake Décor

Instructions

Start by heat treating the plain flour. Preheat the oven to 160°C (also use the same temperature for fan-assisted ovens) / 320°F / Gas Mark 2. Line a large baking tray with parchment paper. Spread the plain flour out over the tray in an even layer. Bake the flour for 5-10 minutes - I baked my flour for 7 minutes. Allow the flour to cool completely before continuing with the recipe. The flour should take about 30 minutes to cool.
Now take a medium-sized mixing bowl, cream the butter and both types of sugar together until light and fluffy - this should take about a minute or two. Add the flour to the mix along with the milk and mix until a dough forms. Finally, fold through the chocolate chips.
Take roughly 30g portions of the cookie dough, roll into even balls and place on a lined baking tray. Pop the cookie dough balls in the freezer for 15 minutes.
Melt the white chocolate in either the microwave in a bowl/jug or in a bowl set over a pan of simmering water (bain-marie). Take each cookie dough ball and carefully, using a fork, roll around in the white chocolate until fully coated. Allow any excess chocolate to drip back into the bowl.
Pop the truffles back in the freezer for 5 minutes, then drizzle the remaining white chocolate over the top of each truffle to create 'bandages'. Finish by placing two edible eyes on top of each truffle. Allow the truffles to finish setting in either the fridge or freezer before serving.
The truffles will keep stored in the fridge in an airtight container/covered plate for up to one week.