Soft and Chewy Nutella White Chocolate Chip Cookies

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Soft & Chewy White Chocolate Chip Nutella Cookies — Thick, rich, chocolaty cookies that are so soft you won’t be able to resist them!

stack of five white chocolate chip Nutella cookies

Soft Nutella Cookie Recipe 

Cookies so soft that they literally melt in your mouth is the only way I want cookies. These cookies made with Nutella and two kinds of chocolate chips more than fit the bill.

I made them because I wanted chocolate cookies, but not too chocolaty. Picky much? I have so many recipes for dark, rich, intensely chocolaty chocolate cookies, and I wanted something mellower and a bit less intense for summer.

Rather than adding cocoa powder to the dough, the chocolate flavor comes entirely from Nutella. It also sweetens the dough and helps the cookies stay super soft and moist.

Another trick that helps these cookies turn out so soft and tender is adding cornstarch to the dough. Before I became totally enamored with pudding cookies (pudding mix is largely cornstarch and sugar), I had a two-year run of adding cornstarch to almost all my cookies because it helps them turn out softbatch-style soft, and they stay soft for days.

two white chocolate chip Nutella cookies on a counter

It totally delivers here and between the moisture in the brown sugar, Nutella, and cornstarch, the cookies just fall apart at their chocolate-chip loaded seams. They’re that soft.

They’re also stuffed full with both white and semi-sweet chocolate chips. I love the way the white chocolate chips look embedded within the dark dough. The contrast of the white and dark is so eye-catching, especially when the chips get soft and melty.

The cookies are sweet, rich, decadent, dense, and wonderfully thick.  We loved these cookies and although the batch size makes just 11 cookies, you can make the dough in advance and keep it in the fridge (5 days) or freezer (6 months) until you’re ready to bake.

Every soft, juicy, chip-loaded bite is packed with big flavors and they all complement each other so well. I promise these will disappear fast.

a Nutella cookie cut in half and stacked on itself

What’s in Nutella Cookies? 

To make these Nutella white chocolate chip cookies, you’ll need: 

  • Unsalted butter
  • Nutella 
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Salt
  • White chocolate chips
  • Semi-sweet chocolate chips 

stack of five white chocolate chip Nutella cookies

How to Make Nutella Cookies 

Cream together the butter, Nutella, sugars, egg, and vanilla. Add the dry ingredients, then gently fold in the chocolate chips. 

Scoop the cookie dough into balls, then chill for at least 2 hours. Once chilled, bake the cookies until the edges have set and the tops are just set, even if slightly undercooked and glossy in the center

Do I Have to Chill the Cookie Dough? 

Yes! For cookies this thick, your must plan ahead and chill the dough. Soft, warm dough straight from the mixing bowl that contains softened butter and runny Nutella will never bake up into thick, puffy cookies. 

Soft & Chewy White Chocolate Chip Nutella Cookies — Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

Can I Omit the Cornstarch? 

Technically, yes. The texture will change but the recipe will still ‘work’ overall, but the texture will be different (not nearly as soft and melt in your mouth). 

Soft & Chewy White Chocolate Chip Nutella Cookies — Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

Tips for Making Nutella Cookies 

I adore the zingy sweetness of white chocolate, but you can use all semi-sweet chips, or mix and match with milk and semi-sweet chocolate chips.

In addition to chilling the dough, I recommend using a cookie scoop and baking on a Silpat. All these little cookie baking tricks do add up to help you achieve bakery-style cookies at home.

If you don’t want to bake off the whole batch at once, freeze some of the cookie dough balls to make later. You can bake cookie dough from frozen (just add a minute or two to the bake time). 

Soft & Chewy White Chocolate Chip Nutella Cookies — Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

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4.55 from 31 votes

Soft and Chewy Nutella White Chocolate Chip Cookies

By Averie Sunshine
Thick, rich, chocolaty Nutella cookies that are so soft you won't be able to resist them! Every bite is studded with white chocolate chips!
Prep Time: 15 minutes
Cook Time: 9 minutes
Chill Time: 2 hours
Total Time: 2 hours 24 minutes
Servings: 11
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Ingredients  

  • ½ cup unsalted butter, softened (1 stick)
  • heaping 1/3 cup Nutella, stir well before adding
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips

Instructions 

  • To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  • Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  • Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds.
  • Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
  • Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  • Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  • Bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
  • Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition

Serving: 1, Calories: 401kcal, Carbohydrates: 52g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Cholesterol: 42mg, Sodium: 155mg, Fiber: 2g, Sugar: 34g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Nutella Desserts: 

Chocolate Lava Nutella Cookies — The cookies are cookies stuffed with chocolate that flows like lava and if you’re craving chocolate, these are the cookies to make. 

Nutella-Swirled Peanut Butter Chip Blondies — The Nutella swirls add depth, richness, and a wonderful pop of chocolate. 

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at averiecooks.com

Chocolate Chip Nutella Bars — Super soft, buttery bars STUFFED with NUTELLA and topped with CHOCOLATE chips! Easy, no mixer recipe that puts a smile on everyone’s face!!

Soft & Chewy Nutella Chocolate Chip Cookies — The cookies are pillowy soft in the center, chewy around the edges, and Nutella keeps them super soft and moist.

Triple Chocolate Nutella Brownies — Calling all chocolaholics, meet your new best friend. Rich fudgy brownies layered with Nutella, chocolate chips, and chocolate chunks! 

Nutella Peanut Butter Bread — Easy, no-mixer quick bread baked in a loaf pan that tastes like cake! Nutella is swirled inside and on top of the peanut butter bread, because why not?!

Vanilla Melting Moments Sandwich Cookies — The cookies are a great blank canvas for the intensity of the chocolaty, slightly tangy, Nutella-cream cheese filling.

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. hi! i just made this recipe twice. the firstime, i put the cookies into the freezer over night and when i baked them thy went flat on the edges an puffy at the middle.
    the second time i chilled them for about 3 hours and they when i baked halve of them, they went kind ok undercooked after 10 minutes in the oven. then i baked the other halve for about 13 minutes and they came out flat. i dont know what might be happening.

  2. I’ve discovered I don’t have cornstarch and I’m wondering if the cookies would be fine without it?

    1. The texture will change but the recipe will still ‘work’ overall but the texture will be different.

  3. 5 stars
    Hi Averie! I’m a huge fan, I’ve been following your blog since freshman year of undergrad (now a grad student), and my friends and teammates absolutely adore every batch of cookies. I made this recipe true to your blog the first time, and today I mixed it up a bit. I added an extra tablespoon(ish) of Nutella and a teaspoon of cocoa powder, and I love the result. The cookies are a bit darker and just a smidge richer, I decided to just use white chocolate chips and I think it balances nicely.

    1. Thanks for the 5 star review and I’m glad you’ve been a fan for years now! The cookies sound delish with what you did!

  4. 5 stars
    Hi Averie! I’m a huge fan, I’ve been following your blog since freshman year of undergrad (now a grad student), and my friends and teammates absolutely adore every batch of cookies. I made this recipe true to your blog the first time, and today I mixed it up a bit. I added an extra tablespoon(ish) of Nutella and a teaspoon of cocoa powder, and I love the result. The cookies are a bit darker and just a smidge richer, I decided to just use white chocolate chips and I think it balances nicely.

  5. When you freeze the cookies do you need to thaw them out before you bake them or do you bake frozen. Does the baking time have to be adjusted?

  6. Is it okay to double the recipe in the same bowl, or do you suggest making two delegate batches so it will cool better?

    1. I have only made one batch at a time so it’s hard for me to give personal experience but I think one bowl is fine provided your mixer is up to the job. Also you are cooling the cookies in individual cookie shapes, not cooling the bowl.

  7. So this is the second cookie recipe of yours I have made and you are my new favorite for cookie recipes. I think i will just come here from now on…