Soft & Chewy White Chocolate Chip Nutella Cookies — Thick, rich, chocolaty cookies that are so soft you won’t be able to resist them!
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.
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.
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
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.
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).
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).
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Soft and Chewy Nutella White Chocolate Chip Cookies
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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.
Forgot to note that mine continued to spread. Refrigerated it for 5 hours. Then after taking it out of the frigde, it went straight to the oven. it was still chewy, but it came out flat instead of the mound-like shape in your photo. what could have i been doing wrong? couldn’t take it out of the oven early when the shape was still mound-like since the insides are still raw. thanks!
If your cookies are spreading, please read this post for quite a few anti-spreading techniques and tricks https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html from Silpat, scoop, flour brand, baking soda freshness, etc.
Sounds like I would make sure you’re using fresh baking soda, King Arthur, and baking on a Silpat. If you’re doing all of those and still having issues, LMK!
Mine came out too sweet. How do i can down on the sweetness?
Well, they are cookies made with Nutella, white chocolate, and sugar, so they ARE going to be sweet :) If you’d like to reduce the sugar in the dough, you could try that, but I haven’t done it so don’t know how that will change the texture of the dough, how/if it will come together, etc. but feel free to tinker on your own.
These look amazing!! Question though, I only have salted butter on hand, could I use that?
Yes, totally fine!
These turned out perfectly!!! Some of the best cookies I have made. Thanks for having such great, reliable cookie recipes. I always know that if your cookies are supposed to come out thick and puffy, then they will! Most cookies just flatten out like pancakes. Thanks again!!
Thanks for trying these, Ella, and for your awesome compliments about my recipes and that you can count on them to WORK and to do what I say they will. That’s the best compliment ever, thank you! And yes, many cookie recipes just aren’t really very solid and they deflate…so frustrating! Which is why I trust almost no one and develop my own :)
Hi Averie,
I just sent a picture text to my niece of these cookies, we are having our bake date this weekend and we are going to make these cookies :-)
I just want to clarify, when you chill the dough for min 3 hours, before you put in oven do you take out of fridge and let it sit for 10mins or put straight in the oven?
I love my cookies undercooked like you, but after chilling I leave them sit for 10mins but I always find that my cooking time ends up being a few mins longer than yours…mind you, I have a new oven because I don’t recall having this problem before but maybe I never noticed it either.
P.S. just made your chewy coconut choc chip oat cookies (again!)
After the dough has been chilling, I take it out, preheat the oven, put the dough on the cookie sheet so that after the oven has preheated, I have the tray all ready to slide in, so I would say that’s about 10 minutes, or as long as it takes the oven to preheat. Bake according to what done means in *your oven* and according to *your tastebuds*, not mine :) So if that takes a minute or two longer (or less), do it! Baking times are just guidelines but just do what seems right to you and so the cookies taste best and you’re happy with them! Thanks for making another batch of the chewy oatmeal coconut choc chips ones – love those things too! LMK what you think of these Nutella cookies after you try them!
Ok, these are out of this world!!! I subbed chopped dark chocolate and crushed giant mild chocolate M&Ms, and could not be happier with how these turned out. Fantastic recipe; thank you so much!!!
So glad you tried and enjoyed these, Melissa! You’re the second person in very short order who’s written to tell me they were great cookies so that’s nice! And your chopped dark choc and crushed M&M’s sound delish!
Kinda sorta admittedly OBSESSED with these, Averie! They look SO gooey, moist and chewy — the epitome of a scrumptious cookie — and the Nutella with white chocolate twist is just heavenly. White chocolate chips are so underrated in cookies — in fact, I prefer them over regular chocolate, but that’s only because I’m insane, haha. Pinned and SO making these!
Thanks for pinning and these were winners! If you try them, LMK! And yes, White chocolate chips are so underrated & the chocolate snobs then start in with it’s not really chocolate. I happen to love it though!
OK, if I can get control of the kitchen and mixer for a few hours tomorrow, these will be made and enjoyed by Sunday. One question, if I make them smaller, say a 1 1/2 Tbls size, do you see any problems with the outcome?
I want to make some for the tech and band people for Sunday since we have 5 services and they (I am in tech) all stay at church from 7-7 on Sunday. I am thinking of doubling the recipe, and making them a bit smaller so the family can enjoy also. Thanks for such a great idea. I am a semi sweet chocoholic and love Nutella also.
How nice of you to want to bake for your friends and people you know. No real harm in making them smaller. I love how bigger cookies have more of that underbaked gooey center than smaller cookies seem to but if you’re making for a big group, I’d go smaller and make less work for yourself and also so everyone gets to try them. Definitely watch the baking time and knock off at least 1 minute, maybe more, if you’re baking smaller. LMK how it all pans out!
Averie – thank you for such a wonderfully easy and tasty recipe. I will be trying as many of your recipes as I can, and being retired lets me bake more often.
Two 5 year olds helped with getting our first batch into the oven and except for one small error on my part (I rolled the dough tall not round), they were as advertised. I used an ice dream scoop to get about 1 – 1 1/2 Tbls less than your 1/4 cup, and ended up cooking them the full 9 minutes.
Absolutely Devine and Heavenly taste and texture. Now my hardest part is to keep them away from me, so there will be some left for tomorrow at church. The tech and band crews will hear about you tomorrow.
Oh, I believe I got around 50 or so out of a double batch. Maybe the count was 36 but I remember at least three batches cooking, 8 per sheet and two sheets per oven cycle. This Computer Consultant cooks!
Rick what a great comment and feedback and sounds like your little helpers probably enjoyed them too, how fun! And I think your size sounds about perfect, probably about 2 1/2 tbsp, give or take. And yes, I could see those being 9 minute cookies for sure, especially if you have 2 sheets in the oven at once. Hope your tech & band crews enjoy them! If you make other things from my site, let me know how it goes!
Perfection. Seriously. I love that you used Nutella in these cookies – that always makes everything better :) Pinned!
You got that right :) And thanks for pinning!
Looks like Jessica beat me to making these. SO good. Loving the Nutella. I used dark chocolate chips and didn’t try the white chocolate ones this time–I got overly excited with purchasing dark chocolate chips on sale and needed a sweeter dough to help use them up. This worked well. (I guess over-buying dark chocolate chips isn’t really a problem of epic proportions … ). Maybe next time I’ll include the white chocolate chips. :)
Thanks for making these, Kris! And I think dark chips in this dough could be so great, a dark on dark theme. Yum!
over-buying dark chocolate chips isn’t really a problem of epic proportions <--- if you ONLY KNEW how many bags of chips I have on hand at any given time....at least 3 bags each of: butterscotch, PB, cinnamon, white, dark, semi sweet, milk, mini. And then there's some high end specialty chips, certified vegan, etc. I have an easy 30-35 bags at all times but you know what, when you bake for a living and you're testing recipes and baking daily, they go fast. Faster than you'd imagine!
Is it weird to be jealous of your pantry? :)
LOL. I honestly live in a tiny urban condo and half my house is baking supplies or cooking equipment, I swear :)
I just made these today and they are AMAZING! This is the first time I’ve made cookies with Nutella and I am definitely using it again! And these cookies are a hit with my family! Thanks for another fantastic recipe :)
Thanks for making these, Jessica! So far you’re the first person who’s told me she’s made them and so glad they’re a hit with you and the fam!
Now THAT’S a cookie! I’m loving how thick and soft these look Avery! And Nutella….I’m sold!
oh wow i love how the white chocolate looks so melty.
Your cookies always look so amazingly THICK & CHEWY! These are no exception! Pinning so that I don’t forget to make them!
Thanks for the compliments & the pin, Mercedes!
Averie, these are insane! The biggest, fluffiest, and chewiest cookies ever. I love when cookies look like this and love that there is white chocolate and nutella! Pinned :) I hope you had a great weekend!
Thanks for always leaving the most cheerful comments and yes, had a great weekend. Ran a half marathon yesterday! And yes, these cookies were so big and fluffy!
Dear queen of cookies, these are amazing!