Nutella White Chocolate Chip Cookies

These melt in your mouth Nutella White Chocolate Chip Cookies are full of chocolate and Nutella flavor. They’re filled with white chocolate chips for an extra burst of chocolate flavor!

A couple of years ago I signed up for a cookie swap hosted by Julie from White Lights on Wednesday. I was SO excited to try out a cookie recipe from a fellow blogger. I received a delicious cookie recipe from Shary from Atta Mama. I’ll admit, I was a little worried when I received a recipe for Nutella Chocolate Chip Cookies. I had never had Nutella before. Gasp. I know. Blasphemy in the food blogger world, right?

When I opened the first jar of Nutella that I had EVER opened, I had to have a taste. BOOM. Instant Nutella lover.

Nutella. Is. AWESOME!

These cookies are awesome, too. I couldn’t keep my hands off of them. Dangerous cookies. So I took some to work. They were a hit there, too.  Seriously, they were DEVOURED before the end of the day.

I made a couple of changes to the original recipe. I used white chocolate chips instead of semi-sweet chips and I reduced the amount of cinnamon in the recipe from 1 tsp to 1/4 tsp. I hope you enjoy the recipe!

Skip to My Special Recipe!

Why This Nutella White Chocolate Chip Cookies Recipe Works

The love for chocolate hazelnut spread is a worldwide phenomenon, so it’s no surprise that Nutella cookies have become a modern baking staple. They show up in bakeries, on blogs, and at bake sales everywhere. The rich, nutty, and deeply chocolatey flavor of the spread creates an incredibly moist and flavorful cookie base that’s hard to resist. Pairing it with white chocolate chips is a classic choice. The creamy, sweet vanilla notes of the white chocolate provide a beautiful contrast to the deeper cocoa and hazelnut flavors.

But what takes this recipe from good to truly great is the addition of a secret warm spice: cinnamon. This is the twist that makes my version of Nutella White Chocolate Chip Cookies stand out. The small amount of cinnamon doesn’t turn these into a spice cookie. Instead, it works in the background, enhancing the other flavors and adding a layer of complexity that is absolutely divine. It cuts through some of the sweetness from the white chocolate and granulated sugar, balancing the cookie perfectly.

This recipe works because it honors a beloved flavor combination while elevating it. The cinnamon adds a subtle, cozy warmth that complements the hazelnut and makes the chocolate notes even richer. Chilling the dough is another key step that guarantees a thick, chewy cookie that doesn’t spread too thin in the oven. The result is a perfectly textured, deeply flavorful cookie that feels both familiar and excitingly new all at once. It’s a sophisticated twist on a crowd pleasing favorite.

Ingredients for Nutella White Chocolate Chip Cookies

A truly fantastic cookie starts with quality ingredients. While this recipe uses pantry staples, paying attention to a few details can make a big difference in the final product. Everything here has a purpose, from creating the perfect chewy texture to layering in that signature warm, nutty flavor. The real star, of course, is that little pinch of spice that ties it all together.

My secret is adding just a touch of ground cinnamon to the dough. It might not sound like much, but this small addition is what gives these Nutella White Chocolate Chip Cookies their unique character. It rounds out the sweetness of the white chocolate and brings a lovely warmth that makes the hazelnut flavor pop. Don’t skip it, I promise it makes all the difference!

Here’s exactly what you’ll need to make these amazing cookies:

• 1 1/3 C all purpose flour: The foundation of our cookie structure.
• 1 tbsp unsweetened cocoa: This deepens the chocolate flavor of the Nutella base just a bit.
• 1/4 tsp ground cinnamon: This is the special twist ingredient! It adds a subtle warmth that elevates the whole cookie.
• 1/4 tsp baking powder: Helps the cookies rise and gives them a soft texture.
• 1/4 tsp baking soda: Reacts with the brown sugar to help the cookies spread just the right amount.
• 1/2 tsp salt: Crucial for balancing all the sweetness.
• 1/2 C unsalted butter, room temp: Using unsalted butter lets you control the salt level, and room temperature butter is key for a fluffy, well-creamed base.
• 2/3 C granulated sugar: Provides sweetness and helps the cookies get those crispy edges.
• 1/3 C light brown sugar: Adds moisture and a slight molasses flavor, contributing to a chewy center.
• 2/3 cup nutella: The star of the show! Brand-name Nutella provides the most consistent results.
• 1/2 tsp vanilla extract: Use pure vanilla extract for the best, most authentic flavor.
• 1 large egg, room temp: A room temperature egg incorporates much more smoothly into the batter.
• 1/2 C white chocolate chips: Choose a good quality brand, as they will melt more evenly and have a better flavor.

Step-by-Step Instructions For Making Nutella White Chocolate Chip Cookies

Following these steps carefully will ensure your cookies come out perfectly every single time. The most important techniques to pay attention to are creaming the butter and sugars properly and, of course, chilling the dough. Don’t be tempted to skip that chill time, it’s what guarantees a thick, chewy cookie instead of a flat, crispy one. Grab your stand mixer and a good spatula, and let’s get baking!

Step 1: Combine the Dry Ingredients

In a medium mixing bowl, add your all purpose flour, unsweetened cocoa powder, ground cinnamon, baking powder, baking soda, and salt. Use a whisk to combine everything thoroughly for about 30 seconds. Whisking is better than stirring with a spoon here because it aerates the flour and ensures all the leavening agents and spices are evenly distributed. This step prevents you from getting a bite of cookie that’s too salty or one that’s missing that lovely hint of cinnamon.

Step 2: Cream the Wet Ingredients

In the bowl of your stand mixer fitted with the paddle attachment, add the room temperature butter, granulated sugar, and light brown sugar. Cream them together on medium high speed for a full 5 minutes. The mixture should become very light in color and look almost fluffy. This process whips air into the dough, which is crucial for a tender cookie. After the butter and sugars are creamed, add the Nutella, room temperature egg, and vanilla extract and beat again until everything is smooth and fully combined.

Step 3: Mix the Dough and Fold in Chips

Pour the dry ingredient mixture into the wet ingredients in the mixer bowl. Turn the mixer on its lowest speed and mix just until the last streaks of flour disappear. It is very important not to overmix at this stage, or you’ll develop the gluten in the flour and end up with tough cookies. Once combined, remove the bowl from the mixer and use a rubber spatula to fold in the white chocolate chips by hand.

Step 4: Chill The Dough

This is the most critical step for perfect cookie texture! Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least one hour. If you’re in a hurry, you can pop it in the freezer for about 20 to 30 minutes. Chilling the dough solidifies the fat, which prevents the cookies from spreading too much in the oven. It also allows the flavors to meld together, resulting in a more delicious cookie.

Step 5: Scoop and Bake

Preheat your oven to 350°F and line a baking sheet with parchment paper. Using a 1.5 tablespoon cookie scoop, portion out balls of the chilled dough. Roll each portion briefly between your hands to create a smooth ball, then place them on the prepared baking sheet about 2 inches apart to allow for some spreading. Bake for 10 to 12 minutes. The edges should be set, but the centers will still look a little soft. That’s the secret to a chewy center!

Step 6: Cool the Cookies

Remove the baking sheet from the oven. Let the cookies cool on the hot pan for about 5 minutes. This allows them to finish setting up without overbaking. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. I often just place the entire baking sheet on top of my cooling rack to save a step.

How To Serve Nutella White Chocolate Chip Cookies

These cookies are an absolute delight straight from the cooling rack, when the white chocolate is still a little melty and the centers are perfectly soft. Of course, the most classic way to serve any cookie is with a tall, cold glass of milk. The simple, creamy flavor of the milk is the perfect companion to the rich, chocolatey hazelnut cookie. They are also wonderful with a hot cup of coffee in the morning or a soothing cup of tea in the afternoon.

But if you want to get a little more creative, these cookies are fantastic for dressing up. They make a beautiful addition to any dessert platter for parties or holiday gatherings, and they are always one of the first things to disappear. The contrast between the dark cookie and the bright white chips is so eye catching.

For a truly decadent treat, here are a few of my favorite ways to serve them:

• Ice Cream Sandwiches: Place a scoop of your favorite vanilla bean or coffee ice cream between two cookies. You can roll the edges in sprinkles or mini chocolate chips for an extra special touch.
• A La Mode: Gently warm one cookie in the microwave for about 10 seconds and serve it in a bowl with a scoop of vanilla or hazelnut gelato on top. A little drizzle of chocolate sauce would not be out of place here!
• Salty and Sweet: Just after the cookies come out of the oven, sprinkle them with a tiny pinch of flaky sea salt, like Maldon. The salt crystals provide a delightful crunch and cut through the richness beautifully.
• Cookie Crumbles: Crumble a cookie over a bowl of yogurt or a smoothie bowl for a decadent breakfast, or use the crumbles as a topping for a simple pudding or mousse.

No matter how you choose to serve them, these Nutella White Chocolate Chip Cookies are guaranteed to be a hit. They’re a simple pleasure that can be enjoyed in so many delicious ways.

How To Store & Reuse Nutella White Chocolate Chip Cookies Leftovers

Assuming you have any leftovers, that is! These cookies tend to vanish pretty quickly in my house. Proper storage is key to keeping them soft and chewy for as long as possible. Once the cookies have cooled completely on the wire rack, you can store them in an airtight container at room temperature. They will stay fresh and delicious for up to five days.

A little trick I learned from my mother is to place a small piece of sandwich bread inside the container with the cookies. The cookies will absorb moisture from the bread, which helps them stay wonderfully soft. Just be sure to change the bread slice every couple of days. This simple step really works wonders!

If you want to plan ahead or keep cookies on hand for longer, freezing is an excellent option. Here’s how you can do it:

• Freezing Baked Cookies: Place the completely cooled cookies in a single layer on a baking sheet and freeze until solid, about one hour. Then, transfer the frozen cookies to a zip top freezer bag or an airtight container. They will keep well for up to 3 months. To enjoy, simply let them thaw at room temperature for an hour or so.
• Freezing Cookie Dough: This is my favorite method! Scoop the cookie dough balls onto a parchment lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer bag. You can bake them directly from frozen, just add 2 to 3 extra minutes to the baking time. There’s nothing better than having fresh baked cookies on demand!

If you have cookies that are a few days old and have lost some of their softness, don’t throw them away. You can easily bring them back to life by warming them in a 300°F oven for a few minutes. Or, you can crumble them up and use them as a delicious topping for ice cream, yogurt, or even as the base for a decadent cheesecake crust.

Substitutions & Variations For Nutella White Chocolate Chip Cookies

One of the best things about a great cookie recipe is how easily it can be adapted to your personal tastes or what you happen to have in your pantry. This Nutella White Chocolate Chip Cookies recipe is a fantastic starting point for all sorts of delicious experiments. While I am partial to my cinnamon and white chocolate combination, feel free to get creative and make them your own.

The easiest way to change things up is by swapping out the mix-ins. The Nutella base is very versatile and pairs well with a wide variety of flavors. Just remember to keep the total volume of mix ins to about half a cup so you don’t overwhelm the dough. Making small changes can lead to a completely new cookie experience.

Here are a few substitutions and variations to get you started:

• Swap the Chips: If white chocolate isn’t your favorite, feel free to substitute it with semi-sweet chocolate chips, dark chocolate chunks, milk chocolate chips, or even butterscotch or peanut butter chips. A combination of dark and white chocolate is particularly delicious.
• Add Some Nuts: To enhance the hazelnut flavor even more, try adding a half cup of roughly chopped and toasted hazelnuts to the dough along with the chocolate chips. Toasted pecans or walnuts would also be wonderful additions, adding a lovely crunch.
• Play with Spices: If you enjoy the warm spice element, you could experiment with other spices. A tiny pinch of cardamom would add an elegant, slightly floral note, or a dash of cayenne pepper could create a surprising and delicious spicy chocolate cookie.
• A Different Extract: While vanilla is classic, you could substitute it with a quarter teaspoon of almond extract for a different nutty flavor profile that complements the hazelnut beautifully.

As for dietary substitutions, I have not personally tested this recipe with gluten free flour, but a good quality 1-to-1 gluten free baking blend would be the best place to start. Please note that the texture may be slightly different. Have fun experimenting and finding your family’s perfect version of this cookie!

Nutella White Chocolate Chip Cookies

Yield: 24 cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Print

Ingredients

• 1 1/3 C all purpose flour
• 1 tbsp unsweetened cocoa
• 1/4 tsp ground cinnamon
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 C unsalted butter, room temp
• 2/3 C granulated sugar
• 1/3 C light brown sugar
• 2/3 cup nutella
• 1/2 tsp vanilla extract
• 1 large egg, room temp
• 1/2 C white chocolate chips

Instructions

1. In a mixing bowl, whisk together the flour, cocoa, cinnamon, baking powder, baking soda and salt.
2. In the bowl of a stand mixer, using the flat attachment cream together the butter, sugars, Nutella, egg and vanilla extract on medium-high speed for 5 minutes or until fluffy.
3. Meanwhile, whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda and salt.
4. Add the flour mixture to the butter mixture and beat on low until combined.
5. Fold in the white chocolate chips.
6. Chill for an hour in the fridge or for about 20 minutes in the freezer.
7. Drop 1tbsp to 1.5 tbsp balls of dough onto a parchment paper lined baking sheet. Place 2 inches apart. NOTE: I scoop the dough with a 1.5 tbsp cookie scoop, roll into a ball and then place on the parchment lined baking sheet.
8. Bake at 350 for 10-12 minutes. Remove from heat and cool on a cooling rack. I just put the pan on top of the rack to allow the pan and cookies to cool.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 147 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 77mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 2g

5 FAQs About Nutella White Chocolate Chip Cookies

Here are some straightforward answers to the most common questions I receive about this Nutella White Chocolate Chip Cookies recipe.

Why do I have to chill the dough for these Nutella White Chocolate Chip Cookies?

Chilling the dough is arguably the most important step in this entire recipe, and it’s one you should never skip. The primary reason is to prevent the cookies from spreading too much while they bake. The dough is quite soft due to the butter and the oils in the Nutella. Chilling solidifies that fat. When the cold dough hits the hot oven, the fat takes much longer to melt, which means the cookies set up before they have a chance to spread into thin, crispy wafers. This is how you achieve that coveted thick, chewy texture.

Beyond texture, chilling the dough also has a significant impact on flavor. As the dough rests in the cold, the flour has more time to hydrate, and the flavors of the Nutella, cocoa, cinnamon, and vanilla get a chance to meld and deepen. This process, sometimes called “ripening” the dough, results in a cookie that is richer and more complex in flavor. So while it requires a bit of patience, that hour in the fridge is doing double duty, ensuring your cookies are both perfectly textured and incredibly delicious.

Can I use a different chocolate hazelnut spread instead of Nutella for these cookies?

You can certainly try using a different brand of chocolate hazelnut spread, but it’s important to know that your results may vary. Nutella has a very specific consistency, sweetness level, and oil content that this recipe was developed with. Different brands, especially natural or organic versions, can be much thinner or have a layer of oil on top that needs to be stirred in. This difference in viscosity can affect the final texture of your cookie dough.

If you use a runnier spread, your dough might be softer and more prone to spreading in the oven, even after chilling. You might need to add an extra tablespoon or two of flour to compensate. Conversely, a thicker spread might result in a drier cookie. If you do decide to experiment with another brand, I recommend making a small test batch first to see how the cookies bake up before you commit to the whole recipe. For the most consistent and reliable results, sticking with brand name Nutella is your best bet.

My Nutella White Chocolate Chip Cookies came out flat. What did I do wrong?

A flat cookie can be so disappointing, but it’s usually caused by one of a few common issues. The number one culprit is not chilling the dough long enough. As I mentioned, this dough is soft, and it absolutely needs that time in the refrigerator to firm up. If you skipped or shortened the chilling time, your cookies will spread too quickly in the oven. Another possibility is that your butter was too soft, almost melted, when you started creaming it with the sugar. It should be at room temperature, which means it will give slightly when pressed but should not be greasy or melty.

Another factor could be your leavening agents. Make sure your baking powder and baking soda are fresh. If they are past their expiration date, they won’t have the power to give the cookies the lift they need. Finally, be careful not to overmix the dough after you add the flour. Mixing for too long develops the gluten, which can also cause cookies to become tough and spread out. Check these factors, and I’m confident your next batch will be perfectly thick and chewy.

Can I make the dough for Nutella White Chocolate Chip Cookies ahead of time?

Absolutely! This is a fantastic recipe for making ahead, which is perfect for holiday baking or just having cookie dough ready to go whenever a craving strikes. You can prepare the dough completely, through the step of folding in the white chocolate chips, and then store it in the refrigerator. In an airtight container or a well covered bowl, the dough will keep beautifully in the fridge for up to three days. The extended chilling time will only deepen the flavor even more.

For longer term storage, the freezer is your best friend. After mixing the dough, I recommend scooping it into individual balls and placing them on a parchment lined baking sheet. Freeze them until they are solid, which usually takes about an hour. Once frozen, you can transfer the dough balls into a zip top freezer bag. They will keep in the freezer for up to three months. When you’re ready to bake, you can bake them directly from frozen. Just place them on your prepared baking sheet and add 2 to 3 minutes to the original baking time.

What makes the cinnamon so important in this Nutella White Chocolate Chip Cookies recipe?

The cinnamon is my secret weapon in this recipe, and it’s what truly elevates these cookies from good to unforgettable. While it’s only a small amount, its impact is significant. The purpose of the cinnamon isn’t to make the cookie taste like a “cinnamon cookie.” Instead, it acts as a background note, a warm and subtle spice that enhances all the other flavors present. It adds a layer of complexity that you might not be able to pinpoint immediately, but you’d definitely miss it if it were gone.

Specifically, the warmth of the cinnamon beautifully complements the nutty flavor of the hazelnut in the Nutella. It also helps to balance the sweetness of the granulated sugar and the creamy white chocolate chips, preventing the cookie from being overwhelmingly sweet. It makes the overall flavor profile more rounded and sophisticated. It’s this small, thoughtful twist that turns a popular, classic cookie into a signature recipe that will have everyone asking you for the secret ingredient.

Try These Recipes Next

If you loved the rich, decadent flavors in these cookies, I know you’ll enjoy some of my other favorite sweet treats.

• Another Take on Nutella White Chocolate Chip Cookies: See how this classic recipe has evolved with new tips and photography.
• Nutella Stuffed Peanut Butter Cookies: The ultimate combination of two favorite flavors, with a surprise molten Nutella center.
• White Chocolate Pumpkin Spice Cookies: A perfect fall treat that combines the warmth of pumpkin spice with creamy white chocolate.

Happy baking, y’all!