White Chocolate Nutella Cookies

I still remember the first time I tasted a cookie that felt like a stolen moment between dessert and confection — the milk-sweet silk of white chocolate meeting the warm, hazelnut whisper of Nutella. That memory shaped how I approach simple bakes: a few thoughtful ingredients, a confident hand, and an emphasis on texture and finish. If you’ve ever hesitated because baking feels too precise or because you aren’t sure your cookies will look as good as they taste, these White Chocolate Nutella Cookies are here to reassure you — they’re elegant, forgiving, and utterly indulgent. For more cookie inspiration and ideas to pair with this recipe, explore our cookies & bars collection.

A Quick Look at This White Chocolate Nutella Cookies Recipe

This recipe balances two standout ingredients — creamy white chocolate and rich Nutella — to create a cookie that’s both soft and visually striking. The dough is intentionally simple: butter, sugar, and flour, which lets the toppings shine and keeps the cookie light and tender. A key benefit is presentation: each cookie becomes a miniature canvas for a glossy Nutella smear and a white chocolate drizzle, making them perfect for gifting or a refined dessert plate. The method is straightforward and approachable for any home cook, yet the result carries the polish of a pâtisserie treat — and you’ll discover a few finishing touches inside that elevate these into something special.

Ingredients You’ll Need for White Chocolate Nutella Cookies

To make these White Chocolate Nutella Cookies sing, quality matters more than quantity. Below I expand the simple ingredient list into choices that elevate each component.

Essentials

• 110g salted butter, softened — Use European-style butter if you can; its higher butterfat gives a silkier mouthfeel. Salted is specified here for a subtle savory lift that balances the sweetness.
• 60g granulated sugar — Regular white sugar keeps the dough tender and lets the toppings shine; I like a fine granulated sugar for an even cream.
• 165g plain (all-purpose) flour — Measure accurately by spooning into the cup and leveling, or weigh for precision; this amount produces a soft, slightly cakey cookie that supports a topping.
• 1 tablespoon Nutella per cookie — A generous smear of hazelnut-chocolate spread is the signature flavor; room temperature Nutella spreads easily and keeps the texture glossy.
• 100g white chocolate, melted — Choose a good-quality couverture or a high-cocoa-butter white chocolate for a creamy, stable melt that sets with a clean finish.

Notes on quality: I recommend using ingredients you’d happily eat on their own; butter and chocolate are the stars, so invest where it counts.

Optional Add-ons

• Flaky sea salt (for finishing) — A light pinch on top of each Nutella smear enhances contrast and makes flavors pop.
• Toasted hazelnuts, chopped finely — Scatter a few on the Nutella for crunch and visual drama.
• Vanilla bean paste (1/2 teaspoon) — Add to the creamed butter and sugar for a rounded aroma that complements both chocolate and hazelnut.
• Fine lemon zest (a whisper) — For those who like a brightness to cut the sweetness, a little zest folded into the dough lifts the flavor.
• Cocoa nibs — For a slightly bitter crunch and textural contrast without overpowering the white chocolate.

Substitutions and Shortcuts

• Butter: If you only have unsalted butter, add a pinch (about 1/8 tsp) of fine salt to the dough to keep the balance. For a dairy-free option, use a high-quality plant-based butter with comparable water content.
• Sugar: Caster sugar can be used for a quicker cream and slightly finer crumb. For a slightly deeper flavor, use 50/50 granulated and light brown sugar — this will make the cookie a touch chewier.
• Flour: For a slightly more tender cookie, replace up to 25g of the plain flour with cake flour.
• Nutella: Any good-quality chocolate-hazelnut spread works. If you have intense hazelnut paste, fold a teaspoon into your Nutella for an extra nutty note.
• White chocolate: If unavailable, swap for milk or semi-sweet chocolate drizzled lightly; the flavor changes but the approach remains the same.
• Melting shortcut: Microwave chopped chocolate in 20–30 second bursts, stirring between each, for a quick, controlled melt. Alternatively, use a double boiler to prevent scorching.

How to Make White Chocolate Nutella Cookies Step-by-Step

I’ll guide you through each stage so the technique feels intuitive. These steps keep things relaxed while helping you produce consistently polished cookies.

1. Preheat and prep

   • Preheat your oven to 170°C (150°C fan). Preheating ensures the cookies begin baking at the correct temperature, which helps the edges set while the centers remain tender.
   • Line a baking sheet with parchment paper or a silicone mat for easy release and even browning.

2. Cream the butter and sugar

   • Place the softened butter and granulated sugar in a mixing bowl. Using a stand mixer with the paddle attachment or a hand mixer, beat on medium speed until the mixture is light in color and airy — about 2–3 minutes. This aeration contributes to a delicate texture and slightly puffed cookie.
   • If you choose to use vanilla paste, add it here so its aroma is evenly distributed.

3. Bring the dough together

   • Add the plain flour gradually to the creamed butter and sugar. Mix at low speed or fold gently with a spatula until a soft, cohesive dough forms. Over-mixing can develop gluten and make the cookies tougher, so stop once the flour is incorporated and the dough feels smooth.
   • If the dough feels very dry, a teaspoon of milk can help bring it together; if it’s too sticky, a touch more flour — but aim for a slightly soft, scoopable consistency.

4. Shape the cookies

   • Roll the dough into small balls — I aim for roughly 20–25g per ball for a nicely proportioned cookie. Uniform sizing ensures even baking.
   • Place the balls on the prepared baking sheet, spaced about 2–3 cm apart. The dough won’t spread aggressively, but a little breathing room prevents them sticking together.

5. Bake to golden edges

   • Bake in the preheated oven for 10–12 minutes, or until the cookie edges take on a light golden hue while the centers remain paler. This timing preserves a tender center and gives a slight crispness at the edges.
   • If you prefer a chewier center, err on the shorter side of the time; for a firmer cookie, extend by a minute or so.

6. Cool carefully

   • Remove the baking sheet from the oven and allow the cookies to cool on the pan for several minutes. This brief rest helps the cookies set so they don’t break when transferred.
   • Transfer the cookies to a wire rack to cool completely — toppings adhere best when the base is fully cool.

7. Finish with Nutella and white chocolate

   • Once the cookies are completely cooled, spread about 1 tablespoon of Nutella on the top of each cookie. A thin offset spatula or the back of a spoon makes for a neat, even layer.
   • Drizzle or pipe the melted white chocolate over the Nutella. If you want a refined look, fill a small piping bag or a zip-top bag with the melted chocolate, snip a tiny corner, and create graceful ribbons across the Nutella.
   • If using flaky sea salt or chopped toasted hazelnuts, finish with a delicate sprinkle immediately so they adhere.

8. Set and serve

   • Allow the toppings to set at room temperature. If your kitchen is warm, a brief chill (5–10 minutes) in the refrigerator will firm the white chocolate without dulling the gloss.
   • Arrange on a platter or stack in a pretty tin. These cookies store well for several days in an airtight container and make an elegant edible gift.

For more ways to play with cookie textures and finishes, I also recommend exploring our cookies & bars collection for additional techniques and inspiration.

Common Mistakes to Avoid

Baking is a conversation, not a test — each misstep teaches you something valuable. Below are the three most common missteps I see with White Chocolate Nutella Cookies and how to sidestep them gracefully.

Mistake 1: Using butter that’s too cold or too soft

Butter temperature matters. If it’s too cold, you’ll struggle to cream with the sugar and the cookie can be dense; too soft or melted butter will flatten the cookies and change the texture. Aim for butter that’s softened but still cool to the touch — it should yield slightly when pressed but hold its shape.

Mistake 2: Applying Nutella while the cookies are warm

Nutella spreads beautifully when warm, which can be tempting, but spreading it on warm cookies will cause it to melt and run. Let the cookie cool completely so the Nutella keeps a glossy, defined finish. If your kitchen is warm, briefly chill the cookies before topping.

Mistake 3: Overbaking for a crisp cookie

It’s easy to confuse “golden” as a cue for doneness. With these cookies, a touch of pale center is desirable; pull them from the oven when the edges are just turning gold. They’ll continue setting as they cool and retain a tender interior rather than becoming dry or crumbly.

Serving Suggestions for White Chocolate Nutella Cookies

These cookies are small luxuries — they deserve thoughtful presentation. A single bite should be a balance of smooth, creamy topping and soft cookie base, so I like to serve them with contrasts in texture and temperature.

Afternoon tea or coffee pairing

Serve these cookies alongside a pour-over coffee or a delicate tea. The nutty, chocolate notes in the Nutella pair beautifully with medium-roast coffee, while a light, floral tea offers a refreshing foil to their sweetness.

Dessert plate presentation

For an elevated dessert plate, place two cookies on a small saucer with a quenelle of whipped mascarpone or a spoonful of lightly sweetened crème fraîche. Add a few toasted hazelnuts and a thin shard of white chocolate for height.

Gift or party platter

Arrange the cookies in a single layer inside a lined box with a sprinkle of extra toasted hazelnuts and a dusting of cocoa powder on the paper. Their glossy capitals and delicate finishing salt make them feel bespoke and gift-ready.

Conclusion

I love how these White Chocolate Nutella Cookies transform a handful of pantry ingredients into something that feels precious and thoughtfully composed. They’re forgiving in technique, flexible in finishing, and surprising in how elevated they taste for how simply they’re made. Whether you’re baking for an intimate gathering, a stylish dessert plate, or a heartfelt edible gift, this recipe invites you to be creative with finishes — a scatter of toasted hazelnuts, a whisper of sea salt, or a playful drizzle pattern. If you’d like variations or a softer-chew version, the two recipes I often reference for inspiration and technique are White Chocolate Chip Nutella Cookies (Soft & Chewy!) – Averie Cooks and Nutella White Chocolate Chip Cookies – 5 Boys Baker. Try the recipe, make it yours, and tell me which finishing touches you choose — I’m always eager to hear how you elevate these small moments at home.

FAQs About White Chocolate Nutella Cookies