White Chocolate Chip Nutella Cookies
I’ve been trying to write this post for about a week now, not because it’s special or hard, or that I couldn’t come up with the words to go with the pictures.
Blame summer!
Summer finally hit us here and we’ve been basking in sunshine these last few days; and every night just before I turn in, blissfully tired and content – I’d remember that I forgot to blog.
Meanwhile these cookies are so long gone… this just reminds me that I need to make more soon.
These cookies usually come about when I have an opened jar of Nutella that’s been hanging around for far too long.
I make them with a bit of banana, vanilla, turbinado sugar, and white chocolate chips to up the decadence.
They bake crispy, chewy in the middle and crackly on the surface.
White Chocolate Chip Nutella Cookies
(Adapted from Kirbie’s Cravings)
INGREDIENTS
- ½ cup butter, at room temperature
- ½ cup turbinado or raw sugar
- ½ cup Nutella
- ½ medium-sized banana, mashed
- 1 tablespoon vanilla
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees F.
- Line cookie sheets or tray with parchment paper and set aside
- In a mixing bowl, cream butter and sugar until light and fluffy
- Mix in the nutella, banana, and vanilla, and cream till well combined
- In a separate bowl, sift flours, baking soda, and salt, and mix
- Add the wet mixture to the dry ingredients and mix to combine
- Add in white chocolate chips and mix
- Place tablespoonfuls of dough 2 inches apart onto baking sheet
- Bake for 8 – 10 minutes until the middle section looks cooked and they begin to crisp around the edges
- Let cookies cool for about 5 minutes before transferring onto a rack to cool completely
- Enjoy!
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