Nougat Cream White Chocolate Chip Cookies

Nougat cream white chocolate chip cookies – Chewy white chocolate chip cookies with a nougat cream cookie base.

Lire la recette des cookies à la crème de nougat et aux pépites de chocolat blanc en Français

I based this easy recipe for nougat cream white chocolate chip cookies on my best chocolate chip cookies ever recipe. These cookies had been on my mind for a while, and with Autumn here I finally decided that it was time to try them out. They turned out perfect ! The nougat cream adds a nutty flavor to the cookies, and the white chocolate chips are a nice addition to these chewy cookies.

I actually cut up a block of white baking chocolate to make chocolate chunks – as I said in my chocolate chip cookie recipe post, that's what I always do. You get more chocolate per cookie bite, and it's cheaper. Win win !
You can find nougat cream on Amazon in the US. You can also use nougat cream to make nougat cream cookie slices.


To make these white chocolate chip nougat cream cookies, you have to start by creaming the softened butter and nougat cream, then mix in the sugar. Add in the egg and vanilla extract, then slowly mix in the dry ingredients (flour, salt, baking powder) before you add in the white chocolate chips. You can bake the cookies right away, or keep the dough in the fridge to bake later. Bake for 12 minutes, until the edges are a nice golden color.

This recipe makes about 15 cookies (I use an ice cream scoop to make the cookie dough balls). The cookies will keep for up to a week in an airtight container.


You may also like :

The best chocolate chip cookie recipe

Nougat cream cookie bars

Let me know in the comments if you make these nougat cream cookies ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !

See other recipes with white chocolate.
See other cookie recipes.

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Here's how to make nougat cream white chocolate chip cookies :

NOUGAT CREAM WHITE CHOCOLATE CHIP COOKIES
by A Cup Of Sprinkles

Nougat cream white chocolate chip cookies – Chewy white chocolate chip cookies with a nougat cream cookie base.

Cook time : 12 minutes
15 Cookies

Ingredients :
120g of nougat cream
60g of softened butter
170g of unrefined sugar
2 eggs
1 tsp of vanilla extract
310g of flour
2 tsp of baking powder
1/2 tsp of salt
100g of white chocolate chip or chunks

Instructions :

Preheat the oven.

Cream the butter and nougat cream. Mix in the sugar.

Add in the eggs and vanilla extract, mix until well-incorporated.

Whisk together the flour, baking powder and salt, and gradually add them to the cookie dough. Add the white chocolate chips. Mix until well-incorporated.

Line a baking sheet with baking paper. Use spoons or an ice cream scoop to shape cookie dough balls, and place on the baking sheet.

Bake at 150/180°C (TH5/6) for 10 to 12 minutes, until the edges of the cookies are a golden color.

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Nougat Cream Cookie Slices

Nougat cream cookies slices are made with a shortbread cookie base, nougat cream and a white chocolate drizzle.

Lire la recette des barres biscuitées à la crème de nougat en Français

I have a giant jar of nougat cream in the pantry. That giant jar of nougat cream will expire soon, so I need to use it up. I looked up recipes online to try and find a way to use nougat cream in a recipe, unfortunately, every dessert recipe either uses actual nougat or they're recipes to make nougat cream (and I already have it so those recipes are useless to me.)

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Double Chocolate Cookies

Soft double chocolate cookies are made with white chocolate chips folded into a dark chocolate cookie base.

I called these cookies "double chocolate cookies" because "chocolate white chocolate chip cookies" or "white chocolate chip chocolate cookies" seemed like a mouthful.
These double chocolate cookies are amazing : the rich flavor of cocoa in the base and the sweetness of white chocolate make these cookies the perfect after-school snack for kids, and they'll be perfect with a cup of coffee for adults, too ;) I based this recipe on my best ever chocolate chip cookies recipe, as always. I told you it was versatile !
These double chocolate cookies don't spread much, so don't forget to gently press down on the cookie dough balls before baking ! Eat warm straight out of the oven, while the white chocolate chips are still all gooey and melting, or keep in an airtight box to eat when the mood strikes :)


Here's how to make these white chocolate chip chocolate cookies, aka double chocolate cookies :

DOUBLE CHOCOLATE COOKIES
by A Cup Of Sprinkles

Soft double chocolate cookies are made with white chocolate chips folded into a dark chocolate cookie base.

Cook time : 12 minutes
Makes about 16 Cookies

Ingredients :
170g of butter, softened
200g of sugar
2 eggs
1 tsp of vanilla extract
210g of flour
80g of cocoa powder
2 tsp of baking powder
1 tsp of salt
200g of white chocolate chips

Instructions :

Cream the butter and sugar.

Add in the eggs and vanilla, mix until well incorporated.

Whisk together the flour, cocoa, baking powder and salt, and gradually add the dry ingredients to the butter/sugar/eggs.

Stir in the chocolate chips.

Preheat the oven. Form cookie dough balls (using an ice scream scoop, or spoons), and place them on a baking paper covered baking sheet. Gently press down on the cookie dough balls to flatten them a little.

Bake at 180°/350°F for 10 to 12 minutes. The edges of the cookies should look baked while the center should still look a little soft. Let the baked double chocolate cookies cool on a wire rack.

Let me know in the comments if you make these double chocolate cookies ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !
See other cookie recipes.

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White Chocolate Truffles

White chocolate truffles are an easy no-bake treat that only requires four ingredients.

I really thought making truffles would be more difficult. It turns out truffles are simply ganache that you've let set overnight before rolling it in cocoa powder. That's it.
Making these white chocolate truffles requires no baking : you only have to melt the chocolate, butter and cream in a bain-marie, add in some icing sugar, and then wait for it to set. You'll then have to shape the truffles by rolling them between your palms, then coat them with cocoa powder or sprinkles.

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Homemade White Chocolate Spread

This quick and easy homemade white chocolate spread only requires three ingredients, and it can be made in the microwave !

Lire la recette de la pâte à tartiner au chocolat blanc

First published June 2nd, 2017. Edited June 29th, 2019.

Homemade white chocolate spread. Three ingredients. Microwave. Do I really need to say more ?

This white chocolate spread is very easy to make, only requires one bowl, 3 simple ingredients, and a couple of minutes in the microwave.


How to make white chocolate spread :

Break the white chocolate into small pieces and put in a microwave safe bowl with the heavy cream.

Microwave in 30 seconds intervals, stirring in between, until the chocolate has melted and the mixture is smooth.

Add in the sweetened condensed milk, stir until smooth. Transfer to a glass jar and keep in the fridge.

Tada ! You now have white chocolate spread you can use on bread, brioche, pancakes, or just eat straight out of the jar.

Oh, one more thing : you might want to double the recipe for this white chocolate spread, just in case half a jar disappears mysteriously. If you know what I mean 😜



Here is the recipe for homemade white chocolate spread :

HOMEMADE WHITE CHOCOLATE SPREAD
by A Cup of Sprinkles
Adapted from Les 30 Recettes Cultes, Lait Concentré Sucré

Quick and easy homemade white chocolate spread with only 3 ingredients

Ingredients :
100g of good quality white chocolate
15ml (1 tbsp) of heavy cream
100ml (1/4 cup + 3 tbsp) of sweetened condensed milk

Instructions :

Break the chocolate in a microwave safe bowl, and pour the heavy cream on top. Microwave in 30 seconds intervals, strirring in between, until the chocolate has completely melted.

Add in the condensed milk, and stir until the mixture is smooth.

Pour in a jar, and let cool in the fridge.

Keep in the fridge for up to a week.

Original pictures :

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