RECIPE

Chocolate and White Chocolate Cookies Recipe

Your search is over. Once you’ve tried our simple recipe made with everyone’s favourite white chocolate, you’ll never look back.

14 August, 2025

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If you’re after the recipe for rich cookies with a smooth and creamy sweetness, you’ve found it! Our chocolate and white chocolate cookies combine the best of intense cocoa and silky Milkybar® chocolate. Soft, chunky and packed with pockets of melty, contrasting white and dark chocolate, they’re a breeze to make – great for when you want a homemade treat without the hassle of hauling out a stand mixer. If you've friends coming round for a coffee, whip these out and you’ll have everyone asking for your secret cookie recipe!

Have you tried the delicious combination of Milkybar® and raspberry yet? If not, make our white chocolate and raspberry cookies and see what all the fuss is about! Meanwhile, we’ve got plenty more inspiration for cookies using all your favourite Nestlé® brands in our Easy Cookie Recipes article. Or if you’re looking for a delicious Milkybar® showstopper, try our simple No-Bake Lemon and White Chocolate Cheesecake or go even easier with our fabulous Milkybar® Dipped Strawberries.

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Chocolate and White Chocolate Cookies Variations

For a tart and chewy cranberry spin, try adding 50g of chopped dried cranberries to the mixture. For a nutty upgrade, mix in 50g of toasted, chopped walnuts. For a colourful finish, sprinkle each cookie with a pinch of rainbow sprinkles when they come out of the oven and gently press them into the soft, warm cookies.

Serving Suggestions

A cup of tea or coffee with a cookie are both time-honoured combinations, but a fresh cold small glass of milk works a treat contrasting with the rich double chocolate flavour. Alternatively, try one with a mug of warm milk sprinkled with a pinch of cinnamon for a wintry comfort treat.

How to Store Chocolate and White Chocolate Cookies

Your tasty chocolate and white chocolate cookies are best stored in an airtight container at room temperature for up to five days. You can also freeze them in the container for up to three months. To defrost, simply leave it in the fridge overnight. For a melty, freshly baked experience, warm a cookie for 15-20 seconds in the microwave before serving.

You will need

A baking tray
Baking paper

Ingredients

150g buttery baking spread, ideally at room temperature
100g soft light brown sugar
75g granulated sugar
1 large egg
2 tsp vanilla extract
170g self-raising flour
30g cocoa powder
50g dark chocolate, chopped into small chunks
180g Milkybar®, chopped into chunks

Each cookie typically contains:

Energy 1298kJ 310Kcal 16%
Fat 16.4g 23%
Saturates 7.2g 36%
Sugars 23.3g 26%
Salt 0.35g 6%

of an adult’s Reference Intake (RI)*
Energy per 100g: 2170kJ/519kcal

Method

Preheat your oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper.
In a large bowl, combine the buttery baking spread, brown sugar and white sugar. Mix well to combine.
Add the egg and vanilla extract. Mix to combine.
In a separate bowl, sieve together the flour and cocoa powder.
Gradually mix the dry ingredients into the wet mixture until just combined.
Gently fold in the dark chocolate and Milkybar® chunks with the edge of a metal tablespoon or a silicone spatula.
Pop the bowl of dough into the fridge for 30 minutes to 1 hour to chill. This will help prevent the cookies from spreading too much, giving you chunkier cookies!
Scoop tablespoon-sized dough balls onto the lined baking tray, spacing them about 5cm apart. Aim for 12 cookie balls. See our top tip for how to achieve the perfect-shape cookie!
Bake for 15 minutes or until the edges are golden but the centres still look slightly soft.
Allow to cool on the tray for 5-10 minutes, then transfer to a wire rack to cool completely.

Top Tips

To help your cookies spread evenly and remain chunky, form them into a ball, then roll them into a slight sausage shape. Place them onto your baking tray standing up on the end of the sausage. The taller height means it takes longer for the cookie to drop as it bakes. For a large cookie, aim for 12 equal-size balls. For slightly smaller cookies, aim for 16 balls.