These Toblerone Cookies are thick and scrumptious, they have a crispy edge and soft centre. The cookies are filled with delicious chunks of chopped up Toblerone bars which makes them amazing.
What is Toblerone?
Toblerone is a Swiss chocolate. It is known for it’s triangular shaped pieces. Toblerone bars are made with milk chocolate and are filled with little chunks of almond honey nougat.
Kitchen Equipment needed for Toblerone Cookies
- Electric hand mixer or stand mixer
- Cookie sheet/tray
For full recipe amounts and instructions, check out the recipe card below.
- Butter – unsalted and just softened but not very soft or melted
- Brown sugar – to help give these a deeper flavour and add to the softness
- White sugar – to crisp up the edges of these cookies
- Egg – remove this early so it’s at room temperature when it’s time to be used
- Flour – all purpose flour (plain four) measured correctly (refer to the tips section below)
- Baking soda – also called bicarb soda
- Salt – great to balance out the sweetness of the chocolate and cookies
- Corn starch – also called corn flour to help keep these cookies extra soft
- Toblerone bars – I used 2 bars chopped up which worked out to be 200g (16 oz)
How to make Toblerone Cookies? (step by step with pictures)
1. Place the butter along with the white and brown sugar in a bowl to use with an electric hand mixer or the bowl of a stand mixer. Use the beater attachment to beat until light smooth and creamy.
2. Add in the egg and vanilla and beat again until incorporated.
3. Pour in the flour, bicarb soda, salt and corn starch. Beat in until mixed through and the batter has formed into a dough.
4. Chop up the Toblerone bars and add those along with the chocolate chips to the cookie dough, mix well with a spatular until the chocolate pieces are dispersed through the dough. Reserve some chocolate pieces to top the cookies with later.
5. Take 2 tablespoons of dough and roll into balls (or use a 2 tablespoon cookie scoop). Place onto a freezer tray that fits in the freezer. Place the dough balls onto the tray. You can place 6 on each tray or 12 on one tray and split the cookies before baking. Put the reserved chopped Toblerone onto the cookies if using and place in the freezer for a minimum of 1 hour (I put mine in for 2 just to be sure they were frozen solid).
6. Pre heat oven to 180c/350F. Once the cookies are frozen, place them in the preheated oven and bake for 10-12 minutes. The cookies should be soft in the centre and lightly golden on the edges. The centres should be fairly soft as they will continue to cook and set on the baking tray.
8. Cool completely before serving.
Tips for making cookies
Use room temperature ingredients to ensure everything mixes well together. To quickly warm up the egg you can place it in a bowl of hot (not boiling) water for 5 minutes to bring it to room temperature.
Measure flour correctly by fluffing up the flour with your flour scoop before scooping and levelling the flour.
Make sure to keep the cookies in the freezer, this will mean they are thick, with a soft scrumptious centre.
Add extra chopped Toblerone (or reserve some) to place on the tops so that you can see all that chocolatey goodness.
Don’t over bake the cookies, they should still be fairly soft in the centre, they will continue to bake and set while cooling. Mine took 12 minutes.
Rotating a circle cutter of a similar size around the cookie will help with shaping them if they’ve baked out of shape.
Store in an air tight container in room temperature for 5-7 days.
How to freeze cookie dough?
Once you’ve rolled or scooped your cookies, place them close together on a tray that fits in your freezer. Leave just enough space between each cookie so that they aren’t touching. Place them in the freezer for 1 hour to harden. Place the hardened cookies in a freezer safe ziplock bag for up to 3 months. Follow the recipe for baking instructions, they may have to bake for 1-2 minutes longer since they will be very frozen.
If you have access to different Toblerone flavours where you are, you can use whichever is your favourite. Here are some suggestions:
- Dark Toblerone with some flaky salt sprinkled on the cookies would be amazing.
- White Toblerone with some freeze dried raspberries would be wonderful and fresh.
- 115 g unsalted softened butter 1/2 cup
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla
- 1⅓ cup all purpose flour
- ½ tsp baking soda bicarb soda
- 2 tsp corn starch corn flour
- ½ tsp salt *see notes
- 100 g Toblerone chocolate bars 2 x 100g (80z) bars
- Line 2 flat cookie sheets/trays with parchment/baking paper.
- Place butter, brown sugar and white sugar into the bowl of the mixer or bowl for hand mixer and beat until light and creamy.
- Add in egg and vanilla and beat till combined.
- Add in flour, bicarb soda, salt and corn starch/flour and beat until mixed through.
- Chop up Toblerone bars into chip sized pieces. (Reserve 12 of the bigger pieces to place on the cookies before baking)
- Place the chopped bars into the dough and mix through with a spatula or spoon until the chocolate is dispersed throughout the dough.
- Take 2 tablespoons of mixture and roll into balls. Alternatively, use a 2 tablespoon cookie scoop.
- Place onto prepared cookie sheets leaving about 3 inches between each cookie to allow for spreading. I fitted 6 on each tray. Place the reserved pieces on the top of cookies if using.
- Place the trays in the freezer for at least 2 hours. If there is limited space in the freezer, place the balls close to each other on one tray. You can seperate them onto 2 trays before baking.
- Preheat oven to 180c/350F, 10-15 minutes before they're ready to bake.
- Place in the oven for 10-12 minutes.
- Cookies are ready when the edges are starting to turn golden in colour and the centres are still soft. The cookies will continue to cook and set on the tray after baking so it's best to take them out before they are baked through.
- Cool down completely before serving.