Seriously Chocolatey & Almondy Toblerone Cookies that will be a hit with EVERYONE.
The other week I posted a recipe request thing on my Facebook page as I was lacking in a bit of inspiration, and someone mentioned chocolate bar themed cookies!
I have ALWAYS wanted to post my Toblerone Cookie recipe but I genuinely have just neglected it and kept it to myself like a greedy person… but now, as I have had waaaaay more requests for it since then, so TA DAAAA!
Now I know you all love a chocolate cookie recipe just as much as I do – like my Triple Chocolate NYC Cookies, Chocolate Orange NYC Cookies, my Toblerone NYC Cookies and my Triple Chocolate Cookie Cake.
Like my Terry’s Chocolate Orange Cookies and my Triple Chocolate Chip Crinkle Cookies – the recipe is similar and chocolatey. I find that recipes consuming cocoa powder bake a lot better and more consistently, without having to chill the dough. Whenever I have made these cookies, they have never failed me!
My No-Bake Toblerone Cheesecake, Toblerone NYC Cookies, Toblerone Tart and my Toblerone Cupcakes are some of the most popular recipes on my blog and I’m not surprised that you are all craving another Toblerone recipe – Toblerone has always been one of my top 5 chocolates as I am addicted to it also.
The sweet honey & almond nougat that is incased by a delicious chocolate that is so addictive – but in cookie form? Its DELICIOUS.
I love chocolate bar cookies as they’re yummy and delicious and I want to keep them all to myself – the fact that you can buy ‘fresh’ Toblerone cookies in supermarkets is cool and all, but having an entire batch to yourself is the best.
If I only want a small batch, I follow the method all the way up to scooping the cookies into their portions then freeze them individually on a tray, then add them into a zip lock bag and bake them when I want them (with na extra two minutes in the oven) – hello cookie HEAVEN.
Toblerone Cookies
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Ingredients
- 125 g unsalted butter (room temperature)
- 100 g granulated sugar
- 100 g light brown sugar
- 1 medium egg (beaten)
- 1 tsp vanilla bean extract
- 25 g cocoa powder
- 175 g self raising flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 200 g Toblerone (chopped)
- 50 g chopped almonds OR chocolate chips
Instructions
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Preheat your oven to 190ºC/180ºC Fan/375ºF and line two baking trays with parchment paper and leave to the side.
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Mix together the unsalted butter and both granulated and light brown sugars until light and fluffy and thoroughly combined.
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Add the vanilla bean extract and the beaten egg, and mix again briefly.
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Add the cocoa powder, self raising flour, bicarbonate of soda, baking powder and sea salt and mix until a thick paste/cookie dough is formed.
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Fold through the chopped up Toblerone and either the 50g chopped almonds OR extra 50g chocolate chips.
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Using a cookie scoop, scoop the mixture onto the trays and make sure they are suitable spread out so they stay separate! (I usually fit 6 on each tray to be safe.)
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Bake in the oven for 10-12 minutes.
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Once baked, remove from the oven and allow to cool for a couple of minutes, then transfer to a wire rack to cool completely.
Notes
- I say to use chopped almonds OR extra chocolate chips as you want 250g of filling as a whole (Like my Terry’s Chocolate Orange Cookies) – you can of course use 250g of Toblerone, but as Toblerone is made out of Nougat, which is almonds, I tend to add in some chopped almonds as I like the difference.
- You can also use dark/milk/white Toblerone, it doesn’t really matter, its a choice of preference!
- These will last in an airtight container, at room temperature for 5 days, or you can freeze the portioned raw dough for up to 3 months!
- I used this cocoa powder
- I used this baking tray
- I used this 5cm scoop
- I use this baking parchment
ENJOY!
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