Toblerone Cookies
Seriously Chocolatey & Almondy Toblerone Cookies that will be a hit with EVERYONE.
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Servings: 15 cookies
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
- Preheat your oven to 190ºC/180ºC Fan/375ºF and line two baking trays with parchment paper and leave to the side.
- Mix together the unsalted butter and both granulated and light brown sugars until light and fluffy and thoroughly combined.
- Add the vanilla bean extract and the beaten egg, and mix again briefly.
- 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.
- Fold through the chopped up Toblerone and either the 50g chopped almonds OR extra 50g chocolate chips.
- 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.)
- Bake in the oven for 10-12 minutes.
- 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