If you love Toblerone chocolate and love baking cookies, this recipe is for you! It’s easy to make and the addition of the Toblerone makes this one of my favorite cookies!
These easy cookies are filled with chopped Toblerone and have the perfect chewy texture. It’s great to make in advance and it’s a fun twist on classic chocolate cookies!
My batch of cookies was gone in no time, everybody loves them!
The base of this recipe is my regular cookies recipe and it just has a fun little twist by adding toblerone bars.
Making easy and delicious cookies is what I love to do! Check out the cookies below as well!
Take a large bowl and add butter sugar and vanilla sugar together
Add the other dry ingredients and combine
Add chopped chocolate, honey and cocoa powder and mix together. Chill the dough
It’s important that you mix the sugar and butter for a few minutes until the sugar is (almost) dissolved and the mixture is light and creamy.
For the chocolate: you can chop this up as fine as you want. I like a combination of smaller and bigger chunks. Chill the dough for at least an hour, it’s important! (not sure why chilling dough makes all the difference?)
Roll the dough into evenly sized balls (use a cookie scoop if you want) and place on a baking sheet lined with parchment paper. At this point check if the dough is still cold. If not place the rolled cookies back into the fridge to chill a little more.
Once cold enough bake in the preheated oven for 16 minutes or until the edges of the cookies become golden brown. Let them cool down completely before diving in!
You can store these cookies in an airtight container for about 4-5 weeks. They might get a bit softer due to the chocolate inside. A metal cookie jar is an even better option as they will stay crispy for longer.
Yes you can! Make sure to wrap them properly in an airtight container and freeze for up to three months.
Yes, absolutely. Milk chocolate Toblerone gives a classic, sweet flavor, but dark Toblerone works great if you prefer a slightly less sweet, more intense chocolate taste. Another brand of chocolate is also a good option.
Yes, chilling the dough is important. It firms up the butter, prevents the cookies from spreading too much, and helps keep that chewy texture after baking.
Definitely. You can prepare the dough up to 48 hours in advance and store it covered in the refrigerator.
This usually happens if the dough is too warm. Make sure the dough is well chilled before baking and avoid placing it on a warm baking sheet.
Yes. The almonds add crunch and complement the Toblerone, but you can leave them out or replace them with chopped hazelnuts or pecans if you like.
The edges should be lightly golden while the centers still look soft. They will continue to set as they cool, which keeps them nice and chewy.
Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.
Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
