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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

Seriously Chocolatey & Almondy Toblerone Cookies that will be a hit with EVERYONE.
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Category: Cookies
Type: Cookies
Keyword: Toblerone
Prep Time: 20 minutes
Cook Time: 11 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 1 minute
Servings: 15 cookies
Author: Jane's Patisserie


  • 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


  • 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.


  • 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


Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Pamela Simpson on June 12, 2021 at 12:11 pm

    Hi Jane. Could I leave out the cocoa and add extra flour. Thank you love all the recipes

    • Jane's Patisserie on June 14, 2021 at 1:11 pm

      Hey, I would follow my NYC choc chip cookie recipe but bake with the size and timings of this recipe xx

  2. rhiann bausor on January 14, 2021 at 12:57 pm

    Hi could I use white toblerone instead of milk and dark? Would I need to change any of the other ingredients?

    • Jane's Patisserie on January 14, 2021 at 2:49 pm

      You only need to swap the toblerone x

  3. Holly on December 8, 2020 at 12:19 pm

    Hi Jane,
    Would this recipe work as the cookie bar version?

    • Jane's Patisserie on December 8, 2020 at 1:24 pm

      Yes! Bake into a 9″ square tin for about 18-20 minutes!

    • Holly on December 8, 2020 at 1:51 pm

      Amazing!! Thank you lovely! Xx

  4. Muhriza on February 26, 2020 at 10:56 am

    Hey! I made your Toblerone cookies yesterday and was very excited for them. But they turned out rather cakey in the middle and didn’t flatten down like they should. Any idea why? I can’t be more sure that I followed your recipe exactly. The only thing I can think of is the oven temp. Even though my thermometers (I use two of them just in case) were at 190 the oven has been acting a little crazy lately. But the cakes I baked recently turned out fine.

    • Jane's Patisserie on February 26, 2020 at 3:29 pm

      These cookies are meant to be thick and fudgey, so maybe you just expected something else? Also, as you are based in a different country, it could very well be that the ingredients could be different!

  5. Dani on March 12, 2019 at 4:25 pm

    Why is it you use self raising flour in this recipe, but plain in the M&M cookie recipe?

    • Jane's Patisserie on March 12, 2019 at 4:28 pm

      That’s mentioned in the M&M recipe. For these, I use self raising.

    • Dani on March 13, 2019 at 8:45 pm

      Oh sorry so it does. I’m not naturally very good at baking so i’m trying to improve my skills. Also, made the M&M cookies the other day and they were immense! Thanks for the awesome recipes.

  6. Candy on February 6, 2019 at 10:15 pm

    What texture should they be when they are done? After 12 mins, mine still felt soft and weren’t that bobbly?

    • Jane's Patisserie on February 7, 2019 at 2:13 pm

      They will still be soft when warm, but once cooled they should harden slightly. They are meant to be soft and gooey though!

    • Candy on February 7, 2019 at 5:15 pm

      Thank you I made a version of these (without Toblerone as we didn’t have any)! They were delicious and went down so well at work!!

  7. Haleemah Adam on June 18, 2018 at 9:42 pm

    How big should I cut the tobelrone?

  8. Haleemah Adam on June 18, 2018 at 9:42 pm

    How big should I cut the toblerone?

  9. Tash on May 12, 2018 at 7:58 am

    Thanks for the rcp. These are a hit by us. 😋

  10. Colleen on January 8, 2018 at 10:14 pm

    Made them in double batches today. It’s yummy. Reduced the sugar by 1/4 but still a tad too sweet. Can I freeze some of the dough? If I do, what should I do when ready to bake?

    • Jane's Patisserie on January 9, 2018 at 5:22 pm

      I often portion the dough, and freeze in lumps. When going to bake, just add 1-2 minutes extra onto the time of baking.

  11. Beatrice on May 25, 2017 at 6:09 pm

    these looks so yummy. its soft/crunchy cookies?

  12. lovelepetit on June 6, 2016 at 8:56 pm

    Oh my word Heaven

  13. Mansi on April 20, 2016 at 7:43 pm

    Hii these look divine! Can they made without eggs? Would love if you could provide a substitute for eggs as I’m a vegan 🙂

    • Jane's Patisserie on April 20, 2016 at 8:39 pm

      Ive never tried it so I wouldn’t know – eggs are essential to get the right cookie, I don’t know of any alternatives or if they work!

  14. Kelly on March 2, 2016 at 10:56 pm

    These look so yummy. M y hubby would love these.

    • Jane's Patisserie on March 3, 2016 at 10:02 am

      I must say that they are definitely some of my favourites! Thank you!

  15. Northen on February 23, 2016 at 8:34 am

    We don’t have that self-raising flour around these parts. So anything I could use to replace that? Because this recipe looks yummy and toblerone is a real treat.

    • Jane's Patisserie on February 23, 2016 at 12:37 pm

      You could try plain flour with an extra teaspoon of baking powder? Texture might not be quite the same though 🙂

    • Northen on February 23, 2016 at 5:36 pm

      Thanks, I’ll be trying that then. ♡

    • Jane's Patisserie on February 23, 2016 at 5:51 pm

      Enjoy them!!

  16. Sammie on February 22, 2016 at 2:51 pm

    Wow these cookies are gorgeous. Toblerone is my hubby’s favourite chocolate. I have to make these. You’re a genius Jane and I love your recipes. Sammie xx

    • Jane's Patisserie on February 22, 2016 at 3:31 pm

      Hehe thank you Sammie! They’re on par with my Chocolate Orange Cookies for me, so yummy! And yes please do!! xx

  17. Anitacuisine on February 22, 2016 at 11:07 am

    they look so good !

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