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Toblerone Cookies!

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Seriously Chocolatey & Almondy Toblerone Cookies that will be a hit with EVERYONE.

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The other week I posted a recipe request thing on my Facebook as I was lacking in a bit of inspiration, and someone mentioned branded 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 more requests for it since then, here it is!

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, the Terry’s Chocolate Orange Cookies, or even the Triple Chocolate Chip Crinkle Cookies they have never failed me.

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My No-Bake Toblerone Cheesecake Is one 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 branded 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 (extra two minutes in the oven) – hello cookie HEAVEN.

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This recipe makes 12-15 Medium sized cookies

Ingredients

– 125g Unsalted Butter, Room Temperature
– 100g Granulated Sugar
– 100g Light Brown Sugar
– 1 Large Egg, beaten
– 1 tsp Vanilla Bean Extract
– 25g Cocoa Powder
– 175g Self-Raising Flour
– 1/2tsp Bicarbonate of Soda
– 1/2tsp Baking Powder
– 1/2tsp Salt
– 2x 100g Toblerone Bars, Chopped (200g Total)
– 50g Chopped Almonds/Chocolate Chips

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Method

1) Preheat your oven to 190C/180C Fan/375F and line two baking trays with parchment paper – leave to the side.

2) Mix together the butter and sugars until light and fluffy and thoroughly combined with a stand mixer on the paddle attachment.

3) Add the vanilla essence and the beaten egg, and mix again briefly. Add the cocoa powder, flour, bicarbonate of soda, baking powder and salt and mix until a thick paste/cookie dough is formed.

4) Fold through the chopped up Toblerone Pieces and either the 50g Chopped Almonds OR extra 50g Chocolate Chips

5) Using a Cookie Scoop, spoon 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.

6) Once baked, remove from the oven and allow to cool for a couple of minutes then transfer to a wire rack to cool completely.

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Tips and Ideas

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!

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ENJOY!

Find my other Cookie & Biscuit Recipes on my Recipes Page!

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J x

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

29 Comments

  • Muhriza
    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.

    Reply
    • Jane's Patisserie
      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!

  • Dani
    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?

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

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

    • Dani
      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.

  • Candy
    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?

    Reply
    • Jane's Patisserie
      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
      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!!

  • Haleemah Adam
    June 18, 2018 at 9:42 pm

    How big should I cut the tobelrone?

    Reply
  • Haleemah Adam
    June 18, 2018 at 9:42 pm

    How big should I cut the toblerone?

    Reply
  • Tash
    May 12, 2018 at 7:58 am

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

    Reply
  • Colleen
    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?

    Reply
    • Jane's Patisserie
      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.

  • Beatrice
    May 25, 2017 at 6:09 pm

    these looks so yummy. its soft/crunchy cookies?

    Reply
  • lovelepetit
    June 6, 2016 at 8:56 pm

    Oh my word Heaven

    Reply
  • Mansi
    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 🙂

    Reply
    • Jane's Patisserie
      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!

  • Kelly
    March 2, 2016 at 10:56 pm

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

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

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

  • Northen
    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.

    Reply
    • Jane's Patisserie
      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
      February 23, 2016 at 5:36 pm

      Thanks, I’ll be trying that then. ♡

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

      Enjoy them!!

  • Sammie
    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

    Reply
    • Jane's Patisserie
      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

  • Anitacuisine
    February 22, 2016 at 11:07 am

    they look so good !

    Reply

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