Toblerone cookies are the best upgrade from chocolate chip cookies. Thes chewy golden cookies are studded with chunks of Toblerone that melt into puddles of nougat and milk chocolate.
You’re going to make this recipe on repeat
Take perfectly golden, buttery chocolate chip cookies and swap in chopped Toblerone. The result is magic.
The chopped Toblerone chunks give way to insanely delicious puddles of melted nougat and milk chocolate.
Add a little sprinkle of salt at the end to balance the meringue-like sweetness of melted nougat.
These Toblerone cookies, my friends, are absolutely delicious.
How to Make Toblerone Cookies
- Beat butter with brown and granulated sugar until light and very creamy. This step beats air into the fat and gives the cookie lift. Egg and vanilla go in next.
- Combine the dry ingredients in a separate bowl. Turn the mixer way down low and gradually beat it into the creamed butter mixture.
- Once the cookie dough comes together, add the chopped Toblerone and continue beating on low until it’s evenly distributed.
- Make 1″ dough balls. Nestle a chunk of the chocolate onto each cookie ball to ensure those chocolate-nougat pools.
- Bake in a fully preheated oven until golden at the edges and still underbaked in the middle. Cool on pan for a few minutes before transferring to wire racks.
- Lash them with flaky sea salt like Maldon or a fleur de sel as soon as you transfer to cooling racks.
- REPEAT with remaining dough on completely cool pans. (Use a fresh one or run the old one under cold water if you aren’t fussed about it potentially warping.)
To freeze Toblerone Cookies:
Prepare the dough balls and freeze them in an individual layer on a parchment-lined rimmed baking sheet. Once frozen hard, pack them into containers to freeze up to 3 months.
Bake from frozen at 350ºF instead of 375ºF and add a few minutes to the baking time, watching carefully toward the end so you can pull them out without overbaking.
If you’re looking for other delicious cookie recipes to add to your repertoire, here are a few of our tested-till-perfect favorites:
- Easy Snowflake Cookies with a simple no-fail sugar cookie dough and an amazing hack for the easiest icing ever.
- Kouriebades (Greek Christmas Cookies) are buttery, melt-in-your-mouth tender almond shortbread cookies that everyone falls head over heels for.
- If you love mint and chocolate, these rich Mint Chocolate Cookies are your dream come true. A fan favorite on the blog for a decade, don’t miss them!
- These Classic Hermit Cookies are an old-fashioned recipe and a beloved treasure in my family.
- 1 cup salted butter softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 ⅓ cups + 2 tsp all-purpose flour
- 1 tsp baking soda
- 1 tsp coarse salt
- 2 cup chopped Toblerone plus extra for topping
- Combine butter and sugars in the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 5 minutes, pausing a couple of times to scrape down sides of mixer bowl and beater. Beat in egg and vanilla extract.
- Whisk together flour, baking soda and salt in a medium bowl.
- Reduce mixer speed to low and gradually incorporate flour mixture to fully combine, scraping down mixer bowl again once or twice. Beat in the chopped toblerone.
- Scoop dough into two-tablespoon-sized balls. Refrigerate at least 4 hours or up to 3 days.
- Just before baking, preheat oven to 350ºF. Let cookie dough come to room temperature while oven preheats.
- Place dough balls on parchment-lined baking sheets 3" apart and bake about 10 minutes. Edges will be golden while centre still appears soft and slightly paler.
- Immediately after taking the cookies out of the oven, top with an extra piece of toblerone, gently pressing them in. Let cool 2 minutes before transferring to wire racks. Sprinkle with flaky salt.
- If you have a kitchen scale, the flour called for is 11 oz by weight. I prefer to weigh it for accuracy and consistency.
- Use a fresh baking sheet between batches or run the used one under cold water (if you don’t mind that it may warp!) and dry before making another batch (a still-warm pan will make the cookies spread too much).
- The Toblerone is sweeter than dark chocolate so the salt is really important to balance out the flavours.
- See notes in post for freezing instructions + option to bake dough from frozen.
Last Updated on March 6, 2023 by Jennifer Pallian BSc, RD
A bit confused by the directions and recipe. They seem to be two separate recipes? One for toblerone cookies and one for the best chocolate chip recipe. Can’t seem to find the ingredients list for the toblerone recipe.
If I use unsalted butter, how do I adjust the salt in the recipe. Also, I am using dark chocolate Tobler one so any other changes I should consider?
Thank you for sharing. I love your recipes.
Perfect cookies, chewy and balanced out well with the Toblerone. Might have to make a little more dough, though, because it’s so irresistible.
Delicious, chewy, perfectly balanced with the salt. Easy to make, great recipe. Well loved by everyone at work.
Had to find something with the 4.5kg of toblerone I won, before I ate it all.
(I forgot the bicarb but still turned out amazing)
I’ve bookmarked this because we can one up you o n the Toblerone as heavy as your baby… My Dad ordered a 10lb Toblerone (!) on Amazon Prime Day and I can barely lift it. My Mum is furious!!!