Toblerone Cookies

5 from 2 votes

Chewy golden cookies studded with chunks of Toblerone that melt into puddles of nougat and milk chocolate.

Prep Time20

Cook Time10

Course: Dessert

Cuisine: American

Keyword: Toblerone Cookies

Servings:

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.