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Toblerone Cookies
December 15, 2025
If there’s one thing I love during the holidays, it’s taking a classic cookie and giving it a festive twist. […]
If there’s one thing I love during the holidays, it’s taking a classic cookie and giving it a festive twist. Enter these Toblerone Cookies. They’re rich, buttery, and packed with bits of chocolatey, almondy goodness. Made with nutty brown butter and dark brown sugar, they’re crisp at the edges and soft in the center with flavor that feels familiar but special. Perfect for cookie swaps, holiday gifting or cozy nights in served with coffee or cocoa.
What makes these cookies so good?
These cookies are cozy, nostalgic and just the right amount of extra (in all the best ways). Here’s a few reasons why I love these cookies:
Delicious flavor and texture – brown butter and brown sugar are the holiday dream team! The cookies bake up rich and chewy with melty pools of milk chocolate with crunchy almond bits. Say no more!!
Easy to make – enjoy warm cookies fresh from the oven in 30 minutes or less with just a bowl and a whisk!
Festive but not fancy – no overnight chilling, no fancy decorating and no fancy equipment required!
Perfect for the holidays – once you bake a batch, they’ll become a holiday tradition! Everyone will love these cookies made with the famous Swiss chocolate bar.
Ingredients
This recipe comes together with just a handful of simple ingredients. Stock up on Toblerone because you’ll be making this cookies all season long! Here’s what you’ll need:
- Unsalted butter, browned and chilled
- Dark brown sugar
- Egg
- Vanilla
- All-purpose flour
- Baking soda + baking powder
- Salt
- Toblerone chocolate bar, chopped
How to make Toblerone cookies
These Toblerone cookies come together quickly with just one extra step that is 100% worth it – browning the butter! Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Brown the butter and freeze for 5 to 6 minutes.
Step 2: Whisk together the brown butter, brown sugar, egg and vanilla.
Step 3: Add the dry ingredients, followed by the Toblerone candy pieces.
Step 4: Chill the dough for 10 minutes and then bake the cookies for 9 to 10 minutes.
Tips for the best cookies
These cookies are simple to make but a few tried and true tips will guarantee bakery-worthy results every time. Because if we’re baking cookies, they might as well be the best cookies!
Don’t rush the brown butter – make sure it’s golden and nutty.
Let the butter cool – freezing the butter before mixing the dough makes a big difference in the texture. Don’t skip this step.
Chop the Toblerone into uneven chunks – for the best texture!
Slightly underbake the cookies – pull the cookies from the oven when the centers are still slightly underbaked. The cookies will continue to bake while they cool.
Sprinkle with flakey sea salt – to balance the sweetness.
How to store
Store Toblerone cookies tightly covered at room temperature for up to 4 days. Properly stored, they’ll stay soft and chewy for days. Be sure to double the batch – they won’t last long!
To freeze the cookies, cool completely and then store in a large freezer bag or container for up to 2 months. Defrost at room temperature before enjoying with a cup of hot cocoa or a tall glass of milk.
Happy baking!
Looking for more Christmas cookie recipes? You’ll love these:
Toblerone Cookies
These bakery-style brown Butter Toblerone cookies are soft, chewy and packed with melty chocolatey goodness in every bite. A must-bake holiday cookie!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 to 10 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup plus 1 tablespoon (127 g) unsalted butter
- 3/4 cup (150 g) dark brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoons vanilla
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Toblerone candy, roughly chopped (plus more for topping)
Instructions
- In a medium pot over medium heat, melt the butter for about 5 minutes, stirring often until it begins to bubble and foam. Continue stirring until bits of golden brown milk solids fall to the bottom of the pot. The butter will smell nutty and aromatic and be a golden, amber color. Remove the pot from the heat and pour the butter (be sure to scrape the milk solids from the bottom of the pan) onto a shallow plate.
- Carefully place the plate with the brown butter in the freezer. Freeze for 5 to 6 minutes. Do not let the butter fully solidify.
- Scrap the chilled butter into a large bowl. Add the dark brown sugar, egg and vanilla. Whisk to combine well but do not over mix.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter and brown sugar mixture. Use a large spatula or wooden spoon to fold the mixture together until a few streaks of flour remain.
- Add the chopped Toblerone and fold into the dough, being careful not to over mix.
- Place the cookie dough, uncovered, in the refrigerator for about 10 minutes while you preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Once the oven is preheated, use a large cookie scoop to scoop the dough and place the cookies 2 to 3 inches apart on a parchment lined baking sheet. Top each cookie dough ball with a large piece of Toblerone.
- Bake for 9 to 10 minutes or until the edges are set and the centers are soft but not raw. Remove the cookies from the oven and allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack.
- Top with flakey sea salt, if desired.
Notes
Store cookies tightly covered at room temperature for up to 4 days.
May be frozen.
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