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Toblerone Cookies

Toblerone Cookie Recipe
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These bakery-style brown Butter Toblerone cookies are soft, chewy and packed with melty chocolatey goodness in every bite. A must-bake holiday cookie!

Ingredients

Units
  • 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

  1. 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.
  2. Carefully place the plate with the brown butter in the freezer. Freeze for 5 to 6 minutes. Do not let the butter fully solidify.
  3. 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.
  4. 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.
  5. Add the chopped Toblerone and fold into the dough, being careful not to over mix.
  6. 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.
  7. 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.
  8. 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.
  9. Top with flakey sea salt, if desired. 

Notes

Store cookies tightly covered at room temperature for up to 4 days. 

May be frozen.

Find it online: https://athomebyheather.com/toblerone-cookies/