Swiss Cuisine – Toblerone Cookies Recipe

Elvis Elvis

I created this recipe when I was given a few bars of Toblerone and thought that it would make a nice alternative to chocolate chips. If you prefer use milk or plain chocolate chips. You can leave the cookie dough in the fridge for a few days and just use enough dough as you want them.

Difficulty rating: Easy

Serves: Makes 16 cookies

300g plain flour
1 tsp bicarbonate of soda
1 tsp salt
170g butter
200g caster sugar
135g molasses
2 tbsp vanilla extract
1 egg + 1 egg yolk
300g white Toblerone, grated

Swiss Cuisine   Toblerone Cookies Recipe

Sift the flour, bicarbonate of soda and salt into a bowl and set aside. Melt the butter in a pan being careful not to burn it. Take off the heat and add the brown sugar and vanilla and mix together before adding the egg and egg yolk and mix in well ensuring that the egg has been fully combined. Add the sifted ingredients and when fully combined add the grated Toblerone. Place the mixture in the fridge for a minimum of 30 min to firm up the dough. Also preheat the oven to 180C. When the dough is firm, mould little balls of the mixture and flatten out to 2.5 “ disks. Place on a greased baking dish and cook in the over for 10 – 12 min until they have start to go golden at the edges. They will still be soft when you get them out of the oven, so leave on the baking sheet for about 5 min before placing them on a wire rack to crisp up.