Double Chocolate Toblerone Cookies

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Double Chocolate Toblerone Cookies
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Double Chocolate Toblerone Cookies

Added by: on May 22nd, 2017
My lovely ex mother in law came for tea last week and so I wanted to bake something yummy. I initially chose to make a carrot cake but I then decided that it wasn't the best idea as I would no doubt eat the whole thing and I need to get into a bikini in less than a week. So instead my daughter .. more >
Prep Time:
15 min
Cook Time:
15 min
Ready In:
30 min



Original Recipe Yield: 16 servings (16 cookies)


  • 2 x 100g bars of milk chocolate Toblerone
  • 100g milk chocolate, chopped
  • 50g unsalted butter, softened
  • 100g soft light brown sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 100g plain flour
  • 1 tsp baking powder
  • 50g ground almonds
  • 1 tbsp whole milk
Nutrition Facts
Double Chocolate Toblerone Cookies

Servings Per Recipe: 16

Amount Per Serving

Calories: 192

  • Total Fat: 10.2 g
  •     Saturated Fat: 5.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 21.5 mg
  • Sodium: 24.8 mg
  • Total Carbs: 22.8 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 16.3 g
  • Protein: 3.1 g

how is this calculated?

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Break 8 triangles off one Toblerone and cut each in half so you have 16 triangles. Put them in the fridge to chill. Chop the rest into small chunks. Try not to eat the chocolate (I struggled with this part)!


Beat the butter and sugar until pale and light. Mine didn't look that light but I figured that is because the sugar is brown and when I normally beat sugar and butter, I use white sugar. Gradually add the beaten egg and then the vanilla extract.


Meanwhile melt the milk chocolate either in a microwave or in a bowl over a pan of simmering water.


Add the melted chocolate to the butter and sugar mixture and mix until smooth. Next sift the flour, baking powder and a pinch of salt over the mixture and combine.


Finally add the ground almonds, chopped Toblerone and milk and mix well. Then cover with cling and chill until firm (about 30 minutes).


Preheat the oven to 180 C / fan 160 C / gas mark 4. Cover a solid baking sheet with baking paper (I had to use two baking trays).


On a chopping board, scoop a heaped teaspoon of the dough into your hand and roll into a rough ball. Repeat with all the remaining cookie dough until it is all used up. You ideally want 16 balls. Place them on your baking sheet / tray, spacing the balls well apart. I thought I had done but mine could have been even more spread out (as you can see from the picture). Once the dough balls are on the baking tray, press down lightly and then sit a triangle of Toblerone on each.


Bake for around 12 minutes or until the top is firm but not crisp. I thought mine did not look ready and so left them for another couple of minutes but then they were a little too crispy. A reminder for me to always follow the recipe!


My cookies were HUGE and I was not complaining. They were absolutely delicious, chewy, very chocolatey, slightly crisp and extremely moreish. I am pleased to say they went down well with the whole family - a little too well with me which is not good for the bikini body!

Cooks' note:
Plus 30 minutes chilling time


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