Dark Chocolate Toblerone Cookies – Recipe! Image 1
Cookies, Love

Dark Chocolate Toblerone Cookies – Recipe!

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I really haven’t met a cookie I didn’t liked, or should I say, a homemade cookie I didn’t like.  Cookies are a one-bowl wonder that turn simple ingredients into desserts like Dark Chocolate Toblerone Cookies.  These dark chocolate treasures with pieces of honey nougat from a Toblerone chocolate bar make them so delightfully chewy and chocolaty, especially hot out of the oven.

Baking cookies starts with good butter.  I use salted butter because I like the salty-sweet combination in baked goods.  The second ingredient that really matters when you bake dark chocolate cookies is the cocoa powder.  Either Valrhona or Hershey’s Dark are what I recommend because they give this recipe an intensity that’s required when you want a dark chocolate experience.  The chewiness comes from the honey nougat Toblerone, a Swiss chocolate bar that’s been around for ages.  The cone or pyramid-shaped sections chop up easily and almost disappear into the dough like magic.  After baking….well what can I say – don’t forget the milk.

Dark Chocolate Toblerone Cookies – Recipe! Image 2


1 cup salted butter, room temperature

1 cup scant light brown sugar

1/3 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs

2 1/4 cups all-purpose flour

1/2 cup good cocoa powder, see above

1 teaspoon salt

1 bar or 12.6 ounces Toblerone chocolate – roughly chopped

(Makes 18 Cookies)

Dark Chocolate Toblerone Cookies – Recipe! Image 3

Dark Chocolate Toblerone Cookies – Recipe! Image 4

Dark Chocolate Toblerone Cookies – Recipe! Image 5

 To Prepare:

  1. Preheat oven to 350 degrees.  In a stand mixer or large bowl, cream butter for 1 minute, then add sugars.  Continue mixing for 2 minutes.  Scrape down sides of bowl.  Add vanilla and mix for 30 seconds, add eggs.  Mix on high for 2 minutes.
  2. Add flour, cocoa powder and salt.  Mix on low – just until dough begins to come together.  Remove bowl from stand.
  3. Add Toblerone and stir by hand.  Scoop 2-inch size balls of dough onto parchment lined cookie sheet.
  4. Bake for 11 minutes, just until set.  Remove from oven and tap pan on stove top to deflate slightly.  Let cool on pan for 8 minutes before removing.
  5. Store in a cookie jar, or Enjoy immediately.



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  • Reply Amanda October 2, 2023 at 1:52 pm

    This recipe doesn’t mention what temperature to set your oven…

    • Reply genabell October 8, 2023 at 7:05 am

      Thanks for noticing! It’s 350 degrees. I updated my post.


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