If you have ever watched the Food Network in Canada I am sure you are familiar with pastry chef Anna Olson. Some time ago she owned and operated a bakery in our area and whenever I had a chance I would pop in and pick up some Toblerone shortbread.
The crumbly soft shortbread surrounding a generous chunk of Toblerone Chocolate is heavenly. If the soft buttery shortbread wasn’t enough, the chocolate and nougat takes it over the top.
I have made it for bake sales, for Christmas parties and just for family, and always get rave reviews (and a request for the recipe!).
I always tend to double the recipe because the cookies disappear before they are even cooled.
It really is an easy and foolproof cookie recipe that is perfect for the beginner or seasoned baker. Just a few simple steps:
- beat 1 cup soft butter until light and fluffy
- add 1/2 cup + 2 tbsp sifted confectioners sugar and beat again till fluffy
- beat in 1/2 cup corn starch
- add 1 & 1/2 cups sifted flour and 1/2 tsp salt and mix until dough comes together
- stir in 1 tsp pure vanilla extract until combined
- scoop out by the tablespoon to a parchment lined baking sheet, lightly press in a chunk of Toblerone and top with a bit more dough
- bake at 350 for 14 to 15 minutes and then remove from oven to cool
You want the edges to be just starting to brown, so watch them closely around minute 14. But, even if they brown up a little more than you would like they are still delicious.
Is it okay to call a cookie “comfort food”. Because there is something about dunking a freshly baked cookie into a cold glass of milk. I am definitely a dunker.
But, I am equally okay with grabbing a cookie on the go and enjoying it straight up!
I always buy extra Toblerone too. A little left over chocolate never hurt anyone!
These cookies freeze really well. That is if you are able to get them from oven to freezer before they are all gone.
If you have a cookie exchange to attend, this Toblerone Shortbread would be a winner!
My 31 days of baking continues tomorrow with glazed lemon loaf.
Until next time…
- 1 cup unsalted butter, softened
- 1/2 cup + 2 tbsp confectioners sugar
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- chocolate nougat (such as Toblerone) chopped into large chunks
- Preheat oven to 350F degrees.
- Cream butter until light and fluffy.
- Sift icing sugar and add to butter, beating again until fluffy, scraping down the sides of mixing bowl as needed.
- Sift in cornstarch and mix to blend in. Sift in all-purpose flour and salt and mix until dough comes together
- Stir in vanilla.
- Scoop onto parchment lined baking sheet using a small ice cream scoop or 2 heaping teaspoons per cookie.
- Press a small chunk of Toblerone into centre of each shortbread. Top with a small piece of dough pressing down lightly.
- Bake at 350 degrees for 14 to 15 minutes or until bottoms are lightly browned. Remove from cookie sheet and cool on wire rack.
Kati says
Yum! I love that the chocolate is peaking out of the shortbread. Thanks for linking up!
Natalie MacLean says
Hi Maureen,
Great post on Toblerone treats ! Please e-mail me at natdecants@nataliemaclean.com. It’s about wine of course 🙂
Cheers,
Natalie
Maureen says
Thank you Natalie! Email is on its way!
Nics Cahill says
I love toberlone – what a great idea to put it into cookies. I use it in sauce for ice-cream, and chopped into chips in chocolate chip cookies.
Merry Christmas
Maureen says
I had never thought of using it as a sauce for ice cream! That sounds delicious 🙂
Devon says
OH YUM! I love Toblerone. I bet these shortbreads taste wonderful.
Maureen says
They certainly can be addicting!
Tina says
We love Toblerone! Great idea to put a big chunk of it in the middle. It looks really yummy
Maureen says
It is a favorite at our home as well! The bigger the chunk, the better 🙂
J @ A Hot Southern Mess says
Oh these look oh so good! I never thought to use Toblerone in my cookies but that is genius! I love Toblerone. What a wonderful idea for a treat!
Jeanie @ create&babble says
I love the taste of shortbread and these look extra good with the chocolate inside!
Maureen says
Shortbread is a favorite of mine as well! The addition of Toblerone takes it up a notch!
Wendy says
Chocolate pairs so well with melt-in-your-mouth shortbread! Your Toblerone shortbread sounds delicious! I’ve pinned these to my shortbread board. 🙂
Gay says
Hi there. I’m trying to figure out how many Toblerone bars to buy per recipe and also proper way to freeze. Would love to make for my daughters wedding. Tx for any help.
Maureen says
Hi Gay! I am sure these will be a hit at your daughters wedding! If you buy the smallest size Toblerone bar, you will need one or one-half triangle per cookie, depending on the size of your cookie. However I usually buy a larger size bar and cut the triangles in 3 pieces, one for each cookie. Hope that helps. I will try and find the exact size of the bar I use and follow-up with you!
Gay says
Thank you so much. And can you freeze these cookies?
Gay says
I found the bit about freezing. Tx!
Maureen says
Yay! Glad you found it! I will be making some this weekend to freeze for the holidays!