Delicious cookies come in an almost infinite number of variations, sizes, and flavors. One reason why I love baking cookies so much. A simple recipe can be adapted easily, and the result can be completely different. For these White Toblerone Honey Almond Cookies I used delicious Toblerone chocolate – something I did already several times for very different cookies ;)
Over the years I baked a lot of cookies and several of them with Toblerone chocolate can be found on the blog here. The first recipe for the very first Cookie Friday in 2015 was actually a cookie recipe with Toblerone: Toblerone Chocolate Cookies! Absolutely delicious and chocolaty cookies! I can highly recommend them if these here are not 100% your cup of tea ;)
Toblerone comes in several varieties – all of them have that typical triangular shape. No other chocolate has those little mountains ;) Theoretically, you could use any other Toblerone chocolate here – if you want to try them all, get a Toblerone selection* and then use the one you like the most. You have to have leftovers though. Don’t eat all at once ;P
What all Toblerone varieties also have in common is the added honey and torrone/turrón aka. almond nougat. Not the brown chocolate nougat (like the one that is common in Germany), but the white nougat that is popular in Spain, Italy, and Turkey, for example. One thing the chocolate types also have in common – they no longer have the slogan »made in Switzerland« on the package ;)
Toblerone used to be made exclusively in Switzerland in the past. Now part of the production has been moved to Bratislava. For this reason, Toblerone has lost its »Swissness« and is no longer allowed to show the Matterhorn on the packaging as a distinguishing feature of Switzerland. The new packaging now simply shows a regular mountain. Not a mountain from Switzerland ;P
This might not be relevant for these cookies, but it’s still an interesting fact, right? ;) Next time you’re at the airport in a duty-free shop and one of your fellow travelers shows you the Toblerone display in the shop you can surprise with this »fun fact«. Or just nod and buy several packages ;P
Anyway. The cookies are delicious – even without a certificate of authenticity from Switzerland. Still delicious chocolate. If you want more chocolaty cookie recipes like that you might want to try my Toblerone Crunchy Almond Cookies or my Classic Chunky Chocolate Chip Cookies. Both very, very tasty!
INGREDIENTS / ZUTATEN
(12 cookies)
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3.5 oz. (100g) Toblerone White Chocolate Honey & Almond*, chopped
3.5 oz. (100g) almonds, chopped (plus some more)
(12 Cookies)
120g weiche Butter (oder Margarine)
100g Zucker
50g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 405)
1/2 TL Backpulver
1/2 TL Salz
100g Toblerone White Chocolate Honey & Almond*, gehackt
100g Mandeln, gehackt
DIRECTIONS / ZUBEREITUNG
1. Roughly chop the Toblerone chocolate and almonds. If you also want to decorate the cookies with chocolate and nuts, chop some more and set aside.
2. Add butter and sugar to a large bowl and mix for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder, and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate and almonds and fold in. Place the dough in the fridge for at least 2 hours.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or two tablespoons and place dough portions with some space in between on the prepared baking sheet – the cookies spread slightly. Press some additional chopped chocolate and nuts into the dough (optional). Bake the cookies for about 12 minutes – you want a slightly soft center but firm edges with a bit of color. Take the cookies out of the oven and let them cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.
1. Die Toblerone und Mandeln grob hacken. Wer die Cookies auch damit dekorieren möchte, nimmt etwas mehr Toblerone und Mandeln. Zur Seite legen.
2. Zucker und weiche Butter in einer großen Schüssel hell und luftig aufschlagen – dauert etwa 2-3 Minuten. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Mehl mit dem Backpulver und Salz vermischen und dann zur großen Schüssel dazugeben und kurz unterrühren. Gehackte Toblerone und Mandeln dazugeben und unterheben. Den Teig für mindestens 2 Stunden in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Eisportionierer* oder zwei Esslöffeln Teig mit genügend Abstand auf das Blech setzen – die Cookies laufen etwas auseinander. Wer mag, kann noch ein paar Tobleronestücke und gehackte Mandeln in den Teig drücken als Dekoration. Die Cookies für etwa 12 Minuten backen – die Ränder der Cookies sollten fest sein und dürfen etwas Farbe bekommen haben, die Mitte der Cookies sollte aber noch weich sein. Aus dem Ofen holen und auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen und weitere Cookies backen.
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Here is a version of the recipe you can print easily.
Print
White Toblerone Honey Almond Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 02:30
- Yield: 12 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Delicious big and chunky cookies with Toblerone White Chocolate Honey Almond. These cookies are a chocoholic dream. Be quick to get one ;P
Ingredients
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3.5 oz. (100g) Toblerone White Chocolate Honey & Almond*, chopped
3.5 oz. (100g) almonds, chopped (plus some more)
Instructions
1. Roughly chop the Toblerone chocolate and almonds. If you also want to decorate the cookies with chocolate and nuts, chop some more and set aside.
2. Add butter and sugar to a large bowl and mix for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder, and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate and almonds and fold in. Place the dough in the fridge for at least 2 hours.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or two tablespoons and place dough portions with some space in between on the prepared baking sheet – the cookies spread slightly. Press some additional chopped chocolate and nuts into the dough (optional). Bake the cookies for about 12 minutes – you want a slightly soft center but firm edges with a bit of color. Take the cookies out of the oven and let them cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.
Notes
Happy Baking!
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