Happy Cookie Friday to all Cookie Monsters out there! It’s time to celebrate. Exactly six years ago Cookie Friday saw the light of day for the first time. Quite some time, isn’t it? ;) With these delicious Toblerone Crunchy Almond Cookies, we’re going “back to the roots” today, because the first batch of cookies for Cookie Friday was also made with Toblerone. It never gets old. Just like the motto: T.G.I.C.F. – Thank God it’s Cookie Friday! ;)
It’s hard to believe I’ve been publishing a new cookie recipe (almost) every Friday for the last six years. There were a few exceptions, I have to admit. Some Fridays had to happen without a fresh batch of cookies. Mostly when a holiday clashed with a Friday and I had other things to do instead of baking cookies ;P But besides that – I think I was quite consistent. That’s why I got over 300 cookie recipes on the blog! Quite a number, right? So if you’re looking for something cookie-ish, I am sure you will find it here ;)
So it all started with a batch of Toblerone Chocolate Cookies. Those were – more or less – classic American cookies. Crunchy on the outside, chewy on the inside, big and full of sugar… well, and of course, delicious. Over the years I made many cookies like that. Tons of them. Lately, however, my cookies tend to work with less sugar or even without any sugar. Mostly because I want to be able to eat them myself – and since I have to keep an eye on my sugar intake, the cookies have to work with less ;P
A good example for delicious and sugar-free cookies, which are in no way inferior to their “originals” with regular sugar:
Anyway. These cookies here today are not sugar-free. Due to the Toblerone used in the recipe that is simply not possible. However, you could bake them with less sugar if you like. All you got to do is replacing the brown sugar with xylitol, for example. You’ll hardly notice the difference, but your blood sugar level will thank you ;)
Well… and now it gets a bit difficult. I don’t even know how to say it, but with these “celebratory” Toblerone cookies, the Cookie Friday you all know will end at the same time. I thought about it for quite a while and decided I will stop doing my Cookie Friday. It’s not because there are no more cookie recipes to try – I still got a ton of them on my to-do list – but for now, it’s just enough. That does not mean I will never bake cookies again and it also does not mean there will be no new cookie recipes in the future… but let’s say they will be much less frequent now. There are many other bakes and cooking recipes to share, so you will not get less here, just more diverse content from now on ;P
That’s it! Good Bye Cookie Friday!
Oh and thanks to all my lovely guest bloggers who shared their favorite cookie recipes with me and who were part of Cookie Friday in the first years…
INGREDIENTS / ZUTATEN
(14 cookies)
1/2 cup (120g) butter, melted
3/4 cups (150g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3.5 oz. (100g) Toblerone Crunchy Almond
2.1 oz. (60g) almonds, chopped (plus some more)
(14 Cookies)
120g Butter, geschmolzen und handwarm
150g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 405)
1/2 TL Natron
1/2 TL Salz
100g Toblerone Crunchy Almond
60g Mandeln, gehackt
DIRECTIONS / ZUBEREITUNG
1. Melt the butter and let cool down a bit. Chop the Toblerone and almonds coarsely and set aside. Chop some more almonds (and Toblerone) for the decoration if you like. Set aside.
2. Add the brown sugar and melted butter to a large bowl and mix until light and fluffy – takes about 2-3 minutes. Add the egg and vanilla extract and mix well. Mix the flour with baking soda, and salt and add to the bowl – mix until just combined. Add the chopped Toblerone and almonds and fold in. Place the dough in the fridge for at least 1 hour.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough portions with enough space in between on the baking sheet – the cookies spread a lot. Add some more chopped Toblerone and almonds on top of the cookies (if you like) and bake for about 12 minutes. The edges of the cookies should be firm and slightly browned, but the centers should still be soft. Take out of the oven and let cool down on the baking sheet for 5 minutes, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
1. Die Butter schmelzen und wieder etwas abkühlen lassen. Die Toblerone und Mandeln grob hacken. Wer die Cookies auch damit dekorieren möchte, hackt noch etwas mehr Toblerone und Mandeln. Zur Seite legen.
2. Zucker und geschmolzene 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 Natron und Salz vermischen und dann zur großen Schüssel dazugeben und kurz unterrühren. Gehackte Toblerone und Mandeln dazugeben und unterheben. Den Teig für mindestens 1 Stunde in den Kühlschrank stellen.
3. Den Backofen auf 180°C (360°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/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. 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 etwa 5 Minuten auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Toblerone Crunchy Almond Cookies
- Prep Time: 00:20
- Cook Time: 00:12
- Total Time: 02:00
- Yield: 14 1x
- Category: Cookies
- Cuisine: America
Description
Super delicious cookies made with Toblerone Crunchy Almond chocolate. So good!
Ingredients
1/2 cup (120g) butter, melted
3/4 cups (150g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3.5 oz. (100g) Toblerone Crunchy Almond
2.1 oz. (60g) almonds, chopped (plus some more)
Instructions
1. Melt the butter and let cool down a bit. Chop the Toblerone and almonds coarsely and set aside. Chop some more almonds (and Toblerone) for the decoration if you like. Set aside.
2. Add the brown sugar and melted butter to a large bowl and mix until light and fluffy – takes about 2-3 minutes. Add the egg and vanilla extract and mix well. Mix the flour with baking soda, and salt and add to the bowl – mix until just combined. Add the chopped Toblerone and almonds and fold in. Place the dough in the fridge for at least 1 hour.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough portions with enough space in between on the baking sheet – the cookies spread a lot. Add some more chopped Toblerone and almonds on top of the cookies (if you like) and bake for about 12 minutes. The edges of the cookies should be firm and slightly browned, but the centers should still be soft. Take out of the oven and let cool down on the baking sheet for 5 minutes, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Notes
Enjoy baking!
