Toblerone Triple Chocolate Cookies Recipe
If you’re ready for a cookie experience that’s pure chocolate bliss, look no further than these Toblerone Triple Chocolate Cookies. Every bite is an adventure in decadence, packed with chunks of creamy Toblerone, swirls of semisweet and white chocolate, and a rich, fudgy center that’ll have you reaching for a second before you’ve even finished the first. Whether you’re baking for a holiday, a party, or just a cozy night in, these cookies are about to become your new go-to treat!
Ingredients You’ll Need
The magic of Toblerone Triple Chocolate Cookies starts with a handful of pantry staples and a few showstopping mix-ins. Each ingredient plays a role, whether it’s adding chew, flavor, or that irresistible chocolatey finish. Gather your ingredients, and you’re halfway to cookie heaven!
- Unsalted butter (1 cup, softened): Gives the cookies a rich, tender base and helps them bake up beautifully chewy.
- Granulated sugar (¾ cup): Adds sweetness and helps create perfectly crisp edges.
- Brown sugar (¾ cup, packed): Brings moisture and a subtle caramel flavor for that melt-in-your-mouth texture.
- Eggs (2 large): Bind the dough and add extra richness for a soft, pillowy crumb.
- Vanilla extract (2 teaspoons): Enhances all the chocolate flavors and adds a warm, aromatic note.
- All-purpose flour (2 ¼ cups): The essential structure for holding all that chocolate together.
- Unsweetened cocoa powder (½ cup): Deepens the chocolate flavor and gives these cookies their stunning color.
- Baking soda (1 teaspoon): Ensures the cookies spread just enough and bake up light.
- Salt (½ teaspoon): Balances the sweetness and makes every flavor pop.
- Chopped Toblerone chocolate (1 cup): The star of the show—those iconic honey-almond nougat pieces make every bite unforgettable.
- Semisweet chocolate chips (½ cup): Melty pockets of classic chocolate goodness in every cookie.
- White chocolate chips (½ cup): Add sweetness and color contrast, making the cookies look as good as they taste.
How to Make Toblerone Triple Chocolate Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper—this not only prevents sticking but also makes cleanup a breeze. Prepping your pans ahead of time means you’re ready to go as soon as the dough comes together.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Mix for 2–3 minutes until the mixture is light and fluffy—this step is key for soft, chewy cookies! The air you beat in here will help your Toblerone Triple Chocolate Cookies bake up with that perfect texture.
Step 3: Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. This is where the dough starts to smell absolutely irresistible! The eggs and vanilla create a smooth, rich base for all that chocolate to come.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything is evenly distributed, so you won’t get any surprises later. The cocoa powder gives these Toblerone Triple Chocolate Cookies an extra-deep chocolate flavor.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your butter mixture, stirring just until everything is incorporated. Don’t overmix—stop as soon as you don’t see any more streaks of flour. Overmixing can make cookies tough instead of tender.
Step 6: Fold in the Chocolate
It’s time for the best part—gently fold in the chopped Toblerone, semisweet chocolate chips, and white chocolate chips. Make sure every scoop of dough has a little bit of everything for the ultimate triple chocolate experience!
Step 7: Scoop and Bake
Using a rounded tablespoon, scoop the dough and place it about 2 inches apart on your prepared baking sheets. Bake for 10–12 minutes, just until the edges are set and the centers look a little soft. They’ll finish setting up as they cool, keeping the centers perfectly fudgy.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This little rest helps the Toblerone Triple Chocolate Cookies hold their shape and lets the chocolate set just enough for that first unforgettable bite.
How to Serve Toblerone Triple Chocolate Cookies
Garnishes
For a little extra flair, sprinkle your warm cookies with a pinch of sea salt, or add a drizzle of melted white or dark chocolate over the top. A few extra Toblerone pieces nestled into the cookies while they’re still warm will make them look bakery-perfect.
Side Dishes
Pair these rich cookies with a tall glass of cold milk, a creamy cappuccino, or even a scoop of vanilla ice cream. Their bold chocolate flavor also makes them a star alongside fresh berries for a colorful dessert platter.
Creative Ways to Present
Stack a few Toblerone Triple Chocolate Cookies and wrap them in cellophane for a gorgeous homemade gift. Arrange them in a pretty tin for a holiday cookie exchange, or serve them on a rustic wooden board with different chocolates and fruit for a decadent dessert board.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Toblerone Triple Chocolate Cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and fresh, ready for a quick snack or an impromptu treat with coffee.
Freezing
These cookies freeze beautifully! You can freeze the baked cookies or unbaked dough balls in a zip-top bag or airtight container for up to 3 months. Just thaw at room temperature when you’re ready for a chocolate fix.
Reheating
Want that just-baked taste again? Warm a cookie in the microwave for about 10 seconds, and the chocolate will get all gooey and melty—just like they’re fresh from the oven. It’s the ultimate way to enjoy leftover Toblerone Triple Chocolate Cookies.
FAQs
Can I use a different type Dessert
Absolutely! Dark chocolate Toblerone is fantastic for an extra-rich flavor, and the white chocolate variety adds another layer of sweetness. Choose your favorite, or mix and match for a fun twist.
Do I really need to chill the dough?
Chilling the dough for 30 minutes before baking isn’t required, but it helps produce thicker, chewier cookies. If you love bakery-style cookies with gooey centers, a short chill in the fridge is worth the wait!
Can I make these cookies gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Just make sure your other ingredients (including the Toblerone) are gluten-free if you need to avoid gluten completely.
What’s the best way to chop Toblerone chocolate?
Use a sharp knife and cut across the triangles to get small, bite-sized chunks. Don’t worry if some bits are bigger—you’ll love finding those gooey pockets of nougat and chocolate in your cookies.
Can I double the recipe?
Definitely! This recipe scales up beautifully for parties or gifting. Just make sure to mix the dough thoroughly and bake in batches so you don’t overcrowd your baking sheets.
Final Thoughts
If you’re looking for a showstopping, crowd-pleasing treat, you can’t go wrong with Toblerone Triple Chocolate Cookies. They’re pure chocolate joy in every bite! Grab your ingredients, invite a friend, and let the baking (and tasting!) begin.
Print
Toblerone Triple Chocolate Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these rich and indulgent Toblerone Triple Chocolate Cookies, packed with a luscious blend of Toblerone chunks, semisweet, and white chocolate chips. Perfectly soft in the middle with slightly crisp edges, these cookies are an irresistible treat for chocolate lovers and an excellent choice for baking during the holidays or any time you crave a decadent dessert.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¾ cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Chocolate Mix-ins
- 1 cup chopped Toblerone chocolate
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring there are no lumps and ingredients are evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolates: Carefully fold in the chopped Toblerone chocolate, semisweet chocolate chips, and white chocolate chips to distribute the chocolates evenly throughout the dough.
- Portion Dough: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to give room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely and avoid breaking.
Notes
- For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Using dark chocolate Toblerone can enhance the richness and depth of chocolate flavor.
- These cookies freeze well; store dough balls or baked cookies in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
