These Toblerone Shortbread Cookies are a delightful treat! They feature the yummy, nutty flavor of Toblerone chocolate mixed into buttery shortbread for a sweet crunch.
Just imagine the joy of biting into one and tasting that creamy chocolate and crunchy nougat! I can’t resist topping them with a drizzle of melted chocolate—pure happiness! 🍫
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for that rich, buttery flavor. If you’re looking for a healthier option, you can use coconut oil or a plant-based butter substitute, but the texture may vary slightly.
Granulated Sugar: This adds sweetness and helps with the texture. You can swap it for brown sugar for a deeper flavor, but cookies might be a bit chewier.
Toblerone Chocolate: The star of the show! If you can’t find Toblerone, you could use any chocolate with nougat pieces, like a Milky Way or other milk chocolates. Just chop them up into small pieces!
All-Purpose Flour: Essential for the cookie structure. You could try a gluten-free flour blend if needed, but make sure it’s designed for baking to maintain the cookie’s texture.
How Do You Achieve the Perfect Cookie Texture?
Getting that perfect shortbread cookie texture is key! Here are some tips:
- Make sure your butter is softened, not melted. This helps in creaming it well with sugar.
- Don’t over-mix the dough after adding flour; this keeps the cookies tender. A little lumps in the dough are okay.
- Chilling the dough for about 30 minutes makes it easier to roll out and shapes the cookies nicely.
- Watch the baking time closely. Overbaking can lead to hard cookies. Aim for edges just turning golden.
Toblerone Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 5 ounces Toblerone chocolate bar, chopped (reserve a few pieces for drizzling)
- Powdered sugar, for dusting
- Additional Toblerone pieces, melted, for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 18-20 minutes for baking. Plus, a quick 30 minutes to chill the dough makes it easier to handle. So, in total, you’ll be looking at around 1 hour including cooling time. Perfect for a cozy baking session!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C). While that heats up, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup a breeze.
2. Cream the Butter and Sugar:
In a large bowl, add the softened butter and granulated sugar. Use a hand mixer or a whisk to beat them together until the mixture is light and fluffy. This should take about 2-3 minutes. Then, mix in the vanilla extract and salt until combined.
3. Add the Flour:
Gradually add the all-purpose flour to the creamed mixture. Stir gently until everything is just combined. Be careful not to overmix; a few little lumps are perfectly fine!
4. Incorporate the Toblerone:
Finely chop the Toblerone chocolate bar and fold the pieces into the dough until they’re evenly distributed. This will give the cookies those delicious chocolatey surprises!
5. Chill the Dough:
Form the dough into a disk and wrap it in plastic wrap. Refrigerate it for about 30 minutes. Chilling helps the cookies hold their shape and makes them easier to roll out.
6. Roll and Cut:
After chilling, roll out the dough on a lightly floured surface to about 1/4-inch thickness. Then, use a knife or cookie cutter to cut the dough into triangular shapes, mimicking the Toblerone design.
7. Bake:
Place the shapes on the prepared baking sheet, leaving some space between them. Bake in the preheated oven for about 18-20 minutes, or until the edges start turning golden.
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for around 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Drizzle with Chocolate:
While the cookies are cooling, melt any reserved Toblerone pieces in a microwave-safe bowl or a double boiler. Stir until smooth and drizzle the melted chocolate generously over the cooled cookies.
10. Final Touches:
To finish off, lightly dust your delicious cookies with powdered sugar for a sweet touch. Let the chocolate set before diving in.
11. Enjoy!
Once everything is set, grab a cookie (or two!) and enjoy the amazing flavors of your rich, nutty, buttery Toblerone shortbread cookies!
Can I Use a Different Type of Chocolate?
Absolutely! If you can’t find Toblerone, feel free to substitute it with any chocolate that has nougat or similar flavors, like a Milky Way or a combination of milk chocolate and chopped nuts for added crunch.
How Should I Store These Cookies?
Store the Toblerone shortbread cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Make the Dough Ahead of Time?
Definitely! You can prepare the dough a day in advance and keep it wrapped in plastic wrap in the refrigerator. Just make sure to let it sit at room temperature for about 10-15 minutes before rolling it out, so it’s easier to handle.
What if My Dough is Too Sticky?
If you find that your dough is too sticky to roll out, just sprinkle a bit more flour on your work surface and on the dough itself. You can also chill it for an additional 10-15 minutes to help firm it up.