Toblerone Shortbread
These Toblerone shortbread cookies are buttery, tender, and filled with little pockets of honey-almond nougat chocolate. They’re simple, soft, and melt-in-your-mouth with just enough texture from the chopped Toblerone.
This is one of those easy cookie recipes that feels a little special without needing much work. Slice, bake, cool, and watch them disappear within 24 hours.
Ingredients
210 g unsalted butter, room temperature
100 g powdered sugar
Seeds from ½ vanilla bean, or ½ tbsp vanilla extract
Pinch of salt
210 g all-purpose flour
230 g chopped Toblerone
Instructions
Whip base: In a bowl, whip together the butter, powdered sugar, and vanilla until light, creamy, and fluffy.
Add dry ingredients: Add the flour and salt.
Form dough: Mix just until a soft shortbread dough forms.
Fold in chocolate: Fold in the chopped Toblerone by hand. Try not to overmix — we want these to stay tender and soft, not tough.
Shape log: Place the dough onto parchment paper or plastic wrap and shape into a smooth 12-inch log.
Chill: Wrap tightly and chill in the fridge until solid, about 1–2 hours.
Prep oven & sheets: Preheat oven to 350°F and line two baking sheets with parchment paper.
Slice: Slice the chilled dough into ½-inch thick shortbread cookies.
Arrange: Space the cookies about 3 inches apart on the baking sheets.
Bake: Bake for 15–17 minutes, or until the edges are very lightly golden.
Shape (optional): Remove from the oven and gently shape the cookies while warm if desired.
Cool: Let cool fully before enjoying.
Notes
For the cleanest slices, make sure the dough log is very cold before cutting.
These are best once fully cooled, when the shortbread has that buttery snap and the Toblerone settles into little chewy, chocolatey pockets. Store in an airtight container at room temperature.
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Toblerone Shortbread
These Toblerone shortbread cookies are buttery, tender, and filled with little pockets of honey-almond nougat chocolate. They’re simple, soft, and melt-in-your-mouth with just enough texture from the chopped Toblerone.
Ingredients
- 205 g unsalted butter, room temperature
- 100 g powdered sugar
- Seeds from ½ vanilla bean, or ½ tbsp vanilla extract
- Pinch of salt
- 205 g all-purpose flour
- 225 g chopped Toblerone
Instructions
- Whip base: In a bowl, whip together the butter, icing sugar, and vanilla until light, creamy, and fluffy.
- Add dry ingredients: Add the flour and salt.
- Form dough: Mix just until a soft shortbread dough forms.
- Fold in chocolate: Fold in the chopped Toblerone by hand. Try not to overmix — we want these to stay tender and soft, not tough.
- Shape log: Place the dough onto parchment paper or plastic wrap and shape into a smooth 12-inch log.
- Chill: Wrap tightly and chill in the fridge until solid, about 1–2 hours.
- Prep oven & sheets: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Slice: Slice the chilled dough into ½-inch thick shortbread cookies.
- Arrange: Space the cookies about 3 inches apart on the baking sheets.
- Bake: Bake for 15–17 minutes, or until the edges are very lightly golden.
- Shape (optional): Remove from the oven and gently shape the cookies while warm if desired.
- Cool: Let cool fully before enjoying.
Notes
- For the cleanest slices, make sure the dough log is very cold before cutting.
- These are best once fully cooled, when the shortbread has that buttery snap and the Toblerone settles into little chewy, chocolatey pockets. Store in an airtight container at room temperature.
