If you’ve ever dreamed of a cookie that melts indulgent chocolate flavors right on your tongue, the Toblerone Triple Chocolate Cookies Recipe is going to be your new best friend in the kitchen. These cookies combine rich cocoa, fluffy dough, and heavenly chunks of Toblerone chocolate in white, milk, and dark varieties to create a triple threat that’s satisfyingly gooey, addictively sweet, and perfect for sharing (or not!). Whether it’s a cozy night in or a special celebration, these cookies bring a touch of luxury with every bite and will quickly become a staple in your baking rotation.
Ingredients You’ll Need
All the magic starts with straightforward, pantry-friendly ingredients that each play their part to perfection in this recipe. From the creamy butter that adds richness to the cocoa powder that delivers intensity, every item is essential to achieve the ultimate chocolate cookie experience.
- 110 g butter, at room temperature: Butter gives the cookie dough a luscious, tender crumb and helps carry the chocolate flavors.
- 100 g light brown sugar: This adds a subtle molasses depth and keeps the cookies moist and chewy.
- 60 g caster sugar: Provides sweetness and a bit of crispness to balance the chewiness.
- 1 large egg: Binds everything together while adding richness and tenderness.
- ½ tsp vanilla extract: Enhances all the chocolate notes with a warm, fragrant touch.
- ½ tsp almond extract: A subtle nutty kick that beautifully complements the layers of chocolate.
- 150 g plain flour: Forms the cookie’s structure for the perfect chewy texture without being heavy.
- 75 g cocoa powder: Gives the cookies their deep chocolate color and intense cocoa flavor.
- ½ tsp bicarbonate of soda: Helps the cookies rise just right and keeps them soft inside.
- ½ tsp baking powder: Adds a gentle lift for a light, tender crumb.
- ½ tsp salt: Amplifies the sweetness and balances the chocolate’s bitterness.
- 300 g Toblerone (mix of white, milk, and dark), chopped: The star ingredient that melts into creamy pockets of chocolate bliss.
How to Make Toblerone Triple Chocolate Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by creaming the butter with both sugars until light and fluffy—this is key to getting that soft, chewy texture we’re aiming for. Then, add the egg along with the vanilla and almond extracts, mixing everything together until the mixture is smooth and glossy. This fragrant union is where the cookie’s irresistible aroma begins.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt. This dry blend ensures your cookies have that perfect chocolate intensity with balancing leavening agents to keep them tender yet structured.
Step 3: Fold Dry Ingredients Into Wet Mixture
Gently fold the dry ingredients into your creamed butter and sugar mixture. Be careful to mix just until everything is combined—the less you overwork the dough, the softer your cookies will be. This step sets the foundation for the perfect texture.
Step 4: Add Toblerone
Stir in the chopped Toblerone pieces, ensuring they’re evenly distributed throughout the dough. The combination of white, milk, and dark chocolate chunks will give every bite a delightful surprise of smooth, melted chocolate.
Step 5: Shape and Chill
Roll the dough into balls and place them on a baking tray lined with parchment paper. To lock in the flavors and help the cookies hold their shape while baking, freeze the cookie dough balls for at least an hour. This chilling step is essential for that signature thick, gooey center.
Step 6: Bake the Cookies
Arrange 2 to 3 dough balls per tray, giving them room to spread because these cookies plump up nicely! Bake in a preheated oven for 15 minutes. When you pull them out, they may look slightly underdone, but that’s exactly what you want for those irresistible gooey edges and soft middle.
Step 7: Final Touch
Allow the cookies to cool on the tray for 15 minutes before moving them. This resting time allows the chocolate to set and the cookie to firm up just enough so it holds its shape without losing any of its molten charm.
How to Serve Toblerone Triple Chocolate Cookies Recipe
Garnishes
Sprinkle the finished cookies lightly with flaky sea salt just before serving to contrast the sweetness and elevate the chocolate flavor. You can also dust them with a touch of cocoa or powdered sugar for an elegant look that’s Instagram-worthy.
Side Dishes
These cookies are a fabulous companion to a cold glass of milk or a steaming cup of coffee or hot chocolate. For an extra indulgent treat, pair them with a scoop of vanilla ice cream or a dollop of whipped cream to balance richness and temperature.
Creative Ways to Present
Present the Toblerone Triple Chocolate Cookies Recipe stacked on a rustic wooden board or in a decorative tin wrapped with a ribbon when gifting. They also make a stunning dessert plate when served warm alongside fresh berries for a pop of tartness that cuts through the chocolate intensity.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cookies in an airtight container at room temperature. They stay soft and delicious for up to 4 days, making them perfect for enjoying throughout the week or sharing with friends.
Freezing
You can freeze the cookie dough balls before baking for up to one month—just thaw in the fridge before baking as directed. Baked cookies also freeze wonderfully; wrap each cookie or layer them with parchment and store in a sealed container, then thaw at room temperature.
Reheating
To bring back that fresh-from-the-oven warmth and gooey texture, microwave a cookie for 10-15 seconds or warm them briefly in the oven at a low temperature. This little step revives the melty goodness and makes them taste like they were just baked.
FAQs
Can I substitute Toblerone with other chocolates?
Absolutely! While Toblerone gives a unique combination of white, milk, and dark chocolate plus a hint of honey and almonds, you can substitute with your favorite chocolate bars chopped into chunks for a similar melt-in-your-mouth experience.
Why do I need to freeze the cookie dough balls?
Freezing the dough firms it up, preventing the cookies from spreading too thin during baking and helping to create that thick, chewy center with gooey chocolate pockets—essential for the perfect Toblerone Triple Chocolate Cookies Recipe!
Can I make these cookies dairy-free or vegan?
With a few tweaks like using vegan butter and egg substitutes, you can adapt this recipe, but the specific flavor of Toblerone might be difficult to replicate since it contains milk ingredients. There are dairy-free chocolate alternatives that can be chopped up instead.
How do I get my cookies to be more cakey or crispy?
For cakey cookies, try adding a little more flour or baking powder, and for crispier cookies, reduce the baking time slightly or use all white sugar instead of brown sugar. However, the original Toblerone Triple Chocolate Cookies Recipe aims for that perfect balance of chewy and gooey.
Can I use regular granulated sugar instead of caster sugar?
You can, but caster sugar dissolves faster and gives a finer texture to the dough. Using regular granulated sugar might slightly affect the cookie’s tenderness and surface texture but won’t ruin the recipe.
Final Thoughts
There’s something genuinely joyful about biting into a cookie that’s bursting with layers of chocolate, and the Toblerone Triple Chocolate Cookies Recipe delivers this pleasure in every gooey, chunky bite. I wholeheartedly encourage you to try this recipe soon—it’s a simple yet unforgettable way to bring warmth and indulgence into your home baking. Trust me, these cookies make every day a little sweeter and every gathering a little more special.
Print
Toblerone Triple Chocolate Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus 1 hour chilling
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
Delight in these indulgent Toblerone Triple Chocolate Cookies, featuring a rich blend of white, milk, and dark Toblerone chunks embedded in a soft cocoa dough. Perfectly gooey and bursting with chocolate flavor, these large cookies are chilled before baking to achieve the ideal texture and depth of taste.
Ingredients
Wet Ingredients
- 110 g butter, at room temperature
- 100 g light brown sugar
- 60 g caster sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp almond extract
Dry Ingredients
- 150 g plain flour
- 75 g cocoa powder
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp salt
Chocolate Mix-ins
- 300 g Toblerone (mix of white, milk, and dark), chopped
Instructions
- Prepare the Cookie Dough: Cream the room temperature butter with light brown and caster sugars until smooth and fluffy. Then add the large egg, vanilla extract, and almond extract, mixing until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cookies tough.
- Add Toblerone: Carefully fold in the chopped Toblerone pieces, ensuring even distribution throughout the cookie dough.
- Shape and Chill: Divide the dough into portions and roll each into a ball. Place the balls on a baking tray lined with parchment paper and freeze for at least 1 hour to help maintain their shape during baking.
- Bake the Cookies: Preheat the oven to 180°C (350°F). Place 2–3 dough balls on a baking tray, spacing them apart as they are large. Bake for about 15 minutes to achieve a gooey center with slightly firm edges.
- Final Touch: Remove cookies from the oven and allow them to cool on the tray for 15 minutes before serving, which helps them set properly and makes handling easier.
Notes
- Freezing the dough balls before baking prevents the cookies from spreading too much and results in a chewier texture.
- For a crunchier cookie, bake a couple of minutes longer but watch carefully to avoid drying them out.
- Using a mix of white, milk, and dark Toblerone adds a complex chocolate flavor profile.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- To enhance almond flavor, use almond extract carefully as a little goes a long way.
