Toblerone cookies

I’m back with another cookie recipe! I love cookies man, they are so easy to make and taste amazing! So remember the double chocolate chip cookies I made? No? Check them out here. So I took that recipe added a few ingredients here and there and made a completely new cookie! For this recipe, you don’t need to refrigerate the dough (unless you want to bake them later) and you can bake them right away. But if you feel like the dough is getting soft (due to humid weather), you can refrigerate the dough for half an hour before forming the balls. Let’s get to the recipe.

Makes: 16-17 large cookies

Ingredients

  • 2 ¼ cup all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup butter
  • 1 ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp honey
  • 1 tsp vanilla
  • ½ cup roasted almonds chopped
  • 1 ½ cup toblerone chopped

Instructions

  1. Pre heat oven to 180C or 350F
  2. Mix the flour, cocoa powder, baking powder, baking soda, salt and 1 cup of chopped toblerone. Set aside
  3. In another bowl, cream together the butter and sugar
  4. Next, whisk in the eggs and almonds
  5. Add vanilla and honey and whisk
  6. Add the wet ingredients to the dry ingredients and form a dough. Make sugar everything is well combined
  7. Form small balls and flatten the tops as you place them on your baking tray
  8. Sprinkle the remaining 1/2 cup of chopped toblerone on top of the cookies
  9. Bake the cookies for 12 minutes. They may seem under cooked, but they do harden as they cool
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2 Responses to “Toblerone cookies”

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