Toblerone Shortbread Cookies

For various reasons, this year I ended up getting a ridiculous amount of chocolate for Christmas and not eating all of it. This included two (yes, two) Toblerones, and there's something about eating Toblerone outside of the festive season that just seems wrong. But I was at a bit of a loss for what to actually do with them, especially as I'm trying to eat less junk food.

Then I came across a page on the Stylist website of various recipes involving favourite chocolate bars, one of which was these Toblerone shortbread cookies. What swung it for me was the fact that they freeze well; even when you're trying to cut down on eating rubbish, there are some days when only a biscuit will do, Though you could also offload them onto colleagues/partners/family members - I actually ended up making these as emergency biscuits for my WI meeting last week when I realised I was on the baking rota and hadn't actually made anything at 9 PM the night before!

Here's the recipe; it's originally from the blog Salt and Serenity, but I've converted the American cup measurements into grams to make it easier for my fellow Brits:


225g unsalted butter, room temperature
100g icing sugar
30g cornflour or rice flour
210g plain flour
1/2 teaspoon salt
1 teaspoon vanilla extract
10 oz (about 9 triangles) Toblerone, chopped into chunks - you will need to chop them, they're nigh-on impossible to break up with your hands unless you're a World's Strongest Man contestant

Preheat oven to 180C/350F/gas mark 4.

Beat the butter until it's light and fluffy. Sift in the icing sugar and beat again until fluffy, scraping down the sides of the bowl often.

Sift in the cornflour/rice flour, plain flour and salt and mix just until the dough comes together. Mix in the vanilla extract and Toblerone chunks.

Here they are before they went in the oven. The recipe suggests using an ice cream scoop, but I much prefer my cookies to have a less uniform look to them so I just used a teaspoon and padded them out at the edges.

Bake on a baking sheet lined with greaseproof paper for nine minutes, then rotate the baking sheet and bake for another 9 minutes until the bottom of the cookies are lightly browned. Leave to cool on a wire rack before eating.

And the finished product! They are everything you want from a cookie - crumbly yet chewy and ridiculously good. Be warned - it is very difficult to stop at just one (though if you can resist they do seem to taste better after being left to mature).

Let me know if you make these and how they work out, I'm always keen to see other people's take on recipes!


  1. Oh. My. Goddddd!!! These look delicious *swoons*. Can you imagine them though, still warm, with some ice cream? Drooling. xx

    Hannah x | hannatalks

    1. That would be awesome! I might have to try that that next time I make them...

  2. Ah my god these look and sound absolutely incredible, I am on a sort of diet let's put it that way haha but these won't hurt ;) I have loads of mini toblerone left from christmas xxx

    Blonde Of Carbs

    1. They are delicious and definitely a good way to use up the Toblerone! And even if you're on a diet I think the occasional treat doesn't hurt :)

  3. This looks absolutely delicious!!! I'm definitely going to try it out. I've nominated you for the versatile blogger award, you can read about it here:

    1. Thank you lovely, will pop over and read shortly :) And let me know how you get on with the recipe!