White Chocolate Toblerone Cookies
Prep time
Cook time
Total time
Soft, chewy cookies packed with generous chunks of White Chocolate Toblerone
Recipe type: cookies
Serves: 12
  • 110g butter, softened to room temperature
  • 70g light brown sugar
  • 100g caster sugar
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 200g plain flour
  • pinch salt
  • 1ΒΌ teaspoon bicarbonate of soda
  • 100g white chocolate toblerone, roughly chopped into chunks
  1. Cream together the butter, light brown sugar, and caster sugar until light and fluffy.
  2. Add in the egg and the vanilla extract and beat to combine.
  3. Add the flour, salt and bicarbonate of soda and mix until the flour is well incorporated and you have a soft, sticky dough.
  4. Fold through the white chocolate toblerone chunks.
  5. Put into the fridge to chill for half an hour. Meanwhile, preheat the oven to 180C / 160C fan / 350F, and line a large baking tray with greaseproof paper.
  6. Divide the chilled cookie dough into 12 evenly sized amounts, and roll into balls. They should be around the size of golf balls. Arrange them onto the prepared baking sheet, allowing them plenty of room to spread. You may need to bake them in batches.
  7. Bake for about 10 minutes, until the cookies are just starting to brown around the edges. Take them out while they still look a little soft and undercooked. They will firm up as they cool.
  8. Leave to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Recipe by scarletscorchdroppers at http://www.scarletscorchdroppers.com/2016/01/25/white-chocolate-toblerone-cookies/