I make these beautiful Toblerone shortbread cookies every year for my family, they taste as good as they look and they’re impossible to mess up!
This super SIMPLE and fool proof recipe can be found all over the internet in different variations BUT mine is the best 😉 by adding one finishing touch at the end.
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You can pre-make these Toblerone shortbread cookies, throw the batter in the fridge and make on Christmas Eve or Christmas morning, or you can make the batter and bake right away. Totally up to you.
Toblerone Shortbread Cookies
Ingredients
- Toblerone chocolate, make sure it’s brand name and the milk chocolate version. I buy a big bar of it usually on sale the week before Christmas
- Salted butter
- Vanilla extract
- All purpose flour
- Corn starch
- Icing sugar
- Kosher salt
Directions
- Heat 1 cup of salted butter in the microwave until soft but not liquidy.
- Chop up half a 33g bar of Toblerone chocolate into pieces
- Add 1 1/4 flour into a mixing bowl
- Add 1/2 cup of cornstarch
- Add 1/2 cup of icing sugar
- Add 1 teaspoon of vanilla extract
- Add the butter into the mixing bowl with the above ingredients in it and mix slowly
- Add in chocolate to the mixture
- Let sit for half an hour, I find the mixture to be sticky so this helps
- Scoop a tablespoon (or even a bit more) worth into balls onto a baking sheet lined with parchment paper
- Bake on 350ºF for 15 minutes. The key here is to undercook them for optimal softness. As soon as the edges get a tiny bit brown take them out! If they’re too brown they will be hard, but if they’re too undercooked they will be too crumbly so the very light brown edges is a good in between
- Let cool and sprinkle a tiny bit of kosher salt on top
- Enjoy!
This Toblerone shortbread cookie recipe is a family tradition that I started 10 years ago after trying my friend’s cookies. Everyone always requests them every year and they never last on the table!
I hope you enjoy this recipe, let me know what your favourite cookie recipe is.
