If you’re on the hunt for a cookie recipe that takes chocolatey indulgence to the next level, let me officially introduce you to Toblerone Triple Chocolate Cookies. These beauties are thick, chewy, and jammed with pools of Toblerone, creamy white chocolate, and classic semi-sweet chips—all nestled into a dark, cocoa-rich dough. Every bite delivers a trifecta of chocolate flavor with that unmistakable Toblerone crunch, making them the kind of treat that’ll have people demanding your secret recipe. Whether you’re baking for a cozy night at home or a crowd that deserves to be wowed, this is one decadent cookie experience you’ll want to recreate again and again.
Ingredients You’ll Need
Toblerone Triple Chocolate Cookies may taste like a bakery-level feat, but the ingredients are as familiar as they are essential! Each one adds its own unique magic, from velvety butter to those signature shards of Toblerone. Here’s what you’ll need (with a few insider tips to guarantee cookie greatness):
- Unsalted butter (1 cup, softened): Gives these cookies their rich, melt-in-your-mouth texture—make sure it’s at room temperature for the perfect creamy base.
- Granulated sugar (¾ cup): Adds sweetness and helps create crisp edges, balancing out all that chocolate.
- Packed brown sugar (¾ cup): The real hero for chewiness and moisture—light or dark brown sugar will both work here.
- Large eggs (2): Bind everything together and add tenderness, so your cookies stay soft and luscious.
- Vanilla extract (2 teaspoons): Enhances all the chocolate flavors, bringing warmth and complexity to every bite.
- All-purpose flour (2¼ cups): The base that gives structure—measure carefully for thick, bakery-style cookies.
- Unsweetened cocoa powder (½ cup): Intensifies the chocolate flavor and gives that gorgeous deep color.
- Baking soda (1 teaspoon): Helps your cookies rise just enough for a tender, chewy texture.
- Salt (½ teaspoon): Balances sweetness and makes the chocolate flavors pop—don’t skip it!
- Semi-sweet chocolate chips (1 cup): Classic bursts of chocolate that melt into gooey pockets.
- White chocolate chips (1 cup): Add creamy sweetness and contrast against the dark cookie dough.
- Chopped Toblerone chocolate bars (1½ cups): The star of the show! Those little nougat pieces and triangles melt and caramelize into irresistible bites.
How to Make Toblerone Triple Chocolate Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). While the oven heats, line two baking sheets with parchment paper to prevent sticking and make cleanup a total breeze. Parchment also encourages even baking, so every cookie has that coveted gooey center and lightly crisped edge.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine that perfectly softened butter with the granulated and brown sugars. Use an electric mixer (or some enthusiastic arm power!) to beat until the mixture is light, fluffy, and paler in color. This step adds air to the dough, setting you up for thick, chewy Toblerone Triple Chocolate Cookies.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, and mix well after each—this keeps your batter from splitting. Splash in the vanilla extract and give it another good mix. If you close your eyes, you might even start to smell those cozy cookie aromas.
Step 4: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This simple step makes sure every bite of dough is evenly mixed and free from little baking soda surprises. Cocoa powder can be lumpy, so break it up well!
Step 5: Mix Wet and Dry Ingredients
Gradually add your dry mixture to the creamed butter base, mixing at low speed (or by hand) just until the dough comes together. Stop once the flour disappears—you don’t want to overmix, or your Toblerone Triple Chocolate Cookies might lose their plush texture!
Step 6: Add All the Chocolate
Now comes the fun part: gently fold in your semi-sweet chocolate chips, white chocolate chips, and all those decadent chopped Toblerone pieces. Make sure they’re evenly distributed so every single cookie gets a bit of everything. If you’re feeling bold, press a few extra chunks of Toblerone onto the tops for extra wow once baked.
Step 7: Portion and Bake
Scoop dough into heaping tablespoons and drop them on your prepped baking sheets, about two inches apart so they have space to spread. Bake for 10 to 12 minutes, or until the edges look set but the centers are just a bit soft—don’t be tempted to overbake! Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
How to Serve Toblerone Triple Chocolate Cookies
Garnishes
For an extra-special bakery finish, sprinkle warm cookies with a pinch of flaky sea salt right after they come out of the oven. Or try drizzling them with a little melted white or milk chocolate—you can even nestle more chopped Toblerone triangles on top! It’s a simple way to make your Toblerone Triple Chocolate Cookies absolutely unforgettable.
Side Dishes
These cookies are basically the life of any dessert spread, but they pair especially well with chilled milk, hot chocolate, or even a scoop of vanilla or caramel ice cream. Want a coffee shop vibe at home? Try sandwiching a scoop of espresso or coffee ice cream between two cookies for the ultimate grown-up treat.
Creative Ways to Present
Pile them high on a rustic wooden board for casual gatherings, bundle a half-dozen into a cellophane bag tied with ribbon for a homemade gift, or serve Toblerone Triple Chocolate Cookies stacked on an elegant cake stand at your next brunch. For a fun twist, offer a DIY topping station with nuts, fruit, and extra chocolate pieces for guests to customize.
Make Ahead and Storage
Storing Leftovers
Once your Toblerone Triple Chocolate Cookies have cooled, store them in an airtight container at room temperature for up to 5 days. They’ll stay wonderfully soft and packed with chocolatey bites, ready for whenever a craving hits.
Freezing
If you want to bake ahead or save some for later, these cookies freeze like a dream. Place completely cooled cookies in a single layer in a freezer-safe container (with parchment between layers to prevent sticking). They’ll keep well for up to 2 months—just thaw at room temperature before serving.
Reheating
For that gooey, fresh-from-the-oven experience, pop a cookie in the microwave for about 10 seconds. The chocolate will gently melt, and your Toblerone Triple Chocolate Cookies will taste like you just baked them. You can also briefly warm a few at a time in a low oven if you’re serving a group.
FAQs
Can I use different types of Toblerone?
Absolutely! Milk, dark, or even white Toblerone will all work beautifully in these cookies. Feel free to mix and match for a flavor explosion, or use your personal favorite for a signature touch.
Do I need to chill the cookie dough?
Chilling isn’t strictly necessary for this recipe, but if you want taller, thicker cookies, you can refrigerate the dough for 30 minutes. This slows spreading and intensifies the cocoa flavor.
Can I make these cookies gluten-free?
Yes, simply swap out the all-purpose flour for your favorite gluten-free blend. Just double-check that your baking blend is a 1:1 substitute and contains xanthan gum or a similar binder for best results.
What if I don’t have white chocolate chips?
Don’t worry! You can use extra semi-sweet chips or even chunks of milk chocolate. The real showstopper here is the chopped Toblerone, so feel free to improvise with what’s in your pantry.
How do I keep cookies soft for days?
Pop a slice of bread or a few marshmallows into your storage container alongside your Toblerone Triple Chocolate Cookies. These will help maintain moisture and keep your cookies bakery-soft until every last one is devoured.
Final Thoughts
If you love chocolate as much as I do, these Toblerone Triple Chocolate Cookies are about to become your new obsession. Each bite is a comforting, gooey, triple-chocolate celebration that’s easy enough for a weeknight bake and special enough for any gathering. Don’t wait—treat yourself (and your friends, if you’re feeling generous) to a batch soon!
