Toblerone Cookies
Ingredients
- 55 g Unsalted butter, softened
- 120 g Light soft brown sugar
- 1 Egg
- 1 - 2 tsp Vanilla extract
- 140 g Plain flour
- ½ tsp Bicarbonate of soda
- 175 g Toblerone
Accompaniment
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Description
For Toblerone lovers - a slightly different take on a chocolate chip cookie. This recipe gives a soft-textured cookie rather than a crispy or chewy one.
Method
-
1
Preheat the oven to 180°C and line two large baking sheets with baking paper.
Cream the butter with the sugar until light and fluffy.
Beat in the egg and vanilla together with a fork, then add to the mixing bowl and beat well.
Sift in the flour and bicarbonate of soda, and mix well.
Roughly chop the Toblerone with a sharp knife and mix 3/4 of it into the mixture.
Dollop 4 heaped tablespoons of the mixture onto each baking sheet, leaving about 5cm between each one as they will spread. Press the rest of the chopped Toblerone pieces onto the top of each one.
Bake for 16–18 minutes, until cooked and golden.
Leave to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Chef's Tips
I use milk chocolate Toblerone but I am sure it would work with plain and white too, or a mixture.
Smarties also work well as an alternative - good for younger children, and they seem to like the softer texture of this recipe. Make as above, without the Toblerone. Dollop the mixture onto the baking sheets, then press a few Smarties into each one.
You wil probably eat them all on the day they are baked, but if not, they keep well for a couple of days in an airtight tin.
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