Toblerone Stuffed Cookies
Treat yourself to ultimate indulgence with these Toblerone-chipped cookies, with a soft and gooey centre bursting with rich Toblerone chocolate.
Toblerone Stuffed Cookies
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20
Cook Time
12-15 minutes
Treat yourself to ultimate indulgence with these Toblerone-chipped cookies, with a soft and gooey centre bursting with rich Toblerone chocolate.
OneSixtyDegrees
Ingredients
-
100g Whitworths Light Soft Brown
Sugar
-
80g Whitworths Golden Caster
Sugar
- 120g Unsalted Butter, at room temperature
- 1 Large Egg, at room temperature
- 275g Plain Flour
- 1 Tsp Baking Powder
- ½ Tsp Bicarbonate of Soda
- Pinch of Salt
-
- 60g Milk Chocolate (optional)
6 Mini Toblerone (optional)
Directions
- In a large bowl, cream together the butter with the sugars for 2-3 mins using a stand mixer or electric whisk.
- Add the egg and beat again until combined.
- In a separate bowl mix together the flour, baking powder, bicarbonate of soda and salt.
- Once the dry ingredients are mixed, add these into the butter and sugar mixture. Mix until combined.
- Chop 5 chunks of Toblerone into small pieces and mix into the dough until evenly distributed.
- Divide the cookie dough into 6 equal balls. Divide each ball in half and sandwich a Toblerone chunk between the two halves. Roll into a rough ball and freeze for 2 hours.
- When ready to bake, preheat the oven to 210°C /190°C fan and line a tray with baking paper or a silicone baking mat.
- Place the frozen balls of dough onto your prepared baking tray, making sure to leave space for the cookies to spread. You may need to bake the cookies in two batches.
- Bake in the oven for 12-15 mins.
- Leave the cookies on the tray to cool.
- To decorate, add a spoonful of melted chocolate onto each cookie and place a mini Toblerone on top (optional).
Recipe Video
Posted on April 08, 2024
OneSixtyDegrees
0 comments