Toblerone Chunk Cookies

Can I interest you in the best cookie I’ve ever made, ever?


They’re 100% whole wheat, and buttery, and made with chunks of Toblerone instead of chocolate chips.  Ohhhhh yes, they are amazing!  My Dad declared them the best cookies he’s ever had, and everyone was surprised to discover they were whole wheat.


They came to be after my fabulous foodie friend Lisa posted on facebook that she’d made “Toblerone Chip Cookies” for a party the boyfriend and I couldn’t get to because I was performing that night.  So when I made dinner for the boyfriend and I the next night, we definitely needed to try these out.


I took my regular, “house” chocolate chip cookie recipe from the amazing Kim Boyce, and just subbed in the same weight of chopped Toblerone pieces for the chocolate chips.  Easy peasy and best cookies ever.


Seriously, you’ve got to give these a go.  I’d also love to try these with other favourite chocolate bars!  What amazing combinations can we create?

Ohhh!  I have to tell you about my new-to-me discovery!  If you scoop out the dough into balls with an ice cream scoop, pop them on a cookie sheet, then refrigerate the batter for 30 minutes, you get nicer cookies.  I’m going to be doing this all the time.


Toblerone Chunk Cookies
Adapted from the fabulous Good to the Grain: Baking with Whole-Grain Flours, makes about 48 cookies.

Dry Ingredients

  • 3 c. whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. kosher or sea salt

“Wet” Ingredients

  • 2 sticks (8 oz.) cold butter, cut into 1/2″ chunks
  • 2 c. raw sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 8 oz. Toblerone, chopped into chunks

Preheat oven to 350F.  Prepare two baking sheets with butter, a Silpat, or parchment.

Sift dry ingredients together in a large bowl.

In a stand mixer with the paddle attachment, combine butter and sugars on low until just combined.  Add the eggs, one at a time until incorporated and add vanilla. Add flour mixture, and continue on low speed until just mixed, about 30 seconds.  Add Toblerone chunks and mix until they are evenly distributed throughout the dough.

Take the bowl out of the stand mixer, and use your hands to smush it all together.  It will go from crumbly to cookie dough quite quickly.

Using an ice cream scoop, scoop balls of dough (about 1-2 Tbsp. in size) onto the prepared baking sheets.  Pop the baking sheets into the fridge for 30 minutes.

Bake for 8 minutes, rotate the baking sheets, and bake for another 8 minutes.  Either repeat with the remaining dough, or roll into plastic-wrapped logs and freeze for later, keeping in mind that the cookies are best eaten warm, straight out of the oven.

Marvel at your delicious creations and share them with people you love!

Tags: , , , , , , ,

Categories: Dessert, Holiday, Vegetarian


Subscribe to our RSS feed and social profiles to receive updates.

10 Comments on “Toblerone Chunk Cookies”

  1. Dani @ Body By Nature
    December 28, 2010 at 10:26 am #

    Um, drool!

    Can you tell me about the baking pad you use with the baking sheet? Is it reuseable?

    • December 28, 2010 at 10:36 am #

      Hey Dani —
      The reusable baking pad is a silicone mat called a Silpat.

      I adore mine and have been using it for about 5 years!! I use it in place of parchment or aluminum. The only thing it doesn’t work so well for is dehydrating apples or veggies to make chips… they don’t dry out on the Silpat.

  2. December 28, 2010 at 10:32 am #

    looks fantastic! Lindsay, what does the 30 minutes pre-baking refrigeration do exactly?

    • December 28, 2010 at 10:39 am #

      Hey Louise —
      I found that when I baked the dough from sliced logs right out of the freezer the cookies did a better job of holding their shape.

      When I baked from freshly-made dough they sometimes blobbed into flat things that spread over the baking sheet and made one giant cookie, OR they were perfectly in shape, and I couldn’t control which happened… I think it’s a temperature-in-my-apartment problem, so thought I’d try refrigerating the dough (like you did with the freezer dough).

      Voila – they stayed in lovely cookie shapes with lovely mounded tops, and tasted great!

  3. December 29, 2010 at 5:09 pm #

    OMG these look to die for. Must try ASAP. Preferably before
    the new year and the accompanying focus on weight loss. 🙂

  4. JessicanPlummer
    January 6, 2014 at 10:48 pm #

    I really wanted chocolate chip cookies but I did not have any chocolate chips but I did have a couple bars of toblerone. I made this recipe and it came out AMAZING. I deeply recommend it.

    • January 16, 2014 at 5:50 pm #

      AWESOME! I am so glad you loved it, thanks for sharing your experience!!!


  1. Whole Wheat Compost Cookies | The Kitchen Operas - December 22, 2011

    […] know how I said that my Whole Wheat Toblerone Cookies were my favourite cookies ever? Move over Toblerone Cookies, there’s a new Whole Wheat Cookie […]

  2. Egg Muffins | The Kitchen Operas - December 24, 2011

    […] celebrate with family and friends this year.  I wish you health, happiness, joy, music, love, and Toblerone Cookies. […]

  3. Whole Wheat “Kitchen Sink” Banana Bread | The Kitchen Operas - April 8, 2012

    […] into 100% whole wheat recipes (like my 100% whole wheat chocolate chip cookies, compost cookies, toblerone cookies, pizza dough, calzone dough, crepes, sweet tart dough, savoury tart dough, and flatbreads), so I […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: