Toblerone Shortbread Cookies: A Slice-and-Bake Icebox Cookie
Toblerone Shortbread Cookies
You can never have too many Christmas cookie recipes! These Toblerone Shortbread Cookies are on repeat here this holiday season. They’re easy to make, they are buttery and have loads of chocolate in every bite. I hope you make them and love them as much as we do.
A Slice-and-Bake Cookie
These are icebox slice-and-bake cookies which means that you roll the cookie dough into 2 inch logs, wrap in parchment paper, and keep in the fridge (or freezer) until you’re ready to bake them. You can cut off as much or as little as you want to bake. You can make a batch today, and make one tomorrow or the next day. My favourite though, is to bake a batch of fresh cookies right before guests come over!
The logs will keep in the fridge for up to 3 days, but you can keep them in the freezer for up to 2 months (keep the wrapped logs in a freezer bag).
Great for gift giving!
Once you’ve rolled the dough into logs and wrapped them in parchment paper, at this point they’re great for gift giving! Just tie some festive ribbon on each end of the log and give a roll to a friend or neighbour, so they can enjoy freshly baked cookies too. TIP! I found some festive parchment paper at Dollarama that’s perfect for cookie gift giving…you can see it in these pictures.
Toblerone Shortbread Cookie Recipe Tips
- CHOCOLATE: This recipe calls for 2 x 100 g Toblerone chocolate bars, chopped.
- MAKE AND BAKE LATER: You can bake these as you need them. Just pull a log out of the fridge when you are ready, and make a tray for today. Make a tray tomorrow.
- STORAGE: Once baked, keep these cookies in an airtight container or freezer ziplock bag at room temperature.
- FREEZING: These cookies freeze well, both once baked, or in log form. Store in an airtight container or freezer bags for up to 2 months.
These are really yummy with at little homemade Irish Cream Bailey’s on ice. Yum.
More Slice-and-Bake Cookies
Toblerone Shortbread Cookies
Ingredients
- 1 cup salted butter
- 1/2 cup brown sugar
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 cup chopped Toblerone chocolate bar (about 2 medium sized ones 100 g each)
Instructions
- Using a stand mixer cream the butter and brown sugar together until soft and fluffy.1 cup salted butter, 1/2 cup brown sugar
- In a bowl whisk together the flour and salt. Then add these dry ingredient to the butter mixture, 1 cup at a time, and beat well each time.2 cups all purpose flour, 1/2 tsp salt
- Now chop the chocolate bars in to small pieces, then add them to the batter. Mix well.1 cup chopped Toblerone chocolate bar
- You will find the dough quite dry, but don’t worry it’s supposed to be like that. Just mix the dough with your hands until if firms up into a ball.
- Once the dough is firm, roll it in parchment paper to make a log 2″ in diameter. Wrap tightly. You may even want to split the dough into 2 logs. One batch to bake now, and one to bake later (see pictures above)!
- Chill in the fridge for at least 2 hours.
- When you are ready to bake the cookies, preheat your oven to 350 degrees F.
- Use a thin sharp knife to cut the log into 1/4″ slices, and bake for 10-11 minutes.
- Once done baking, let the cookies sit for about 2 minutes on the baking sheet, then transfer to a wire cooling rack to finish cooling.
Have a delicious day!
