Toblerone Shortbread Cookies
These Toblerone Shortbread Cookies are buttery and loaded with bits of chopped Toblerone chocolate! These slice-and-bake icebox cookies are perfect for the holiday season.
Servings 3 dozen 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.