If you've ever wondered how to turn your favorite Swiss chocolate bar into a warm, festive holiday cookie, you're in for a treat. This Brown Butter Almond Honey Toblerone Cookie mirrors the classic flavors of Toblerone with nutty brown butter, crunchy almonds, and sweet honey, alongside chopped Toblerone pieces. Trust me, this cookie will become your new holiday favorite - and you'll have a newfound excitement for those abundant stocking stuffers.
NOTE FROM A NOMAD
Toblerone has always been distinctive: the yellow packaging with the Matterhorn mountain, the bits of taffy-like nougat in the Swiss chocolate, the iconic triangular shape. Just like the chocolate bar, Switzerland is just as distinct. Its beauty is unmatched, between the sparkling blue lakes and the peaks of the Swiss Alps, between the picturesque streets in charming towns and its culture-filled cities - having a little piece of Switzerland can make everything taste a bit sweeter.
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What Is Toblerone?
Toblerone is a Swiss chocolate bar with honey and almond nougat, known for its recognizable triangular shape inspired by Matterhorn, a mountain of the Alps. Toblerone is often a popular choice for a festive treat and as a stocking stuffer during the holiday season.
- How it tastes: The classic Toblerone chocolate has a smooth milk chocolate flavor with hints of honey and almond nougat that adds a slightly chewy, taffy texture. Toblerone also has products with white chocolate and dark chocolate, as well as different mix ins.
- Where to buy: You can find Toblerone in most supermarkets in the candy or chocolate aisle. Alternatively, you can also order Toblerone online.
Key Ingredients and Substitutions
What makes these Brown Butter Almond Honey Toblerone Cookies so special? There are a few key ingredients that make these a cookie you'll want to bake on repeat:
- Brown butter: This is butter that is cooked to a point where the moisture evaporates, the milk solids brown, and it adds a nutty depth of flavor to the dough. Be sure to scrape every bit of brown butter from your pan!
- Honey: The addition of honey in the cookies amplifies the signature flavors of Toblerone, giving the cookies a touch of sweetness and richness that mirrors the chocolate bar. Be sure you enjoy the taste of the honey that you use.
- Almonds: Almonds are a key ingredient in Toblerone, adding both texture and a subtle nutty flavor that perfectly complements the chocolate and sweet honey nougat. You can also use a different nut, like walnuts, hazelnuts, or pecans.
- Toblerone: The mix of milk chocolate and dark chocolate Toblerone created the ideal balance of sweetness. Feel free to use all or any mix of white chocolate, milk chocolate, or dark chocolate Toblerone bars - even the Fruit & Nut Toblerones if you want.
Find the full list of ingredients, measurements, and instructions in the recipe card below.
How to Make Brown Butter Almond Honey Toblerone Cookies
Step 1: Cook until the butter has melted, then continue to cook while stirring with a whisk or silicone spatula, until the butter foams, turns golden brown, and smells nutty. Place the brown butter in the refrigerator to chill for 30 minutes.
Step 2: Beat the brown butter, brown sugar, and white granulated sugar together on medium-high speed for 2 - 3 minutes until creamed and lighter in color. Then, add the honey, egg and vanilla extract. Beat on medium-high speed until combined.
Step 3: Mix dry ingredients into the large bowl and mix on low until just combined. Scrape around the bowl with a silicone spatula so everything is incorporated.
Step 4: Stir in the chopped almonds, chopped milk chocolate Toblerone, and chopped dark chocolate Toblerone until everything is incorporated evenly.
Step 5: Scoop about 55 - 60 grams (~3 tablespoons) of dough per cookie and place at least 3 inches apart on the baking sheet. Optionally, gently press additional Toblerone and almond pieces onto the top of each cookie.
Step 6: Bake for 8 - 11 minutes or until the edges of the cookies are golden. The centers will still look soft.
🍪 If you're looking for more cookie recipes, try these Ube Iced Oatmeal Cookies, Brown Butter Halva Chocolate Chunk Cookies, Fig Jam and Walnut Cookies, Tahini Date Chocolate Chunk Cookies and Matcha Snickerdoodles!
Variations
- Adjust the sweetness: Rather than changing the sugar (which helps with the structure and spread of the cookie), you can swap the chocolate to make the cookies more or less sweet.
- For sweeter cookies, use only milk chocolate Toblerone, or a mix of milk chocolate and white chocolate Toblerones
- For less sweet cookies, use all dark chocolate Toblerone
- Fruit & Nut: Add dried fruits, like cranberries or raisins, for a flavor similar to the Fruit & Nut Toblerone.
- Spiced kick: Add a pinch of cinnamon, cardamom, or ground ginger to the dough for a warm, spicy undertone perfect for the holidays.
Equipment
- Whisk: If you don't have a whisk, use the silicone spatula to stir the brown butter and mix the dry ingredients with a fork.
- Mixer: A stand mixer or hand mixer works best here. You can also use a whisk to beat and mix by hand.
- Silicone spatula: A silicone spatula is the best tool for getting all the brown butter bits from the pan, scraping the bowl so all the dough is incorporated, and gently mixing in the almonds and chopped Toblerone.
- Parchment paper: This helps the cookies to bake evenly and prevent them from sticking to the baking sheet.
- Cooling rack: This helps to cool the cookies quickly and evenly, and prevent overbaking by keeping the cookies on a hot baking sheet.
Storage, Freezing, and Making Ahead
- Storage: The cookies will stay fresh in an airtight container at room temperature for up to 5 days.
- Freezing: Both baked cookies and unbaked cookie dough balls can be stored in the freezer for up to 3 months.
- Making Ahead: The brown butter can be made and refrigerated for up to two weeks ahead of time. The cookie dough can be made and refrigerated for up to 3 days before baking.
Test Kitchen Tips
- Using a scale is not only best for measuring the flour, but also for weighing the butter after browning. If you have too little butter after browning, simply add a little water until you reach the 110 - 115 grams range noted below.
- Honey is used as both a sugar and a way to add flavor, so be sure you choose a honey of which you like the taste
- Chilling the dough develops flavor and creates thicker, chewier cookies. It's worth the wait!
Explore More Cookie Recipes
📖 Recipe
Brown Butter Almond Honey Toblerone Cookies
Equipment
- Parchment paper
- Sheet pan
- Cooling rack
Ingredients
- 141 grams unsalted butter
- 187 grams all-purpose flour (plain flour)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 50 grams white granulated sugar
- 100 grams brown sugar
- 1 large egg (55 - 60 grams each with shell), room temperature
- 42 grams honey
- 1 teaspoon vanilla extract
- 50 grams milk chocolate Toblerone, chopped , (+ extra for garnish)
- 50 grams dark chocolate Toblerone, chopped , (+ extra for garnish)
- 50 grams chopped almonds, (+ extra for garnish)
Instructions
- Brown the butter. Cut the butter into even cubes. Place the butter in a small saucepan over medium heat. Cook until the butter has melted, then continue to cook while stirring with a whisk or silicone spatula, until the butter foams, turns golden brown, and smells nutty. The time it takes to brown varies but could take 5 - 10 minutes. Remove from the heat and immediately transfer it to a small bowl, scraping all the butter and browned bits from the pan. The brown butter should be 110 - 115 grams after its done. If you have less, add water until you reach the range. Place the brown butter in the refrigerator to chill for 30 minutes.141 grams unsalted butter
- Whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt until evenly combined. Set aside.187 grams all-purpose flour (plain flour)¼ teaspoon baking powder¼ teaspoon baking soda¼ teaspoon fine sea salt
- Beat the butter and sugars. After the brown butter is slightly chilled, in a large bowl, beat the brown butter, brown sugar, and white granulated sugar together on medium-high speed for 2 - 3 minutes until creamed and lighter in color. Scrape around the bowl with a silicone spatula so everything is incorporated.50 grams white granulated sugar100 grams brown sugar
- Beat in wet ingredients. Add the egg, honey, and vanilla extract. Beat on medium-high speed until combined.1 large egg (55 - 60 grams each with shell)42 grams honey1 teaspoon vanilla extract
- Mix in dry ingredients. Add the previously set aside mixed dry ingredients from the medium bowl into the large bowl and mix on low until just combined. Scrape around the bowl with a silicone spatula so everything is incorporated.
- Add mix-ins. Stir in the chopped milk chocolate Toblerone, chopped dark chocolate Toblerone, and chopped almonds until everything is incorporated evenly.50 grams milk chocolate Toblerone, chopped50 grams dark chocolate Toblerone, chopped50 grams chopped almonds
- Chill dough. Cover and chill the dough in the refrigerator for at least 1 hour (up to 72 hours).
- Preheat the oven. When ready to bake, preheat the oven to 350°F / 180°C. Line large baking sheet with parchment paper.
- Scoop and bake cookies. After the dough is chilled, scoop about 55 - 60 grams (~3 tablespoons) of dough per cookie and place at least 3 inches apart on the baking sheet. Optionally, chop additional Toblerone and almonds, and gently press chunks onto the top of each cookie. Bake for 8 - 11 minutes or until the edges of the cookies are golden. The centers will still look soft.
- Cool. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely, or eat while still gooey. Once the baking sheet has cooled, repeat with the remaining dough balls.
FAQ
Can I use different types of Toblerone for this recipe?
Yes! I like a mix of the classic milk chocolate Toblerone with the dark chocolate Toblerone, but you can use any Toblerones for a slightly different flavor profile. Just keep in mind that it will alter the sweetness and richness of the final cookie.
Do I have to use brown butter, or can I just use regular butter?
Using brown butter is key to achieving a deep, nutty flavor that complements the almonds and honey. If you're in a pinch, regular butter will still work, but the cookies won't have the same toasty undertone.
What if I don't have almonds? Can I use a different nut?
Feel free to swap the almonds for other nuts like hazelnuts or walnuts.
Brianna Inguaggiato says
These were SO good. Not too sweet and such a unique flavor. My family loved them!