Brown Butter Almond Honey Toblerone Cookies
Inspired by the iconic Swiss Toblerone chocolate bar, these Brown Butter Almond Honey Toblerone Cookies are made with nutty brown butter, sweet honey, crunchy almonds, and studded with rich chocolate and nougat from those leftover holiday Toblerones. These Toblerone cookies are a tasty way to transform your extra stocking stuffers, whether it's for a Christmas cookie swap or a cozy night at home.
Equipment
- Parchment paper
- Sheet pan
- Cooling rack
Measure Your Way
Use the button options below to toggle between metric and US customary! For the most accuracy in baking recipes, I recommend using metric (grams) measurements. 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)
From my kitchen to yours, I hope you love this recipe. Tried it? Please leave a quick review to share your thoughts! 🖤
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.
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