Chunky Toblerone Shortbread

I am so happy I finally made this recipe.  I've had it bookmarked for about two years.  Seriously.  My son is a huge Toblerone fan so I have no idea why it took me so long to make it.  I think the recipe just got lost in the huge pile in my "to make" folder.  I can say without hesitation they were definitely worth the wait. 

I know these cookies don't particularly look like anything special, but trust me, they are.  They're a delicious, buttery, melt-in-your-mouth shortbread that's studded with Toblerone chunks. A wonderful change from regular shortbread.  They're light and delicious, and best of all, easy!  All you need is butter, superfine sugar, flour, cornstarch and chopped up Toblerone.  Oh and that's 2 cups of butter.  And yes, I was kind enough to provide the nutritional information for these cookies below, but maybe you don't want to know, lol.

As far as the superfine sugar goes, it's also known as fruit powdered sugar or instant dissolving sugar.  It's a quick-dissolving, finely granulated sugar. Don't worry if you can't find it.  You can make your own by processing granulated sugar in a food processor or coffee bean grinder until finely ground.  I found mine at Bulk Barn and it was called instant dissolving sugar, but I've seen it at my local grocery stores too where it was called fruit powdered sugar.  It's fairly easy to find.

This fabulous cookie is a new holiday staple in my home.  I know I'll be making another batch (at least) before Christmas.   

I hope you enjoy these as much as we did!

Chunky Toblerone Shortbread
Printer-Friendly Version

2 cups butter, softened

1 cup superfine sugar

3 1/2 cups flour

1/2 cup cornstarch

2 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped

3 T sifted icing sugar

Preheat oven to 350F.

Beat butter and superfine sugar in large bowl with mixer on high speed until light and fluffy.  Mix flour and cornstarch.  Gradually add to butter mixture, beating well after each addition.  Stir in chocolate.

Drop by heaping tablespoonfuls, 1 inch apart, onto baking sheets.  (I rolled my cookies into a ball and then pressed them down just a tiny bit before baking).

Bake 20 to 25 minutes or until lightly browned (do not overbake).  Cool 5 minutes on baking sheets.  Remove to wire racks; cook completely.  Sprinkle with icing sugar.

Makes 48 cookies.

Source:  Kraft Canada

Per serving (1 cookie):

Calories 150

Total fat 9 g

Saturated fat 6 g

Cholesterol 20 mg

Sodium 55 mg

Carbohydrate 16 g

Dietary fibre 0 g

Sugars 8 g

Protein 1 g 

Pin It