White Toblerone and Himalayan Pink Salt Cookies

Chewy sweet and salty cookies made with chunks of White Toblerone. White Toblerone and Himalayan Pink Salt Cookies as the name suggest are cookies made with that popular Swiss Chocolate Band with an added twist of pink salt to give a nice contrast to flavours.

One good thing with the Christmas holidays is that you will receive a lot of chocolates, too much, it is impossible to eat them for the whole year, that is why instead of munching them like crazy, we try to use it a lot on baking and other dessert items, eventually re-sharing those chocolates to those who gave them but in a different form. We had done this many times before, with Ferrero Rocher as a Cheesecake, with Almond Roca as Cookie Bars, with the original Toblerone as Brownie, we even made some from our local treats called Chocnut in an ice cream form and today using White Toblerone for our cookies.

Our recipe today is using my tried and tested cookie recipe so expect a chewy moist cookie with crisp edges, made even better with the addition of Himalayan pink salt giving it a nice contrast to the sweet taste.

White Toblerone and Himalayan Pink Salt Cookies

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 12 1x
• Category: Snack
• Cuisine: Freestyle

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Description

White Toblerone and Himalayan Pink Salt Cookies as the name suggest are cookies made with that popular Swiss Chocolate Band with an added twist of pink salt to give a nice contrast to flavours.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 cup roughly chopped white Toblerone
• 1/2 cup butter, room temperature
• 1/2 cup brown sugar
• 1/4 cup caster sugar
• 2 tsp vanilla extract
• 1 large egg, room temperature
• Himalayan pink salt

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Instructions

1. In a mixing bowl, combine the butter, brown sugar and caster sugar, then beat medium speed for a couple of minutes until smooth and creamy.
2. Add the egg and vanilla then continue to beat until well combined
3. Add flour and baking soda in, continue to beat just until a soft cookie dough forms.
4. Stir the chopped Toblerone.
5. Using small ice cream scoop, scoop out cookie dough into small balls and place it on a baking paper lined baking tray. Leave a couple of inch distance in between them as they fallen during the baking process.
6. Place in a 180C preheated oven for 10 minutes or until golden brown on the edges.
7. While the cookies are still warm, sprinkle cookies with Himalayan pink salt on top. Set aside cookies to cool for 5 minutes before transferring to a wire rack to completely cool.

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