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Snowy Mountains

Snowy Mountains

Snowy Mountains

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Snowy Mountains
4.0 rating based on 12,345 ratings
4/5 (1)
Course: Filled Cookies, Hand-Shaped CookiesDifficulty: Easy



Triangular Toblerone pieces pressed into a chocolate dough cookie & dusted with powdered sugar.


  • 2 ounces bittersweet chocolates, chopped

  • 1 cup butter, softened

  • 1/2 cup superfine sugar (berry sugar, caster sugar)

  • 1 teaspoon vanilla

  • 2 cup all-purpose flour

  • 1 pinch salt

  • 1 cup finely chopped Toblerone bar

  • 1 cup of 1/2″ chunks of Toblerone bar

  • 1 cup powdered sugar


  • Preheat oven to 300 F. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat and let cool. Meanwhile, in bowl, beat butter with sugar until fluffy. Stir in chocolate and vanilla. Add flour and salt; stir until blended. Mix in 1 cup fineley chopped Toblerone bar. Form into 1-1/2″ balls and place on cookie sheets lined with parchment paper. Bake 30 minutes or until firm to the touch. Remove from oven. While hot, press a 1/2″ chunch of Toblerone bar into the top of each cookie. Remove to wire racks to cool completely, without touching Toblerone chunks, because they will get very soft, then firm up again as the cookie cools. Sift powdered sugar on top of the cookies to create “snow.” Store in an airtight container at room temperature.


Name & Location
(example: Sue in LA)

This cookie is a good, rich cookie. I've made these cookies a few times. I've tried substituting semi-sweet chocolate, but it made the cookie more crisp. I'll keep with the bittersweet.
- A Baker
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