Directions

1. Using a stand mixer or electric whisk, cream together the butter and both sugars in a large bowl for 2-3 minutes until light and fluffy.
2. Beat in the egg until the mixture is smooth and fully combined.
3. In a separate bowl, mix the plain flour, baking powder, bicarbonate of soda, and salt.
4. Gradually fold the dry ingredients into the butter and sugar mixture, stirring until a cookie dough forms.
5. Chop 5 pieces of Toblerone into small chunks and stir them through the cookie dough to ensure an even distribution.
6. Divide the dough into 6 equal portions. Take each portion and split it in half, sandwiching a chunk of Toblerone between the two halves. Roll the dough around the chocolate, forming a rough ball, and place in the freezer for 2 hours.
7. When ready to bake, preheat your oven to 210°C (190°C fan) and line a baking tray with baking paper or a silicone baking mat.
8. Arrange the frozen cookie dough balls on the prepared tray, ensuring there is enough space between them for the cookies to spread. Bake in batches if necessary.
9. Bake the cookies for 12-15 minutes until the edges are lightly golden.
10. Allow the cookies to cool on the tray.
11. For optional decoration, drizzle melted milk chocolate over each cookie and top with a mini Toblerone for an extra indulgent touch.