Toblerone Minnesota Munchers

I like today’s cookie and not just because the name reminds me of a monster truck. “Vroom Vroom Watch out, Gravedigger! I’m the Minnesota Muncher and I’m going to crush you like you were made of Cornflakes. Vroom!”

This is a special cookie, and the story behind it goes something like this — Marcia Severson (of Minnesota) created the recipe for a contest sponsored by Taste of Home.  She named her cookies Minnesota Munchers with 3 extra “M”s before the “M” in Minessota.  To pick the winner,  Taste of Home’s publishing company put the cookies out for tasting in their Wisconsin visitor center, where they let the public decide.  The Munchers destroyed the competition.  

Using a surprise maneuver, rather than publish the top secret recipe Taste of Home turned the cookie into a mix and sold it at their country store.   I couldn’t find the mix for sale on-line, but I did find a very popular clone which appears whenever you search for “Minnesota Munchers”.  This allrecipes.com version is pretty much the same as the other clones which include milk chocolate chips, semi-sweet chocolate chips, pecans, toffee chips, brown sugar and in some cases, cinnamon.

Cookies

Now if there’s anything I like more than a monster truck rally, it’s crunchy cookie. So I was a little disappointed to find these cookies were rather soft. Still, after the chocolate set and the cookies firmed up a bit, they were quite satisfying with a lot of interesting flavors and textures. The milk chocolate Toblereone, which I used in place of the milk chocolate chips, was a good call. And while the cookies were on the sweet side, they were far from being overly so.

Changes I made to the original were as (mostly) follows: I cut it in half, adjusted the salt because I used unsalted butter, omitted the cinnamon, and used milk chocolate Toblerone in place of the milk chocolate chips, plus other stuff. Despite all my changes, my photo looks almost the same as the cookie in the allrecipes.com photo.

Toblerone Minnesota Munchers

1 stick (4 oz) cold unsalted butter, cut up
3/4 cups packed light brown sugar
1/2 scant teaspoon salt
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour, spoon and swept — not packed
1/2 teaspoon baking powder
3 oz milk chocolate Toblerone, coarsely chopped
1/2 cup extra dark or dark chocolate chips
1/4 cup Heath Bits o’ Brittle toffee chips
1/2 cup pecans, toasted and chopped

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. If you plan on chilling the dough, skip this step.

In bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar.  While the mixture is creaming, add the salt and vanilla, scraping down sides of bowl.  Add the egg and beat just until it is mixed in.

Thoroughly mix together the flour and baking powder.  Using lowest speed of mixer or by hand, stir the flour mixture into the egg mixture.  Stir in the Toblerone, dark chocolate chips, Heath bits and toasted pecans.

Shape dough into large balls – a little larger than a golf ball, but way smaller than a tennis ball.  Chill the balls of dough until ready to bake or bake immediately.

To bake, arrange dough balls 3 inches apart on parchment lined cookie sheet.  Press the balls down slightly to make flat tops.  Bake for about 15 minutes on center rack.

Makes about 20 depending on how you interpret my sizing of golf balls & tennis balls.

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Comments

  1. C L says

    As soon as I buy a couple of Toberlone, these goodies are going in the oven. I love the size description of “golf ball” and “tennis ball”. Now that is a scaling system I can understand! LOL :)

  2. MaryBeth says

    Well being I’m from Minnesota and a HUGE Toberlone fan (thanks in part to my 8th grade German teacher), I’m ALL OVER this one!!

    Off to the store I go…

  3. Tamara says

    Oh wow those sound delicious!
    I love Toblerone! How is it that I’ve never put it in a cookie before?!
    Will definitely be trying these….

  4. Anonymous says

    Is it supposed to be 1and 3/4 cups of sugar I made them and they were like school colonial day cakes needed more sugar I think there is a typo? Any comments welcomed.

    Cat

  5. says

    Cat, thanks for the feedback! Mine were soft, but they had the right level of sweetness. I matched my version of the recipe up to all the other versions out there and the flour/sugar ratios are correct. That is, 1 1/2 cups of brown sugar to 2 1/2 cups of flour. The thing is, with those two ingredients, there are so many variables in measuring by volume. For instance, the person who created the recipe might have really, really packed that brown sugar or might have used a heavier (or a lighter, in this case) hand with the flour. So my guess is, since i made the cookies and they were great, is that you might have used a heavier hand with the flour or packed it in the cup more than I and the other people who’ve made this recipe did.

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