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    Home » Recipes » Cookies

    Pistachio Toffee Chocolate Chip Cookies

    Published: Jun 16, 2021 by Melissa Stadler · This post may contain affiliate links · 9 Comments

    507 shares
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    Pistachio Toffee Chocolate Chip Cookies Thick, chewy bakery-style cookies with milk chocolate toffee, pistachios, and milk chocolate chips. A sweet and salty cookie!

    Pistachio Toffee Chocolate Chip Cookies

    Thick, chewy bakery-style cookies with milk chocolate toffee, pistachios, and milk chocolate chips. A sweet and salty cookie!

    I love when I hear from all of you! Sometimes it is just feedback from a recipe that you made and sometimes it is just a recipe request from your favorite restaurant or bakery. 

    I recently heard from one of my awesome readers and she requested a copycat recipe of the Pistachio Toffee Chocolate Chip Cookie from Gideon's Bakehouse in Orlando, Florida. I couldn't wait to get into the kitchen and start recipe testing!

    Pistachio Toffee Chocolate Chip Cookies Thick, chewy bakery-style cookies with milk chocolate toffee, pistachios, and milk chocolate chips. A sweet and salty cookie!

    This Milk Chocolate Chip Cookie with Toffee and Pistachios is the perfect sweet and salty cookie. It is a thick and chewy cookie with a little crunch from the toffee and pistachios and creaminess from the milk chocolate. You will be hooked!

    There are a few ingredients and techniques that set this cookie recipe apart from the rest!

    These cookies stay soft for days! The cornstarch in the cookies helps to keep them soft and chewy. My favorite milk chocolate chips are Guittard. I love the flavor and the larger size.

    Pistachio Toffee Chocolate Chip Cookies Thick, chewy bakery-style cookies with milk chocolate toffee, pistachios, and milk chocolate chips. A sweet and salty cookie!

    How to make Toffee Chocolate Chip Pistachio Cookies:

    1. Use Cold Butter, cut into cubes, and cream butter and sugars for at least 4 minutes until light and fluffy. When the butter is cold, it allows the dough to keep its shape once it hits the oven and not go flat. My favorite kitchen appliance for baking cookies is definitely my KitchenAid. Click HERE to find all kinds of colors and styles. 
    2. Use Dark Brown Sugar. This creates a chewier texture. 
    3. Add eggs, one at a time, mixing well after each addition. Add pure vanilla extract for extra flavor. 
    4. Fold in two types of flour -- all-purpose flour and cake flour. Cake flour has a lower amount of gluten which creates a tender texture. 
    5. Add Cornstarch, Baking Soda, and Salt. The cornstarch creates a thick cookie while still being soft and tender (and not cakey). The baking soda creates a rise in cookies. 
    6. Add milk chocolate chips, toffee, and pistachios into the cookie dough, reserving ½ to put on top of the cookies. Roll into 6-inch balls (this is my favorite kitchen scale) and place on light colored baking sheets. Place milk chocolate chips, toffee pieces, and pistachios on the top of each cookie dough ball and lightly press into the dough. 

    I hope you love this Gideon's Bakehouse copycat cookie recipe! 

    Pistachio Toffee Chocolate Chip Cookies Thick, chewy bakery-style cookies with milk chocolate toffee, pistachios, and milk chocolate chips. A sweet and salty cookie!

    Here are some other favorite bakery-style cookie recipes:

    Levain Bakery Chocolate Chip Cookies
    Levain Dark Chocolate Chocolate Chip Cookies
    Levain Bakery Chocolate Peanut Butter Chip Cookies
    The Best Chocolate Chip Cookies

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    Pistachio Toffee Chocolate Chip Cookies Thick, chewy bakery-style cookies with milk chocolate toffee, pistachios, and milk chocolate chips. A sweet and salty cookie!

    Pistachio Toffee Chocolate Chip Cookies Thick, chewy bakery-style cookies with milk chocolate toffee, pistachios, and milk chocolate chips. A sweet and salty cookie!

    Toffee Pistachio Chocolate Chip Cookies

    Modern Honey® - www.modernhoney.com
    Salty and Sweet Milk Chocolate Chip Cookie with Toffee and Pistachios. A famous Gideon's Bakehouse cookie!
    5 from 5 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Course Dessert
    Cuisine American

    Equipment

    • kitchenaid mixer
    • baking sheet
    • parchment paper baking sheets
    • measuring cups and spoons
    • turner
    • spatula set
    • cookie scoop

    Ingredients
      

    • 1 cup Butter (cold, cut into cubes)
    • 1 cup Dark Brown Sugar
    • ½ cup Sugar
    • 2 large Eggs
    • 1 teaspoon Vanilla Extract
    • 1 ½ cups All-Purpose Flour
    • 1 ½ cups Cake Flour
    • 1 teaspoon Cornstarch
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt (if using salted butter, 1 teaspoon if you are using unsalted)
    • 2 cups Milk Chocolate Chips (may add more on the top)
    • 6 to 8 ounces Milk Chocolate Toffee Bar (cut into pieces)
    • ½ cup Pistachios

    Instructions
     

    • Preheat oven to 400 degrees. In a large bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy. Scrape the sides of the bowl.
    • Add eggs one at a time, beating well after each addition. Stir in vanilla.
    • Fold in all-purpose flour, cake flour, cornstarch, baking soda, and salt.
    • Fold in ½ of the milk chocolate chips. Roll into 5-6 ounce balls and place on parchment paper-lined baking sheets (I suggest light-colored baking sheets or the bottoms of the cookies will brown too quickly).
    • Once the cookie dough has been rolled into balls, place the milk chocolate chips, toffee, and pistachios into each dough ball, lightly pressing into the cookie dough.
    • Bake for 10-12 minutes or until the cookies are almost set. They will continue to bake once you remove them from the oven.
    Keyword milk chocolate chip cookies with toffee and pistachios, pistachio toffee chocolate chip cookies, toffee pistachio chocolate chip cookies
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Jessica

      April 07, 2023 at 8:16 am

      5 stars
      I’ve never had the original but there’s no way it’s as good as this is!! The cookie itself was incredible. Loved all the flavors, the crunchiness, the chewiness, and the melty chocolate. Melissa you’re a genius!

      Reply
    2. Frank

      March 28, 2022 at 10:41 am

      5 stars
      I really enjoyed these cookies, so good! They are easy to make and have a great combo of flavors.

      Reply
    3. Cookie monster

      February 21, 2022 at 9:17 pm

      If I make smaller cookies, should I bake at 400?

      Reply
    4. Jill

      December 05, 2021 at 7:30 pm

      5 stars
      This was an excellent recipe! I just gave it a test run and everyone raved about them!

      I'd like to make a smaller (3 Oz, perhaps) version and wondered if you reccomend changing the temperature or length of bake?

      Reply
    5. Nancy Rodino

      November 24, 2021 at 8:46 am

      Are you using salted pistachios?

      Reply
    6. Viki Tozier

      September 02, 2021 at 8:27 am

      I’m having trouble wrapped my head around rolling the dough into a 6” ball. That would make one big ‘ole cookie! Please clarify??

      Reply
      • Modern Honey

        September 03, 2021 at 11:39 am

        Hi there! So it is 6 ounces so it is a pretty big cookie. I love to use a kitchen scale to weigh the cookie dough. You can always do 4 ounce balls as well.

        Reply
    7. Jacqui

      June 26, 2021 at 7:03 pm

      5 stars
      As someone who was just at Gideon’s and had this cookie this May. Wow. You hit it right on the head. Soo amazing and my family loved it!

      Reply
    8. Maria Weverka

      June 17, 2021 at 5:01 pm

      5 stars
      Wonderful!!

      Reply

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    Melissa Stadler Modern Honey

    Hi, I'm Melissa Stadler! I am an Award-Winning Recipe Creator. Cover of Food Network Magazine. Two-Time Pillsbury Bake-Off Finalist. I am passionate about sharing the best recipes so you have success in the kitchen!

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