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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!

Toffee Pistachio Chocolate Chip Cookies

Salty and Sweet Milk Chocolate Chip Cookie with Toffee and Pistachios. A famous Gideon's Bakehouse cookie!

Course Dessert
Cuisine American
Keyword milk chocolate chip cookies with toffee and pistachios, pistachio toffee chocolate chip cookies, toffee pistachio chocolate chip cookies
Prep Time 15 minutes
Cook Time 10 minutes
Author Modern Honey® - www.modernhoney.com


  • 1 cup Butter (cold, cut into cubes)
  • 1 cup Dark Brown Sugar
  • 1/2 cup Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1 1/2 cups Cake Flour
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking Soda
  • 1/2 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)
  • 1/2 cup Pistachios


  1. 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.

  2. Add eggs one at a time, beating well after each addition. Stir in vanilla.

  3. Fold in all-purpose flour, cake flour, cornstarch, baking soda, and salt.

  4. Fold in 1/2 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).

  5. 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.

  6. Bake for 10-12 minutes or until the cookies are almost set. They will continue to bake once you remove them from the oven.