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5.0 from 24 votes

Toffee Pistachio Chocolate Chip Cookies

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

Prep Time
15 mins
Cook Time
15 mins
Course: Dessert
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  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.