Inspired by the famous Gideon's Bakehouse, these pistachio toffee chocolate chip cookies are packed with mix-ins. A sprinkle of sea salt makes them every bit as delicious as the original, and the best part? No waiting in line!
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If you have ever visited Disney Springs and spotted the long line outside Gideon's Bakehouse, you already know their desserts are worth the wait. I have stood in that line more times than I can count, and I have zero regrets about it.
Gideon's is famous for their giant half-pound cookies packed with mix-ins from edge to edge. My husband's favorite is the pistachio toffee, so naturally, I had to recreate it at home.
Starting with my thick chocolate chip cookies, I created my own delicious version of the pistachio toffee cookie. I kept them a little smaller, so they are easier to enjoy in one sitting. And I love the way the cookie shows through between all those amazing mix-ins.
Each one is thick, chewy, and loaded with chopped pistachio nuts, buttery toffee, and chocolate chunks. They are seriously so good, and the best part? No waiting in line required!
Why You'll Love These Pistachio Toffee Cookies
- Thick and chewy cookies. These big cookies have crisp edges, soft gooey centers, and a gorgeous bakery look you love without leaving your house.
- Loaded with extras. There are plenty of nuts, bits, and chocolate mixed into the dough and added after baking.
- No chill time required! Mix the dough, scoop, and bake. That is it!
- Inspired by Gideon's Bakehouse. If you love those famous Disney Springs cookies, this homemade version will make you very happy.
If you love treats inspired by Disney Springs and Disney World, you might like this edible cookie dough or these Jack Jack cookies.
Ingredients Needed
Our pistachio chocolate chip cookies use simple ingredients and a few fun mix-ins that make them extra special. Scroll down to the printable recipe card for the exact amounts and complete instructions.
- Unsalted Butter: Slightly cold butter is the key to thick cookies that do not spread too much during baking. Set it out about 30 minutes before mixing the dough.
- Light Brown Sugar and Granulated Sugar: The combination of both sugars adds sweetness, moisture, and that perfect chewy texture.
- Large Eggs: Cold eggs help keep the dough colder, so the cookies stay thick and puffy in the oven.
- Vanilla Extract and Salt: Use plenty of vanilla for a rich, warm flavor. Salt balances and boosts the other flavors.
- All Purpose Flour: Gives the cookies their structure and thickness. Make sure to measure it correctly by spooning and leveling or using a kitchen scale.
- Cornstarch: The secret ingredient that keeps these cookies soft and chewy even after they cool.
- Baking Powder and Baking Soda: The combination of both allows the cookies to puff and spread.
- Dark Chocolate Chunks: Use a good-quality chocolate for the best flavor. You can also use semi-sweet chocolate chips if you have those instead.
- Chopped Pistachios: Adds a slightly salty, buttery crunch that pairs well with the chocolate and toffee. I suggest buying the preshelled nuts for convenience.
- Toffee Bits: Adds pockets of buttery caramel flavor throughout the cookie. Look for Heath toffee bits in the baking aisle or chop Skor bars into small pieces.
Use the leftover pistachios and toffee to bake this pistachio bread and these chocolate toffee graham clusters.
How To Make Pistachio Toffee Chocolate Chip Cookies
This copycat recipe uses the same base dough as our M&M chocolate chip cookies, just loaded with different mix-ins. Follow these simple steps, and you will have bakery-style cookies on your counter in no time!
- Make the cookie dough. Beat the cold butter and sugars in a large bowl until creamy. Add the cold eggs and vanilla, then beat again. Slowly mix in the dry ingredients until a soft dough forms.
- Add the mixins. Gently stir in the chocolate chips, chopped nuts, and toffee bits by hand until evenly distributed into the dough.
- Scoop the dough balls. Use a large cookie scoop to portion the dough into 3.5-ounce balls. For the classic bakery look, break each ball in half and press the rough edges back together with the textured side facing up.
- Bake. Place 4-5 balls on a baking sheet and bake until set and golden brown. The centers will still look slightly underdone. If the edges are uneven, swirl a large cup around the outside of each hot cookie to fix them.
- Add more toppings. Place the cookies on a sheet of parchment paper. While the cookies are still warm, press extra chocolate chips and pistachios into the tops. Once the chocolate is shiny and melted, add a pinch of flaky sea salt to each one.
BruCrew Tips
- Use cold ingredients. Set the butter out 20-30 minutes before making the dough, and use cold eggs from the fridge.
- Measure the flour correctly. Too much flour causes dry and crumbly cookies. I prefer using a kitchen scale when making baked goods.
- Chop the pistachios. Smaller pieces distribute evenly in the dough, so you get a little bit of everything in every bite.
- Do not overbake! Pull the pan when the edges are set, and the centers still look underdone. They will continue to cook on the hot pan.
- Use the cup trick. Right out of the oven, place a large cup over each cookie. Move it in quick circles to smooth any uneven edges. It works like a charm every single time.
- Press toppings on right after baking. Adding extra nuts and chocolate on top of the warm cookies makes them look so pretty.
- Finish with sea salt. A little sprinkle of coarse sea salt after the chocolate has melted takes these cookies to a whole new level.
- Make smaller cookies. Divide the dough into 30 balls and reduce the baking time to 7-8 minutes.
Storing and Freezing
On the Counter: Store cooled cookies in an airtight container at room temperature for 3-4 days.
In the Freezer: Wrap each cookie individually in plastic wrap and place in a freezer bag. Freeze for 2-3 months. Thaw before serving.
Make Dough Ahead: Scoop the dough balls and refrigerate for up to 48 hours before baking. To freeze, place them on a parchment-lined tray, freeze for one hour, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time.
More Chocolate Chip Cookie Recipes
- Reese's Chocolate Chip Cookies
- Double Chocolate Chunk Cookies
- S'mores Cookies
- Chocolate Peanut Butter Chip Cookies
- Chocolate Peppermint Chip Cookies
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Recipe
Pistachio Toffee Chocolate Chip Cookies
Inspired by the legendary Gideon's Bakehouse, these pistachio toffee chocolate chip cookies are loaded with mixins and finished with a sprinkle of sea salt. Every bit as delicious as the original, and the best part? No waiting in line!
Ingredients
- 1 cup unsalted butter, slightly softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, cold
- 1 tablespoon vanilla extract
- 1 teaspoon table salt
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 ½ cups all purpose flour (420g)
- ⅔ cup toffee bits (105g)
- 1 cup chopped salted pistachios (130g) + extra whole nuts
- 1 cup semi-sweet chocolate chunks (160g) + extra
Instructions
- Preheat the oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
- Beat the butter and both sugars until smooth and creamy. Add the eggs and vanilla and beat again.
- Add the cornstarch, salt, baking powder, baking soda, and half the flour and mix slowly. Once that is incorporated, add the rest of the flour and mix until a soft dough forms. Do not overmix.
- Gently stir in the chocolate chips and candies. Using a 4-tablespoon scoop, make 15 large dough balls, each weighing around 3.5 ounces. Roll each one into a round ball.
- For a textured look on top of the cookies, break each dough ball in half, then press the two halves back together with the rough edges facing upward. (This is optional; feel free to leave them in a ball.)
- Bake five at a time in the preheated oven for 10-11 minutes. Remove the pan from the oven. To fix uneven edges, immediately place a large cup around the outside of each hot cookie and do circles around the edges.
- Let the cookies rest on the hot pan for 3-4 minutes before gently moving them to a sheet of parchment paper on the counter.
- Immediately press a few extra chocolate chips and pistachios into the tops of the warm cookies. Once the chips are melty, sprinkle with a pinch of flaky sea salt.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 696Total Fat: 31gSaturated Fat: 15gUnsaturated Fat: 16gCholesterol: 76mgSodium: 335mgCarbohydrates: 92gFiber: 4gSugar: 42gProtein: 12g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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