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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pistachio Toffee Chocolate Chip Cookies Recipe

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This recipe for Pistachio Toffee Chocolate Chip Cookies is from The 2025 Pawnee County 4-H Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Butter (cold, cut into cubes)
1 c. Dark Brown Sugar
1/2 c. Sugar
2 large Eggs
1 teaspoon Vanilla Extract
1 ½ cups All-Purpose Flour
1 ½ cups Cake Flour
1 tsp. Cornstarch
1 tsp. Baking Soda
1/2 tsp. Salt (if using salted butter, 1 teaspoon if you are using unsalted)
2 c. Milk Chocolate Chips (may add more on the top)
6 to 8 oz. Milk Chocolate Toffee Bar (cut into pieces)
1/2 c. Pistachios
Directions:
Directions:
Preheat oven to 400º.

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 1/2 of the milk chocolate chips. Roll into 5-6 ounce balls and place on parchment paper-lined baking sheets.

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.
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I was part of an Entrepreneur program last year at FHSU. I ran a cookie business as part of the program. This recipe was very popular. Everyone loved the crunch of the pistachios.

 

 

 

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