Happy April Fools Day! It’s no joke, I’m back!! After a year hiatus of having a rough pregnancy and then recovering postpartum, I haven’t been able to take the time to create and post new recipes but I am so excited to say that I am back creating new recipes for you guys again. I’m especially excited about this new cookie recipe featuring semi-sweet chocolate, roasted and salted pistachios and chopped toffee bars!
If you live in Utah you know we are known for our cookie/soda shops! You can find one in every city and there are multiple to choose from. My personal favorite happens to be Crave Cookies. They are hands down the number one cookie shop in Utah, in my opinion. My favorite cookie of theirs is the Pistoffee which is what I re-created for you today. I think I came ridiculously close to the original and I am pretty dang proud of it. This cookie is now in my top 3 favorite cookie recipes, it’s that good!
Tips & Tricks:
- For once, this dough requires no chilling but if you don’t want to bake them all at once, the dough freezes great and can be baked from frozen by adding a minute or two to the baking time.
- Don’t roll the dough into perfect uniform balls, mound it up so that it sits tall and resembles a jaggity mountain, think the matterhorn. This helps the cookies shape as they bake.
- You can use Heath toffee bars, Skor bars or Heath baking bits for the toffee part.
- Don’t forget to be sure and measure your pistachios AFTER they have been shelled.
- I like to top my cookies with a bit of flaked sea salt right after they come out of the oven to make them even more sweet and salty!
Pistachio Toffee Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 12–14 cookies 1x
Description
The perfect sweet and salty combination. Chopped toffee bars are combined with salty roasted pistachios and semi-sweet chocolate to create the perfect sweet and salty treat.
Ingredients
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup salted butter, room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups semi-sweet chocolate chips
- 3/4 cup salted and roasted shelled pistachios
- 3/4 cup chopped Heath bars (approx 3 bars)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cream together butter and sugars for 3 minutes, scraping down the sides of the bowl at least once.
- Add the eggs and vanilla and cream together for an additional 2 minutes.
- In a separate medium sized bowl whisk together flour, salt and baking soda.
- Add the dry ingredients to the wet ingredients and mix until combined, being careful not to over mix.
- Add pistachios, toffee and chocolate chips and mix until just combined.
- Scoop dough into 4 oz portions and form them into a tall mound shape. This will help with the cookies shape as they bake. You don’t want uniform balls for these cookies.
- Bake 6 at a time on a parchment paper lined sheet pan for 11-14 minutes or until just slightly browned. Be careful not to over bake.
- Let the cookies cool on the pan for 10 minutes before removing.
- Category: Dessert
Keywords: Chocolate, chocolate chip cookies, pistachio, toffee, heath bar, toffee cookies, pistachio cookies, cookies
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