Experience the perfect balance of sweet and nutty flavors with Toffee Cookies With Pistachio And Chocolate. Loaded with toffee bits and crunchy pistachios, these cookies are a delightful treat for any occasion. Let’s dive into making these delicious treats!
Contents
Why You’ll Love This Toffee Cookies Recipe
- Flavorful Harmony: The perfect blend of rich toffee, crunchy pistachios, and decadent chocolate creates a flavor sensation.
- Sweet Nutty Delight: These toffee cookies offer a delightful combination of sweet and nutty flavors in every bite.
- Crunchy Chocolate Bliss: Indulge in a heavenly treat that balances sweetness with a satisfying crunch, making it a true delight for your taste buds.
These Toffee cookies would pair perfectly with a spoonful of Pear Butter or a scoop of Avocado ice cream.
Recipe Ingredients
- Cold Unsalted Butter (Cubed): Adds a rich, buttery taste to your cookies and creates a tender, crumbly texture.
- Granulated Sugar and Light Brown Sugar: Add sweetness to your toffee cookies, with the brown sugar also imparting a hint of caramel flavor.
- Eggs: Act as a binding agent, helping all the ingredients blend together seamlessly and giving your cookies structure.
- Vanilla Extract: Enhances the flavors in your toffee cookies and adds a touch of extra sweetness.
- Baking Soda and Cornstarch: Help your cookies rise and spread, with cornstarch adding softness and chewiness.
- Salt: Brings out the flavors of all the other ingredients, balancing the sweetness and enhancing the overall taste.
- Cake Flour And All-Purpose Flour: Form the base of your toffee cookies, providing structure and texture, with cake flour contributing a softer crumb.
- Milk Chocolate Chips, Bittersweet Chocolate Chips, Semi Sweet Chocolate Chips, Dark Chocolate Chips, Mini Chocolate Chips, and Large Chocolate Chips: Provide a variety of chocolate flavors and textures, from sweet to bitter, and from melty to chunky, offering a delightful chocolate experience in every bite.
- Toffee Bits: Infuse your cookies with a sweet, slightly burnt sugar flavor and a crunchy texture, adding depth and interest.
- Salted Pistachios (Shells Removed): Add a savory note to balance the sweetness, along with a delightful crunch and a pop of color.
- Sea Salt: Enhances all the flavors, adds a little extra crunch, and provides a pleasing contrast to the sweetness of the toffee cookies.
How To Make Toffee Cookies?
In the bowl of a stand mixer or a medium bowl, cream together the cubed cold butter and the sugars, on low speed for 1-2 minutes. Increase speed to medium to high and continue beating for another 2-3 minutes until the mixture is light and fluffy.
Scrape down the sides of the bowl with a spatula. Add in the eggs, one at a time, and add the vanilla extract, mixing well after each addition.
In a large bowl add the baking soda, cornstarch, salt, cake our and all-purpose flour, whisk to combine. Add the flour mixture to the butter mixture 1 cup at a time. Mix using a wooden spoon or a rubber spatula until incorporated.
In 2 medium bowls divide the baking chips, toffee pieces, pistachios in half, each half in a separate bowl. Add 1 bowl of the baking chips, toffee and pistachios to the dough, on low speed and mix until incorporated.
Remove the dough from the mixer and cover, refrigerate for 30 minutes. Preheat the oven to 400 degrees. Using a large cookie scoop, scoop out cookie dough and by using your hands, shape the chilled dough into large cookie dough balls and place on a parchment lined baking sheet.
Cover the entire surface of the dough ball with baking chips mixture from the second bowl. Fill in any and all gaps with the baking chips.
Place the cookie dough balls on the prepared cookie sheets lined with parchment paper. Sprinkle each dough ball with coarse sea salt. Bake only 6 dough balls to 1 baking tray.
Bake in the center rack of the oven for 15 minutes. Remove from the oven and let the cookies cool completely, ideally for at least 15 minutes on a cooling rack.
Once cooled, serve these delectable Toffee Cookies with Pistachio and Chocolate alongside a glass of milk or a cup of coffee for a delightful treat. Enjoy the perfect balance of sweet toffee, crunchy pistachios, and rich chocolate in every bite!
Expert Tips For Making Toffee Cookies
- Butter Choice: Opt for unsalted butter for a neutral base, but feel free to experiment with salted butter for a hint of savory sweetness.
- Gentle Mixing: Be cautious not to overmix once chocolate chips are added to maintain the cookie dough’s texture and ensure tender cookies.
- Chill for Success: Enhance cookie shape and texture by refrigerating the dough before baking to achieve perfectly formed treats.
Substitutions
- Brown Butter Upgrade: Elevate the cookie’s richness by substituting unsalted butter with homemade browned butter to enhance depth of flavor.
Variations
- Brown Butter Toffee Delight: Utilize brown butter in creating decadent brown butter toffee cookies that, combined with brown sugar, offer an irresistibly delicious treat.
How To Store These Toffee Cookies
- Cooling: Allow the baked toffee chocolate chip cookies to cool completely on a wire rack after coming out of the oven.
- Refrigeration (Optional): While toffee cookies generally don’t require refrigeration, you can choose to store them in the refrigerator to maintain their texture. Place them in an airtight container, separating layers with parchment or wax paper, and refrigerate for up to 1-2 weeks.
- Freezing: For longer storage, freeze baked toffee cookies by placing them in a single layer on a baking sheet until solid. Transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment or wax paper. Label with the freezing date and store for up to 2-3 months. Thaw at room temperature before serving.
What To Serve With Toffee Cookies?
- Vanilla Bean Ice Cream: Classic and creamy, it complements the rich toffee and chocolate flavors.
- Salted Caramel Sauce Drizzle: Elevate the indulgence with a touch of gooey, salty sweetness.
- Instant Pot Hot Chocolate: Try these homemade toffee cookies with a tasty creamy hot chocolate recipe.
Best Toffee Cookies With Pistachio And Chocolate
Ingredients
- 1 cup Unsalted Butter cubed
- 1 cups Granulated Sugar
- 3/4 cup Light Brown Sugar
- 2 Eggs room temp
- 1 tsp Vanilla extract
- 1 tsp Baking Soda
- 1 tsp Cornstarch
- 1 tsp Salt
- 1 1/2 cups Cake Flour
- 1 1/2 cups All Purpose flour
- 1 cup Milk Chocolate Chips 1/2 cup reserved
- 1 cup Bittersweet Chocolate Chips 1/2 cup reserved
- 1 cup Semi Sweet Chocolate Chips 1/2 cup reserved
- 1 cup Dark Chocolate Chips 1/2 cup reserved
- 1 cup Mini Chocolate Chips 1/2 cup reserved
- 1 cup Large Chocolate Chips 1/2 cup reserved
- 1 cup Toffee Bits 1/2 cup reserved
- 1 cup Salted Pistachios shells removed, 1/2 cup reserved
- 3 tbsp Sea Salt
Instructions
- In the bowl of a stand mixer or a medium bowl, cream together the cubed cold butter and the sugars, on low speed for 1-2 minutes. Increase speed to medium to high and continue beating for another 2-3 minutes until the mixture is light and fluffy.
- Scrape down the sides of the bowl with a spatula. Add in the eggs, one at a time, and add the vanilla extract, mixing well after each addition.
- In a large bowl add the baking soda, cornstarch, salt, cake our and all-purpose flour, whisk to combine. Add the flour mixture to the butter mixture 1 cup at a time. Mix using a wooden spoon or a rubber spatula until incorporated.
- In 2 medium bowls divide the baking chips, toffee pieces, pistachios in half, each half in a separate bowl. Add 1 bowl of the baking chips, toffee and pistachios to the dough, on low speed and mix until incorporated.
- Remove the dough from the mixer and cover, refrigerate for 30 minutes. Preheat the oven to 400 degrees. Using a large cookie scoop, scoop out cookie dough and by using your hands, shape the chilled dough into large cookie dough balls and place on a parchment lined baking sheet.
- Cover the entire surface of the dough ball with baking chips mixture from the second bowl. Fill in any and all gaps with the baking chips.
- Place the cookie dough balls on the prepared cookie sheets lined with parchment paper. Sprinkle each dough ball with coarse sea salt. Bake only 6 dough balls to 1 baking tray.
- Bake in the center rack of the oven for 15 minutes. Remove from the oven and let the cookies cool completely, ideally for at least 15 minutes on a cooling rack.
- Once cooled, serve these delectable Toffee Cookies with Pistachio and Chocolate alongside a glass of milk or a cup of coffee for a delightful treat. Enjoy the perfect balance of sweet toffee, crunchy pistachios, and rich chocolate in every bite!
Nutrition
Notes
FAQ’S
How Do I Achieve the Perfect Cookie Texture?
For the perfect balance of chewiness and crispiness, be sure not to overbake the cookies. They should be golden brown around the edges but still slightly soft in the center when you remove them from the oven.
