How To Make Socially Unacceptable “Colossal Pistachio Toffee Cookies”
Ginormous
The GIANT cookie with the WOW factor – both visually and in taste – are hands down these Colossal Pistachio Toffee Cookies. They are easy to make with a few key tips. People will be talking about them for the rest of the week. No, people will be talking about them for GENERATIONS. THAT is how phenomenal these are.
Gothic Inspiration
The inspiration for these cookies might be familiar to some of you. A unique little shop called Gideon’s opened up in Disney Springs in 2021. I had the chance to visit for the first time within a few months of it opening and I was NOT disappointed.
The whole vibe of Gideon’s is dark, Gothic, and awesome. The cookies and cakes? Amazing! Their cookies are the ones that I think about and long for on a regular basis. I decided to come up with my own version of my favorite cookie featuring pistachios and toffee pieces.
Tips for Success
The step that you can NOT skip is to refrigerate the dough. Trust me! If you do not chill the dough, the cookies will spread, you will have a disaster. Ask me how I know. 😳
Also, be sure that you really coat the dough balls with pistachios and toffee bits. If it looks like enough, coat it some more!
The blue cutting mat pictured above with the chopped pistachios is a Set of 7 Cutting Board Mats from Amazon. They are flexible and I love them! (As an Amazon Associate I receive a small commission on qualifying purchases at no additional cost to you.)
The cooling rack in the pictures is also from Amazon – it is a Set of 4 heavy duty cooling racks that are 16″ x 10″. They are longer than the ones that I previously used and I appreciate the extra room!
Colossal Pistachio Toffee Cookies
Ingredients
Method
- In a large bowl, combine the dry ingredients: flour, baking soda, and salt. Set aside.
- In a separate large bowl, cream the butter, sugar, and brown sugar until light and fluffy (by hand or using a mixer.)
- Add eggs one at a time and mix until incorporated.
- Mix in the vanilla extract until fully combined.
- Gradually mix the dry ingredients into the butter/sugar mixture. Mix until a soft dough forms.
- Fold in the 2 cups of semi-sweet chocolate chips, 1/2 cup of the roughly chopped pistachios, and 1/2 cup of the toffee bits.
- Cover the bowl of dough with plastic wrap and refrigerate overnight. DO NOT SKIP THIS STEP!
- After the dough has been chilled, remove from the refrigerator. Put the remaining 1½ cup each of chopped pistachios and toffee bits in a shallow dish, mix together, and set aside for a moment.
- Each cookie requires 1 cup of dough. Form each one into a thick ball. Dip/roll each ball into the pistachio/toffee mixture. Coat the top and all sides of the ball. Be sure to apply pressure so that the toppings stick and feel free to manually fill in any empty spots so that this cookie dough ball is COVERED.
- Place the ball on a cookie sheet lined with parchment paper. These cookies will be huge. It is recommended to only make 4 per cookie sheet.
- The dough will likely start to soften at this point from your hands and from just being out of the fridge. After the balls are formed and on the cookie sheet, place it BACK in the fridge until firm again. (If the dough is soft at ALL, the cookies will widely spread when baked.)
- One you are sure that the dough is cold and firm, place them in a 350° oven for 21-25 minutes. The edges will be slightly brown and the top center will be appear to be "just baked". Remove from the oven and let the cookies rest on the cookie sheet for 10 minutes before moving to a cooling rack.
The Delicious Aftermath
Well, did you make them? Did you just LOVE them? Tell me about it in the comments!
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