Description

Crispy edges, gooey centers, and a delightful mix of pistachios, toffee, and chocolate chips make these cookies a sweet and salty twist on a classic favorite.

Ingredients

1 cup unsalted butter, softened

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped roasted and salted pistachios

1 cup toffee bits

1 1/2 cups semisweet chocolate chips

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Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Slowly mix the dry ingredients into the wet mixture until just combined.
Fold in the pistachios, toffee bits, and chocolate chips until evenly distributed.
Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the edges are golden and the centers look set but still soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Dark chocolate chunks can be used instead of semisweet chips for a richer flavor.

Sprinkle flaky sea salt on top before baking for extra flavor.

To make the cookies chewier, reduce baking time by 1–2 minutes.

White chocolate chips or crushed pretzels can be added for variety.

Chopped pecans or walnuts are good substitutes if pistachios are unavailable.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 245
Sugar: 18g
Sodium: 120mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg