Disney’s Gideon’s Bakehouse Pistachio Toffee Chocolate Cookies

These Gideon’s Bakehouse Pistachio Toffee Chocolate Cookies are straight from the magical land of Disney and stand up to the plate in terms of being fantastically sublime. A substantial cookie base is loaded — and I mean loaded— with chocolate chips, salted pistachios, and chocolate toffee bits. And while you may not first think of these three mix-ins as going together, they are a match you wish you had eaten before.

There are many similarities between all of Disney’s magical kingdoms, however, there’s a unique spot in the Orlando location — Gideon’s Bakehouse. This bakery is serving up seasonal half-pound cookies that reportedly take almost a day of preparation to make. The flavor options rotate frequently throughout the months, but their Pistachio Toffee Chocolate Cookie is a mainstay. I’ve never visited any of the Disney locations, but this bakehouse is enough of a reason to try and go — but before I rushed in and booked tickets, I figured I would try my hand at making them myself, and I’m glad I did. This copycat recipe makes a knockout cookie, and it didn’t take an entire day to prepare and bake.\

  • 1 1/2 cups butter, cold and cut into small pieces
  • 1 1/2 cups packed dark brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs, cold
  • 4 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 14 oz milk chocolate chips
  • 1 cup toffee bits
  • 1 cup salted pistachios, roughly chopped, reserve some whole pistachios for garnishing cookie
  1. Preheat oven to 350°F and line two cookie sheets with parchment paper, set aside.
  2. With a stand or hand mixer, beat butter with dark and granulated sugars until thoroughly incorporated, about 3 to 4 minutes. Since the butter is cold, it’ll stick to the sides of the bowl more so make sure to scrap the bowl frequently.
  3. Mix in eggs one at a time, beating well after each addition. While the eggs are beating, combine flour, cornstarch, baking soda, and salt in a separate bowl.
  4. Lower the mixer speed to the lowest setting and gradually add in the dry ingredients. Scrape the bowl and paddle frequently. Finally mix in 11 ounces of the chocolate chips, 3/4 cup of the toffee bits, and 3/4 cup of the pistachios.
  5. Divide the cookie dough into 8 big portions and roll into balls and flatten slightly into the shape of a hockey puck.
  6. Take the reserved chocolate chips, pistachios, and toffee bits and put them into the same bowl. Press the top of each portioned cookie in the mix-in bowl, making sure there’s a bit of each mix-in on top of the cookie.
  7. Place cookies 2-inches apart on the baking sheet and bake for 10 to 12 minutes, rotating halfway. The cookies will still look a little undercooked, but they will continue to cook after being pulled from the oven.
  8. Let cookies rest for 5 to 10 minutes and then enjoy!

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