These Gideon’s Bakehouse Pistachio Toffee Chocolate Cookies are directly from the wonderful realm of Disney, and they are fantastically exquisite. A large cookie foundation is strewn with chocolate chips, salted pistachios, and chocolate toffee bits. While you might not think of these three ingredients as matching together at first, they are a match you wish you had eaten sooner.

There are numerous similarities between all of Disney’s enchanting kingdoms, but Gideon’s Bakehouse is unique to the Orlando site. This bakery serves seasonal half-pound cookies that supposedly take nearly a day to prepare. The flavor options change frequently throughout the year, but their Pistachio Toffee Chocolate Cookie is a perennial favorite. I’ve never been to any of the Disney parks, but this bakehouse is reason enough to go — but before I rush in and book tickets, I thought I’d try my hand at making them myself, and I’m glad I did. This copycat recipe yields a delicious cookie and doesn’t require a whole day to prepare and bake.

I chose the cold-butter mixing method to create the beautiful biscuit of my dreams. This helps to keep the cookie structure strong and chewy. The use of dark brown sugar instead of light brown sugar gives the cookie a richer caramel flavor. Make sure to thoroughly combine the wet ingredients; this adds a lot of aeration and ensures the components are completely mixed.

Next, I added all of the dry ingredients gradually – very gently! Because this recipe calls for a lot of flour, I combined the dry ingredients together with a spatula before starting the mixer. While I said fully mixing your liquid ingredients, you don’t want to overmix your dry components into the cookie dough. This results in a rough cookie, which none of us want. The finest part is yet to come: the mix-ins.

Instead of putting all of the mix-ins into the bowl, I separated the pistachios (both whole and chopped), chocolate chips, and toffee bits into separate bowls. I folded in the remaining mix-ins to ensure that nothing fell apart too much. If you want the insane jumbo size, divide your dough into around eight sections and roll them in your hands to ensure even shaping. Instead, split the cookie batter into twelve halves for a more manageable size.

The eye-catching visual attractiveness of Gideon’s Bakehouse cookies is what makes them so delicious. When you look at the cookies, you can instantly tell what flavor they are because they load the top of the cookie with the mix-in ingredients as well. So I pressed the reserved mix-in ingredients into the tops of each biscuit. There was no need to refrigerate the cookie dough because I blended it with cold butter.

These cookies might be baked right now! They only need ten to twelve minutes in the oven — don’t overbake them because all baked items have some carryover cooking when they come out of the oven. You’ll be wowed by the results once they’ve cooled (I know I was). The cookie is solid on the outside but soft and chewy on the interior. Pistachios provide a contrasting crunch to the soft liquid gooeyness of the melted chocolate chips, while toffee complements the caramel and golden flavors of the cookie dough and adds a savory bite.