“Toffee is sweet and buttery, sometimes sticky and always crunchy! It can be a blank canvas for adding nuts or dried fruit. It can be enrobed—covered in chocolate—to create an even more complete flavor profile.”  – Christy Graves, Griff’s Toffee.

While this recipe was intended to be a Sugared Peach Pistachio Cookie recipe, my oven failed me, and it all turned into a toffee brittle candy.

Sometimes, the oops make everything better.

In this case, the oven failure was a win!

Peach Pistachio Sugar Cookie Candy Toffee

1 pkg. Betty Crocker Sugar Cookie Mix
1 jar Bonne Maman Peach Preserves
1 cup Honey Roasted Pistachios
1 cup granulated sugar

Preheat the oven to 375 degrees.

In a large bowl, mix together the cookie mix, preserves, and pistachios.

Prepare the sugar in a flat bowl, scoop large spoonfuls of dough into the sugared bowl, and roll to form cookie flats.

Spread out the cookie flats evenly on parchment-lined cookie sheets.

Bake for 15-20 minutes, until bubbly and golden brown. 

Depending on your oven situation, you’ll have some great cookies, or everything will melt into a massive toffee melt.

Cool and peel from parchment paper, breaking into toffee candy pieces or sugar cookies.