Print

Pistachio Cream Cookie Cups Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

These Pistachio Cream Cookie Cups combine the rich, nutty flavor of browned butter cookies with crunchy pistachios and luscious pistachio cream filling. Perfectly baked mini cookie cups are filled with creamy pistachio spread and topped with melted dark chocolate and extra pistachios for an irresistible treat that’s ideal for parties or special desserts.

  • Author: Chef
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 servings (24 mini cookie cups)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cookie Dough

  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped white chocolate (from one 4.4-ounce bar)
  • 1/4 cup chopped salted roasted pistachios (plus more for sprinkling)
  • 1/4 cup chopped dark chocolate (about 70% cacao, from one 3.5-ounce bar, divided)

Filling & Topping

  • 1/2 cup pistachio cream spread (such as Pistacchiosa—not pistachio butter)
  • Extra chopped pistachios for sprinkling

Instructions

  1. Melt Butter: Melt the unsalted butter in a small saucepan over medium-low heat. Cook and stir occasionally until the butter becomes foamy and the milk solids at the bottom turn brown, about 5 minutes.
  2. Cool Butter: Immediately pour the browned butter into a small heatproof bowl, cover, and refrigerate until solidified, about 45 minutes to 1 hour.
  3. Prepare Dry Ingredients: Meanwhile, preheat your oven to 350°F (177°C). Sift together the all-purpose flour, baking powder, kosher salt, and baking soda in a medium bowl, then set aside.
  4. Cream Sugars and Butter: Using an electric mixer with a paddle attachment, beat the chilled browned butter, dark brown sugar, and granulated sugar at medium to high speed until light and fluffy, approximately 3 minutes.
  5. Add Egg and Vanilla: Beat in the egg and vanilla extract on medium speed until just combined, about 15 seconds.
  6. Incorporate Dry Ingredients: With the mixer on low speed, gradually add the flour mixture, mixing until just combined, around 1 minute.
  7. Mix in Chocolates and Pistachios: Fold in the chopped white chocolate, chopped salted roasted pistachios, and 1/4 cup of the chopped dark chocolate until evenly distributed.
  8. Form Cookie Cups: Portion the dough into 24 pieces, about 1 tablespoon each. Roll each piece into a 1-inch ball and place each ball into the cups of a 24-cup non-stick mini muffin tray.
  9. Bake: Bake in the preheated oven until edges are set but centers remain slightly soft, 12 to 14 minutes.
  10. Create Wells: Using a rounded 1-teaspoon measuring spoon, gently press down the center of each baked cookie to form a well for the filling.
  11. Cool Cookies: Let the cookie cups cool in the muffin tray on a wire rack for 15 minutes. Then loosen the edges with a knife and carefully remove the cookie cups. Cool completely on the wire rack for an additional 20 to 30 minutes.
  12. Melt Remaining Chocolate: Microwave the remaining 1/4 cup of dark chocolate in a small bowl on HIGH power for 45 to 55 seconds. Stir until fully melted and smooth; set aside.
  13. Fill and Decorate: Spoon about 1 teaspoon of pistachio cream spread into the cooled cookie cups. Drizzle the melted dark chocolate over the filled cookie cups and sprinkle extra chopped pistachios on top.
  14. Set Chocolate: Refrigerate the cookie cups uncovered until the chocolate is set, approximately 5 minutes.

Notes

  • Browned butter adds a rich, nutty depth to the cookie flavor and is essential to the recipe’s character.
  • Be sure to use pistachio cream spread, not pistachio butter, for the filling to get the proper texture and flavor.
  • Pressing a well into the cookies while still warm helps maintain their shape and allows for easy filling.
  • Using a mini muffin tray ensures uniform size and helps create the cookie cups’ shape.
  • You can substitute the white chocolate with milk chocolate if preferred, but it will alter the flavor balance.
  • Store leftover cookie cups in an airtight container in the refrigerator for up to 4 days.

Find it online: https://cheftinaskitchen.com/pistachio-cream-cookie-cups-recipe/