Pistachio Cream Cookie Cups

The rich scent of freshly baked cookies fills the air, a tantalizing invitation that beckons you closer. These Pistachio Cream Cookie Cups are the perfect blend of creamy and crunchy, taking about 45 minutes to prepare. The secret to this recipe’s success lies in the browned butter, which adds a deep, nutty flavor to each cookie cup.

This recipe is perfect for those who love indulging in sweet treats or entertaining guests. They make a delightful dessert for gatherings or special occasions. You can prepare the cookie cups ahead of time and fill them with pistachio cream just before serving for the best texture.

Why You’ll Love This Recipe

• The combination of pistachio cream and chocolate creates a deliciously rich flavor profile.
• The cookie cups are perfectly baked with a soft center and crisp edges.
• Browning the butter gives a unique depth that elevates the entire cookie experience.
• They can be made ahead and filled last minute, perfect for gatherings.

What You’ll Need

Gather these ingredients for a delightful treat:

For the Cookie Dough

• 1/2 cup unsalted butter, 1 stick
• 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 1 [4.4-ounce] bar)
• 1/4 cup chopped salted roasted pistachios (plus more for sprinkling)
• 1/2 cup chopped dark chocolate (about 70% cacao, divided (from 1 [3.5-oz.] bar))

For the Filling

• 1/2 cup pistachio CREAM spread (such as Pistacchiosa— this isn’t pistachio butter)

Use any variety of pistachio cream you like.

Substitutions & Swaps

• Butter: Can use vegan butter for dairy-free.
• Dark chocolate: Semi-sweet chocolate works too.
• Granulated sugar: Coconut sugar is a suitable alternative.

How to Make It

Begin your cookie adventure with these steps:

1. Melt butter

Melt butter in a small saucepan over medium-low heat. Cook and stir occasionally until the butter foams 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 and cover. Refrigerate until solidified, about 45 minutes to 1 hour.

3. Preheat oven

Meanwhile, preheat your oven to 350°F. Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl. Set aside.

4. Beat mixture

Beat the chilled browned butter, brown sugar, and granulated sugar with an electric mixer. If using a stand mixer, use the paddle attachment. Mix at medium to high speed until light and fluffy, about 3 minutes.

5. Add egg and vanilla

Add the egg and vanilla extract, then beat on medium speed until well combined, about 15 seconds.

6. Incorporate flour

With the mixer on low speed, slowly add the flour mixture. Beat until just combined, about 1 minute.

7. Fold in mix-ins

Fold in the white chocolate, pistachios, and 1/4 cup of dark chocolate until evenly distributed.

8. Portion dough

Portion the dough into 24 pieces, about 1 tablespoon each. Roll dough into 1-inch balls and place in a 24-cup non-stick mini muffin tray.

9. Bake

Bake in the preheated oven until the edges are set and the centers are still slightly soft, 12 to 14 minutes.

10. Create wells

Using a rounded 1-teaspoon measuring spoon, press down the center of each cookie to create a well.

11. Cool cookies

Let the cookie cups cool in the muffin tray on a wire rack for 15 minutes. Loosen the edges with a knife and carefully remove the cookie cups. Let cool completely on the wire rack, about 20 to 30 minutes.

12. Prepare chocolate

Microwave the remaining 1/4 cup of dark chocolate in a small bowl. Use HIGH power for 45 to 55 seconds. Stir until completely melted, then set aside.

13. Fill cookie cups

Spoon pistachio cream into cooled cookie cups, about 1 teaspoon each. Drizzle melted chocolate over the filled cookie cups and sprinkle with pistachios.

14. Set chocolate

Refrigerate uncovered until the chocolate is set, about 5 minutes.

How to Store It

Fridge: Up to 5 days in an airtight container.
Freezer: No, the filling may not freeze well.
Reheat: Not recommended; serve chilled.

Tips for Best Results

• Ensure the browned butter is fully solidified before mixing for the best texture.
• Press the centers deep enough to hold the filling well.
• Use high-quality chocolate for the best flavor.
• Don’t skip refrigerating the filled cookie cups; it helps the chocolate firm up nicely.

Serving Suggestions

• Serve these cookie cups at gatherings as a delightful dessert.
• Pair with coffee or tea for an afternoon treat.
• Enjoy as a sweet bite after dinner with friends.