Pistachio Cream Cookie Cups
Fill warm cookie cups with pistachio cream for a bite-sized treat.
Servings: 12 Servings
Calories: 331kcal
Equipment
Ingredients
- ½ cup 1 stick unsalted butter
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup chopped white chocolate from 1 [4.4-ounce] bar
- ¼ cup chopped salted roasted pistachios plus more for sprinkling
- ½ cup chopped dark chocolate about 70% cacao, divided (from 1 [3.5-oz.] bar)
- ½ cup pistachio CREAM spread such as Pistacchiosa— this isn’t Pistachio BUTTER (see notes)
Instructions
- Melt butter in a small saucepan over medium-low.
- Cook and stir occasionally until the butter is foamy. The milk solids at the bottom of the saucepan should turn brown. This will take about 5 minutes.
- Immediately pour into a small heatproof bowl; cover and refrigerate until solidified, 45 minutes to 1 hour.
- Meanwhile, preheat oven to 350°F. Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl and set aside.
- Beat the chilled browned butter, brown sugar, and granulated sugar with an electric mixer. If you use a stand mixer, use the paddle attachment. Mix at medium to high speed until the mixture is light and fluffy, which takes about 3 minutes.
- Add egg and vanilla; beat on medium speed until well combined, about 15 seconds.
- With the mixer on low speed, slowly add the flour mixture. Beat it until combined, which takes about 1 minute.
- Fold in white chocolate, pistachios, and ¼ cup of the dark chocolate until evenly distributed. Portion 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.
- Bake in the preheated oven until the edges are set but the centers are still slightly soft, 12 to 14 minutes.
- Using a rounded 1-teaspoon measuring spoon, press down the center of each cookie to create a well.
- Let cool in a muffin tray on a wire rack for 15 minutes. Loosen the edges with a knife and carefully remove the cookie cups from the muffin tray. Let cool completely on the wire rack, 20 to 30 minutes.
- Microwave the remaining ¼ cup of dark chocolate in a small bowl. Use HIGH power for 45 to 55 seconds. Stir until it is completely melted. Set aside.
- Spoon pistachio cream into cooled cookie cups, about 1 teaspoon each. Drizzle melted chocolate over the filled cookie cups. Sprinkle with pistachios.
- Refrigerate, uncovered, until the chocolate is set, about 5 minutes.
Notes
**Pistachio cream has sugar and oil added to make it sweet and smooth. Pistachio butter is just ground pistachios and tastes completely different.
Store in an airtight container at room temperature for up to 1 week.
Nutrition
Calories: 331kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 137mg | Potassium: 139mg | Fiber: 2g | Sugar: 25g | Vitamin A: 268IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 2mg