Pistachio Cookie Cups are an elegant and delicious treat that take classic cookie flavors to the next level. Imagine a soft, buttery cookie with crunchy pistachios and chocolate chips, shaped into little cups and filled with rich pistachio cream. These mini delights are perfect for serving at parties, gifting during the holidays, or simply enjoying with a cup of coffee or tea. They balance sweet and salty, soft and crunchy, and offer a sophisticated twist on traditional cookies.
At the heart of this recipe is the combination of browned butter, brown sugar, and pistachios — ingredients that create a depth of flavor with a slightly caramelized aroma. Once baked, the cookies are shaped into cups and filled with smooth pistachio cream, then topped with dark chocolate and more nuts for texture and contrast.
Ingredients (Makes about 24 Mini Cookie Cups)
Cookie Dough
- 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
- ¼ cup chopped salted roasted pistachios, plus extra for sprinkling
- ½ cup chopped dark chocolate (about 70% cacao), divided
Filling and Topping
- ½ cup pistachio cream spread (a sweet, smooth pistachio paste)
- Remaining ¼ cup chopped dark chocolate (for drizzling)
- Extra chopped pistachios for garnish
Step-by-Step Instructions
1. Brown the Butter
Start by melting the butter in a small saucepan over medium-low heat. Cook it gently, stirring occasionally, until it becomes foamy and the milk solids turn a light brown color. This adds rich, nutty flavor to your cookie base. Once browned, transfer the butter to a small bowl, cover it, and refrigerate until solid again — about 45 minutes to 1 hour.
2. Prepare Dry Ingredients
While the butter chills, combine the flour, baking powder, baking soda, and kosher salt in a medium bowl. Sifting these ingredients together helps ensure an even texture in your cookie dough. Set this bowl aside.
3. Make the Cookie Dough
Beat the chilled browned butter, brown sugar, and granulated sugar together with an electric mixer on medium-high speed until light and fluffy. This should take about 3 minutes. Add the egg and vanilla extract, mixing until fully incorporated. Gradually add the dry ingredients on low speed, just until combined. Fold in the chopped white chocolate, pistachios, and half of the dark chocolate.
4. Shape and Bake the Cookies
Preheat your oven to 350°F (about 175°C). Use a mini muffin tin and scoop approximately 1 tablespoon of dough for each cup. Roll the dough into little balls and place them in the tin. Bake for about 12–14 minutes — the edges should be set, but the centers still soft.
5. Form the Cups
As soon as the cookies come out of the oven, gently press the center of each one with the back of a rounded teaspoon to create a well or cup. Let them cool in the tin for about 15 minutes, then loosen and remove them gently. Transfer to a wire rack to cool completely — about 20–30 minutes.
6. Fill and Decorate
Melt the remaining dark chocolate in short 30–45 second blasts in the microwave (or double boiler), stirring until fully smooth. Spoon about 1 teaspoon of pistachio cream into each cooled cookie cup. Drizzle melted chocolate over the tops and sprinkle with extra chopped pistachios. Let the chocolate set — a few minutes in the refrigerator will speed this up.
Serving and Storage
Once complete, these pistachio cookie cups should be served at room temperature so the filling remains smooth and creamy. They can be stored in an airtight container for up to one week, making them a great make-ahead dessert.
Tips for Success
- Use real pistachio cream, not generic nut butter — pistachio cream is sweeter and more refined.
- Press the centers while warm to prevent cracking.
- Chill the browned butter; this improves the cookie texture and helps hold the shape of each cup.
- Adjust chocolate amounts based on personal preference — add more inside or on top for a richer taste.
These Pistachio Cookie Cups are more than cookies — they’re miniature desserts with layered textures and flavors. Soft, nutty dough with vibrant green pistachios and rich chocolate makes them a crowd-pleasing favorite for any occasion