If you love pistachios and cookies, get ready for a treat that combines the best of both worlds! These Pistachio Cookie Cups are buttery, nutty, and filled with irresistible pistachio flavor in every bite. With a soft, chewy texture and a deliciously rich center, they’re perfect for any occasion—whether you’re baking for a party, treating yourself, or looking for a fun new dessert to try. Trust me, these little cups of joy will disappear fast!
Why You’ll Love Pistachio Cookie Cups
These cookie cups are not your average cookies. They’re a step up in both flavor and texture, making them a must-try!
Versatile: Perfect for parties, afternoon treats, or gifting to friends.
Budget-Friendly: Uses simple pantry staples, plus pistachios for a touch of luxury.
Quick and Easy: No complicated steps—just mix, bake, and enjoy.
Customizable: Add chocolate chips, a drizzle of white chocolate, or even a caramel filling for extra decadence.
Crowd-Pleasing: Soft, chewy, and nutty—these are a guaranteed hit with everyone!
Ingredients
Ingredients in Pistachio Cookie Cups
Each ingredient plays a key role in making these cookies absolutely delicious:
Butter: Adds richness and a melt-in-your-mouth texture.
Sugar: A combination of brown sugar and granulated sugar for the perfect balance of sweetness and chewiness.
Egg: Helps bind everything together while keeping the cookies soft.
Vanilla Extract: Enhances the flavors and adds warmth.
Flour: The base of the cookie dough, giving structure to the cups.
Baking Soda: Ensures a light, chewy texture.
Salt: A small but essential ingredient to bring out all the flavors.
Pistachios: The star of the show! Finely chopped pistachios add crunch and a nutty, slightly sweet flavor.
White Chocolate Chips (Optional): A creamy, sweet contrast to the nutty pistachios.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven
Preheat your oven to 350°F and grease a mini muffin tin to prevent sticking.
Cream the Butter and Sugar
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. This step ensures your cookies have the perfect soft texture.
Add the Wet Ingredients
Mix in the egg and vanilla extract until fully combined.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the Pistachios
Gently fold in the chopped pistachios and white chocolate chips (if using).
Shape and Bake
Scoop the dough into the mini muffin tin, filling each cup about ¾ full. Bake for 10-12 minutes or until golden brown.
Create the Cookie Cup Shape
As soon as they come out of the oven, use the back of a spoon or a small measuring cup to press down the center of each cookie to create a cup shape.
Cool and Fill
Let the cookie cups cool in the pan for 5 minutes, then transfer them to a wire rack. Fill them with melted white chocolate, pistachio cream, or caramel for an extra indulgent touch.
Serve and Enjoy
Enjoy these delightful cookie cups as they are, or top them with extra chopped pistachios for a beautiful finish!
Nutrition Facts
Servings: 12 cookie cups
Calories per serving: 180 kcal
Notes:
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
How to Serve Pistachio Cookie Cups
These cookie cups are already delicious on their own, but here are some fun ways to serve them:
- With a drizzle of white or dark chocolate for extra indulgence.
- Topped with a dollop of whipped cream for a light and airy touch.
- Filled with pistachio cream or caramel for a surprise in every bite.
- Alongside coffee or tea for a perfect afternoon treat.
- As part of a dessert platter to impress guests.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Don’t overmix the dough—it keeps the cookies soft and chewy.
- Chill the dough for 30 minutes if you want a thicker texture.
- Use roasted pistachios for a deeper, more intense nutty flavor.
- Press the centers while still warm to create the perfect cup shape.
- Store in an airtight container to keep them fresh for up to 5 days.
FAQ’s
1. Can I use store-bought pistachio butter instead of chopped pistachios?
Yes! You can mix a spoonful into the dough for extra pistachio flavor.
2. How do I prevent the cookie cups from sticking to the pan?
Grease the muffin tin well or use silicone molds for easy removal.
3. Can I make these gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend.
4. What’s the best way to store them?
Keep them in an airtight container at room temperature for up to 5 days.
5. Can I freeze these cookie cups?
Absolutely! Freeze them in a single layer, then transfer to a sealed bag for up to 3 months.
6. How do I reheat them?
Pop them in the microwave for 10-15 seconds to soften them up.
7. Can I make these with dark chocolate instead of white chocolate?
Yes! Dark chocolate pairs beautifully with pistachios.
8. Do I have to make them as cookie cups, or can I shape them as regular cookies?
You can bake them as regular cookies if you prefer—just scoop and flatten slightly before baking.
9. What filling works best for the cookie cups?
Pistachio cream, Nutella, caramel, or even lemon curd work amazingly well!
10. Can I add other nuts to the recipe?
Sure! A mix of almonds and pistachios would add extra crunch and flavor.
Conclusion
These Pistachio Cookie Cups are the ultimate bite-sized treat—rich, nutty, and perfectly sweet. Whether you fill them with chocolate, caramel, or enjoy them as-is, they’re sure to impress! Give them a try, and don’t be surprised if they become your new favorite dessert.
Print
Pistachio Cookie Cups
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 mini cups
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pistachio Cookie Cups are a delightful twist on classic cookies, featuring a soft and chewy pistachio-flavored cookie base filled with a creamy pistachio filling. These bite-sized treats are perfect for parties, special occasions, or just a sweet indulgence.
Ingredients
**For the Cookie Cups:**
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup finely chopped pistachios
**For the Filling:**
– 1/2 cup pistachio butter or pistachio pudding
– 1/4 cup heavy cream
– 2 tablespoons powdered sugar
– 1/2 teaspoon vanilla extract
– Crushed pistachios for garnish (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a mini muffin tin.
2. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to the wet ingredients, stirring until a dough forms.
6. Fold in the chopped pistachios.
7. Scoop dough into the mini muffin tin, pressing down lightly to form a cup shape.
8. Bake for 10-12 minutes or until edges are golden brown.
9. Remove from oven and use the back of a spoon to press down the center of each cookie cup.
10. Let the cookie cups cool completely before adding the filling.
11. For the filling, mix pistachio butter (or pudding) with heavy cream, powdered sugar, and vanilla extract until smooth.
12. Pipe or spoon the filling into each cooled cookie cup.
13. Garnish with crushed pistachios, if desired.
14. Serve and enjoy!
Notes
– Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
– If using pistachio pudding, prepare it according to package instructions before incorporating it into the filling.
– Add a drizzle of melted white chocolate for extra decadence.
– These cookie cups freeze well—store them in a sealed container and thaw before serving.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 110 kcal
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg