Description
Pistachio Cookie Cups are delightful mini desserts featuring a soft, flavorful cookie base with a delicious pistachio twist. These cookie cups can be enjoyed plain or filled with a creamy mascarpone or cream cheese filling for extra indulgence, making them perfect for gatherings or a sweet treat any time.
Ingredients
Scale
Cookie Cups
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (3.4 oz) package instant pistachio pudding mix (dry)
- ¾ cup shelled pistachios (chopped)
- ½ cup white chocolate chips (optional)
Optional Filling
- ½ cup mascarpone or cream cheese (softened)
- ¼ cup powdered sugar
- ¼ teaspoon almond or vanilla extract
- 2 tablespoons milk or cream (as needed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease or spray a mini muffin pan to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, combining thoroughly for a uniform batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant pistachio pudding mix to evenly distribute the leavening and flavor components.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold in the chopped pistachios and white chocolate chips, if using, for added texture and flavor.
- Scoop Dough into Pan: Using a spoon or cookie scoop, portion 1 to 1 ½ tablespoons of dough into each mini muffin cup. Press gently in the center to create a shallow well, which will hold the optional filling.
- Bake the Cookie Cups: Bake in the preheated oven for 10–12 minutes, or until the edges turn lightly golden and the centers are set but still soft.
- Cool Slightly and Adjust Wells: Allow the cookie cups to cool in the pan for about 5 minutes. Then, using the back of a spoon, press down the center again if needed to maintain the well shape.
- Transfer to Wire Rack: Remove the cookie cups from the pan and place them on a wire rack to cool completely to avoid sogginess.
- Prepare Optional Filling: In a small bowl, beat together the mascarpone or cream cheese with powdered sugar and extract until smooth. Add milk or cream as needed to achieve a creamy, pipeable consistency.
- Fill Cookie Cups: Once the cookies have cooled completely, pipe or spoon the filling into the center wells of each cookie cup.
Notes
- These cookie cups are equally delicious with or without the creamy filling.
- For added decoration, top with extra chopped pistachios or a drizzle of melted white chocolate.
- Be careful not to overbake to keep the centers soft and chewy.
- Use a mini muffin pan for perfect uniform size and shape.
- The filling can be flavored with almond extract for a subtle nutty note.
