Pistachio Cookie Cups

Ohhh yes! 😋🥜 Pistachio Cookie Cups—crispy on the edges, chewy in the middle, and perfect for filling with chocolate, caramel, or cream. They’re like little pistachio-flavored treasure chests of dessert magic.

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🥜 Pistachio Cookie Cups

Ingredients (Makes ~12 cups)

• 1 cup unsalted butter, softened

• ¾ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1½ cups all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup chopped pistachios (unsalted, roasted)

• Optional fillings: chocolate chips, caramel, Nutella, or cream cheese frosting

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Instructions

1. Prep

1. Preheat oven to 350°F (175°C).

2. Grease a 12-cup muffin tin or line with cupcake liners.

2. Make cookie dough

1. Beat butter with brown and granulated sugar until creamy.

2. Add egg and vanilla; mix until combined.

3. Stir in flour, baking soda, and salt.

4. Fold in chopped pistachios.

3. Form cookie cups

1. Scoop ~2 tbsp dough into each muffin cup.

2. Press slightly down in the center to make a small well for filling.

4. Bake

• Bake 10–12 minutes until edges are lightly golden.

• Remove from oven and gently press centers again if they puffed up.

• Let cool 5 minutes in pan, then transfer to a wire rack.

5. Fill (optional)

• Fill each cup with chocolate, caramel, or a dollop of cream cheese frosting once cooled.

• Garnish with a few chopped pistachios on top.

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Tips & Variations

• Extra pistachio flavor: Use pistachio paste in the dough.

• Chewy vs. crispy: Bake slightly less for chewy centers, slightly more for crisp edges.

• Chocolate lovers: Drop a chocolate kiss in the center after baking for melty goodness.

• Nut-free option: Substitute pistachios with white chocolate chips or other nuts.

These cookie cups are portable, elegant, and totally addictive—perfect for parties or a decadent snack 🥰

I can also give a quick 20-minute version where the dough is ready in one bowl and the cups bake super fast, if you want. Do you want me to do that?