Description
Pistachio Cookie Cups are delightful bite-sized desserts featuring a nutty cookie base filled with creamy pistachio pudding and topped with whipped cream. These mini treats combine a tender, buttery cookie with crunchy pistachios and a luscious, cool filling, making them perfect for parties or anytime you crave a sweet and nutty indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup finely chopped pistachios
Pistachio Filling
- 1 (3.4-ounce) box instant pistachio pudding mix
- 1½ cups cold milk
- 1 cup whipped topping (like Cool Whip)
- Extra chopped pistachios for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to combine all the wet ingredients smoothly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Dough: Gradually add the dry ingredients into the wet mixture, stirring until just combined without overworking the dough. Fold in the finely chopped pistachios to infuse nutty flavor.
- Shape Cookie Cups: Scoop approximately 1 tablespoon of dough into each muffin cup. Gently press the dough in the center to form a small well, which will hold the filling after baking.
- Bake: Bake the cookie cups in the preheated oven for 10 to 12 minutes, until the edges turn lightly golden, indicating they are done without overbaking.
- Form Wells: Remove the pan from the oven and use the back of a spoon to gently press down the centers again if needed to maintain the well shape while the cookies are still warm.
- Cool Completely: Allow the cookie cups to cool fully in the pan before carefully removing them to prevent breaking.
- Prepare Filling: While the cookie cups cool, whisk together the instant pistachio pudding mix and cold milk until thickened. Fold in the whipped topping gently to create a creamy and airy filling.
- Fill and Garnish: Spoon or pipe the pistachio cream into each cooled cookie cup, then sprinkle extra chopped pistachios on top for garnish and added crunch.
- Chill and Serve: Refrigerate the filled cups until ready to serve to allow the filling to set and the flavors to meld.
Notes
- You can prepare the cookie dough and pistachio filling a day in advance to save time.
- For a different nutty twist, substitute pistachios with almonds or pecans.
- Store the finished cookie cups in the refrigerator for up to 4 days to maintain freshness.
