Pistachio Cookie Cups

These little morsels are a dream — buttery, indulgent, with the perfect balance of sweetness and salty crunch. Imagine the richness of browned butter, the creamy decadence of pistachio spread, and the irresistible allure of both white and dark chocolates. They’re not just cookies; they’re a moment of sheer bliss.

Ingredients:

• 1/2 cup unsalted butter

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1/4 teaspoon baking soda

• 1/2 cup packed dark brown sugar

• 1/4 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/4 cup chopped white chocolate

• 1/4 cup chopped salted roasted pistachios, plus more for sprinkling

• 1/2 cup chopped dark chocolate

• 1/2 cup pistachio cream spread (such as Pistacchiosa)

Method:

1. Begin by melting the butter in a small saucepan over medium-low heat. Allow it to bubble and foam, watching closely as the milk solids at the bottom turn a golden brown — this will take about 5 minutes. When it’s done, pour it into a heatproof bowl, cover, and let it cool in the fridge until it solidifies, about 45 minutes to an hour.

2. Preheat your oven to 350°F, and while it’s warming up, sift together the flour, baking powder, salt, and baking soda in a medium-sized bowl. Set aside, but keep the anticipation going.

3. In a stand mixer or using a hand mixer, beat the chilled, browned butter with the brown sugar and granulated sugar until the mixture becomes light and fluffy — it will take about 3 minutes, and trust me, this is the most wonderful part. Add the egg and vanilla extract, and beat on medium speed until it’s all perfectly combined.

4. With the mixer on low, gradually add the dry ingredients, beating until just combined — no need to overdo it. Then, gently fold in the white chocolate, pistachios, and 1/4 cup of dark chocolate until everything is evenly dispersed.

5. Now, roll the dough into small, 1-inch balls (about a tablespoon each) and place them into a 24-cup non-stick mini muffin tray.

6. Pop them into the preheated oven and bake for 12 to 14 minutes. The edges should be set while the centers are still slightly soft, creating that perfect melt-in-the-mouth texture. Once baked, use a rounded teaspoon to press down the center of each cookie to create a well, allowing space for all that luscious filling.

7. Let them cool in the tray on a wire rack for about 15 minutes. Then, gently loosen the edges with a knife and carefully remove the cookie cups. Allow them to cool completely on the wire rack — about 20 to 30 minutes.

8. For the filling, melt the remaining dark chocolate in the microwave (on HIGH for 45 to 55 seconds) until mostly melted, then stir until smooth and glossy. Set aside to cool slightly.

9. Once the cookie cups have cooled, spoon about 1 teaspoon of pistachio cream into each well. Drizzle the melted dark chocolate on top, and sprinkle with a few extra pistachios for that final touch of magic.

10. Refrigerate uncovered until the chocolate sets, about 5 minutes. Store these little treasures in an airtight container at room temperature, where they will remain just as divine for up to a week — though we doubt they’ll last that long.

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