If you’re craving a charming dessert that’s both delightfully nutty and almost too cute to eat, these Pistachio Cookie Cups are your dream come true. Picture buttery, golden cookie cups studded with real pistachios and a hint of pistachio pudding mix for a punch of flavor and vibrant color, plus a creamy filling that takes every bite into irresistible territory. Whether you dress them up for company or sneak one as a quiet treat with coffee, Pistachio Cookie Cups have a way of brightening moments big and small.
Ingredients You’ll Need
This recipe keeps things simple but each ingredient is chosen for the flavor, texture, or stunning color it brings to the Pistachio Cookie Cups. With basics from your pantry plus a couple of supermarket gems, you’ll create a treat that stands out at any dessert table.
- Unsalted butter: Creates that rich, melt-in-the-mouth base and lets the pistachio flavor shine.
- Granulated sugar: Gives the cups structure and that beloved classic cookie sweetness.
- Light brown sugar: Adds depth, moisture, and a subtle caramel note that complements nuts beautifully.
- Large egg: Brings everything together for the perfect tender crumb.
- Vanilla extract: Enhances the nutty flavors and rounds out the sweetness.
- All-purpose flour: Holds the dough together for firm yet tender cookie cups.
- Baking soda: Helps the cups rise ever so slightly for that perfect bite.
- Salt: Balances sweetness and amplifies pistachio and chocolate tones.
- Finely chopped pistachios: The star, bringing color, crunch, and that unmistakably rich pistachio taste.
- Instant pistachio pudding mix (dry): Boosts flavor and lends a soft green hue (plus, it keeps the cookie ultra-moist!).
- White chocolate chips (optional): For creamy, sweet pockets in every bite—but they’re still wonderful without.
- Nonstick cooking spray: Ensures a drama-free release from the muffin tin every time.
- Mascarpone or cream cheese (for filling): Offers a rich, tangy filling that makes the cups feel special and sophisticated.
- Powdered sugar (for filling): Sweetens the filling; it blends in smoothly with no grittiness.
- Milk (for filling): Makes the filling light, creamy, and easy to pipe or spoon.
- Chopped pistachios (for topping): The festive finishing touch—plus, a little nutty crunch with every bite.
How to Make Pistachio Cookie Cups
Step 1: Prepare Your Pan and Preheat
Begin by preheating your oven to 350°F, giving it time to get nice and cozy. Grab a mini muffin tin—this is what gives Pistachio Cookie Cups their adorable and shareable shape. Lightly grease each cup with nonstick spray so you’re guaranteed a perfect release later.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture looks pale and fluffy—think whipped frosting. This is where the magic starts: incorporating air for a tender cookie texture. Next, blend in the egg and vanilla extract, mixing just until smooth and fully combined.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, salt, dry pistachio pudding mix, and finely chopped pistachios. The pudding gives the batter a dreamy softness and hints of that signature green color, while the chopped nuts ensure every bite is packed with flavor and crunch.
Step 4: Bring It All Together
Gradually combine the dry ingredients with the wet mixture, stirring just until the dough forms and everything is well incorporated. If you’re adding white chocolate chips, now’s the time to gently fold them in. You’ll want your dough soft but cohesive—perfect for shaping into little cups.
Step 5: Form and Bake the Cups
Scoop about 1 tablespoon of dough into each cup of your prepared muffin tin. Use your fingers or the back of a spoon to gently press the dough down and up the sides, creating a shallow cup in each spot. Bake for 10–12 minutes, or until the edges are just golden and the centers have puffed.
Step 6: Shape While Warm & Cool
Right out of the oven, the centers might need a little encouragement. Use the back of a spoon to gently re-press the centers if needed. Leave the Pistachio Cookie Cups to cool completely in their pan—this helps them set up and makes them easier to remove without breakage.
Step 7: Prepare the Optional Filling
If you’re feeling extra indulgent, whip together the mascarpone (or cream cheese), powdered sugar, milk, and vanilla extract until smooth and creamy. Once the cookie cups are cool, pipe or spoon the filling into each center. Sprinkle with more chopped pistachios for that picture-perfect finish.
How to Serve Pistachio Cookie Cups
Garnishes
These beautiful treats love a little extra sparkle! Top each Pistachio Cookie Cup with a generous sprinkle of chopped pistachios for a pop of green and a sensational crunch. If you’re skipping the filling, a drizzle of melted white chocolate over the tops is both elegant and irresistible.
Side Dishes
Serve alongside a bowl of fresh berries for a colorful dessert platter, or pair your Pistachio Cookie Cups with a simple vanilla or pistachio ice cream. They’re also absolutely dreamy with a frothy latte or a shot of espresso for a sweet afternoon pick-me-up.
Creative Ways to Present
Arrange them in a tiered dessert stand for parties or wrap a few in cellophane bags tied with ribbon for charming homemade gifts. For a special occasion, place each cup in a paper mini-muffin liner and dust with edible gold flakes—a little luxury goes a long way!
Make Ahead and Storage
Storing Leftovers
After cooling and filling (if using), keep Pistachio Cookie Cups in an airtight container at room temperature for up to 3 days. If they’re filled with mascarpone or cream cheese, it’s best to keep them in the fridge to maintain freshness and texture.
Freezing
The unfilled cookie cups freeze wonderfully: simply cool, layer them between sheets of parchment paper in a freezer bag, and store for up to 2 months. When ready, thaw at room temperature and fill just before serving for maximum crunch and freshness.
Reheating
If you love them warm, just pop unfilled Pistachio Cookie Cups into a 300°F oven for 5 minutes to revive that fresh-baked taste. Filled cups are best enjoyed chilled or at room temperature so the creamy filling stays perfect.
FAQs
Can I make Pistachio Cookie Cups without the pudding mix?
Yes! The instant pistachio pudding mix enhances flavor and adds a lovely green tint, but you can leave it out—just add an extra tablespoon or two of flour and a splash of almond extract if you’d like a touch more nuttiness.
Do I have to use a mini muffin tin?
For the signature look and bite-size perfection of Pistachio Cookie Cups, a mini muffin tin is best, but you can use a regular muffin pan for larger cups—just bake a few minutes longer and expect fewer (but bigger) treats.
Can I make them gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free baking blend for the all-purpose flour. The texture may be slightly more tender, but they’ll still be delicious.
What other fillings work well?
The mascarpone or cream cheese filling is classic, but you can try lemon curd, chocolate ganache, or even a dollop of whipped cream. You can also serve Pistachio Cookie Cups plain or with a swirl of pistachio butter for something different.
Are they good for holiday gifting?
Definitely! Pistachio Cookie Cups are sturdy enough to package and ship, and their festive green color and unique flavor always make them a holiday favorite. Just be sure to ship unfilled if sending longer distances.
Final Thoughts
If you’re looking for a playful new favorite or a showstopping sweet for your next gathering, these Pistachio Cookie Cups are sure to steal the spotlight. They’re fun to make, absolutely delicious, and guaranteed to disappear fast—so don’t forget to sneak one for yourself!
Print
Pistachio Cookie Cups Recipe
- Total Time: 27 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
These Pistachio Cookie Cups are a delightful treat with a buttery cookie base filled with a creamy pistachio filling. Perfect for any occasion, these mini desserts are sure to impress!
Ingredients
Cookie Cups:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup finely chopped pistachios
- ¼ cup instant pistachio pudding mix (dry)
- ½ cup white chocolate chips (optional)
- nonstick cooking spray
For the Filling (optional):
- ½ cup mascarpone or cream cheese
- ¼ cup powdered sugar
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
- chopped pistachios for topping
Instructions
- Preheat the oven to 350°F and lightly grease a mini muffin tin with nonstick spray.
- For the optional filling, beat the mascarpone or cream cheese with powdered sugar, milk, and vanilla until smooth and creamy. Spoon or pipe into cooled cookie cups and sprinkle with chopped pistachios.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, pistachio pudding mix, and chopped pistachios. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Stir in white chocolate chips if using. Scoop about 1 tablespoon of dough into each mini muffin cup and gently press down in the center to form a shallow cup. Bake for 10–12 minutes, or until the edges are lightly golden. While still warm, use the back of a spoon to gently re-press the centers if needed. Let cool completely in the pan before removing.
Notes
- You can skip the filling and serve the cookie cups plain or drizzle with melted white chocolate.
- Store in an airtight container at room temperature for up to 3 days or refrigerate if filled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 140
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
