Description
Delightful Pistachio Cookie Cups featuring a soft, pistachio-flavored cookie base filled with a creamy, sweet pistachio cream cheese filling. These individual treats are perfect for gatherings or as a special snack, combining the nutty flavor of pistachios with a luscious filling.
Ingredients
Scale
Cookie Cups
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup pistachio pudding mix (instant, dry mix)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, finely chopped (optional for garnish)
Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- 1/4 cup finely chopped pistachios (optional, for extra flavor and garnish)
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by greasing or lining it with paper liners. In a large bowl, beat the softened butter, granulated sugar, and pistachio pudding mix together until creamy and smooth. Add the egg and vanilla extract, beating until fully combined. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually fold these dry ingredients into the wet mixture until a dough forms.
- Shape the Cookie Cups: Divide the dough into 12 equal balls, approximately 1 tablespoon each. Place each ball into the muffin cups, and gently press down in the center with your thumb or the back of a spoon to form a cup shape. If desired, sprinkle chopped pistachios on top for added texture.
- Bake the Cookie Cups: Bake in the preheated oven for 10-12 minutes, until the edges are golden and centers slightly puffed. Remove from oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Make the Filling: While the cookie cups cool, beat together the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy. Add the heavy cream or milk and continue beating until the filling is light and fluffy. Fold in chopped pistachios if using.
- Assemble the Cookie Cups: Once the cookie cups have cooled fully, spoon or pipe the pistachio cream filling into the center of each cup. Garnish with extra chopped pistachios as desired.
- Serve: Enjoy immediately or refrigerate the assembled cookie cups for up to 2 hours before serving to allow filling to set. Perfect for parties or as a sweet snack.
Notes
- You can substitute heavy cream with milk to lighten the filling.
- Ensure the cookie cups have completely cooled before adding the filling to prevent melting.
- For a stronger pistachio flavor, toast the chopped pistachios lightly before adding.
- These cookie cups can be stored in the refrigerator for up to 2 days.
- Paper liners make removal easier and also aid in presentation.
