Pistachio Cookie Cups

Name: Pistachio Cookie Cups
Prep time: 50 min
Total time: 1 h 15 min
Yield: 40 cups
Ingredients: Cookie Cups; 1 cup Land O Lakes® Butter softened; 2/3 cup firmly packed brown sugar; 1/2 teaspoon salt; 1 large Land O Lakes® Egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 cup finely ground pistachio nuts; 1/3 cup miniature semi-sweet chocolate chips; Filling; Bittersweet chocolate, melted, as desired; Chopped pistachio nuts, as desired; 1 cup pistachio cream

These indulgent, bite-sized pistachio cream-filled chocolate chip cookies are the perfect addition to your Christmas cookie tray.

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50 min

Prep Time

1 hr 15 min

Total Time

cups

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Ingredients

Cookie Cups

1 cup Land O Lakes® Butter, softened

²/₃ cup firmly packed brown sugar

¹/₂ teaspoon salt

1 large Land O Lakes® Egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup finely ground pistachio nuts

¹/₃ cup miniature semi-sweet chocolate chips

Filling

Bittersweet chocolate, melted, as desired

Chopped pistachio nuts, as desired

1 cup pistachio cream

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Combine butter, brown sugar and salt in mixing bowl. Beat until well combined and creamy. Add egg and vanilla; beat until smooth. Add flour, ground pistachios and chocolate chips; mix until well combined. Portion rounded tablespoons dough into mini muffin tins (about 2-inch diameter cups). Using round 1-teaspoon measuring spoon or end of thick-handled wooden spoon, create well in center of each cookie. Dip end of measuring spoon in flour as needed to prevent it sticking to dough.
STEP 3

Bake 13-15 minutes or until golden brown around edges. As soon as cookies come out of oven, gently press well with bottom of spoon to define well after baking. Let cookies cool at least 10 minutes or until cookies are easy to remove from pan. Cool completely on wire rack.
STEP 4

Dip edge of each cookie cup into melted chocolate, then into chopped pistachios. Fill each well with about 1 teaspoon pistachio cream.

Tip #1

Be sure to use pistachio cream, not pistachio butter, for this recipe. Pistachio cream is made with pistachios, sugar and oil to create a creamy, spreadable paste that's perfect for this recipe.

Tip #2

To make ahead, leave cookie cups unfilled and store at room temperature for up to 2 days. Fill just before serving. Any extra unfilled cookies can be frozen. Thaw at room temperature 1 to 2 hours before filling and serving.

Tip #3

For best results with melted chocolate, use a high-quality chocolate bar or chocolate chips. Microwave in a microwave-safe bowl on High in 30-second intervals, stirring in between each, until smooth.

130 Calories

8 Fat (g)

15 Cholesterol (mg)

90 Sodium (mg)

12 Carbohydrates (g)

1 Dietary Fiber

2 Protein (g)

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