Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). If browning the butter, do so first and let it cool to warm temperature.
- In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
- In a separate large bowl, cream the butter with dark brown and granulated sugars until light and fluffy.
- Add the egg and vanilla and mix until combined.
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
- Stir in chopped white chocolate, chopped dark chocolate, and half of the chopped pistachios.
- Chill the dough for 20–30 minutes to firm it for shaping.
- Lightly grease a mini muffin tin or use liners.
Baking
- Press one rounded tablespoon of dough into each mini cup, forming an even cup shape with a slightly thicker rim.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers set.
- Remove from the oven and cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Finishing Touches
- Once cool, spoon or pipe about 1 teaspoon of pistachio cream into each cup and top with remaining chopped pistachios and a few extra chocolate flakes.
- Serve at room temperature.
Nutrition
Notes
Store the cookie cups in an airtight container at room temperature for up to 3 days. If your kitchen is warm or the filling is perishable, refrigerate for up to 5 days. For long-term storage, freeze unfilled baked cups for up to 1 month; fill after thawing.