These Salted Pistachio Chocolate Chip Cookie Cups are an absolute dream! They have brown butter, nutty pistachios, and gooey chocolate overflowing in every bite. They are baked in muffin tins which creates perfectly round and thick cookies every time!
My Salted Pistachio Dark Chocolate Chip Cookies are one of my most popular cookies on the blog and for good reason. They have the perfect sweet and salty balance, and who doesn't love pistachios right!? Anyways, today I decided to make a cookie cup version of them!
These cookie cups are chewy, gooey, and simply irresistible. They come together in a few easy steps too! Cookie cups guarantee a thick cookie every time and I love it.
Step by step instructions
Here is how to make and bake these Salted Pistachio Chocolate Chip Cookie Cups. You will need a well-greased muffin pan, two mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Brown the butter. See details in recipe card on how to brown butter step-by-step. As it comes back down to room temperature, prep the rest of your ingredients.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, and salt. Mix together and set aside.
Step 3 - Whisk butter and sugars. Add in the brown butter, white sugar, and brown sugar. Whisk together for 2-3 minutes until well mixed.
Step 4 - Add in egg and vanilla. Add in the egg and vanilla. Whisk for another 1-2 minutes until air bubbles form.
Step 5 - Add in dry ingredients. Add the dry ingredients into the bowl. Using a spatula, stir until almost totally combined.
Step 6 - Mix in add-ins. Add in the dark chocolate and chopped up pistachios. Don't over-mix!
Step 7 - Scoop. I used an ice cream scooper which helps create even scoops every time. Sprinkle extra chocolate and pistachios on top if desired.
Step 8 - Bake. The pistachio cookie cups bake for 11-13 minutes depending on how chewy you want the cookies. If you bake them shorter they will be more gooey, if you bake them longer they will be more well done and crisp. They are delicious either way!
FAQ
How do I store these cups?
These cookie cups stay good on your counter for up to 2 days. Store them in an airtight container in the fridge for up to 5 days.
Can I turn these into cookies?
This recipe has less leavening agents than normal cookies since they don't spread on a baking tray, so check out Salted Pistachio Dark Chocolate Chip Cookies.
Do I have to brown the butter?
No! It adds a lot of flavour though so I highly recommend if you can.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Salted Pistachio Chocolate Chip Cookie Cups
Ingredients
- 1/2 cup unsalted butter melted and browned
- 3 tbsp white sugar
- 1/2 cup light brown sugar
- 1 large egg room temperature
- 1 tbsp vanilla
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup roasted and salted pistachios chopped
- 1/2 cup dark chocolate* I used 60%
Instructions
- Brown the butter. Melt the butter in a medium sized pan over medium heat. Once it melts, it will become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter cool for 30 minutes while you prep on the rest of the recipe.1/2 cup unsalted butter
- Preheat the oven to 350℉/176℃. Grease the muffin tin with oil and set aside.
- In a bowl add the flour, baking soda, baking powder, and salt. Stir to combine and set aside.1 1/4 cups all-purpose flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt
- In a large bowl, add the browned butter, white sugar, and brown sugar. Whisk for 2 minutes until well combined.3 tbsp white sugar, 1/2 cup light brown sugar, 1/2 cup unsalted butter
- Add in the egg and vanilla and continue whisking until air bubbles form (about 1 minute).1 large egg, 1 tbsp vanilla
- Add in the dry ingredients. Mix with a spatula until almost completely combined.
- Add in the chopped pistachios and chocolate. Mix until just combined and no more flour streaks appear. Don't over-mix!1/2 cup roasted and salted pistachios, 1/2 cup dark chocolate*
- Scoop the cookie dough into each muffin tin, I like using a cookie scooper for this part. This recipe makes 12 cookie cups total.
- Bake for 11-13 minutes. If you want them gooey-er, bake them for 11 minutes. If you want them more well done with crisper edges, bake for 13 minutes. Either way they are so delicious!
- Allow to cool and enjoy!
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