Salted Pistachio Chocolate Chip Cookie Cups
Baked with brown butter, nutty pistachios, and gooey chocolate, these cookie cups are any sweet and salty lover's dream come true. They are baked in muffin tins which creates perfectly round and thick cookies every time!
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!
Notes
Chocolate - You can also use semi-sweet chocolate. I like the combination that dark chocolate and pistachios bring together so that's what I used. You can use chocolate chips, or a chopped up chocolate bar like I did.