Pistachio Cookie Cups

These pistachio cookie cups are SOOOOO good. They're a great use for pistachio paste, which is widely available here in Italy, and something I often send friends and family back in the States. You need a mini muffin tin for this, plus the pistachio paste and some other ingredients you may have to specially buy. But these are worth it! They are delicious and also very impressive-looking. 

PS: Happy Pi Day! I made these a few weeks ago, not for Pi Day, but one could make them for Pi Day since they kind of look like little pies. Lol. 

Pistachio Cookie Cups

adapted from Food and Wine

1/2 cup (1 stick) butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup chopped white chocolate (from 1 [4.4-ounce] bar)
1/4 cup chopped salted roasted pistachios, plus more for sprinkling
1/2 cup chopped dark chocolate (about 70% cacao), divided (from 1 [3.5-oz.] bar)
1/2 cup pistachio cream paste/spread 

1. Melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter is foamy and milk solids at the bottom of saucepan turn brown, about 5 minutes. (You're making browned butter here.) Immediately pour into a small heatproof bowl; cover and refrigerate until solidified, 45 minutes to 1 hour.

2. Meanwhile, preheat oven to 350°F. Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl and set aside.

3. Beat chilled browned butter, brown sugar, and granulated sugar with an electric mixer (if working with a stand mixer, use the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat on medium speed until well combined, about 15 seconds. With mixer running on low speed, gradually add flour mixture, beating just until combined, about 1 minute. Fold in chopped white chocolate, chopped pistachios, and 1/4 cup of the chopped dark chocolate until evenly distributed. Portion dough into 24 pieces, about 1 tablespoon each; roll dough into 1-inch balls and place in a 24-cup non-stick mini muffin tray. (I used a cookie scoop for this part- if there is still leftover dough after filling the tray, just divide the rest of the dough between the existing dough balls.)

4. Bake in preheated oven until edges are set, but centers are still slightly soft, 8 to 12 minutes. (May need more time- my oven bakes very fast.) Using a rounded 1-teaspoon measuring spoon, press down center of each cookie to create a well. Let cool in muffin tray on a wire rack for 15 minutes. Loosen edges with a knife and carefully remove cookie cups from muffin tray. Let cool completely on wire rack, 20 to 30 minutes.

5. Microwave remaining 1/4 cup dark chocolate in a small microwave-safe bowl on HIGH until chocolate is mostly melted, 45 to 55 seconds, and stir until chocolate is completely melted. (I just melt on a small pan on the stove, or in a double boiler.) Set aside. Spoon pistachio cream into cooled cookie cups, about 1 teaspoon each. Drizzle melted chocolate over filled cookie cups. Sprinkle with pistachios. Refrigerate, uncovered, until chocolate is set, about 5 minutes. Store in an airtight container at room temperature for up to 1 week.

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