I've been inspired by the viral Dubai chocolate trend to create these divine Chocolate & Pistachio Cookie Cups. They are double chocolate and pistachio cookies made in a cupcake tin to create a cup shape. The filling is a heavenly combination of kadayif pastry and pistachio spread. On top I've added dark chocolate, more pistachio spread and pistachios. They are absolutely scrumptious treats for pistachio lovers!
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, you can also use a baking spread but your dough may be wetter due to the higher water content.
- For the cookie dough, I use milk chocolate chips, you can use dark or white chocolate chips instead.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
- The pistachio cream spread I used is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
- If you can't get hold of the kadayif pastry, you can omit it and just fill the cookie cups with pistachio spread only. Or you can use something else like crushed Shredded Wheat to replicate the texture.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chocolate & Pistachio Cookie Cups
Start by mixing together the butter, caster sugar and light brown soft sugar. Add the egg and vanilla extract, and mix until combined. Add the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt. Mix until all of the flour is mixed in. Add the chocolate chips and chopped pistachios, and mix briefly to evenly distribute them throughout the dough.
Divide the dough into 12 portions and shape them into the cupcake tin. When the cookie cups come out of the oven, push down the centres. After about 10 minutes, remove the cookie cups from the tin. Leave to cool fully on a rack.
Toast the kadayif pastry with melted butter until golden, then mix with the pistachio spread. Fill the cookie cups with the mixture. Melt the dark chocolate and spoon over the top of the cookie cups, drizzle over some pistachio spread and add some chopped pistachios on top.
For the full recipe with measurements, head to the recipe card at the end of this post.
Where do you get the pistachio spread filling from?
The spread I used for the filling is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
Where do you get the kadayif pastry from?
I got mine online from Bodrum Foods. There are many online retailers you can order it from via a Google search. You should also be able to find it in a local middle eastern stores.
How should the cookie cups be stored and can they be frozen?
The cookie cups will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookie cups too, wrap them well or store in a freezer bag for up to 3 months.
Do you need any electric mixer to make this recipe?
While an electric mixer is helpful in making these cookie cups and will give the best results, you don't need one to make them. You can absolutely make the cookie cups by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookie cups.
Can this recipe be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. You will also have to omit the kadayif pastry as this contains gluten. You can replace it with crushed gluten free cereal for a similar texture, or just fill the cookie cups with pistachio spread only. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free baking spread instead of butter for the cookie cups. I recommend the block style ones, I like Flora Plant. You will also need to use dairy free chocolate chips, dairy free chocolate, and dairy free pistachio spread. Kadayif pastry is not usually dairy free, so do check the label. You can replace it as I've mentioned above or just use pistachio spread. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Chocolate & Pistachio Cookie Cups:
- I find it much easier to remove the cookie cups from the tin if you line it with the baking paper strips. You could also use cake release spray. It is also easier to remove them when they are still slightly warm.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Cupcake tin
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Stand mixer
- Pastry tamper
- Black Milk Pistachio cream
- Pistachio cream spread
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More pistachio recipes...
Chocolate & Pistachio Cookie Cups
Ingredients
For the cookie cups
- 100 g Butter unsalted, softened
- 100 g Light brown soft sugar
- 65 g Caster sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 185 g Plain flour
- 30 g Cocoa powder
- ½ tsp Baking powder
- ¼ tsp Bicarbonate of soda
- ¼ tsp Salt
- 200 g Chocolate chips
- 50 g Pistachios chopped up
For the filling
- 80 g Kadayif pastry
- 120 g Pistachio spread I used Black Milk
For decoration
- 150 g Dark chocolate
- 25 g Pistachio spread I used Black Milk
- 1 tbsp Pistachios chopped
Instructions
- Preheat the oven to 180°C Fan/Gas Mark 6 and grease a 12 hole cupcake tin with butter or baking spread, then line with strips of baking paper
- Ideally using a stand mixer with the paddle attachment, mix together the butter, caster sugar and light brown soft sugar until fluffy and paler in colour. This will take 3–5 minutes in a stand mixer on a medium speed
- Add the egg and vanilla extract and mix in
- Add the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt and mix them in. Add the chocolate chips and chopped pistachios, and mix briefly until evenly distributed
- Divide the dough into 12 equal portions – weigh the dough for accuracy if you like. Roll the dough portions into balls using your hands, then place each ball into the holes of the cupcake tin. Use a small cylinder-shaped object, such as the end of a small rolling pin, the base of a small bottle, or ideally a pastry tamper, to shape the dough into the tin. You’re aiming for it to be pressed up the sides and along the base at a similar thickness, with a dip in the middle
- Bake for 12 minutes. The cookie cups will rise in the middle, so use the same tool that you used to shape them to push the middles back down as soon as they come out of the oven. Remove them from the tin once they're cool enough to handle, this takes about 10 minutes, then leave to cool fully on a cooling rack
- For the filling, melt the butter in a pan and chop up the kadayif pastry. Add the pastry to the pan and cook until golden and toasted all over. This will take 10-15 minutes on a medium heat and you should stir it regularly
- Mix the pistachio spread into the pastry while it is still warm. Spoon the mixture into the cookie cups
- Melt the dark chocolate, I do this in the microwave starting with a 30 second blast, then stirring and blasting in 10 second intervals, stirring between each one. Spoon the melted chocolate onto the cookie cups, covering the filling, then drizzle over the pistachio spread (you can warm it for 20-30 seconds in the microwave to make it more pourable if needed) and sprinkle on the chopped pistachios
- Store leftovers in an airtight container and eat within 3-4 days
Notes
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, you can also use a baking spread but your dough may be wetter due to the higher water content.
- For the cookie dough, I use milk chocolate chips, you can use dark or white chocolate chips instead.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
- The pistachio cream spread I used is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
- If you can't get hold of the kadayif pastry, you can omit it and just fill the cookie cups with pistachio spread only. Or you can use something else like crushed Shredded Wheat to replicate the texture.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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