Chocolate & Pistachio Cookie Cups

Double chocolate and pistachio cookie cups, filled with kadayif pastry and pistachio spread, topped with dark chocolate and more pistachio spread!

Course Dessert

Cuisine Middle East

Keyword Cookies

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 458kcal

Author thebakingexplorer

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

10 g Butter unsalted
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

Metric - US Customary

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.

Nutrition