If you’re a pistachio lover, these Pistachio Cookie Bites are about to become your new favorite treat! Buttery, nutty, and slightly sweet, these little bites are crisp on the outside and soft in the center, packed with the rich flavor of roasted pistachios.
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Picture this: a warm, golden cookie bursting with nutty goodness, melting in your mouth with every bite. Whether you’re enjoying them with a cup of tea, sharing them with friends, or sneaking a few straight from the cookie jar (no judgment here!), these cookies are pure happiness in bite-sized form. Trust me—you won’t be able to stop at just one!
Why You’ll Love Pistachio Cookie Bites
Irresistibly Nutty: The deep, rich flavor of pistachios makes these cookies extra special.
Perfectly Bite-Sized: Great for snacking, dessert trays, or gifting.
No Fancy Ingredients: Just simple pantry staples with a pistachio twist.
Easy to Make: A straightforward recipe that even beginner bakers can master.
Make-Ahead Friendly: These cookies store well and can even be frozen for later!
Ingredients in Pistachio Cookie Bites
Here’s what makes these cookies so delicious:
Pistachios: The star ingredient, adding crunch and a nutty richness.
Butter: Gives the cookies a soft, melt-in-your-mouth texture.
Sugar: A touch of sweetness to balance the nuttiness.
Vanilla Extract: Enhances the warm, comforting flavors.
Flour: The base that holds everything together.
Baking Powder: For just the right amount of lift and tenderness.
Salt: A pinch to bring out all the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bake up a batch of these irresistible cookies:
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Pistachios: Finely chop or pulse the pistachios in a food processor until they reach a coarse, sandy texture.
Mix the Dough: In a bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and mix well.
Add Dry Ingredients: Gradually fold in the flour, baking powder, salt, and chopped pistachios until a dough forms.
Shape the Cookies: Roll the dough into small balls and place them on the prepared baking sheet, spacing them slightly apart.
Bake to Perfection: Bake for 10-12 minutes until the edges are lightly golden. The centers should still be soft.
Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
How to Serve Pistachio Cookie Bites
- With Tea or Coffee: The perfect afternoon snack.
- As a Dessert Platter Addition: Pairs beautifully with other cookies and sweets.
- With a Dusting of Powdered Sugar: For an extra touch of sweetness.
- Dipped in Chocolate: A chocolate drizzle or dip makes them even more indulgent!
- As a Homemade Gift: Pack them in a tin for a thoughtful homemade present.
Additional Tips
- Use Fresh Pistachios: Avoid pre-salted ones for the best flavor.
- Chill the Dough: If your dough is too soft, refrigerate for 20 minutes before baking.
- Experiment with Flavors: Try adding almond extract or orange zest for a fun twist.
- Store Properly: Keep in an airtight container at room temperature for up to 1 week.
FAQ Section
Q1: Can I use unsalted butter?
A1: Yes! Just add an extra pinch of salt to balance the flavors.
Q2: Can I use almond flour instead of all-purpose flour?
A2: Yes, but the texture will be slightly softer and more delicate.
Q3: How do I store leftovers?
A3: Store in an airtight container at room temperature for up to 1 week.
Q4: Can I freeze these cookies?
A4: Absolutely! Freeze in an airtight container for up to 3 months.
Q5: What’s the best way to reheat them?
A5: Warm them in a 300°F (150°C) oven for a few minutes to refresh their texture.
Q6: Can I make these cookies gluten-free?
A6: Yes! Substitute the flour with a 1:1 gluten-free baking blend.
Q7: Do I have to use a food processor for the pistachios?
A7: Nope! You can finely chop them with a knife if you prefer.
Q8: Can I make these dairy-free?
A8: Yes! Swap butter for a plant-based alternative.
Q9: Can I add chocolate chips?
A9: Absolutely! White or dark chocolate chips would be delicious.
Q10: Can I make these ahead of time?
A10: Yes! The dough can be refrigerated for up to 2 days before baking.
Final Thoughts
Pistachio Cookie Bites are the perfect little treat—simple, nutty, and absolutely addictive. Whether you’re baking for yourself, your family, or a special occasion, these cookies are sure to bring joy to anyone who tries them. Give them a try, and let me know what you think. Happy baking!
Print
Pistachio Cookie Bites
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These pistachio cookie cups are rich, nutty, and indulgent. Featuring browned butter, white and dark chocolate, and a creamy pistachio filling, they’re the perfect treat for any occasion. With a buttery cookie base and a luscious pistachio cream center, these bite-sized delights are as stunning as they are delicious!
Ingredients
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1/2 cup (1 stick) unsalted butter
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1 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp kosher salt
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1/4 tsp baking soda
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1/2 cup packed dark brown sugar
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1/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1/4 cup chopped white chocolate
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1/4 cup chopped salted roasted pistachios, plus more for garnish
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1/2 cup chopped dark chocolate (70% cacao), divided
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1/2 cup pistachio cream spread (such as Pistacchiosa)
Instructions
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Brown the Butter:
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Melt butter in a small saucepan over medium-low heat, stirring occasionally.
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Cook until the butter becomes foamy and the milk solids turn golden brown (about 5 minutes).
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Immediately pour into a small heatproof bowl and refrigerate until solidified (45 minutes to 1 hour).
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Prepare the Dough:
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Preheat oven to 350°F (175°C).
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In a medium bowl, sift together flour, baking powder, salt, and baking soda.
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Using an electric mixer, beat chilled browned butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy (about 3 minutes).
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Add egg and vanilla extract, then beat until well combined (about 15 seconds).
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On low speed, gradually add flour mixture, mixing until just combined (about 1 minute).
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Fold in white chocolate, pistachios, and ¼ cup dark chocolate.
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Shape & Bake the Cookies:
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Roll dough into 1-inch balls (about 1 tbsp each).
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Place into a 24-cup non-stick mini muffin tray.
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Bake for 12-14 minutes until edges are set but centers remain soft.
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Immediately press down the center of each cookie using a rounded 1-teaspoon measuring spoon to create a well.
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Let cool in the muffin tray for 15 minutes, then carefully remove and transfer to a wire rack to cool completely (20-30 minutes).
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Fill & Decorate:
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Microwave remaining ¼ cup dark chocolate in 30-second intervals until fully melted.
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Spoon 1 teaspoon pistachio cream into each cookie cup.
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Drizzle melted chocolate over the top.
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Sprinkle with chopped pistachios.
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Refrigerate for 5 minutes until chocolate is set.
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Notes
Storage & Tips
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Store in an airtight container at room temperature for up to 1 week.
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For extra richness, add a pinch of sea salt before serving.
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Serve chilled or at room temperature for the best flavor.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg