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Easy Molten Pistachio-Butter Lava Cookie Cups

Easy Molten Pistachio-Butter Lava Cookie Cups
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Easy Molten Pistachio-Butter Lava Cookie Cups are an indulgent yet simple dessert featuring a tender cookie exterior with a luscious molten pistachio butter center. These mini cookie cups combine the nutty flavor of pistachios with buttery, gooey richness, offering a unique flavor profile and perfect treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Filling and Garnish

  • 1/2 cup pistachio butter
  • 2 tablespoons chopped pistachios (optional)

Instructions

  1. Prepare the Dough: Cream the softened unsalted butter with granulated and brown sugars until light and fluffy. Beat in the egg and vanilla extract until fully combined.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to maintain a tender texture.
  3. Shape the Cookie Cups: Preheat the oven to 350°F (175°C) and line a muffin tin with liners or grease well. Scoop portions of the dough and flatten them slightly. Place a dollop of pistachio butter in the center, then gently wrap the dough around it, sealing to form small cookie cups with the filling enclosed.
  4. Bake to Perfection: Bake for 10 to 12 minutes, or until the edges turn golden while the center remains soft and molten. Watch closely to avoid overbaking.
  5. Cool and Serve: Let the cookie cups cool in the pan for a few minutes before transferring to a wire rack. Serve warm to enjoy the gooey molten pistachio butter center.

Notes

  • Chill the dough for at least 30 minutes before baking to prevent spreading and keep the cup shape.
  • Use natural pistachio butter without added sugars for the best authentic flavor.
  • Do not overbake to maintain the molten center; remove from oven when edges are set but centers still appear soft.
  • Ensure the pistachio butter is fully enclosed in dough to avoid leakage during baking.
  • Mini cookie cups bake faster and are great for parties; larger sizes work well as individual desserts.

Nutrition

Keywords: molten cookie cups, pistachio butter dessert, easy pistachio cookies, molten center cookies, nutty desserts

Find it online: https://emillycooks.com/easy-molten-pistachio-butter-lava-cookie-cups/