Pistachio Papi Pods

Golden, crunchy cookie cups loaded with rich pistachio filling, topped with white chocolate and crushed pistachios. Perfect for sharing, snacking, or treating yourself to a little indulgence.

Ingredients

• 1 tube store-bought choc chip cookie dough
• 100g pistachio papi (smooth) 
• 80g white chocolate
• 2 tbsp crushed pistachios

Method:

1. Preheat the oven to 180°C 
2. Cut the cookie dough into 12 even pieces, roll into a ball that fits the muffin tray and place into each hole
3. Bake for 10 minutes 
4. Melt the white chocolate either in the microwave (as per packet instructions) or in a glass bowl over boiling water 
5. While the cookies are still warm, use the back of a rolling pin or teaspoon to press down the centres to create deep wells. Let them cool completely.
6. Spoon or pipe the pistachio mixture into the cookie cups.
7. Finish with a drizzle of extra melted white chocolate and a sprinkle of crushed pistachios
8. Place in the fridge for a minimum of 10 minutes to harden and enjoy!

Storage: Keep in an airtight container in the fridge for up to 4 days, or freeze the unfilled cookie cups for up to 2 months.