I first saw these viral treats flooding my feed and knew I had to recreate that incredible crunch at home. The combination of rich cocoa dough and golden toasted pastry makes these Dubai chocolate cookies absolutely irresistible.

You get a gooey pistachio center hidden inside a soft bakery-style cookie that beats any store-bought bar. It is the perfect way to enjoy the famous flavor combination without booking a flight.

What Makes These Dubai Chocolate Cookies So Special

The texture contrast between the tender chocolate base and the crispy kataifi filling is completely addictive. I love how the pistachio cream adds a luxurious nutty sweetness that balances the dark cocoa perfectly.

This recipe is surprisingly simple to pull together even if you have never worked with shredded phyllo dough before. You get a gourmet dessert that looks impressive but requires zero advanced baking skills.

Every bite delivers that satisfying snap and crunch that made the original chocolate bars a global sensation. I find myself making these whenever I need a showstopping treat for friends or just a cozy night in.

If you enjoyed this crunchy treat, you will want to try my irresistible chocolate fudge recipe next, plus the zesty basque cheesecake recipe delivers the same bold flavors. Both recipes share the same simple approach that makes weeknight cooking stress-free.

Ingredients for Dubai Chocolate Cookies

Here is everything you need to gather for this recipe:

Pistachio Cream: The star of the filling that provides that luscious green color and nutty flavor.
Kataifi: Shredded phyllo dough that you will toast to golden perfection for the signature crunch.
Unsalted Butter: Melted down to create the rich cocoa base for the cookie dough.
Natural Cocoa Powder: Adds deep chocolate flavor and helps bloom the butter mixture.
Avocado Oil: Keeps the cookies soft and fudgy for days without drying out.
Cake Flour: Ensures a tender and light crumb structure rather than a dense one.
Semisweet Chocolate: Melted for the decorative drizzle that hardens on top.
Pistachios: Chopped and sprinkled over the finished cookies for extra texture.
Granulated Sugar: Provides sweetness and helps the cookies spread slightly.
Light Brown Sugar: Adds moisture and a hint of caramel flavor to the dough.
Egg: Binds the ingredients together and adds structure.
Vanilla Extract: Enhances the chocolate and butter flavors.
Baking Soda: Helps the cookies rise and spread.
Baking Powder: Adds a little extra lift for a softer bite.
Salt: Balances the sweetness and enhances the chocolate.

My Method for Dubai Chocolate Cookies

Let’s get baking with these simple steps:

Begin by preparing the filling, which needs time to firm up in the cold. Stir together the pistachio cream and the toasted kataifi in a small bowl until they are thoroughly combined and every strand is coated. Scoop tablespoon-sized dollops of this mixture onto a wax paper-lined baking sheet and place them immediately into the freezer to solidify while you work on the dough.
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper so they are ready to go. Melt the butter in a large microwave-safe bowl, then whisk in the cocoa powder and oil while the butter is still hot. This “blooming” process intensifies the chocolate flavor significantly and helps cool the butter down for the next step.
Check that the butter mixture has cooled until it is no longer warm to the touch, then stir in the granulated sugar, brown sugar, egg, and vanilla extract. It is crucial that the base is cool so you do not accidentally cook the eggs or melt the sugar too fast. Whisk this mixture vigorously until it looks glossy and well combined.
In a separate medium bowl, whisk together the cake flour, baking soda, baking powder, and salt to remove any lumps. Gradually stir these dry ingredients into the wet chocolate mixture, adding it in three or four parts. Mix just until no streaks of flour remain, ensuring you keep the dough tender.
Now comes the fun assembly part involving your frozen filling. Scoop the dough into large balls (about 2.5 tablespoons each), roll them smooth, and use your thumb to create a deep indentation in the center of each one. Take a solid frozen dollop of filling, nestle it into the hollow, and carefully wrap the chocolate dough around it until the green center is completely enclosed.
Place the stuffed dough balls on your prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake on the center rack for 10 minutes, then remove them and immediately press them down gently with the flat bottom of a glass to flatten them slightly. Let them cool completely on the baking sheet because they are very fragile while warm.
Once the cookies are cool and stable, transfer them to a wire rack for the finishing touches. Drizzle melted chocolate over the tops in a zig-zag pattern and sprinkle with chopped pistachios for a beautiful presentation. Allow the chocolate drizzle to set before serving these Dubai chocolate cookies to your eager guests.

My Best Tips for Perfect Dubai Chocolate Cookies

Make sure you toast the kataifi thoroughly in a pan with a little butter before mixing it with the cream. This step ensures the Dubai chocolate cookies stay crunchy inside rather than turning soggy after baking.

I always recommend freezing the filling dollops until they are completely solid before stuffing the dough. This prevents the pistachio mixture from leaking out during the baking process.

Allow the melted butter and cocoa mixture to cool down before you add the eggs and sugar. Adding eggs to hot butter will cook them prematurely and ruin the texture of your Dubai chocolate cookies.

Best Ways to Serve Dubai Chocolate Cookies

I love serving these warm with a tall glass of cold milk to balance the rich chocolate intensity. They also make a stunning addition to a dessert board alongside fresh berries and espresso.

You can wrap these individually to gift them to friends who are obsessed with the viral trend. The Dubai chocolate cookies hold their texture well and look like they came straight from a fancy bakery.

If you love simple baking recipes like this, join me on Pinterest for more daily inspiration.

Dubai Chocolate Cookies

Author: Joanna Wearstler
Total Time: 47 min
Yield: 12 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Rich chocolate cookies stuffed with a crispy pistachio and kataifi filling, inspired by the viral Dubai chocolate bars.

Ingredients

Scale

1 3/4 cups (198 g) cake flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon baking powder
2/3 cup (195 g) pistachio cream
2/3 cup (55 g) toasted kataifi
1/2 cup (113 g) unsalted butter, cut into pieces
1/4 cup (25 g) natural cocoa powder
1 Tablespoon avocado oil
1/2 cup (100 g) granulated sugar
1/3 cup (67 g) light brown sugar, firmly packed
1 large egg, room temperature
3/4 teaspoon vanilla extract
1/3 cup (70 g) semisweet chocolate, melted
2 Tablespoons roasted, salted pistachios, chopped

Instructions

Stir together the pistachio cream and toasted kataifi in a small bowl until fully combined. Scoop tablespoon-sized dollops onto a wax paper-lined baking sheet and freeze until solid.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Melt the butter in a microwave-safe bowl, then whisk in the cocoa powder and oil while hot to bloom the cocoa.
Allow the butter mixture to cool until it is no longer warm to the touch. Whisk in the granulated sugar, brown sugar, egg, and vanilla extract until glossy.
In a separate bowl, whisk together the cake flour, baking soda, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
Scoop the dough into large balls (approx 2.5 tbsp), make an indentation with your thumb, and place a frozen filling dollop inside. Wrap the dough around the filling to seal it completely.
Bake for 10-12 minutes. Remove from the oven and immediately flatten gently with the bottom of a glass. Let cool completely on the baking sheet.
Drizzle the cooled cookies with melted chocolate and sprinkle with chopped pistachios. Let the chocolate set before serving.

Notes

Ensure the kataifi is toasted before using to maintain the crunch.

Prep Time: 35 min
Cooling Time: 30 min
Cook Time: 12 min
Category: Dessert
Method: Baking
Cuisine: American / Middle Eastern

Nutrition

Serving Size: 1 cookie
Calories: 275
Sugar: 17g
Sodium: 161mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 34mg

Keywords: Dubai chocolate cookies, pistachio stuffed cookies, kataifi dessert, viral cookie recipe, chocolate pistachio treats

Irresistible dubai chocolate cookies Recipe