Hello lovelies,
I knew it would be dangerous jumping on this Dubai chocolate craze, you know when something goes viral across all social media platforms that its got to be good and guys, I’ve got to agree with the people, it’s just sensational.
Therefore, I’m back with another Dubai chocolate inspired recipe and this one is for all you cookie monsters out there like myself.
If you hadn’t guessed already, it’s a Dubai chocolate inspired stuffed cookie and I couldn’t be more excited to share this recipe with you. If you aren’t a brownie lover, this may be the recipe for you!
I’ve taken the pistachio kadayif pastry filling and incased it in a pistachio and milk chocolate chip NYC style cookie dough to create the ultimate Dubai chocolate cookie! It’s thic, it’s soft, it’s crunchy, it’s packed full of pistachio flavour and is guaranteed to leave you wanting more.
So, if that’s convinced you to recreate this recipe, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 12
Prep Time: 20 Minutes
Freeze Time: 14 Hours
Bake Time: 15-18 Minutes
Decorating Time: 10 Minutes
Overall Time: 14+ Hours
Ingredients You Need For The Pistachio Kadayif Filling:
- 120g Of Roasted Kadayif Pastry
- 225g Of Pistachio Cream
Ingredients You Need For The Cookie:
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 75g Of White Granulated Sugar
- 1 Medium Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 300g Of Plain Flour
- 1 1/2tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 300g Of White Chocolate Chips
- 150g Of Pistachio’s, Shelled & Chopped
Ingredients You Need To Decorate:
- 50g Of Pistachio Cream
- 20g Of Pistachios, Shelled & Chopped
How To Make The Pistachio Kadayif Filling:
- Firstly, gather together your equipment and ingredients and line a baking tray with parchment paper.
- Secondly, in a mixing bowl, mix together the 100g of roasted kadayif pastry and 200g of pistachio cream, until combined.
- Using a medium sized ice cream scoop, scoop the mixture into 12 balls and place the balls onto the pre-lined baking tray.
- Place the balls into the freezer for 1-2 hours, until hardened.
How To Make The Cookies:
- Towards the end of the freezing time, make the cookie dough.
- Line two baking trays with parchment paper.
- In a large mixing bowl, beat together the 125g of unsalted butter, 100g of light brown sugar and 75g of white granulated sugar until creamy.
- Next, mix in the 1 medium egg and 2tsp of vanilla extract until combined.
- Add the 300g of plain flour, 1.5tsp of baking powder and 1/2tsp of bicarbonate of soda into the wet ingredients and beat together until a cookie dough has formed.
- Now, add in the 300g of milk chocolate chips and 150g of pistachios and mix until evenly distributed throughout the cookie dough.
- Weigh your cookie dough and divide the dough weight by 12 and that should be the weight of each of the 12 cookie balls. Mine were roughly 120g.
- Once the cookie dough is rolled into balls, press the dough into the palm of your hand and add one of the frozen kadayif balls into the centre of the dough. Wrap the cookie dough around, making sure the frozen pastry filling is completely concealed.
- Repeat the step above for each cookie dough ball, then place onto the baking tray and into the freezer for 12 hours.
- After 12 hours, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Take the cookies out the freezer, place 6 balls per pre-lined baking trays and place straight into the oven and bake for 15-18 minutes, until golden brown.
- Let the cookies cool and firm up on the baking trays for at least 30 minutes before transferring onto a wire rack to cool completely.
How To Decorate:
- Now that the cookies have been baked and have completely cooled, it’s time to finish them off.
- In a bowl, add 50g of pistachio cream and using a spoon, mix the pistachio cream to loosen slightly.
- Using a teaspoon, add a tsp of pistachio cream onto the top of each cookie.
- Finally, finish off by sprinkling some pistachios over the top of the pistachio cream.
That’s your Dubai Chocolate Cookies prepared, chilled, baked and decorated, ready for you to enjoy!
Notes:
- These cookies will last for 3-4 days in an airtight container at room temperature.
- You can freeze the raw, stuffed cookie dough for up to 3 months.
- You can also freeze the baked cookies for up to 3 months.
- By freezing for 12 hours, this will make the cookies keep their height rather than spreading out making them thinner. However, if you don’t have 12 hours and you aren’t bothered about the height of the cookie, you can freeze them for 1-2 hours instead.
- I brought the kadayif pastry from Amazon: https://amzn.eu/d/7LQ1bHp
- I brought the pistachio cream from Amazon: https://amzn.eu/d/jlxFGEA
Just thinking about these cookies has me drooling. Ugh, they are SO good!
If the brownies I shared with you a couple of weeks back didn’t tempt you to try the Dubai chocolate that’s got the world going crazy, then I think these cookies will.
{ my Dubai Chocolate Brownie recipe: https://ellegracedeveson.com/2025/06/11/dubai-chocolate-brownie-recipe/ }
The Dubai chocolate inspired recipes are not over yet! I’ve got a few more delicious sweet treats up my sleeve that I’m wanting to share with you so keep your eyes peeled.
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you a Dubai chocolate lover? Did you enjoy the pistachio & pastry filling centre?
Sending you all tons of love & hugs as always,
Elle xo
