Chewy Dubai Chocolate Cookies

These Dubai chocolate cookies are rich, chewy, and filled with that pistachio and toasted katafi combo that made the Dubai chocolate bar trend blow up in the first place. The dough comes together on the stovetop with marshmallows, so there’s no oven involved, and once it sets, the texture is soft, fudgy, and surprisingly satisfying. 

Why These Dubai Chocolate Cookies Are Worth Making

I kept seeing Dubai chocolate everywhere, first in bars, then in shakes like this Shake Shack Dubai chocolate shake, and eventually in cookies. A cookie version sounded fun, but I didn’t want it to just be a regular chocolate cookie with pistachio added to it. So I used a marshmallow-based dough that gives the outside a chewy, fudgy texture that works really well with the filling. It also means you don’t have to deal with baking or chilling cookie dough.

The filling is what really makes these feel like a Dubai chocolate-inspired dessert. Toasting the katafi first is a big part of that. Once it turns golden and crisp, it adds that nutty crunch that makes the pistachio cream so much better. Wrapped inside the chocolate dough, the contrast between the chewy outside and the crunchy, creamy center is what makes the whole cookie work.

If you like trying viral recipes at home and want one that actually turns out well, this is a good one to make. It has the same pistachio-katafi combination people love in the original trend, just in a form that’s easier and a lot more fun to eat.

Ingredients

For the Pistachio Filling:

• 70g katafi
• 30g butter
• 180g pistachio cream

For the Cookie Dough:

• 330g marshmallows
• 75g butter
• 30g dry milk powder
• 37g cocoa powder
• Extra cocoa powder, for coating

How to Make Dubai Chocolate Cookies

Step 1: Toast the Katafi

Melt the 30g of butter in a pan over medium heat. Add the katafi and toast, stirring frequently, until it's deeply golden brown and fragrant. This usually takes a few minutes and you want to watch it closely toward the end since it can go from golden to burnt quickly. 

Step 2: Make the Filling

Remove the toasted katafi from the heat and mix it into the pistachio cream until fully combined.

Portion the mixture into 2 tablespoon-sized balls and place them on a parchment-lined tray. Freeze for 20 to 30 minutes until firm. This freezing step is essential. A firm filling is much easier to wrap inside the cookie dough without it squishing out the sides.

Step 3: Make the Cookie Dough

Melt the 75g of butter in a pan over low heat. Add the marshmallows and stir continuously until they're about 85% melted. You want some small unmelted bits remaining, which continue to soften from residual heat once you remove the pan from the stove.

Remove from the heat and mix in the dry milk powder and cocoa powder, stirring until just combined. The dough will be thick, sticky, and fudgy.

Step 4: Assemble the Cookies

Scoop about 2 tablespoons of the cookie dough and, with lightly oiled hands, shape it into a flat disc. Place a frozen pistachio filling ball in the center and carefully pull the edges of the dough up and around it, completely sealing the filling inside. Shape into a smooth ball, working quickly since the dough firms up as it cools.

Step 5: Coat and Set

Roll each finished cookie ball in extra cocoa powder until fully coated. Place on a parchment-lined tray and allow to set for 5 to 10 minutes at room temperature before serving. This brief set time lets the dough firm up slightly so the cookies hold their shape when you bite into them.

Pro Tips for the Best Dubai Chocolate Cookies

Don't skip freezing the filling. A firm, frozen filling is much easier to wrap inside the warm cookie dough without it oozing out the sides before you've even finished shaping. Skipping this step makes assembly significantly messier and harder to control.

Watch the katafi closely while toasting. It goes from perfectly golden to burnt in a matter of seconds once it gets going. Keep the heat at medium, stir constantly, and pull it off the moment it reaches a deep golden brown color.

Oil your hands before shaping the dough. The marshmallow-based dough is sticky, and lightly oiled hands make shaping the discs and sealing in the filling significantly easier and less messy. Keep a small dish of neutral oil nearby while you work.

Work quickly once the dough is made. The marshmallow dough firms up as it cools, which makes it harder to shape the longer you wait. Have your frozen filling balls ready to go before you finish the dough so you can move through assembly efficiently.

Don't fully melt the marshmallows. Stopping at about 85% melted and letting residual heat finish the job prevents the mixture from getting too thin and runny, which would make it harder to shape into a proper cookie dough consistency.

Seal the filling completely. Make sure there are no gaps or thin spots in the dough where the filling could break through. A fully sealed cookie holds its shape and delivers that satisfying reveal when you bite into it.

How to Store Dubai Cookies

Store the finished cookies in an airtight container in the refrigerator for up to 5 days. Chilling them helps the outside stay chewy and keeps the pistachio filling from getting too soft.

For longer storage, freeze the cookies in an airtight container for up to 1 month. Let them thaw in the fridge for about 30 minutes before serving, or eat them straight from the freezer if you want them firmer and extra chewy.

Dubai Chocolate Cookies FAQs

What are Dubai chocolate cookies?

Dubai chocolate cookies are chewy chocolate cookies filled with pistachio cream and toasted katafi. They’re inspired by the viral Dubai chocolate bar, which is known for that rich pistachio filling and crisp shredded phyllo texture inside.

Can I use something instead of katafi?

Katafi gives these cookies their signature crunch, so it’s the best option if you want that classic Dubai chocolate texture. If you absolutely can’t find it, very finely shredded phyllo can work, but the texture won’t be exactly the same.

Do Dubai cookies need to be refrigerated?

Yes, I recommend storing them in the fridge. It helps the chewy chocolate coating stay firm and keeps the pistachio filling from getting too soft. They’re still good cold, and you can let them sit out for a few minutes before eating if you want a softer texture.

What is katafi and where do I find it?

Katafi, also spelled kataifi, is shredded phyllo dough that looks like thin angel hair strands. It's a staple in Middle Eastern and Mediterranean desserts and is the key ingredient that gives the Dubai chocolate trend its signature crunch. Find it at Middle Eastern grocery stores, in the international foods aisle of some larger supermarkets, or online, usually sold frozen.

What is pistachio cream?

Pistachio cream is a smooth, sweet spread made from ground pistachios, similar in concept to Nutella but with a nutty pistachio flavor instead of chocolate hazelnut. It's become widely available due to the popularity of the Dubai chocolate bar trend and can be found at specialty grocery stores, Middle Eastern markets, or online. You can also use my homemade pistachio cream for this recipe.

More Cookie Recipes to Try Next

• Neiman Marcs cookies
• Single serve chocolate chip cookie
• Banana bread chocolate chip cookies
• Strawberry cream cheese cookies
• Pancake mix cookies