All the crunchy, creamy goodness of the viral Dubai chocolate bar, packed into one incredible cookie.
I was scrolling late one night, as you do, and I saw that video. You know the one. The impossibly thick chocolate bar, the satisfying CRUNCH as it breaks, revealing a vibrant green, creamy, and crispy filling. The viral Dubai chocolate bar. I was obsessed. But shipping a $25 chocolate bar from Fix Chocolatier felt a bit much, and besides, my baker’s brain was already spinning. I knew, I just knew, I could capture that incredible, multi-layered texture in a cookie. The world’s first pistachio kataifi crinkle cookies
After a dozen batches and a kitchen covered in powdered sugar, I finally cracked it. These are not just pistachio cookies. These are an experience. They have a soft, chewy cookie base packed with pistachio flavor, a delicate crinkle exterior, and that incredible, unmistakable Dubai-style filling: creamy pistachio paste interwoven with shatteringly crisp, buttery kataifi threads. This is the cookie that will make your friends and family ask, “How did you make this?!” And I’m here to show you exactly how.
Why This Recipe Actually Works
- The Perfect Texture Contrast: The magic of the viral chocolate is the play between creamy and crunchy. We replicate that perfectly here. The rich, sweet pistachio cream filling is balanced by the thousands of tiny, toasted kataifi threads, creating a texture that is simply unforgettable.
- Foolproof ‘No-Spread’ Method: Have you ever baked stuffed cookies only to have them spread into flat, sad puddles? Not here. My double-freeze technique is the secret weapon that guarantees perfectly thick, chewy pistachio kataifi crinkle cookies every single time.
- Intense, Authentic Pistachio Flavor: We’re not messing around with artificial flavors. This recipe uses finely ground pistachios right in the cookie dough and a luscious pistachio cream in the filling for a deep, nutty flavor that shines through in every bite.
The Trend Everyone’s Talking About
So, what is the secret ingredient giving these cookies their signature crunch? It’s Kataifi Pastry. If you’ve ever had Middle Eastern desserts like Knafeh, you’re already familiar with this magical ingredient. Kataifi (also spelled kadayif) is essentially shredded phyllo dough, looking like delicate, thread-like vermicelli. It’s this pastry that, when toasted in butter, creates the incredibly crispy texture that made the Dubai chocolate bar an international sensation. You can typically find it in the freezer section of Middle Eastern or Greek grocery stores. For a deeper dive into its cousin, phyllo, check out this great guide from Bon Appetit.
Ingredients You’ll Need
Here’s a quick look at the key players you’ll need to make these amazing cookies. The full, precise measurements are in the recipe card below!
- Kataifi pastry
- Good-quality pistachio cream (sweetened pistachio butter)
- Unsalted butter
- Sugars (both light brown and granulated)
- Eggs
- All-purpose flour
- Cornstarch (cornflour)
- Shelled pistachios
- Baking powder & salt
- Vanilla extract
- Powdered sugar
My Keys to the Perfect Chewy Pistachio Kataifi Crinkle Cookies
This is where we get into the nitty-gritty—the little details that take these cookies from good to absolutely spectacular. Don’t just follow the steps; understand the why behind them.
The Secret to Maximum Kataifi Crunch
The most important step for the filling is toasting the kataifi pastry. Do not skip this! Raw kataifi is soft and doughy. To get that signature crunch, you must toast it in melted butter over medium heat until it’s a deep golden brown. This not only creates an incredible crispy texture but also develops a rich, nutty flavor that is simply divine. Be patient here; stir it frequently to ensure every single strand gets beautifully browned and crunchy.
Why Cold Butter is Your Best Friend
You’ll notice this recipe calls for cold butter, cubed straight from the fridge. This is intentional and very important for the cookie’s structure. When you cream cold butter with sugar for an extended period (5 minutes!), you’re forcing tiny air pockets into the mixture. In the hot oven, these air pockets help the cookie keep its shape, resulting in less spread and a thicker, chewier final product. This sturdy structure is essential for containing that generous molten filling. Melted or even room-temperature butter would lead to a much flatter cookie.
The Double-Freeze is Non-Negotiable
This is my number one tip and the true secret to success. It’s a two-part process, and both parts are crucial.
- Freeze the Filling First: After mixing the toasted kataifi and pistachio cream, you’ll roll the filling into little balls and freeze them until firm. This makes them solid and incredibly easy to wrap the cookie dough around without making a sticky mess.
- Freeze the Assembled Cookies: Once you’ve wrapped the dough around the filling, you’ll freeze the entire cookie ball for at least an hour. This is the ultimate insurance against spreading. A frozen cookie goes into the oven and the exterior has time to set before the cold butter inside fully melts. This guarantees a thick cookie with a perfectly gooey, molten center.
Serving Suggestions and Expert Tips
These cookies are a showstopper on their own, but here are a few ways to elevate them even further:
- Serving: The absolute best way to enjoy them is slightly warm from the oven. For a truly decadent dessert, serve a warm cookie with a big scoop of vanilla ice cream. The contrast of warm, chewy, and crunchy with cold and creamy is out of this world.
- Variations: While I love the pure pistachio flavor, you could easily fold 150 g of white chocolate chips into the dough for extra sweetness. For another layer of texture, you could dip half of the cooled cookies in melted dark or milk chocolate and sprinkle with more chopped pistachios.
- Storage:
- Baked Cookies: Store in an airtight container at room temperature for up to 4 days. They will lose some of their crunch over time but will remain delicious and chewy.
- Unbaked Dough: The frozen, unbaked cookie dough balls can be stored in a freezer-safe bag for up to 3 months. You can bake them straight from frozen; just add 1-2 minutes to the baking time.
- Kataifi Pastry: Keep leftover kataifi pastry tightly sealed in its original packaging or a freezer bag in the freezer, where it will last for up to a year.
More Recipes You’ll Love!
- For a fantastic complementary dish to serve alongside these warm cookies, check out my Ninja Creami Vanilla Protein Ice Cream with Cacao Nibs.
- If you loved the satisfying process of making these special filled cookies, you have to try my Mini Lime Tarts – they have a similar ‘wow’ factor!
I know these cookies have a few extra steps compared to a simple drop cookie, but trust me when I say that the first bite – that combination of soft, chewy cookie, creamy pistachio, and that incredible crunch is pure magic. It’s a fun baking project that delivers a truly gourmet result.
I can’t wait for you to try them! Please leave a comment below to let me know how they turned out, or tag me in your photos on social media. Happy baking!
Chewy Pistachio Kataifi Crinkle Cookies (Viral Dubai-Style)
Get the recipe for the best chewy pistachio kataifi crinkle cookies! All the viral Dubai chocolate bar flavor in an easy, unforgettable homemade cookie. So good!
Ingredients
For the Pistachio Kataifi Filling:
For the Cookie Dough:
For Rolling:
Instructions
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Step 1: Make the Pistachio Kataifi Filling
In a medium pan over medium heat, melt the 25 g of unsalted butter. Add the chopped kataifi pastry and toast, stirring frequently, for 6-8 minutes until it's a deep golden brown and very crispy. Transfer the toasted kataifi to a bowl and let it cool for 5 minutes. Add the 180 g of pistachio cream and mix until fully combined.
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Step 2: Freeze the Filling
Line a small tray with parchment paper. Scoop out 12 equal portions of the filling (about a heaping teaspoon each) and roll them into balls. Place the balls on the prepared tray and freeze for at least 10-15 minutes, until firm.
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Step 3: Prepare the Cookie Dough
In the bowl of a stand mixer fitted with the paddle attachment, beat the 120 g of cold, cubed butter and both sugars (80 g brown, 80 g granulated) on medium-high speed for 5 minutes, until the mixture is lighter in color and fluffy.
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Step 4: Add Wet Ingredients
Add the cold egg and egg yolk and the vanilla extract. Mix on low speed until just combined. Don't worry if it looks a little curdled.
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Step 5: Add Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, ground pistachios, cornstarch, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix on low speed until a dough just forms. Do not overmix.
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Step 6: Assemble the Cookies
Divide the dough into 12 equal pieces (about 80 g each). Flatten one piece of dough in your palm, place a frozen filling ball in the center, and wrap the dough around it, rolling it into a smooth ball. Ensure the filling is completely sealed inside.
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Step 7: The Final Freeze
Place the assembled cookie dough balls on a parchment-lined baking sheet. Freeze for at least 1 hour, or up to 3 months in a freezer-safe bag. This step is crucial and should not be skipped.
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Step 8: Bake the Cookies
Preheat your oven to 180°C (350°F). Place the powdered sugar in a shallow bowl. Roll each frozen cookie dough ball in the powdered sugar to coat generously. Place the coated balls on a parchment-lined baking sheet, leaving ample space between them (I recommend 6 per sheet).
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Step 9: Bake and Cool
Bake for 18-20 minutes, until the edges are set and the tops have beautiful crinkles. They will look slightly underdone in the center. Let the cookies cool on the baking sheet for 15 minutes to set up before transferring them to a wire rack to cool completely.
Nutrition Facts
Servings 12
Serving Size 1 cookie (approx. 105g)
- Amount Per Serving
- Calories 435kcal
- % Daily Value *
- Total Fat 22g34%
- Sodium 210mg9%
- Total Carbohydrate 53g18%
- Sugars 28g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yum!
I think I will try. Thank you