Viral Dubai Chocolate Cookies Recipe

These viral Dubai chocolate cookies hide a molten pistachio filling inside fudgy cocoa dough. Learn how to make the Middle Eastern treat everyone’s obsessing over!

What Makes Dubai Chocolate Cookies So Special?

These dubai chocolate cookies combine rich chocolate dough with a surprise pistachio cream and kataifi filling that melts in your mouth, creating the viral Middle Eastern cookie that’s taken social media by storm with its luxurious flavors and stunning presentation.

I first stumbled across viral dubai chocolate cookies while scrolling through late-night TikTok (as one does), and honestly? I couldn’t stop thinking about them. The combination of chocolate and pistachio isn’t new, but stuffing that nutty, crunchy filling inside a soft cookie? Pure genius.

After making these a dozen times (my kitchen counter looked like a pistachio crime scene), I’ve cracked the code. The secret is freezing the filling first—it stays intact while the cookie bakes around it, creating that gorgeous molten center everyone goes wild for.

If you’re into cookies with surprise centers, you’ll want to check out our Crumbl cookie recipe that’s easy to make for more stuffed cookie inspiration.

Why You’ll Love This Pistachio Dubai Chocolate Cookies Recipe

This dubai chocolate cookies recipe is about to become your new party trick, trust me.

They’re ridiculously impressive. Break one open and watch people’s faces light up when that pistachio filling reveals itself. I brought these to a potluck once and had three people text me for the recipe before I even got home.

The texture combo is unreal. You’ve got soft, fudgy chocolate cookie on the outside, then creamy pistachio filling studded with crispy kataifi threads. It’s like three desserts had a baby.

They’re easier than they look. Yeah, there are a few steps, but nothing complicated. If you can scoop cookie dough and wrap it around a filling, you’re golden.

They stay fresh for days. The pistachio cream keeps these cookies incredibly moist. I’ve had them sitting on my counter (covered, obviously) for four days and they were still amazing.

You can make them ahead. The filling freezes beautifully, and the assembled cookies can hang out in your fridge overnight before baking. Perfect for when you want to look like a baking wizard without the day-of stress.

According to King Arthur Baking, using cake flour instead of all-purpose creates a more tender crumb because it has less protein, which means less gluten development. That’s exactly what we want here—cookies that practically dissolve on your tongue.

Nutritional Information (Per Cookie)

Nutrient	Amount
Calories	285
Protein	4g
Carbohydrates	35g
Fat	15g

What You’ll Need for These Middle Eastern Chocolate Cookies

Making viral dubai chocolate cookies starts with gathering your ingredients—and trust me, each one plays a starring role.

For the pistachio filling, you’ll need pistachio cream (the smooth, spreadable kind, not paste) and toasted kataifi. If you’ve never worked with kataifi before, it’s those angel-hair-thin pastry strands that add the most amazing crunch. I buy mine at Middle Eastern grocery stores, but you can totally order it online.

The cookie dough is where the magic happens. We’re melting butter with cocoa powder and a splash of oil, which keeps these cookies soft for days. I love using natural cocoa powder here because it has that deep, almost fruity chocolate flavor.

One quick note on the cake flour—it’s not just a fancy suggestion. The lower protein content creates cookies that are tender instead of tough. If you’re in a pinch, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup.

Amount	Ingredient	Notes
For the Filling
⅔ cup (195g)	Pistachio cream	Look for smooth, spreadable consistency
⅔ cup (52g)	Toasted kataifi	Those crispy shredded pastry strands
For the Cookie Dough
½ cup (113g)	Unsalted butter, cut into pieces	Room temp is fine since we’re melting it
¼ cup (25g)	Natural cocoa powder	Dutch-process works too, but natural gives deeper flavor
1 tablespoon	Avocado oil	Or canola/vegetable—adds moisture
½ cup (100g)	Granulated sugar
⅓ cup (67g)	Light brown sugar, firmly packed	Don’t skimp on the packing
1 large	Egg, room temperature preferred	Helps everything mix smoothly
¾ teaspoon	Vanilla extract	Pure, not imitation
1¾ cups (198g)	Cake flour	See note above about substituting
½ teaspoon	Baking soda
¼ teaspoon	Baking powder
½ teaspoon	Table salt
For Topping
⅓ cup (70g)	Couverture or semisweet chocolate, melted	For that gorgeous drizzle
2 tablespoons	Roasted, salted pistachios	Crushed for garnish

Equipment You’ll Need

Essential:

• Microwave-safe mixing bowl (large)
• Medium mixing bowl
• Whisk and rubber spatula
• Cookie scoop (2½ tablespoon size, about 48g)
• Small baking sheet for freezing filling
• Wax paper
• Parchment paper
• Baking sheets

Optional but helpful:

• Kitchen scale (for precise measurements)
• Large measuring cup with flat bottom (for flattening cookies)
• Piping bag or zip-top bag (for drizzling chocolate)

How to Make Dubai Chocolate Cookies Step by Step

These dubai chocolate cookies come together in three main stages, and honestly? The process is kind of therapeutic.

Prepare the Pistachio Filling

1. Combine ⅔ cup pistachio cream and ⅔ cup toasted kataifi in a bowl, stirring until the crispy strands are completely coated in that gorgeous green cream. You’ll notice the kataifi softens slightly—that’s perfect.

2. Use a 1-tablespoon cookie scoop (about 17g) to portion the filling onto a small baking sheet lined with wax paper. I usually get 12 perfect portions. Pop the whole tray into the freezer while you make the dough—the filling needs to be rock-solid for assembly.

Make the Chocolate Cookie Dough

3. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Set them aside where you can easily grab them later.

4. Melt the ½ cup butter in a large microwave-safe bowl (I do 30-second bursts, stirring between). Add ¼ cup cocoa powder and 1 tablespoon avocado oil, stirring until it looks like silky chocolate ganache.

Here’s the important part—touch the bowl and the mixture. If either feels even slightly warm, let it sit until completely cool. Adding eggs to warm butter scrambles them, and nobody wants chocolate scrambled eggs.

5. Once your butter mixture is cool, add ½ cup granulated sugar, ⅓ cup light brown sugar, 1 egg, and ¾ teaspoon vanilla extract. Stir vigorously until everything is glossy and well-combined—this is where you’re building structure.

6. In your medium bowl, whisk together 1¾ cups cake flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon salt until there are no cocoa-colored streaks. Gradually add this to your wet ingredients in four additions, stirring gently after each. The dough will be thick and fudgy—like brownie batter that’s graduated to cookie dough.

Assemble and Bake

7. Check your filling in the freezer—grab a ball and squeeze it lightly. It should be firm enough to hold its shape without squishing. If it’s still soft, give it another 10 minutes.

8. Scoop the dough using a 2½-tablespoon scoop (about 48g), rolling each portion into a smooth ball between your palms. Press your thumb into the center to create a deep indent—like you’re making a thumbprint cookie, but more dramatic.

9. Nestle a frozen filling ball into the indent, then gently wrap the dough around it, pinching to seal completely. Roll it smooth again so the filling is completely hidden. This part is satisfying in a weird, meditative way.

10. Place cookie dough balls on your prepared baking sheets, spacing them at least 2 inches apart (they spread, and you don’t want cookie Siamese twins). Bake on the center rack for 10 minutes exactly.

11. When the timer goes off, check if the cookies have flattened. If they’re still domed (mine usually are), immediately use the clean bottom of a large measuring cup to gently press each cookie down. Don’t go crazy—just a gentle flatten.

12. Let the cookies cool completely on the baking sheet. I know it’s tempting, but these are incredibly fragile when warm. Moving them too soon will cause them to crack and that gorgeous filling will leak everywhere.

13. Once cooled, melt your ⅓ cup chocolate and drizzle it over the cookies (I use a fork for that artsy zigzag pattern). Sprinkle with 2 tablespoons crushed pistachios, then let the chocolate set before serving.

Pro Tips for Perfect Results

This pistachio dubai chocolate cookies recipe has a few tricks that’ll take your cookies from good to “please-open-a-bakery.”

Temperature is everything. According to Serious Eats, room-temperature eggs emulsify better with butter and sugar because the proteins are more relaxed, creating a stable mixture that holds air for better texture. Cold eggs can cause your butter to re-solidify into little lumps.

Don’t skip the cooling step. When that melted butter mixture sits warm, the residual heat will start cooking your egg the moment you add it. I learned this the hard way—chunky chocolate cookies aren’t cute.

Freeze the filling properly. If your filling balls aren’t frozen solid, they’ll melt too quickly and leak during baking. I usually make the filling the night before and freeze it overnight, then make the dough fresh the next day.

Use a scale if you have one. Scooping flour by volume can vary wildly depending on how packed your measuring cup is. Weighing ensures you get the exact ratio every time, which matters in baking chemistry.

The gentle flatten is crucial. Without it, you’ll have cookie domes instead of those beautiful flat cookies with crackly tops. Just one gentle press does the trick.

Troubleshooting Common Issues

Why did my filling leak out during baking?

Your filling probably wasn’t frozen solid enough, or you didn’t seal the dough completely around it. Make sure those filling balls are rock-hard before assembly, and pinch the dough seams really well.

What if my cookies spread too much?

This usually means your butter was too warm when you mixed the dough, or your oven runs hot. Try chilling the assembled cookies for 15 minutes before baking, and use an oven thermometer to verify your temp.

Why are my cookies cakey instead of fudgy?

You might have overmixed the dough after adding the flour, which develops too much gluten. Stir just until combined—those last few flour streaks will incorporate during baking.

Can I fix cookies that turned out too hard?

Pop them in an airtight container with a slice of bread overnight. The cookies will absorb moisture from the bread and soften right up. Weird trick, but it totally works.

Variations and Creative Twists

Try this dubai chocolate cookies recipe with these fun adaptations:

Nutella lovers: Swap the pistachio cream for Nutella and use toasted hazelnuts on top instead of pistachios. The kataifi still adds that crucial crunch.

White chocolate version: Use white chocolate chips in the dough instead of cocoa powder (you’ll need about 1 cup, melted), and drizzle with white chocolate. It’s like a blonde version of the original.

Vegan option: Use vegan butter, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water), and dairy-free chocolate. The pistachio cream is usually already vegan, but double-check your brand.

Seasonal twist: Add ½ teaspoon of cardamom to the dough for a more traditional Middle Eastern spice profile. It pairs beautifully with both chocolate and pistachio.

For more cookie variations with different fillings and flavors, explore our easy-to-make Crumbl cookie recipe guide for inspiration.

How to Serve, Store, and Reheat

Serving: These middle eastern chocolate cookies are stunning at room temperature, which is when the pistachio filling has that perfect creamy-but-set consistency. Serve them on a pretty platter with the chocolate drizzle facing up for maximum wow factor.

Storage: Keep them in an airtight container at room temperature for up to 5 days. The pistachio cream actually keeps them incredibly moist, so they get better on day two and three. If your kitchen is super warm, refrigerate them—just let them come to room temp for 20 minutes before serving.

Freezing: These freeze brilliantly for up to 3 months. Layer them between parchment paper in a freezer-safe container. Thaw overnight in the fridge, then bring to room temperature.

Reheating: Honestly? I love these at room temp. But if you want that just-baked warmth, microwave one cookie for about 10 seconds. The filling gets melty again and it’s absolutely divine.

Zero-Waste Kitchen Tips

Leftover kataifi? Toast it with a little butter and sugar, then use it as an ice cream topping. It’s like fancy, crunchy sprinkles.

Extra pistachio cream: Swirl it into brownies before baking, spread it on toast, or mix it into your morning oatmeal for a luxurious breakfast.

Chocolate drizzle remnants: Scrape any leftover melted chocolate into a small container and refrigerate. Melt it again later for hot chocolate or chocolate-dipped strawberries.

Cookie scraps: If any cookies break during cooling (it happens!), crumble them over ice cream or fold them into milkshakes for a cookies-and-cream situation.

Frequently Asked Questions

Time to Bake Some Magic

There you have it—viral dubai chocolate cookies that’ll make you look like you trained at a fancy Middle Eastern patisserie. The combination of that fudgy chocolate exterior with the creamy, crunchy pistachio center is genuinely addictive.

I’d love to see how yours turn out! Drop a comment below with your baking adventures, and if you’re feeling generous, share a photo. And hey, if you’re on a cookie-baking spree, don’t miss our easy Crumbl cookie recipe for more stuffed cookie inspiration.

Happy baking, friends!