Easy Dubai Chocolate Cookies with pistachio and toasted kataifi
Dubai chocolate cookies made with nutty brown butter, dark and milk chocolate, and a pistachio kataifi center that is creamy and crunchy at the same time.
If a chocolate chip cookie went on vacation to Dubai, came back rich, dramatic, and slightly extra… this would be it.
These Dubai cookies are thick, golden on the outside, gooey in the center, stuffed with pistachio spread and crispy toasted kataifi, and loaded with pools of dark and milk chocolate. They taste like luxury but are surprisingly easy to make. No complicated techniques. No pastry chef meltdown required.
Let’s make the cookie that would absolutely wear gold sunglasses.
Why These Dubai Cookies Are Worth It
Brown Butter = Instant Upgrade
We brown the butter first, which gives you deep caramel, nutty notes that make the cookie taste like it took itself seriously.
Pistachio + Kataifi Center
The filling is inspired by Middle Eastern desserts. The pistachio spread melts into the cookie while the toasted kataifi adds texture. It is creamy, crispy, and completely addictive.
The Chocolate Situation
Milk chocolate for sweetness. Dark chocolate for depth. Together, they create that dramatic, glossy melt when the cookie is warm.
Ingredients
For the Cookie Dough
¾ cup unsalted butter, browned and slightly cooled
½ cup light brown sugar, packed
½ cup molasses sugar, packed*
¼ cup granulated sugar
1 large egg + 2 egg yolks, room temperature
1 tablespoon vanilla extract
1¾ cups all purpose flour
¾ teaspoon baking soda
¾ teaspoon kosher salt
½ cup milk chocolate chunks
1 cup dark chocolate chunks, 70 to 80 percent
For the Filling
1 cup toasted kataifi
½ cup pistachio spread
Flaky salt for topping
Ingredient Substitutions
No Molasses Sugar?*
Use all light brown sugar.
Add ½ tablespoon molasses if you have it.
If you do not have molasses at all, just use light brown sugar alone. It still works. The molasses simply adds that deeper caramel flavor Steve totally deserves.
How to Make Dubai Cookies
1. Brown the Butter
In a light colored saucepan over medium heat, melt the butter. Keep cooking until it turns golden brown and smells nutty. Swirl the pan and watch closely so it does not burn.
Remove from heat and let it cool slightly. You want it warm, not hot.
2. Mix the Sugars
In a large bowl, combine the browned butter with light brown sugar, molasses sugar, and granulated sugar. Mix until smooth and glossy.
3. Add Eggs and Vanilla
Add the egg, egg yolks, and vanilla extract. Mix until the batter looks thicker and shiny.
4. Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Add to the wet mixture and mix just until combined. Do not overmix.
5. Fold in the Chocolate
Add the milk chocolate chunks and dark chocolate chunks. Fold gently.
6. Make the Filling
In a small bowl, mix the toasted kataifi with the pistachio spread until evenly coated. It should hold together when you press it.
7. Stuff and Shape the Cookies Properly
Scoop a portion of cookie dough (large, bakery style is the vibe). Flatten it in your palm into a thick disk.
Place a spoonful of the pistachio kataifi filling in the center.
Now fold the dough up and around the filling until is fully covered. Roll it between your hands to form a smooth ball.
Place the cookie dough balls on a lined tray.
8. Chill
Chill the shaped cookie dough balls in the fridge for 30 to 60 minutes. This helps the cookies bake thicker and improves flavor.
9. Bake
Bake at 180°C for 10 to 12 minutes. The edges should look set, but the center should look slightly soft. That is perfect.
Top with flaky salt while warm.
Cool on the tray for 10 minutes before moving, because hot cookies are fragile and will fall apart if you treat them like they are emotionally stable.
What Makes These the Best Dubai Cookies in 2026
Pistachio desserts are everywhere right now, but this recipe actually earns the hype. Brown butter adds depth, kataifi adds crunch, and the chocolate balance keeps it from being overly sweet.
It is indulgent but not heavy. Fancy but easy. The kind of cookie that makes people ask for the recipe and then pretend they are “not really a dessert person.”
Troubleshooting
My Cookies Spread Too Much
Your butter was likely too warm or your dough was not chilled. Chill the shaped balls at least 30 minutes. If your kitchen is warm, go 60 minutes. a
The Filling Leaked
The dough was not sealed well. Make sure you fully wrap the filling and pinch seams closed before rolling into a ball.
They Look Underbaked
That is the goal at first. They set as they cool. If they are still raw after cooling 15 minutes, bake 1 to 2 minutes longer next time.
My Kataifi Feels Soft
It needs to be properly toasted. If it is not crisp, toast it in a dry pan for a few minutes until golden, then cool before mixing with pistachio spread.
Storage
Room Temperature
Airtight container, up to 3 days.
Fridge
Up to 5 days. Bring to room temp before eating, or warm briefly so the center goes gooey again.
Freezer
· Freezing baked cookies
Let them cool completely first. Place them in an airtight container or freezer bag, separating layers with parchment paper so they do not stick together. Freeze for up to 2 months.
To reheat, place them directly in a preheated oven at 160°C for 5 to 7 minutes. This brings back the soft center and slightly crisp edges. Let them sit for a few minutes before eating so the pistachio center settles.
· Freezing unbaked stuffed dough balls
After shaping and sealing the filled cookie dough balls, place them on a tray and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container.
You can bake them straight from frozen. Place on a lined tray and bake at 180°C for about 12 to 14 minutes, depending on size. They may need 1 to 2 extra minutes compared to fresh dough. The centers should still look slightly soft when you remove them from the oven.
Tips for Perfect Dubai Cookies
Use a pistachio spread that tastes like real pistachios, not perfume.
Do not skip flaky salt. It makes the chocolate taste richer and the cookie less sweet.
If you want extra chocolate puddles on top, press a few chunks into the cookie dough balls right before baking.