Korean Dubai Chewy Cookie
Viral Dubai Chocolate Cookie
Chewy cookies filled with toasted kataifi, pistachio butter, and white chocolate, then coated in a marshmallow-cocoa layer for an irresistibly fudgy treat.
Equipment
Ingredients
Cookie Base
butter (room temperature)
115 g
granulated sugar
100 g
brown sugar
100 g
egg
1 piece
all-purpose flour
280 g
baking soda
5 g
salt
3 g
Dubai Filling
kataifi pastry (toasted)
100 g
pistachio butter
80 g
white chocolate (melted)
150 g
marshmallows (melted)
80 g
cocoa powder
30 g
Instructions
Preheat oven
Preheat oven to 175°C and line baking sheets with parchment paper.
Cream butter and sugars
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add egg
Beat in the egg until fully combined.
Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually add dry ingredients to wet mixture and mix until just combined.
Toast kataifi
Toast kataifi pastry in a dry pan until golden brown and crispy.
Prepare Dubai filling
Mix toasted kataifi with pistachio butter, melted white chocolate, and melted marshmallows until well combined.
Form cookies
Scoop cookie dough and create a well in the center. Fill with Dubai filling mixture and seal edges.
Coat with cocoa marshmallow
Mix melted marshmallows with cocoa powder and dip or drizzle over formed cookies.
Bake cookies
Bake cookies for 12-15 minutes until edges are golden brown.
Cool cookies
Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack.
Original recipe
Storage
Store in airtight container. Cookies maintain chewiness for up to 3 days at room temperature.
Notes
• For extra chewy texture, slightly underbake the cookies
• The Dubai filling can be made ahead and refrigerated for up to 2 days
• Use high-quality white chocolate for best flavor
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