Description
Dubai Chocolate Bar Pistachio Cookies
Inspired by the viral Dubai chocolate bar with creamy pistachio filling, these cookies combine rich chocolate dough and a crunchy pistachio center for a show-stopping treat!
Prep Time: 10 minutes
Cook Time: 15 minutes
Freezer Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 12 cookies
Ingredients
For the Chocolate Cookie Dough:
200g unsalted butter (softened)
125g light brown sugar
100g white caster sugar
2 large eggs (room temperature)
250g self-raising flour
100g plain flour
50g cocoa powder
0.5 teaspoon salt
100g milk chocolate chips
For the Pistachio Filling:
1 teaspoon unsalted butter
2 sheets filo pastry (about 75g)
200g pistachio cream
(plus 2 tbsp reserved for decorating)
Instructions
Prepare the Pistachio Filling:
In a saucepan over low heat, melt the butter, then tear the filo pastry into small pieces and add to the pan.
Cook on medium heat, stirring until the pastry is crunchy and golden, about 5 minutes. Set aside to cool.
Microwave the pistachio cream for 10-20 seconds, stirring until smooth. Pour over the toasted filo and mix until fully coated. Set aside to cool.
Make the Cookie Dough:
In a large bowl, beat the butter until softened. Add both sugars and mix until the mixture resembles wet sand.
Mix in the eggs one at a time.
In another bowl, whisk the self-raising flour, plain flour, cocoa powder, and salt. Gradually add to the butter mixture to form a thick dough.
Fold in the milk chocolate chips.
Fill and Shape the Cookies:
Line a baking tray with parchment paper.
Scoop large tablespoons of dough, flatten in your palm, add a teaspoon of pistachio filling to the center, and wrap the dough around to form a ball.
Place each dough ball on the tray, cover, and freeze for 90 minutes.
Bake the Cookies:
Preheat the oven to 200°C fan (220°C conventional). Place a baking tray in the oven to heat up for a crispy cookie exterior.
Arrange 4-5 frozen cookies on the hot tray, leaving space between each.
Bake for 12-15 minutes until edges are firm but centers remain soft. Allow cookies to cool on the baking sheet for 15 minutes.
Decorate:
Melt reserved pistachio cream and drizzle over the cookies.
Enjoy these rich, gooey, pistachio-filled treats!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow this detailed guide for perfect cookies every time. First, ensure all ingredients, especially butter and eggs, are at room temperature. For the filling, toast the filo pastry until deeply golden and crunchy; this adds essential texture. When making the dough, do not overmix after adding the dry ingredients—stop as soon as no flour streaks remain. When assembling, flatten the dough portion into a wide, thin disc in your palm to make enclosing the pistachio filling easier. The 90-minute freeze is non-negotiable; it prevents the cookies from spreading too quickly and ensures the filling stays intact. Finally, always use a preheated baking tray as instructed for that signature crispy edge and chewy center.
Serving Suggestions
These decadent cookies are a dessert experience on their own. For an elevated presentation, serve them slightly warm with a scoop of vanilla bean ice cream or a dollop of lightly sweetened mascarpone. A drizzle of dark chocolate sauce or a sprinkle of flaky sea salt can enhance the flavors beautifully. They pair wonderfully with a strong cup of black coffee, a glass of cold milk, or a dessert wine like a Muscat.
How-to Summary
Create a crunchy pistachio-filo filling and set aside. Make a chocolate chip cookie dough. Encase spoonfuls of the filling inside portions of dough to form balls. Freeze the balls for 90 minutes. Bake on a preheated tray at 200°C fan for 12-15 minutes. Cool, then drizzle with extra pistachio cream.
Frequently Asked Questions
Can I use a different nut cream? Yes, almond or hazelnut cream would work, but pistachio is key for the authentic “Dubai bar” flavor.
What if I can’t find filo pastry? Substitute with 1/2 cup of crushed, toasted puff pastry or even finely chopped, toasted nuts for crunch.
My cookies spread too much. Why? The dough likely wasn’t chilled long enough, or your oven/tray wasn’t hot enough at the start. Ensure the dough balls are frozen solid before baking.
Can I make the dough ahead? Absolutely. You can prepare and freeze the dough balls for up to a month. Bake directly from frozen, adding a minute or two to the baking time.
How should I store these cookies? Store in an airtight container at room temperature for up to 3 days. The texture is best on the first day.
Common Mistakes to Avoid
- Using cold butter or eggs: This prevents proper creaming and leads to a dense dough.
- Skipping the freeze: This causes the cookies to flatten excessively and the filling to leak.
- Overbaking: The cookies will continue to set as they cool on the tray. Remove them when the edges are firm but centers look soft.
- Overfilling the cookies: Use only a teaspoon of filling; too much will break through the dough during baking.
- Not preheating the baking tray: This step is crucial for the perfect crispy-bottomed texture.
Conclusion
These Dubai Chocolate Bar Pistachio Cookies are a spectacular fusion of rich chocolate and luxurious pistachio. While the process requires patience, particularly for chilling, the result is a professional-level, gourmet cookie with incredible texture and flavor contrast. By following the step-by-step guide and avoiding common pitfalls, you can reliably recreate this viral sensation. They are sure to impress and satisfy any dessert lover’s craving.