Description
These viral Dubai Chocolate Bar Pistachio Cookies combine rich chocolate and creamy pistachio filling for an irresistible Middle Eastern-inspired dessert that you’ll crave forever.
Ingredients
Scale
- 100 g Unsalted Butter, softened
- 100 g Light Brown Sugar
- 100 g White Caster Sugar
- 1 large Egg, room temperature
- 200 g Self-Raising Flour (or regular flour + 1 tsp baking powder)
- 50 g Plain Flour (can substitute all-purpose flour)
- 30 g Cocoa Powder (Dutch-processed preferred)
- 1 tsp Salt
- 150 g Milk Chocolate Chips
- 5 sheets Filo Pastry, torn
- 100 g Pistachio Cream
Instructions
- Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Toast torn filo pastry pieces until they are golden brown, then mix in the pistachio cream. Set aside and allow this mixture to cool completely.
- In a mixing bowl, beat together 100 g of softened unsalted butter with 100 g each of light brown and white caster sugars until creamy and fluffy. Add 1 large room-temperature egg and mix well to combine. In another bowl, sift together the self-raising flour, plain flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. Gently fold in 150 g of milk chocolate chips to incorporate them evenly without overmixing.
- Scoop out a tablespoon of dough and flatten it slightly in your palm. Place a generous spoonful of the cooled pistachio filling in the center of the dough. Carefully wrap the dough around the filling, sealing it to form a ball. Place each cookie onto a baking tray lined with parchment paper. Once all are shaped, freeze the cookies for 60-90 minutes to firm up and make them easier to bake.
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper and arrange the frozen cookies on it, spacing them apart. Bake for 12-15 minutes, or until the cookies hold their shape and are just firm but still soft in the center. Avoid overbaking to keep the perfect chewy texture.
- Allow the cookies to cool slightly on the baking tray before transferring them to a wire rack to cool completely. For an elegant and tasty finishing touch, drizzle additional melted pistachio cream over the cooled cookies before serving.
Notes
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg