Introduction

These viral Dubai Chocolate Bar Pistachio Cookies combine rich chocolate with a creamy pistachio center for a truly indulgent treat. Crispy on the outside and gooey in the middle, they’re perfect for impressing friends or enjoying a special homemade dessert.

A close-up image showing three thick, soft chocolate cookies with chocolate chips on top, lying on crumpled white parchment paper over a white marbled textured surface. The central cookie is broken in half, revealing a chunky, gooey green filling inside that contrasts with the dark brown cookie. The same cookie has green drizzle decoration on one side, while one cookie near the bottom right corner is covered with parallel green drizzle lines. Crumbs and bits of the green filling are scattered around the cookies, adding texture and detail. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams Unsalted butter (softened, taken out 30 minutes before starting)
125 grams Light brown sugar
100 grams White caster sugar
2 large Eggs (room temperature; or 3 medium eggs)
250 grams Self-raising flour
100 grams Plain flour
50 grams Cocoa powder
0.5 teaspoon Salt
100 grams Milk chocolate chips
1 teaspoon Unsalted butter
2 Filo pastry sheets (75 grams)
200 grams Pistachio cream

Instructions

Step 1: Make the pistachio filling by melting the butter in a large saucepan over low heat.
Step 2: Tear the filo pastry into small pieces by hand and add to the saucepan. With heat on medium, stir until the filo is crunchy, golden, and toasted, about 5 minutes. Remove from heat and transfer to a bowl.
Step 3: Microwave the pistachio cream for 10-20 seconds until melted and smooth. Pour over the toasted filo, saving 2 tablespoons for decoration, and stir to coat. Set aside to cool.
Step 4: Prepare the cookie dough by chopping softened butter into chunks and beating in a large bowl until soft but not creamy.
Step 5: Mix in the light brown sugar and caster sugar until the mixture resembles wet sand, being careful not to over-mix.
Step 6: Add the eggs and mix until combined, even if the mixture looks unappealing.
Step 7: In another bowl, whisk together the self-raising flour, plain flour, cocoa powder, and salt.
Step 8: Fold the dry ingredients into the butter mixture to form a thick cookie dough. Then fold in the chocolate chips.
Step 9: Line a baking tray or tin with greaseproof paper.
Step 10: Break off large heaped tablespoons of dough, flatten slightly in your palm, add a teaspoon of the pistachio filling in the center, and wrap the dough around it to form a ball. Repeat to make 12 cookies.
Step 11: Place the cookie balls on the lined baking tray, wrap tightly with foil, and freeze for 90 minutes (or 60 minutes if short on time).
Step 12: Preheat oven to 200°C fan (220°C conventional). Line a large baking tray with greaseproof paper and place it in the oven to heat for 5 minutes.
Step 13: Place 4–5 frozen cookies on the hot tray, spacing them apart, and bake for 12–15 minutes until edges are firm but centers remain soft and thick.
Step 14: Let the cookies cool on the tray for 15 minutes.
Step 15: Microwave the reserved pistachio cream for 10-20 seconds until smooth. Drizzle or pipe it over the cooled cookies, then enjoy!

Tips & Variations

Using a preheated baking tray helps achieve a crisp exterior with a gooey center.
Try substituting pistachio cream with almond or hazelnut paste for a different nutty flavor.
If you don’t have filo pastry, crushed toasted nuts can add crunch to the filling.
For extra indulgence, add a pinch of cinnamon or espresso powder to the cookie dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze uncoated baked cookies for up to 1 month, then thaw and drizzle with pistachio cream before serving. Reheat briefly in a warm oven to restore softness.

How to Serve

Seven thick, round chocolate cookies are placed on crumpled white parchment paper over a white marbled surface. Each cookie has a rough, cracked texture with scattered light brown chocolate chips embedded. Four of the cookies are decorated with thin, bright green drizzle lines arranged diagonally or crisscrossed on one side, contrasting with the dark brown cookie base. Small crumbs and chocolate chips are scattered around the cookies, adding a casual, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, but you’ll need to add 1½ teaspoons of baking powder to the flour to help the cookies rise properly.

What if I don’t have pistachio cream?

You can substitute with nut butters like almond or cashew, or use a smooth nut paste, but the flavor will be different from the original pistachio taste.