Print

Viral Dubai Chocolate Bar Pistachio Cookies Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

These viral Dubai Chocolate Bar Pistachio Cookies combine a rich chocolate cookie dough with a luscious pistachio cream center encased in crunchy toasted filo pastry. Featuring a crisp outer shell with a gooey middle, these cookies are baked to perfection with a balance of sweetness from chocolate chips and a nutty pistachio filling. Easy to make with simple ingredients, they offer a delightful treat that’s both indulgent and unique.

Ingredients

Scale

Cookie Dough

  • 200 grams Unsalted butter (softened, taken out 30 minutes before use)
  • 125 grams Light brown sugar
  • 100 grams White caster sugar
  • 2 large Eggs (room temperature)
  • 250 grams Self-raising flour
  • 100 grams Plain flour
  • 50 grams Cocoa powder
  • 0.5 teaspoon Salt
  • 100 grams Milk chocolate chips

Pistachio Filling

  • 1 teaspoon Unsalted butter
  • 2 Filo pastry sheets (75 grams)
  • 200 grams Pistachio cream

Instructions

  1. Prepare the pistachio filling: Place the butter in a large saucepan and melt it over low heat. Tear the filo pastry sheets into small pieces by hand and add them to the saucepan. Increase heat to medium and stir continuously with a spatula or wooden spoon until the filo becomes crunchy, golden, and toasted—this should take about 5 minutes. Remove from heat and transfer the toasted filo to a bowl.
  2. Mix pistachio cream: Warm the pistachio cream by microwaving it for 10 to 20 seconds until smooth and melted. Pour the warmed cream over the toasted filo and stir well until all pieces are coated. Reserve 2 tablespoons of pistachio cream for decoration. Set the filling aside to cool.
  3. Make the cookie dough: Cut the butter into chunks and place them in a large mixing bowl. Beat using an electric mixer or wooden spoon for a few minutes until soft but not fully creamed. Add the light brown sugar and white caster sugar, mixing until the texture resembles wet sand without over-mixing to avoid softening the butter too much.
  4. Add eggs: Incorporate both eggs into the butter and sugar mixture. The dough will look a bit unappealing at this point but will improve with the addition of dry ingredients.
  5. Combine dry ingredients: In a separate bowl, whisk the self-raising flour, plain flour, cocoa powder, and salt until evenly combined. Fold this mixture gently into the wet mixture to form a thick cookie dough.
  6. Fold in chocolate chips: Add the milk chocolate chips and fold them evenly into the dough.
  7. Form filled cookies: Line a baking tray or tin with greaseproof paper. Take heaping tablespoons of cookie dough and flatten each in your palm. Place about a teaspoon of the cooled pistachio filling in the center, then wrap the dough around it to form a ball. Repeat until all dough is used, making approximately 12 cookies.
  8. Freeze the cookies: Arrange the cookie balls on the lined baking tray and tightly wrap the tray with foil. Freeze for 90 minutes or at least 60 minutes if short on time.
  9. Preheat oven and baking tray: Near the end of freezing, preheat your oven to 200°C fan (220°C conventional). Place a large baking tray lined with greaseproof paper inside the oven to heat up for 5 minutes. This step helps achieve a crisp exterior and gooey middle.
  10. Bake the cookies: Remove the heated baking tray and place 4-5 frozen cookies on it, spacing them apart. Bake for 12-15 minutes until cookie edges are firm but centers remain soft. The cookies should keep their shape with minimal spreading. Use a round cookie cutter if desired to neaten the edges.
  11. Cool the cookies: Let the cookies cool on the baking tray for 15 minutes to set properly.
  12. Decorate with pistachio cream: Warm the reserved pistachio cream in the microwave for 10-20 seconds until smooth. Pipe or drizzle the melted pistachio cream over the cooled cookies for an extra flair of flavor and enjoy.

Notes

  • Take butter out of the fridge ahead of time to soften; this ensures better dough consistency.
  • Freezing the cookie dough balls before baking helps maintain their shape and produces a gooey center with a crisp edge.
  • Heating the baking tray before placing cookies on it ensures a crisp bottom crust.
  • If you don’t have pistachio cream, a substitute of almond or hazelnut cream can be used, but it will alter the flavor profile.
  • Use good quality milk chocolate chips for optimal taste and texture.
  • To speed up the pistachio cream melting, microwave in short bursts and stir frequently.

Keywords: Pistachio cookies, chocolate cookies, Dubai viral dessert, chocolate pistachio treat, baked pistachio cookies

Find it online: https://freshrecipehub.com/viral-dubai-chocolate-bar-pistachio-cookies-recipe/