Dubai Chewy Chocolate Pistachio Cookies

Melt 20 g butter in the microwave. Add the kadayif to a bowl and mix well until evenly coated.

Preheat the oven to 320°F (160°C). Line a baking dish with parchment paper, spread the buttered kadayif evenly, and bake for about 13 minutes. Let it cool completely.

Sift the cocoa powder and dry milk powder into a bowl and mix well.

In a non-stick wok or pot, melt 15 g butter over very low heat. Add the marshmallows and stir slowly until almost melted. When nearly smooth, add the sifted cocoa and milk powder mixture and mix well.

Spread the marshmallow mixture evenly onto parchment paper and let it cool completely.

In a bowl, combine chocolate chips, pistachio cream, and salt. Microwave briefly until the chocolate is just slightly melted, then mix until smooth.

Add the baked kadayif and mix well.

Add the crushed pistachios and combine evenly.

Lightly oil your gloves or hands. Scoop the chocolate mixture with a cookie scoop, shape into balls, and freeze for 20–30 minutes.

Remove from the freezer and firmly press each ball to shape and compact the filling.

Cut the cooled marshmallow sheet into about 20 g portions, flatten them, and wrap each around a filling ball.

Place on a plate and dust with cocoa powder before serving.

Equipment Needed

Spice Level:

Allergens