Viral Dubai Chocolate Bar Pistachio Cookies: A Beginner’s Guide to an Irresistible Treat

There is something special about the combination of chocolate and pistachios. The rich, deep flavor of chocolate paired with the nutty, slightly sweet pistachio creates a dessert that feels indulgent yet balanced. One of the most viral desserts to come out of Dubai in recent years is the Dubai chocolate bar, a treat filled with a crunchy, creamy pistachio center wrapped in luxurious chocolate. Inspired by this beloved confection, this recipe transforms those flavors into a soft, chewy, chocolate-packed cookie with a creamy pistachio filling.

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These cookies are not just about flavor but also about texture. The crispy edges contrast with the soft and gooey center, while the pistachio filling adds a delightful crunch. While the original Dubai chocolate bar is a complex, handcrafted dessert, this cookie version is designed to be beginner-friendly. Whether you are new to baking or simply looking for an impressive yet approachable treat, this recipe will guide you step by step to achieve perfect results.

This recipe is perfect for those who want to experiment with different flavors while still keeping the process simple. It does not require any advanced baking skills or special equipment, making it accessible to everyone. Additionally, freezing the cookies before baking allows for easy preparation ahead of time, making this a great recipe to have on hand for special occasions or when a chocolate craving strikes.

Ingredients and Preparation

For the chocolate cookie dough

• 200 grams unsalted butter (remove from the fridge 30 minutes before starting)
• 125 grams light brown sugar
• 100 grams white caster sugar
• 2 large eggs (or 3 medium eggs, at room temperature)
• 250 grams self-raising flour
• 100 grams plain flour
• 50 grams cocoa powder
• ½ teaspoon salt
• 100 grams milk chocolate chips

For the pistachio filling

• 1 teaspoon unsalted butter
• 2 filo pastry sheets (75 grams)
• 200 grams pistachio cream

Alternative Ingredients for Flexibility

• Dark chocolate chips can be used instead of milk chocolate for a richer flavor.
• If self-raising flour is unavailable, use plain flour with 1½ teaspoons of baking powder per 250 grams.
• White chocolate chips can be used for a sweeter contrast against the dark cocoa.
• If pistachio cream is unavailable, almond or cashew butter can be used, though the taste will be different.

Step-by-Step Instructions

Making the Pistachio Filling

1. Melt 1 teaspoon of unsalted butter in a large saucepan over low heat.
2. Tear the filo pastry sheets into small pieces and add them to the pan.
3. Stir the pastry continuously over medium heat until golden and crispy, about 5 minutes. Remove from the heat and transfer to a bowl.
4. Microwave the pistachio cream for 10-20 seconds to soften it, then stir until smooth.
5. Pour the melted pistachio cream over the toasted filo pastry, saving 2 tablespoons for decoration. Mix until fully combined, then set aside to cool.

Preparing the Cookie Dough

1. Chop the butter into small pieces and place it in a large mixing bowl. Beat with an electric mixer or a wooden spoon for a few minutes until soft but not fully creamed.
2. Add both sugars and mix until the texture resembles wet sand. Avoid over-mixing to prevent the butter from becoming too soft.
3. Add the eggs one at a time, mixing until incorporated. The mixture may appear uneven at this stage, but it will come together once the dry ingredients are added.
4. In a separate bowl, whisk together the self-raising flour, plain flour, cocoa powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, folding gently to form a thick cookie dough.
6. Fold in the chocolate chips until evenly distributed.

Filling and Shaping the Cookies

1. Line a baking tray or a tin (one that fits inside your freezer) with greaseproof paper.
2. Take a heaped tablespoon of cookie dough and flatten it in your palm.
3. Place a teaspoon of the pistachio filling in the center and wrap the dough around it to form a ball.
4. Repeat until all the dough is used, making approximately 12 cookies.
5. Arrange the rolled cookies on the baking tray, cover tightly with foil, and freeze for 90 minutes.

Baking the Cookies

1. Preheat the oven to 200°C (fan) or 220°C (conventional).
2. Line a large baking tray with greaseproof paper and place it in the oven for 5 minutes to heat up. This ensures crisp edges while maintaining a soft center.
3. Place 4-5 frozen cookies on the preheated tray, leaving space between each.
4. Bake for 12-15 minutes, or until the edges are firm but the centers remain slightly soft.
5. If needed, use a round cookie cutter to gently shape the cookies while they are still warm.
6. Allow the cookies to cool on the baking tray for at least 15 minutes before decorating.

Decorating the Cookies

1. Microwave the reserved pistachio cream for 10-20 seconds until smooth.
2. Pipe or drizzle the melted pistachio cream over the cookies before serving.

Beginner Tips and Notes

• Ensuring the Right Dough Consistency: If the dough feels too soft, refrigerate it for 20 minutes before shaping. This makes it easier to handle and prevents spreading in the oven.
• Preventing Overbaking: The cookies will continue to firm up as they cool. It is better to remove them from the oven when they are slightly underbaked in the center rather than waiting for them to fully set.
• Making Evenly Sized Cookies: Using a cookie scoop ensures uniform cookies that bake at the same rate.
• Storage Tips: Store cookies in an airtight container at room temperature for 4-5 days. To keep them soft, add a slice of bread to the container—the cookies will absorb the moisture and stay fresh longer.
• Freezing for Later: These cookies freeze well before baking. Simply roll them, freeze on a tray, and transfer them to a sealed bag. When ready to bake, place directly in the oven from frozen and add 1-2 extra minutes to the baking time.

Serving Suggestions

These cookies are delicious on their own but can be elevated with a few simple additions.

• With Ice Cream: Serve warm with a scoop of vanilla, pistachio, or chocolate ice cream for a decadent dessert.
• With Coffee or Tea: The nutty flavors of the pistachio filling pair beautifully with espresso, Turkish coffee, or a mild black tea.
• With a Drizzle of Chocolate: For extra indulgence, drizzle melted dark or white chocolate over the cookies before serving.
• As a Gift: These cookies make excellent homemade gifts. Pack them in a decorative box or jar for a thoughtful treat.

Engagement Features

This recipe is designed to be approachable for beginners while delivering a bakery-quality result. The combination of textures and flavors makes these cookies stand out, yet the process remains simple and manageable.

For those trying this recipe for the first time, experimenting with different fillings, such as hazelnut spread or almond cream, can offer exciting variations. Those who love a more intense chocolate flavor can increase the cocoa content or use dark chocolate chips instead.

Baking is all about creativity and confidence in the kitchen. If you try this recipe, share your experience, adjustments, or any challenges you faced. Whether you are making these for a gathering, a gift, or simply to enjoy at home, this recipe is sure to impress.