Introducing the cookie that’s taking the spotlight: Our Dubai Chocolate Filled Cookies. This record-breaking Flavor of the Month sold out in three days, and for good reason—It’s a rich double chocolate cookie, filled with silky pistachio cream and kataifi, topped with chopped pistachios for the perfect crunch. One bite, and you’ll get the hype. Every bite is indulgent, textured, and unforgettable.
While it’s only here for a limited time, we’re sharing our at-home recipe so you can enjoy it anytime!
Cookie Ingredients
Salted Butter (Softened to room temp): 1 cup (2 sticks)
White Sugar: 1 cup
Light Brown Sugar: ½ cup
Large Eggs: 2
Pure Vanilla: 2 tsp
Salt: 1.5 tsp
Baking Soda: 0.5 tsp
All-purpose bleached Flour: 2 cups
Hershey Special Dark Cocoa Powder: ¼ cup
Semi-sweet Chocolate Chips: 10 oz (1 Packet)
Ingredients for Pistachio Filling
Pistachio Cream: 7 oz (One jar)
Kataifi - Shredded Fillo Dough (Dried): 50 gm (Half a packet)
Unsalted Butter: 2 Tablespoons
Whipping Cream: 1/2 Teaspoon
Cookie Topping
Shelled and Roasted Pistachios (Crushed finely or into a powder)
Directions
Bake at 350°F for 11-13 minutes
Makes roughly 3 dozen cookies
*Notes:
Chill the Filling and dough for 30 minutes - 1 hour before filling
1. Preheat oven to 350°F
2. In a large mixing bowl, cream butter and sugars together using a hand mixer/Kitchen Aid on medium speed until mixture is smooth
3. Add eggs, vanilla, salt, and baking soda to the butter mixture
4. Mix on medium speed only until ingredients are blended and smooth
5. Add flour and cocoa powder
6. Mix on low speed until flour is no longer loose, and medium speed only until flour and cocoa are blended fully.
7. Add semi-sweet chocolate chips and mix by hand or on stir speed until incorporated fully.
8. Refrigerate cookie dough for about 20-30 minutes until you make the Pistachio Filling and prep the topping powder
For Filling:
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On the stove top, take a frying pan or saucepan with high sides and add 2 tablespoons of butter. Let it melt on low-med heat and add 1 packet (100gm) of Kataifi (dried, shredded fillo dough).
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Cook the kataifi on medium heat, mixing and tossing it constantly to prevent burning and promote even browning.
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Continue to cook until the kataifi turns a slight golden brown, which should take between 5 to 10 minutes. The kataifi will transition from a softer texture to a crispier texture as it cooks.
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Turn off the heat and allow it to cool for a couple of minutes. Add pistachio cream and mix the kataifi really well with the cream. Adjust the consistency with whipping cream (optional).
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Chill the filling for 5-10 mins if you prefer a thicker consistency.
For Topping:
Using a food processor/mixer to finely grind 50-100 gm of shelled and roasted pistachios to a fine powder consistency, and set aside.
Assembling the filled cookie:
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Portion the dough: Use a cookie scoop to portion out your chilled cookie dough. Approx. 1.3 oz cookie dough per scoop
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Flatten the dough: Flatten a portion of the dough into a disc or form a deep "bowl or pocket" shape in your palm.
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Add the filling: Place your pistachio filling (approximately 1-1.5 teaspoons) in the center of the flattened dough or inside the pocket. If using chilled filling, gently press it into the center.
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Seal the cookie: Carefully wrap the cookie dough around the filling, ensuring it's completely enclosed. Pinch the edges together to seal well and prevent leakage during baking.
Double-check for any cracks or openings.
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Shape: Shape the dough into a smooth ball. Repeat for all dough balls and set aside.
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Line a cookie sheet with parchment paper
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Place the assembled cookie dough balls approximately 2 inches apart
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Bake at 350°F for 15 minutes, taking out when edges look done
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Slide parchment paper with cookies off the baking sheet directly onto the counter for cooling. (If not using parchment paper, let cookies sit for one minute and then remove to cool on the counter or wire rack)
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Sprinkle the tops with 1 teaspoon of pistachio powder