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If you’re into popular, indulgent cookies you HAVE to give my new Stuffed Dubai Cookies a try. It’s a chewy chocolate cookie that is stuffed with a pistachio butter crispy kataifi filling and topped off with heavenly ganache. Come curious and leave a fan for life!

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Side view of a dubai cookie cut in half to reveal a pistachio kataifi filling.

Dubai Cookie Recipe

Have you tried the viral Dubai chocolate sensation that has been sweeping the internet yet? If not, here is your chance! Characterized by rich chocolate and a crunchy sweet pistachio and kataifi filling, the combination really is that good. And this Stuffed Dubai Cookie? It emphasizes all of the great parts of Dubai chocolate in the very best ways. We take a chewy and rich chocolate cookie and stuff it with a crunchy roasted kataifi and pistachio butter filling. Once it is baked to perfection, we top it off with a rich and creamy ganache that will have your mouth watering.

Aerial view of a chocolate dubai cookie topped with pistachio and pistachio butter.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Pistachio Filling

Pistachio butter – Make sure to use pistachio butter, not pistachio cream. The cream has added sugars and oils which cause the filling to seep more into the cookie dough during baking. I used 2 Gusto brand jars which will leave you enough for a little drizzle.
Roasted kataifi – I used Bisvua brand, pre-roasted to boost the nuttiness.

Chocolate Cookie

Salted butter, softened – I use salted butter but you can sub in unsalted if that’s your preference. Just be sure to add in an extra pinch of salt if you do make the swap.
Brown sugar
Granulated sugar
Eggs
Corn syrup – Adding in corn syrup helps flavor the cookie and gives it a nice chewy cookie.
Vanilla – I love using vanilla to provide a nice flavor base.
All-purpose flour
Dutch processed cocoa powder
Black cocoa powder – If you don’t want to use 2 types of cocoa, you can just use all dutch processed cocoa instead. The cookie just won’t be quite as rich.
Corn starch – We use corn starch to make the cookie nice and soft.
Baking soda
Salt

Chocolate Ganache

Chocolate chips – Use a high quality chocolate here. I love Ghirardelli brand. For this cookie, I used semi sweet chips, but dark or milk would also be delish.
Heavy whipping cream
Remaining pistachio butter, for drizzling
Chopped pistachios, for garnish – I used lightly salted shelled pistachios.

A chocolate dubai inspired chocolate cookie stuffed with pistachio kataifi filling.

How to Make Dubai Cookies

Start by making the pistachio filling. Mix the pistachio butter and kataifi until well combined.
Portion out 1 Tbsp dollops of the filling onto a lined baking sheet and place in the freezer until needed.
Preheat the oven to 350°F (180°C).
Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture, about 2 minutes to make the dough.
Scrape down the sides and add in the eggs, corn syrup and 1 Tbsp of vanilla. Mix until thoroughly combined.
Next, add the flour, cocoa powder, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
Portion out the dough using a #12 scoop (1/3 cup) and break each scoop into two halves. Flatten each half slightly.
Working in batches of 6, place a frozen dollop of filling in the center of one of your discs and top with another disc.
Pinch the edges of the dough together around the filling, and then use your fingers to smooth out the edges.
Bake on a lined baking sheet for 13-15 minutes until the tops no longer look wet and glossy.
Allow to cool completely on the baking sheet.
Repeat steps 8-11 with the remaining dough, being sure to leave the filling in the freezer until needed.
While the cookies cool, make your ganache by measuring out the heavy cream into a microwave-safe bowl.
Microwave the cream for 1 1/2 minutes or until it is boiling.
Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream. Allow the chocolate chips to sit in the hot cream for 3-5 minutes.
After the time is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Spread onto each cookie.
Top with a drizzle of leftover pistachio butter and a few chopped pistachios.

Aerial view of a dubai stuffed cookie cut in half propped up by full cookies.

How should I store these cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! The ganache will eventually set slightly on the counter, but you can speed this process up in the refrigerator.

Can I freeze these cookies?

Yes! You can freeze these cookies with or without the ganache for up to 3 months! If freezing with ganache, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Offset spatula – I love using an offset spatula to swipe the ganache onto the cookies because it’s so much easier to get the perfect swirl on top without getting extra on the side of your hand.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #12 scoop for these cookies.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.