Stuffed Dubai Cookies
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!
Servings: 18 large cookies
Ingredients
Pistachio Filling
- 3/4 cup pistachio butter (I used 2 (6.7 oz) jars, Gusto brand)
- 1 heaping cup roasted kataifi (I used Bisvua brand, pre-roasted)
Chocolate Cookie
- 1 1/2 cups (333g) salted butter, softened
- 1 1/2 cups (369g) brown sugar
- 1/2 cup (115g) granulated sugar
- 3 eggs
- 2 Tbsp corn syrup
- 1 Tbsp vanilla
- 3 3/4 cups (570g) all-purpose flour
- 1/2 cup (60g) dutch processed cocoa powder
- 1/2 cup (60g) black cocoa powder
- 1 Tbsp corn starch
- 2 tsp baking soda
- 1 tsp salt
Chocolate Ganache
- 1 1/2 cups (300g) chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- Remaining pistachio butter for drizzling
- 1/2 cup chopped pistachios, for garnish
Instructions
- Start by making the pistachio filling. Mix the pistachio butter and kataifi until well combined.3/4 cup pistachio butter, 1 heaping cup roasted kataifi
- 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.1 1/2 cups (333g) salted butter, softened, 1 1/2 cups (369g) brown sugar, 1/2 cup (115g) granulated sugar
- Scrape down the sides and add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.3 eggs, 2 Tbsp corn syrup, 1 Tbsp vanilla
- Next, add the flour, cocoa powders, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.3 3/4 cups (570g) all-purpose flour, 1/2 cup (60g) dutch processed cocoa powder, 1/2 cup (60g) black cocoa powder, 1 Tbsp corn starch, 2 tsp baking soda, 1 tsp salt
- 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 and heat for 1 1/2 minutes or until it is boiling.1/2 cup (120ml) heavy whipping cream
- 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.1 1/2 cups (300g) chocolate chips
- 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.Remaining pistachio butter for drizzling, 1/2 cup chopped pistachios, for garnish
Nutrition
Calories: 446kcal | Carbohydrates: 58g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 403mg | Potassium: 111mg | Fiber: 2g | Sugar: 35g | Vitamin A: 643IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 2mg
