Description
Luxurious chocolate cookies inspired by Dubai, stuffed with creamy pistachio butter and crunchy toasted kadayif, for a decadent Middle Eastern treat.
Ingredients
Filling:
1 TBSP Unsalted Butter
1/2 cup Kadayif or Kataifi
1/2 cup Pistachio Cream or Pistachio Butter
Cookie Dough:
2 cups KAMUT® White Flour or All-Purpose White Flour
1/3 cup Cocoa Powder
1/2 tsp Fine Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
12 TBSP Unsalted Butter
1/2 cup Sugar
3/4 cup Brown Sugar
2 Large Eggs
2 tsp Vanilla
1 cup Milk Chocolate Chips
Instructions
1. Melt 1 TBSP butter in a pan over low-medium heat, add kadayif, and toast until golden brown. Remove to cool.
2. Mix toasted kadayif with pistachio cream. Scoop 16 small mounds onto a tray and freeze.
3. In a bowl, whisk flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. Cream 12 TBSP butter with sugars until smooth. Add eggs one at a time, then vanilla.
5. Add dry ingredients to wet and mix until just combined.
6. Stir in chocolate chips.
7. Scoop dough into 16 balls and flatten into 4-inch discs.
8. Chill discs for 30 minutes if using softened butter.
9. Place frozen filling in the center of each disc, wrap dough around, and seal. Place seam side down on trays.
10. Chill trays while preheating oven to 350°F (175°C).
11. Bake 18 minutes, rotating trays halfway. Cool on trays, then transfer to a wire rack.
Notes
If using cold butter, you can skip the initial dough chilling step.
Cookies can be frozen before or after baking for easy make-ahead treats.
For the best flavor, use pure pistachio cream with no added sugar or oils.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: Middle Eastern