Dubai Chocolate Bar Cookies with Pistachio Kunafa
A delightful fusion of classic chocolate bar cookies with the exotic crunch and flavor of pistachio kunafa pastry, offering a quick and easy homemade dessert with Middle Eastern flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Middle Eastern
Ingredients
- 2 ½ cups (315 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ½ cup (110 grams) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 chocolate bars (about 100 grams each), chopped roughly
- 1 cup (about 100 grams) pistachio kunafa pastry, shredded and lightly toasted
- ½ cup (60 grams) chopped pistachios, unsalted
- 2 tablespoons honey (optional, for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Toast the pistachio kunafa pastry in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring constantly. Set aside to cool.
- In a large mixing bowl, cream together 1 cup softened unsalted butter with ¾ cup granulated sugar and ½ cup packed brown sugar until pale and fluffy (about 3-4 minutes).
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- In another bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
- Gently fold in the chopped chocolate bars and ½ cup chopped pistachios.
- Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets about 2 inches apart.
- Press about 1 tablespoon of toasted pistachio kunafa onto the top of each cookie, gently pressing it into the dough so it sticks.
- Bake for 12-15 minutes, or until edges are golden but centers still look a bit soft and the kunafa topping is crisp and golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- If desired, drizzle a little honey over the warm tops for a subtle floral sweetness.
Notes
Use softened but not melted butter for best texture. Toasting the kunafa pastry is essential for crunch and flavor. Press kunafa on top of cookies before baking to avoid sogginess. If kunafa browns too fast, tent cookies with foil halfway through baking. Dough can be chilled up to 24 hours before baking to improve flavor and texture. For gluten-free version, substitute 1 cup all-purpose flour with almond flour and add a bit more baking soda. Store cookies in airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 10
- Carbohydrates: 22
- Protein: 2
Keywords: Dubai chocolate bar cookies, pistachio kunafa, Middle Eastern dessert, easy cookies, homemade dessert, chocolate cookies, pistachio cookies