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Korean Dubai Chocolate Chewy Cookie
Korean Dubai Chocolate Chewy Cookie is a viral no-bake dessert featuring a marshmallow-based chocolatey shell that’s soft, chewy, and stretchy with a rich, crunchy pistachio-kataifi filling center.
👥 5 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
Make Kataifi Pistachio Filling
2
Heat pan on low medium heat. Add your butter and chopped kataifi. Toast for ⏱️ 5 minutes until golden. Continue stirring so the kataifi doesn't burn.
butter1 tablespoonunsalted butter2.5 tablespoon
3
Transfer your toasted kataifi in a bowl, add your pistachio paste and tahini. Mix well and set aside in the fridge while your make your chocolate marshmallow dough.
tahini1 teaspoon
4
Make Chocolate Marshmallow Dough
5
Heat pan on low medium heat. Add butter and marshmallows, make sure you use the right marshmallow brand (Jet Puffed is my recommendation) to ensure the best consistency!
butter1 tablespoonunsalted butter2.5 tablespoon
6
When your marshmallows are halfway melted, sift your milk powder and cocoa powder in 2 batches and mix quickly. Make sure you stir quickly on low heat until everything is melted.
milk powder1 tablespooncocoa powder2 tablespoon
7
Continue stirring your cocoa powder and milk powder in your marshmallows until it becomes one solid chocolate color.
cocoa powder2 tablespoonmilk powder1 tablespoon
8
When everything has melted, quickly transfer your melted chocolate marshmallows to a silicone mat (recommended) or parchment paper. Let the dough cool for a minute so you don’t burn yourself.
9
When the dough is cooler (still warm but not burning your hands), add parchment paper on top and use a rolling pin to roll flat. I like my dough to be on the thinner side so I roll it to half inch thickness. I recommend to do 1 inch thickness if this is your first time making!
10
Assemble the Dubai Chewy Cookie
11
Take the kataifi pistachio filling out of the fridge. Portion them in 4 to 5 sections and roll them into balls.
12
The chocolate dough should have cooled down so your hands can touch it. Cut into 5 sections. It’s okay if they are not perfectly flat (like mine). The dough is very moldable at this time for you to fold around.
13
Place one ball in the center of the dough. Fold the pieces to the center of the dough so the pistachio filling is fully covered. If there’s excess chocolate dough at the end, I like to use a dough cutter or scissors to cut it off (this ensures the perfect bite).
14
Lastly, when all your dough balls are rolled into circles. Place 1 teaspoon of cocoa powder in a bowl. Roll the ball in the cocoa powder so every inch is covered in cocoa. All done and enjoy!
cocoa powder2 tablespoon
Nutrition Facts
calories
171 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
16 g
sodium Content
54 mg
protein Content
2 g
trans Fat Content
0.3 g
cholesterol Content
23 mg
carbohydrate Content
23 g
saturated Fat Content
6 g
unsaturated Fat Content
3 g
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