So here’s the deal: I made these Dubai chocolate cookies last Halloween to go with my Dubai chocolate cupcakes, thinking it’d be a one-time spooky treat.

But then I tasted one. And it was like… okay wait. WHY are these so good?

I mean, we’re talking buttery cookie outsides in three flavors—plain, matcha, and cocoa—wrapped around this wild little center of green, crunchy-creamy pistachio-kataifi filling that’s nutty, rich, and totally addictive. It’s giving texture. It’s giving flavor. It’s giving “don’t even THINK about sharing the last one.”

They were supposed to be for Halloween. But now I make ’em when it’s raining, when it’s Tuesday, or when I just need a cookie that feels fancy but isn’t extra.

Skip the candy eyeballs and they clean up real nice. Cozy, crumbly, crunchy, crave-y.

Anyway—these are the ones. Let’s make cookies.

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Why You’ll Love These Dubai Chocolate Cookies

Okay, real talk—these Dubai chocolate cookies didn’t just show up out of nowhere. They’re a spin-off of the original that started it all: the Dubai Chocolate Bar.

That viral, pistachio-loaded beauty with the flaky kataifi crunch that broke my brain in the best way. This cookie? It’s that bar’s cooler cousin—crisp outside, creamy-crunchy inside, snackable, giftable, and full-on OBSESSION material.

Let’s talk about why these are a whole thing:

Three Flavors, One Dough Party

You’re not just getting a basic cookie recipe here. You’re getting THREE legit flavors of Dubai chocolate cookies in one go:

• A classic, buttery plain cookie that’s soft in the middle, golden at the edges.
• A rich, deep cocoa version that tastes like the lovechild of brownie and cookie.
• And the surprise star? Matcha dough—earthy, subtle, a little fancy, and PERFECT with that pistachio center.

You can bake them all or pick your favorite, but honestly? The trifecta hits DIFFERENT.

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The Crunchy-Creamy Center

This is what makes them special. Each cookie hides a gooey-meets-crunchy bite of that green pistachio-kataifi filling. If you’ve had my Dubai Chocolate Cupcakes, you know what’s coming. If not? Imagine buttery shredded phyllo toasted till crisp, then folded into pistachio paste until it’s a textured, nutty, rich center that just snaps under your teeth.

It’s not soft. It’s not gooey. It’s CRUNCHY-CREAMY MAGIC. And yes—it’s inspired by the Dubai Chocolate Bar that started this whole layered, flavor-packed cookie era for me.

A Cookie That Shows Up for All Occasions

These might’ve been born for Halloween, but trust—they clean up nice. Swap the monster eyes for flaky salt or drizzle some dark chocolate on top, and you’ve got a fancy-dinner-dessert-meets-coffee-shop-snack cookie. They’re also freezer-friendly, party-approved, and wildly giftable.

Honestly, if the Dubai Chocolate Bar had a cookie baby? This would be it. Crunch, flavor, a little drama… and totally worth every second.

How to Make Dubai Chocolate Cookies (Plain, Matcha & Cocoa Versions)

Alright, let’s break this down so it actually makes sense while your kitchen’s a mess and your kid just asked for help on long division. This is everything you need to make your new favorite cookie—and yes, you can do it one dough at a time or go full cookie flight mode and make all three.

What You’ll Need for the Cookie Dough (Per Flavor)

👇 Pick your favorite or go wild with a mix.

Cookie Flavor	Ingredients (with Measurements)
Base Dough (Same for All)	120g unsalted butter, softened 20g fine sugar 55g egg (room temp) 2g baking soda 2g salt 50g chopped pecans or walnuts
Plain Cookie Dough	40g brown sugar 130g all-purpose flour 5g baking powder
Matcha Cookie Dough	45g brown sugar 180g all-purpose flour 5g matcha powder 7g baking powder
Cocoa Cookie Dough	45g brown sugar 170g all-purpose flour 20g cocoa powder 6g baking powder 45g 70% dark chocolate, chopped (optional)

Now the Star: That Green Crunchy-Creamy Filling

You’ll need:

• Frozen kataifi (shredded phyllo)
• Butter
• Pistachio butter or paste

Pro tip: if you’re into chocolate-meets-crunch, you’ve gotta check out my Dubai Chocolate Brownies. They’ve got the same kataifi magic, but stacked inside a thick, fudgy square that’s practically illegal in 12 states.

…I mean it’s so rich, gooey, and dangerously good it feels like it should be outlawed. Think of it like a wink to the reader—a Jason-style joke that makes them smile, not a factual statement.

How to make these cookies (step by step guide)

How to Store Dubai Chocolate Cookies & Jason-Approved Cookie Wisdom

Alright, so you’ve baked the Dubai chocolate cookies—maybe plain, maybe matcha, maybe cocoa—and you’ve nailed that crisp outside, creamy-crunchy green pistachio center. Now comes the big question: how do you store these without losing the magic?

Let me tell you right now—these are not your average dubai chocolate chip cookies. We’ve got layers. We’ve got TEXTURE. We’ve got a pistachio-kataifi middle that deserves proper treatment.

So here’s the full rundown on how to keep ‘em cookie-jar-worthy.

Same-Day Serving = Peak Cookie Joy

Look, I’m not saying you need to devour a tray of 12 in one sitting… but also, I wouldn’t judge. These Dubai chocolate cookie are at their prime on day one—freshly baked, just cooled, when the centers are still crisp-creamy, the outside’s golden, and the flavors hit like WHOA.

Best move? Assemble and bake the day you want to serve. You can always prep the dough and filling in advance (hello, freezer stash), but for ultimate bite drama? Fill and bake fresh.

Want a freezer-friendly, zero-bake cousin to this recipe? Meet the Dubai Chocolate Dates. They’re stuffed with the same rich filling, dipped in melty chocolate, and disappear faster than I can hide the batch from my kids.

How to Store Dubai Chocolate Chip Cookies (Without Regret)

If you’ve got leftovers (???) or you’re prepping ahead, here’s the safe way to do it:

Room Temp

Store baked and filled cookies in an airtight container up to 2 days. Keep them in a cool spot—not near the oven, not on the fridge. Kataifi doesn’t love humidity.

Fridge

You can refrigerate for up to 4 days, but be warned: the filling softens. Still tasty, just less snappy.

Reheat Tip

To bring back the crisp, pop a cookie in a 300°F oven for 2–3 minutes. Boom—warm, toasty, slightly revived crunch.

Freezer Love

Want to stock up on cookie happiness for future you? These Dubai chocolate cookie are totally freezer-friendly—as long as you freeze before filling.

Here’s how I do it: roll the dough into balls, space them out on a tray, and freeze just until firm. Then move them into a freezer bag like little treasure orbs of dessert potential.

When it’s go time? Let them thaw slightly, pop in that green pistachio-kataifi center, and bake as usual. They’ll come out tasting like you just made them—because, basically, you did.

If you’re deep in the kataifi-pistachio obsession (me too), you’ve gotta check out the Angel Hair Chocolate Bar.

It’s like the extroverted cousin of these cookies—crunchy Dubai-style filling wrapped in chocolate, then topped with a puff of Turkish cotton candy. Sounds weird, right? And yet… it works.

It’s flaky, melty, and dramatic in all the best ways. If dessert had a red carpet moment, this would be it.

Dubai Chocolate Cookie Swaps, Sips & Sweet Pairings (Yes, Please!)

Dubai chocolate cookies Diet Swaps That Actually Work

Making these Dubai chocolate cookies fit your vibe? Easy. Whether you’re baking for gluten-free guests, going dairy-free, or just protein-packing for post-gym snack time—here’s how to tweak the dough and what textures to expect.

Gluten-Free Dubai chocolate cookies

• Use a 1:1 gluten-free flour blend with xanthan gum (or add ¼ tsp xanthan per cup).
• Chill dough for 30–40 minutes for better shape and control.
• Let cool completely on tray before moving.
• Texture: Soft in the middle, crisp on the edges—structure holds with the chill.

Vegan Dubai chocolate cookies

• Use a flax egg: 1 Tbsp flaxseed + 3 Tbsp water, rest 10 minutes.
• Swap in plant-based butter and dairy-free chocolate if needed.
• Bake 1–2 minutes longer to help set.
• Texture: Thicker, slightly chewy center with a moist bite.

Dairy-Free Dubai chocolate cookies

• Use vegan butter and double-check chocolate and pistachio paste labels.
• No egg replacement needed unless going full vegan.
• Texture: Rich, chewy, and basically just like the original.

Low-Carb Dubai chocolate cookies

• Swap all-purpose with ⅔ cup almond flour per 1 cup.
• Use monk fruit or erythritol (weighed, not scooped).
• Replace kataifi with chopped almonds or toasted coconut.
• Texture: Dense and tender with less crisp, but rich in flavor.

High-Protein Dubai chocolate cookies

• Add ¼ cup protein powder, reduce flour by the same amount.
• Use protein-rich milk or ½ cup Greek yogurt + ½ cup water.
• Trade 2–3 Tbsp of butter for a dollop of Greek yogurt for added protein.
• If using plant-based protein, add 1 Tbsp oil for moisture.
• Texture: Slightly cake-like and compact—like a cookie met a muffin in the gym.

Pairing Ideas for these Dubai chocolate cookies That Go Beyond Milk (But Also Yes to Milk)

If you’re serving these at a party—or just treating yourself—here’s how to level it up:

• Dubai Dessert Board Goals
Building a dessert board? Oh, you HAVE to invite the Dubai Strawberry Cup. It’s the fruity cousin to our pistachio-packed cookie bars—think juicy strawberries, silky pistachio cream, and buttery toasted konafah layered like it’s showing off.

That same golden crunch shows up here too, just chilled and drizzled in melty milk chocolate. Balance, baby.

• Coffee Vibes
Espresso, cold brew, or even cardamom-scented Turkish coffee. Especially bomb with the matcha dough version—bitterness + creamy crunch = YES.

• Ice Cream Sandwich Hack
Slice a large cookie in half, fill with Cotton Candy Ice Cream, refreeze. Ridiculously good. Ridiculously easy, whimsical, sweet, and totally gives “kid in a candy shop” energy. Don’t ask why it works. Just trust—it does.

• Make It Fancy
Drizzle cooled cookies with melted dark chocolate, sprinkle flaky salt, or top with crushed pistachios. Suddenly you’re the person who “just whipped up a little something fancy.”

• Holiday Party Platter
These look incredible stacked high on a holiday table next to candles and cocoa mugs. Bonus if you include all three doughs for a tri-color effect.

• Spooky Season Twist
Halloween coming up? Use the matcha version for Frankenstein green, cocoa for werewolf vibes, and candy eyes on top for that full haunted energy. (Like I did with those Dubai Chocolate Cupcakes).

They Started as Halloween Cookies… Now, they’re just “Always Cookies”

Alright, real talk? These weren’t supposed to be A Thing.

They started as a Halloween experiment—me, covered in flour, trying to stuff pistachio-kataifi filling into cookie dough without losing my mind or burning the bottom. I made ‘em to match the Dubai chocolate cupcakes, thinking, “Cool. One-time spooky snack.”

But then?

I broke one open.
Saw that green-gold middle.
Took a bite.
Paused.
Said something like “OH WOW” with my mouth full.
Made another batch. Then another.

And now? These aren’t Halloween cookies. They’re “whenever you need to impress without losing your Saturday” cookies. They’re “the in-laws are coming” cookies. “The bake sale needs to actually slap” cookies. “I made matcha ones and now I’m obsessed” cookies.

They’re buttery. They’re loaded. They’ve got that crunch-meets-creamy center that makes people stop mid-bite and ask WHAT IS IN THIS. And whether you roll with the plain, cocoa, or matcha dough, you’re using the same base, the same hero filling, and the same unbeatable formula.

So keep the eyeballs if it’s Halloween. Or lose them, drizzle some dark chocolate, and call it a cookie you eat in your car while hiding from your kids.

These are now forever cookies.

You’re welcome.

FAQs: Dubai Chocolate Cookies