The dubai chewy cookie recipe is the dessert currently taking over social media feeds — a soft, chewy, mochi-like chocolate shell wrapped around a crunchy pistachio and kataifi center, dusted with cocoa powder. If the viral Dubai chocolate bar caught your attention last year, this is its cookie-shaped descendant, and the good news is it comes together at home with no oven required.
Dubai Chewy Cookie (No-Bake Pistachio Kataifi)
A soft, chewy, mochi-like chocolate shell wrapped around a crunchy pistachio and kataifi center — the viral no-bake dessert, made at home.
Ingredients
For the pistachio kataifi filling:
- 1 cup kataifi (shredded phyllo pastry), cut into small pieces
- 1 tablespoon butter, for toasting
- 3/4 cup pistachio cream (or pistachio butter)
- 1 tablespoon tahini (optional)
- Pinch of salt
For the chewy chocolate shell:
- 2 cups mini marshmallows
- 2 tablespoons butter
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons milk powder
- Extra cocoa powder, for dusting
Instructions
- Melt 1 tablespoon of butter in a nonstick skillet over medium-low heat. Add the chopped kataifi and toast, stirring constantly, until deep golden brown and crisp, about 4-5 minutes. Remove from heat and let cool completely.
- In a bowl, combine the cooled toasted kataifi with the pistachio cream, tahini (if using), and a pinch of salt. Mix until evenly combined.
- Scoop the filling into 10-12 small balls. Place on a parchment-lined tray and freeze for 10-15 minutes, until firm enough to handle.
- In a nonstick pan over low heat, melt the marshmallows and butter together, stirring frequently. Once smooth, stir in the cocoa powder and milk powder until fully combined.
- Let the marshmallow dough cool for a few minutes until workable. Wrap a portion of the dough around each frozen pistachio-kataifi center, sealing the edges completely.
- Dust each cookie generously with cocoa powder. Chill for at least 15-20 minutes before serving.
Notes
Let the marshmallow shell cool before shaping — working with it too hot makes it unmanageably sticky. The pistachio filling balls can be made ahead and frozen for up to a week; prepare the marshmallow shell fresh on the day you plan to serve.
Nutrition (per cookie, approx.)
160 calories · 3g protein
What Exactly Is a Dubai Chewy Cookie?
Despite the name, this isn’t a baked cookie in the traditional sense — and it isn’t actually from Dubai either. The dessert was created by a bakery in Gimpo, South Korea, as a reinterpretation of the viral Dubai chocolate bar (originally made by Fix Dessert Chocolatier in the UAE). Korean bakers took that bar’s signature flavor combination — pistachio cream and crunchy kataifi — and reworked it into a chewy, no-bake format using a marshmallow-based shell instead of tempered chocolate.
The texture is the whole point: a soft, stretchy, slightly sticky outside (closer to mochi or a rice cake than a cookie) giving way to a crisp, nutty center when you bite in.
Ingredients
For the pistachio kataifi filling:
- 1 cup kataifi (shredded phyllo pastry), cut into small pieces
- 1 tablespoon butter, for toasting
- 3/4 cup pistachio cream (or pistachio butter)
- 1 tablespoon tahini (optional, adds depth)
- Pinch of salt
For the chewy chocolate shell:
- 2 cups mini marshmallows
- 2 tablespoons butter
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons milk powder
- Extra cocoa powder, for dusting
Step-by-Step Instructions
1. Toast the kataifi. Melt 1 tablespoon of butter in a nonstick skillet over medium-low heat. Add the chopped kataifi and toast, stirring constantly, until deep golden brown and crisp — about 4-5 minutes. Remove from heat and let cool completely.
2. Make the filling. In a bowl, combine the cooled toasted kataifi with the pistachio cream, tahini (if using), and a pinch of salt. Mix until evenly combined.
3. Shape the centers. Scoop the filling into 10-12 small balls using a cookie scoop or spoon. Place on a parchment-lined tray and freeze for about 10-15 minutes, until firm enough to handle.
4. Make the chocolate marshmallow shell. In a nonstick pan over low heat, melt the marshmallows and butter together, stirring frequently. Once the marshmallows have softened and the mixture is smooth, stir in the cocoa powder and milk powder until fully combined and no longer sticky-wet.
5. Assemble. Let the marshmallow dough cool for a few minutes — it will be too sticky to work with while hot. Once manageable, take a portion of the dough and wrap it around each frozen pistachio-kataifi center, sealing the edges so the filling is fully enclosed.
6. Finish and chill. Dust each cookie generously with cocoa powder to prevent sticking and give the finished dark, matte look. Chill for at least 15-20 minutes before serving so the shell firms up.
Tips for Getting the Texture Right
- Let the marshmallow dough cool before shaping. Working with it too hot is the most common mistake — it will stick to everything and be nearly impossible to wrap neatly. A few minutes of cooling makes a big difference.
- Don’t skip freezing the filling. Frozen centers hold their shape much better when you’re wrapping the sticky shell around them, and prevent the filling from squeezing out.
- Toast the kataifi fully. Under-toasted kataifi turns soft and chewy instead of staying crisp, which loses the contrast that makes this dessert work.
- Make components ahead. The pistachio filling balls freeze well for up to a week — make those in advance, and prepare the marshmallow shell fresh on the day you plan to serve them.
Where to Find Kataifi and Pistachio Cream
Kataifi (also spelled kadayif) is available at Middle Eastern grocery stores, Mediterranean markets, and in the freezer section of some larger supermarkets. Pistachio cream can usually be found at specialty grocery stores or ordered online if it’s not locally available — look for a product that’s primarily pistachios with minimal added sugar for the best flavor.
Frequently Asked Questions
Is this the same as the Dubai chocolate bar?
No, though they share the same flavor inspiration. The original Dubai chocolate bar uses a tempered chocolate shell, while the Dubai chewy cookie uses a soft, no-bake marshmallow-based shell instead — a Korean reinterpretation of the same pistachio-kataifi combination.
Do I need an oven for this recipe?
No — this is a no-bake dessert. The “cookie” name refers to its shape and size, not a baking process.
Can I substitute the pistachio cream?
Yes — some versions swap in Nutella or Biscoff spread instead, either on their own or mixed with the toasted kataifi, if pistachio cream isn’t available.
How long do these keep?
Stored in an airtight container in the refrigerator, they keep well for about 4-5 days. The marshmallow shell stays soft rather than hardening, unlike a baked cookie.
Why is my marshmallow shell too sticky to work with?
This usually means it’s still too warm. Let it cool for a few extra minutes after removing it from the heat — it firms up just enough to become workable without setting hard.
Disclaimer: Ingredient availability and exact measurements may vary by brand. This recipe is an independent home version inspired by the viral trend and is not affiliated with Fix Dessert Chocolatier or any specific bakery.
If you love the pistachio-chocolate flavor combination, our guide to milk chocolate vs dark chocolate is a good read for choosing the right chocolate for other dessert projects, and our how to make milk chocolate guide covers the basics if you want to make your own chocolate coating for a baked version of this cookie instead.