Dubai Chewy Cookie

Dubai Chewy Cookie are a delicious bite-sized treat inspired by the popular Dubai chocolate flavor combination. Each ball features a crunchy kataifi and creamy pistachio filling wrapped in a soft, chocolatey marshmallow coating, then finished with a dusting of cocoa powder.

These homemade treats combine the nutty richness of pistachio paste, the delicate crunch of toasted kataifi, and the sweetness of chocolate marshmallow in every bite. They're perfect for dessert platters, special occasions, or whenever you're craving a unique chocolate treat.

With simple ingredients and no complicated baking process, these pistachio chocolate balls are a fun way to enjoy the irresistible combination of pistachio, crispy pastry, and chocolate.

Yield: 15 pieces

Prep Time: 20–25 minutes

Cook Time: 10–15 minutes

Total Time: 35–40 minutes

Ingredients

Pistachio Kataifi Filling

• 3½ tablespoons unsalted butter
• 1½ cups kataifi pastry, chopped
• 1 cup + 2 tablespoons pistachio paste

Chocolate Marshmallow Coating

• 3 tablespoons + 1 teaspoon unsalted butter
• 1 cup + 1 tablespoon marshmallows
• ¼ cup + 1 tablespoon cocoa powder
• 3½ teaspoons milk powder
• Cocoa powder, for dusting and rolling

Instructions

1. Toast the Kataifi: Melt the butter in a pan. Add the chopped kataifi and cook until fragrant and nearly golden brown.
2. Add the Pistachio Paste: While the kataifi is still warm, add the pistachio paste. Stir until everything is evenly combined.
3. Portion the Filling: Scoop approximately 1¼ tablespoons (about 35 g) of the mixture per portion. Place the portions in the freezer until firm enough to shape and wrap with the marshmallow mixture.
4. Make the Chocolate Marshmallow Mixture: In another pan, melt the butter. Add the marshmallows and stir until completely melted, soft, smooth, and stretchy. Sift in the cocoa powder and milk powder.
5. Mix Gently: Stir just until all the ingredients are combined. Do not overmix, as the marshmallow mixture may become very hard once it cools.
6. Let It Rest: Allow the marshmallow mixture to rest for 5–10 minutes, until it is cool enough to handle but still pliable.
7. Shape the Balls: Grease your hands with a little oil or melted butter. Take approximately 1 tablespoon (about 20 g) of the marshmallow mixture and flatten it. Place one chilled pistachio-kataifi portion in the center.
8. Seal and Roll: Carefully wrap the marshmallow mixture around the filling and shape it into a ball. Roll the finished ball in cocoa powder until evenly coated.
9. Serve: Repeat with the remaining portions. Serve once the balls have set.

Pro Tip

• Choose high-fat cocoa powder: For the best results, use cocoa powder with a fat content above 20%. It is less likely to become damp-looking quickly when exposed to moisture, making it a good choice for coating these treats and dusting desserts such as tiramisu.
• Work quickly when shaping: The marshmallow mixture becomes firmer as it cools. If it becomes difficult to handle, gently warm it again until pliable.
• Keep the filling chilled: Firm pistachio-kataifi portions are easier to wrap and help the balls hold their shape.

Pistachio Kataifi Chocolate Marshmallow Balls

Crunchy kataifi and creamy pistachio filling wrapped in a soft chocolate marshmallow coating and finished with cocoa powder.

Yield: 15 pieces

Prep Time: 20–25 minutes

Cook Time: 10–15 minutes

Total Time: 35–40 minutes

Ingredients

For the Pistachio Kataifi Filling:

• 3 1/2 tablespoons unsalted butter
• 1 1/2 cups chopped kataifi pastry
• 1 cup + 2 tablespoons pistachio paste

For the Chocolate Marshmallow Coating:

• 3 tablespoons + 1 teaspoon unsalted butter
• 1 cup + 1 tablespoon marshmallows
• 1/4 cup + 1 tablespoon cocoa powder
• 3 1/2 teaspoons milk powder
• Cocoa powder, for rolling and dusting

Instructions

1. Melt the butter in a pan. Add the chopped kataifi and cook until fragrant and nearly golden brown.
2. While the kataifi is still warm, add the pistachio paste. Stir until thoroughly combined.
3. Portion the filling into approximately 15 portions, about 1 1/4 tablespoons or 35 g each. Place in the freezer until firm enough to shape.
4. In another pan, melt the butter. Add the marshmallows and stir until completely melted, soft, smooth, and stretchy.
5. Sift in the cocoa powder and milk powder. Stir just until combined. Do not overmix, or the mixture may become very hard as it cools.
6. Let the marshmallow mixture rest for 5–10 minutes until cool enough to handle but still pliable.
7. Grease your hands with a little oil or melted butter. Take approximately 1 tablespoon or 20 g of the marshmallow mixture and flatten it.
8. Place one chilled pistachio-kataifi filling portion in the center. Wrap the marshmallow mixture around the filling and shape into a ball.
9. Roll each ball in cocoa powder until evenly coated. Repeat with the remaining portions.
10. Allow the balls to set before serving.

Notes

• Use cocoa powder with a fat content above 20% for a coating that is less likely to become damp-looking quickly.
• Work quickly while shaping, as the marshmallow mixture firms up as it cools.
• Keep the pistachio-kataifi filling chilled to make wrapping easier.

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