Description
Indulge in the rich, nutty flavors of Dubai Chocolate Bar Pistachio Cookies. These decadent cookies feature a tender cocoa-infused dough filled with a crunchy toasted filo pastry and luscious pistachio cream. Finished with melty milk chocolate chips and a drizzle of pistachio cream, they’re perfect for a gourmet treat or special occasion dessert.
Ingredients
Scale
Cookie Dough
- 200 grams Unsalted butter
- 125 grams Light brown sugar
- 100 grams White caster sugar
- 2 large Eggs
- 250 grams Self-raising flour
- 100 grams Plain flour
- 50 grams Cocoa powder
- 0.5 teaspoon Salt
- 100 grams Milk chocolate chips
Pistachio Filling
- 1 teaspoon Unsalted butter
- 2 sheets Filo pastry (75 grams each)
- 200 grams Pistachio cream
Instructions
- Pistachio Filling Preparation: Melt 1 teaspoon of unsalted butter in a large saucepan over low heat. Tear the filo pastry into small pieces and add them to the saucepan. Stir over medium heat for about 5 minutes until the filo is crunchy, golden, and toasted. Remove from heat and transfer to a bowl.
- Combine Pistachio Cream: Microwave the pistachio cream for 10-20 seconds until melted and smooth. Pour over the toasted filo pieces, reserving 2 tablespoons for decoration. Stir thoroughly until the filo is well coated. Set aside to cool.
- Prepare Cookie Dough Base: Chop the butter into chunks and place in a large mixing bowl. Beat until the butter is soft and broken up. Add the light brown sugar and white caster sugar and mix until combined. Incorporate the eggs and blend well.
- Mix Dry Ingredients: In a separate bowl, whisk together self-raising flour, plain flour, cocoa powder, and salt. Fold these dry ingredients into the butter and sugar mixture carefully to form a thick cookie dough.
- Incorporate Chocolate Chips: Fold in the milk chocolate chips evenly throughout the dough.
- Shape Cookies: Line a baking tray with greaseproof paper. Take large heaped tablespoons of cookie dough, flatten them, and place a teaspoon of the pistachio filling in the center. Wrap the dough around the filling to form balls. Repeat this process until all dough is used, yielding approximately 12 cookies.
- Freeze Cookies: Place the shaped cookies on the lined baking tray, wrap tightly in foil, and freeze for 90 minutes to set their shape.
- Preheat Oven: Preheat the oven to 200°C fan / 220°C conventional. Line a large baking tray with greaseproof paper and preheat the tray for 5 minutes.
- Bake Cookies: Bake 4-5 frozen cookies on the preheated tray for 12-15 minutes until the edges are firm but the centers remain soft. Allow the cookies to cool on the tray for 15 minutes.
- Decorate: Microwave the reserved pistachio cream for 10-20 seconds until smooth. Drizzle or pipe this over the cooled cookies before serving for an elegant finish.
Notes
- Freezing the cookies before baking helps maintain their shape and ensures even baking.
- Toasting the filo pastry adds a crunchy texture and nutty flavor that contrasts beautifully with the soft cookie dough.
- Use unsalted butter to better control the saltiness of the cookies.
- Adjust the baking time depending on your oven and cookie size; cookies should be soft in the middle.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dubai
Keywords: Chocolate pistachio cookies, Dubai cookies, pistachio cream cookies, filo pastry cookies, chocolate chip cookies, gourmet desserts
