I tried making the viral Dubai Chewy Cookie… and I failed. Twice.
First time, the shell was too hard.
Second time, it was soft but super sticky.
So here’s exactly what I learned — and how you can get it right on your first try.
Ingredients:
Filling
•Kataifi: 150 g (or use toasted kataifi!)
•Butter: 20 g
• White chocolate: 50g
•Pistachio cream: 200 g
🍫 Exterior
•Marshmallow: 200 g
•Butter: 30 g
•Cocoa powder: 15 g
•Milk powder: 20 g
🟢 Pistachio Crunch Filling
1. Prepare toasted kataifi, pistachio cream, and white chocolate.
2. Melt the white chocolate until smooth.
3. Mix the melted white chocolate with pistachio cream.
4. Fold the mixture into the toasted kataifi evenly.
5. Chill the mixture in the fridge until firm.
⚠️ Do not skip this step — if it’s not chilled, it will be too soft and won’t hold its shape.
🍫 Chocolate Marshmallow Shell
6. Melt butter on very LOW heat.
7. Add marshmallows and stir gently.
8. Once the marshmallows are about 90% melted, turn off the heat immediately.
⚠️ Overheating will make the shell hard and dry.
9. Sift in cocoa powder and milk powder.
10. Mix until smooth and glossy.
11. Let the marshmallow mixture cool completely before assembling.
✨ Assembly
12. Scoop the chilled pistachio filling into 35–40g balls.
13. Lightly oil your hands and dust them with cocoa powder to prevent sticking.
⚠️ Skipping this step can make the process messy and sticky.
14. Flatten 28g of marshmallow mixture.
15. Place the pistachio ball in the centre.
16. Wrap it like a dumpling and seal gently.
17. Roll lightly to smooth the surface.
18. Finish with a dusting of cocoa powder.
⸻