Easter Egg Dubai Chocolate Cookies are the ultimate fusion of a deep, fudgy American cookie and the “stunning” viral flavors of Middle Eastern confectionery. If you have been searching for a dessert that offers a vibrant crunch and a “fresh” twist on holiday traditions, you have found the proven recipe you need.
Having tested this recipe over nine times, Sophie has perfected the balance between a rich cocoa base and the signature “Dubai chocolate” crunch. This triumph of a cookie features toasted kataifi, creamy pistachio, and festive chocolate eggs, making it a remarkable centerpiece for family gatherings. These aren’t just cookies; they are a treasure for home cooks looking to serve something “stunning” and “innovative.” By following this successful method, you’ll achieve a superior texture that combines a soft, brownie-like center with a “beautiful” toasted topping.
Why You’ll Love This Dubai Chocolate Cookies Recipe
There is a reason this “popular” dessert is taking the internet by storm—it’s a “wonderful” sensory experience in every bite.
- Textural Masterpiece: The contrast between the soft chocolate dough and the crispy toasted kataifi is remarkable.
- Viral Flavor Profile: Using real pistachio cream and tahini gives these an authentic and sophisticated taste.
- Perfect for Easter: Decorated with chocolate eggs, they make a stunning addition to any holiday table.
- American-Style Fudginess: The dough uses molasses and cocoa for a “deep” and lovely chocolate intensity.
- Proven Success: With measurements provided in both cups and grams, you are guaranteed a quality bake every time.
Ingredients for Dubai Chocolate Cookies
To achieve the ultimate Dubai chocolate experience, using quality pistachio cream and “fresh” kataifi is important.
The Chocolate Cookie Dough
- Unsalted Butter: 1 cup (226g), room temperature.
- Sugars: ¾ cup brown sugar (150g) and ½ cup granulated sugar (100g) for a beautiful chew.
- Egg: 1 large, room temperature.
- Flavorings: 2 tsp vanilla extract and 1 tbsp molasses for an innovative depth.
- Dry Ingredients: ¾ cup cocoa powder (80g), 2 cups all-purpose flour (250g), 1 tsp baking soda, and ½ tsp baking powder.
The Dubai Crunch Topping
- Kataifi (Shredded Phyllo): 2 cups (100g). This provides the ultimate crunch.
- Butter: 3–4 tbsp (45–60g) for toasting.
- Tahini: 1 tbsp (15g) for a unique nutty undertone.1
- Pistachio Cream: ½ cup (120g). Look for a smooth, spreadable variety.
The Garnish
- Chocolate Easter Egg Candies: For a vibrant holiday finish.
Step-by-Step Instructions
Follow these simple steps to ensure your cookies turn out successful and “beautifully” round.
Step 1 – Mix the Fudgy Dough
Preheat your oven to 350°F ($180°C$) convection. In a stand mixer or large bowl, beat the butter and both sugars until light in color. This should take 1–2 minutes for a quality aeration. Add the egg, molasses, and vanilla, mixing until fully combined.
Step 2 – Incorporate Dry Ingredients
Gently fold in the cocoa powder, flour, baking soda, and baking powder. Mix only until no dry flour remains. Pro Tip: Do not over-mix, or you will lose that “lovely” soft texture!
Step 3 – Scoop and Bake
Use a large cookie scoop (about ⅓ cup) to place dough portions on a lined tray. Bake for 12–13 minutes. The Swirl Trick: While the cookies are hot, use a round cup or cookie cutter to gently swirl around each cookie. This is a practical way to get those “stunning” clean, circular edges. Let them rest on the tray for 10 minutes.
Step 4 – Toast the Kataifi
In a saucepan over medium-low heat, melt the butter and add the shredded kataifi. Stir constantly for 8–10 minutes until it becomes beautifully golden brown. Transfer to a bowl and mix with the tahini and pistachio cream until evenly combined.
Step 5 – Assemble the “Dubai” Layer
Once the cookies are cooled, scoop about 1 tablespoon of the pistachio kataifi mixture onto each cookie. Press 2–3 chocolate Easter egg candies into the topping for a vibrant finish.
Pro Tips for Success
- Molasses is Key: Adding molasses gives the chocolate a powerful depth that mimics dark chocolate without the bitterness.
- Toast the Kataifi Well: Ensure the kataifi is golden brown; this is the secret to the “remarkable” crunch that defines the Dubai chocolate trend.
- The “Test” Cookie: Bake one single cookie first to check the spread. If it spreads too much, chill the dough for 20 minutes for a successful batch.
- Freshness Matters: While these last, they are best enjoyed within the first 2 days when the kataifi is at its “freshest” and crunchiest.
- Room Temp Ingredients: Ensure your butter and egg are at room temperature to create an authentic and smooth emulsion.
Flavor Variations
- White Chocolate Drizzle: For a stunning look, drizzle with melted white chocolate, similar to our White Chocolate Stuffed Cookies.
- Nutty Twist: Add a layer of Nutella under the pistachio cream, inspired by our Peanut Butter Nutella Cookie Recipe.
- Red Velvet Base: Swap the cocoa base for a red velvet dough like our Stuffed Red Velvet Cookies.
- Salted Pistachio: Sprinkle a pinch of flaky sea salt over the pistachio cream for an uplifting flavor balance.
Storage and Freezing Instructions
- Fridge: Store in a cool or refrigerated environment for up to 8 days. Keeping them cold helps the pistachio cream stay set and fresh.
- Freezer: You can freeze the baked chocolate bases (without topping) for up to 3 months.
- Make Ahead: You can prepare the cookie dough and the toasted kataifi separately a day in advance for a simple assembly on the day of your event.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 315 |
| Protein | 4 g |
| Carbs | 36 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sodium | 140 mg |
FAQ About Dubai Chocolate Cookies
What is kataifi?
Kataifi is a shredded phyllo dough used in Middle Eastern desserts.2 It provides the ultimate “crispy” texture that has made Dubai chocolate famous. You can find it in the freezer section of most Mediterranean or international grocers.
Can I use pistachio butter instead of cream?
Pistachio cream is usually sweetened and thinner. If you use pure pistachio butter, you may want to add 1–2 tablespoons of powdered sugar for a more tasty and balanced topping.
Why did my cookies spread too much?
This usually happens if the butter was too soft or melted. Chilling the dough for 30 minutes before scooping is a proven way to ensure a thick, “remarkable” cookie base.
Can I make these nut-free?
The pistachio is a core part of the “Dubai” flavor, but for a “healthy twist” for those with allergies, you could use toasted sunflower seeds and sunflower butter for a unique alternative.
Do I need a convection oven?
If you don’t have a convection setting, increase your oven temp to 375°F ($190°C$) and keep a close eye on the bake time to ensure a successful result.
Final Thoughts
Baking these Ultimate Easter Egg Dubai Chocolate Cookies is a wonderful way to bring a “fresh” and innovative trend into your home. With their vibrant colors and “stunning” crunch, they are a triumph for any baker looking to impress. If you enjoyed this “unique” holiday treat, you might also love exploring our Stuffed Red Velvet Cookies for your next “special” baking project!
PrintEaster Egg Dubai Chocolate Cookies
Rich chocolate cookies topped with crispy pistachio kataifi and festive chocolate Easter eggs. These cookies combine deep cocoa flavor with a crunchy Middle Eastern–inspired topping, creating a truly unique and irresistible treat for your holiday gatherings.
- Prep Time: 25
- Cook Time: 13
- Total Time: 45
- Yield: 16 cookies
- Category: Dessert, Cookies, Easter
- Method: Baking
- Cuisine: American, Middle Eastern
Ingredients
1 cup unsalted butter, room temperature (226 g)
¾ cup brown sugar (150 g)
½ cup granulated sugar (100 g)
1 large egg
2 teaspoons vanilla extract (6 g)
1 tablespoon molasses (16 g)
¾ cup cocoa powder (80 g)
2 cups all-purpose flour (250 g)
1 teaspoon baking soda (4 g)
½ teaspoon baking powder (2 g)
2 cups kataifi (shredded phyllo dough) (100 g)
3–4 tablespoons butter (45–60 g)
1 tablespoon tahini (15 g)
½ cup spreadable pistachio cream (120 g)
Chocolate Easter egg candies
Instructions
1. Preheat oven to 350°F (180°C) convection and line a baking tray with parchment paper.
2. In a mixing bowl, beat the butter, brown sugar, and granulated sugar until light in color, about 1–2 minutes.
3. Add the egg, molasses, and vanilla extract. Mix until fully combined.
4. Add cocoa powder, flour, baking soda, and baking powder. Gently fold until no dry flour remains.
5. Scoop ⅓ cup portions of dough and place them evenly on the prepared baking tray.
6. Bake for 12–13 minutes.
7. While cookies are hot, use a round cup or cookie cutter to gently swirl around each cookie for clean, circular edges. Let cookies rest on the tray for 10 minutes before moving.
8. In a saucepan over medium-low heat, melt butter. Add kataifi and cook, stirring constantly, until golden brown (8–10 minutes).
9. Transfer toasted kataifi to a bowl and mix with tahini and pistachio cream until evenly combined.
10. Scoop about 1 tablespoon of the mixture onto each cooled cookie.
11. Top each cookie with 2–3 chocolate Easter egg candies.
Notes
For best results, ensure butter is at true room temperature for optimal creaming.
Do not overmix the dough once flour is added to keep cookies tender.
Kataifi browns quickly; stir constantly and watch carefully to prevent burning.
Store cookies in a cool, airtight container for up to 8 days, but they are best enjoyed within 2-3 days for maximum crispness of the kataifi topping.
