Easter 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.