Dubai Chocolate Bar Cookies are my take on the viral Dubai chocolate candy bars recently flooding the internet. These cookies are like no other.
If you're a cookie baker, here are additional cookie recipes you'll enjoy: Peanut Butter and Jelly Potato Chip Cookies, Coconut Cake Mix Cookies, Pink Lemonade Cookies, and 1930s Vintage Rocks Cookies.
Also check out my entire cookie recipe collection to pick out some of your favorites to bake.
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Table of Contents Found Here
- Here we are in the kitchen baking (and tasting) these delicious Dubai Chocolate Bar COOKIES:
- Why this recipe works:
- The ingredient list for making Dubai Chocolate Bar COOKIES:
- Specific ingredient information:
- Substitution suggestions:
- Necessary kitchen tools and equipment:
- What is phyllo dough?
- How to toast phyllo shreds for making Dubai cookies?
- Want to use other nut butter?
- How many Dubai chocolate and pistachio phyllo cookies does this recipe make?
- Can you freeze Dubai cookies?
- What is the importance of using room-temperature butter when making cookies?
- What is the best way to chop pistachios?
- Additional recipes featuring pistachios:
- Printable Recipe Card
- Please comment if you've made this recipe.
Here we are in the kitchen baking (and tasting) these delicious Dubai Chocolate Bar COOKIES:
Why this recipe works:
These pistachio butter and phyllo shreds cookies are unlike any other cookie recipe I've (or maybe you've) ever made.
The flavor and texture of these cookies are utterly fantastic and crunchy, but they're not overly sweet.
These unique cookies have an unusually addictive and somewhat familiar flavor that's hard to put your finger on unless you know what's in the list of ingredients.
The ingredient list for making Dubai Chocolate Bar COOKIES:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Specific ingredient information:
PHYLLO SHREDS - The phyllo pastry shreds give the cookies a nice crunch when mixed with melted butter and baked to a crispy, golden brown.
Since the phyllo shreds are one of the main ingredients in the viral Dubai chocolate bar, they were a must for adding them to this cookie recipe.
PISTACHIO BUTTER - If you love pistachios (I honestly don't know anyone who doesn't), run, don't walk, to get yourself some pistachio butter.
This nut butter's flavor is as good as eating pistachio nuts, except that it's a creamy experience and not a crunchy one.
BUTTER - I always use salted butter in my baking, but if you'd like to use unsalted butter, please do.
HONEY - The honey gives these cookies a lightly floral flavor and adds sweetness and moisture that keeps these crunchy cookies chewy in texture.
CONFECTIONERS' SUGAR - This ingredient is also known as powdered or icing sugar, and is the main sweetening component in these cookies.
PURE VANILLA EXTRACT - Always choose pure vanilla extract over imitation for the best flavor.
Unbleached flour ages naturally and, in turn, delivers a chewer end result.
BAKING POWDER - Baking powder is the leavening aging that will give lift and a lighter texture to baked goods.
CHOPPED SHELLED PISTACHIOS - I added the chopped pistachios to the baked, cooled, and chocolate-coated cookies as a garnish. I also added them to the cookie dough itself to ramp up the pistachio flavor.
It is perfectly fine if you choose not to add the chopped, shelled pistachios into the dough or as a garnish.
SEMI-SWEET CHOCOLATE CHIPS - Another way these cookies don't come across as overly sweet is by using semi-sweet chocolate as the dunk or drizzle instead of milk or white chocolate.
If you prefer milk (or white) chocolate to semi-sweet, feel free to use a substitute or leave the chocolate out of the recipe entirely.
SHORTENING - One tablespoon of shortening is used to thin the melted chocolate for better dipping or drizzling purposes.
KOSHER SALT - Kosher salt is my preferred option for seasoning sweet and savory dishes.
Table salt may be used if needed, but please take special note of the gray box below if doing so.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Substitution suggestions:
If you'd prefer not using shortening, and unflavored oil such as avocado or grapeseed may be used instead.
Do not use butter as a replacement for the shortening. The water content in butter the butter will seize the chocolate, rendering it unusable.
Vanilla bean paste may be used instead of vanilla extract.
Necessary kitchen tools and equipment:
- mixing bowls
- microwave-safe mixing bowl (for melting chocolate)
- hand mixer (optional)
- stand mixer (optional)
- rimmed baking sheets
- parchment paper
- measuring cups and spoons
- sieve (optional)
- nut chopper (optional)
- spatulas
- cookie scoop
- kitchen timer (optional)
- cooling rack
- piping bag or plastic bag (optional)
What is phyllo dough?
Phyllo pastry sheets (also spelled filo) are incredibly thin, stretched unleavened sheets of pastry made using flour, water, oil, and or butter.
How to toast phyllo shreds for making Dubai cookies?
Allow the oven to preheat for 15 minutes or until it reaches 400 degrees F (205 degrees C).
Meanwhile, melt 8 tablespoons of butter in a microwave-safe bowl. Add the phyllo shreds to a medium-sized bowl and pour the melted butter over the phyllo shreds.
Mix well with a spatula.
Time to toast the phyllo shreds:
Evenly spread the butter-coated phyllo shreds onto a parchment-lined rimmed baking sheet, making sure to pull apart any large clumps that stick together during the mixing process.
Bake the phyllo shreds until golden brown (approximately 10-15 minutes), stirring them a few times during baking to ensure they're evenly golden.
Cool them completely before adding to the cookie batter.
Want to use other nut butter?
I used pistachio butter specifically because I wanted this cookie to resemble, as closely as possible, the Dubai chocolate candy bar.
That said, if you're a fan of sunflower, peanut, almond, walnut, cashew or any other specific nut butter you can think of, by all means, go for it.
Follow the recipe as written, except replace the pistachio butter (and the chopped pistachios) with the nut and nut butter of your choosing, and carry on.
How many Dubai chocolate and pistachio phyllo cookies does this recipe make?
As written, this recipe makes approximately 48 good-sized cookies.
Can you freeze Dubai cookies?
You bet.
Allow the chocolate to harden before freezing. Store the cookies in an airtight freezer container or bag and freeze them for up to 3 months.
I like to use these dissolvable content labels for adding dates and container content information to the outside of refrigerator and freezer packages.
What is the importance of using room-temperature butter when making cookies?
Softened, room-temperature butter blends faster and easier into sugar during creaming, ensuring a lighter, airier textured cookie.
What is the best way to chop pistachios?
You can do it in several different ways:
- You can use a nut chopper, which makes clean, concise work of it.
- You can also use a plastic bag and a meat mallet (shown in the video) or a rolling pin to whack the nuts into small pieces.
- Lastly, you can use a chef's knife and cutting board and run the knife over the nuts repeatedly until you reach your desired consistency.
Additional recipes featuring pistachios:
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Dubai Chocolate Bar Cookies with Pistachio and Phyllo
Equipment
- stand mixer optional
- hand mixer optional
- kitchen scale optional
- nut chopper optional
- piping bag or plastic bag optional for drizzling chocolate
Ingredients
For the cookie dough:
- 1 jar (6.7 ounces) pistachio butter
- 1 bag (6 ounces) phyllo shreds
- 1 pound (4 sticks) butter divided
- ¼ cup honey
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- ½ cup chopped pistachios
- ½ teaspoon kosher salt
- 3 cups all-purpose flour
- 1 teaspoon baking powder
For the cookie garnish:
- 1 bag (12 ounces) semi-sweet chocolate chips
- 1 tablespoon shortening may substitute avocado oil
- 3 tablespoons chopped pistachios
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Add the phyllo shreds into a medium-sized bowl.Melt 8 tablespoons of butter and pour it over the phyllo shreds. Mix well to combine. Evenly spread the buttered phyllo shreds onto a parchment-lined baking sheet breaking up any of the larger clumps as needed. Bake in the preheated oven for 12-15 minutes, removing and stirring the shreds once or twice during the cooking process to achieve an even golden color and crispness on all the shreds. Remove and cool.
- Reduce the oven heat to 375 degrees F (190 degrees C).
- Meanwhile, in a large bowl blend the remaining softened butter, confectioners' sugar, pistachio butter, honey, and pure vanilla extract until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the flour, salt, baking powder to the pistachio butter mixture and blend on low speed until just combined. Add ½ cup of chopped pistachios to the batter, and then stir in the cooled golden phyllo shreds until evenly combined *Note - the dough will be firm.
- Drop the dough by tablespoons onto parchment lined baking sheets (12 cookies per sheet), and pat the dough lightly to form circles that are approximately ½" thickness, or, if preferred leave the dough in a mound. *Note - the dough will not flatten much as they bake so if if you prefer a flatter cookie make sure go press them before baking.
- Bake the cookies for 12-15 minutes, or until lightly golden brown, rotating the cookie sheets halfway through the baking process. Remove the cookies to a rack to cool and continue the process with the remaining cookie dough.
- Add the chocolate chips and shortening (or oil) to a microwave-safe bowl. Heat on medium power in 40 second intervals, stirring after each interval, until the chocolate is smooth and creamy. Dip the cooled cookies halfway into the melted chocolate and then sprinkle with the chopped pistachios while the chocolate is wet. Or, add the chocolate into a piping bag or plastic bag with a small hole cut in the corner of the bag. Drizzle the chocolate over the cookies and sprinkle with the chopped pistachios while the chocolate is still wet.
- Allow the chocolate to fully set before serving.
Notes
Nutrition
I sincerely hope you'll enjoy baking (and eating) this fun Middle-Easter inspired Dubai cookie recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
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