Dubai Chocolate Bar Cookies with Pistachio and Phyllo
Dubai Chocolate Bar Cookies with Pistachio and Phyllo are my take on the viral Dubai chocolate candy bars, but these are delicious, crunchy, buttery cookies.
Servings: 48 servings
Calories: 124kcal
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
Store cookies in an airtight container at room temperature for up to 7 days.
Cookies may be frozen after baking. Store in an airtight freezer container or freezer bag and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 124kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 244IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.5mg
