If you haven’t experienced Dubai chocolate yet, here is your sign! These Layered Dubai Cookies are elite. A rich chocolate cookie is topped with crunchy pistachio and kataifi cream and a healthy dollop of chocolate ganache to finish it all off.

Layered Dubai Cookie Recipe

This is my take on the viral Dubai chocolate sensation that is absolutely taking over the dessert scene right now! We start with a rich, chewy chocolate cookie that is baked to soft perfection. Then we top it with a layer of the most decadent pistachio butter and kataifi filling (you’re going to die over the crunchy texture and nutty flavor!). To finish it off, we layer on a dollop of velvety smooth chocolate ganache and a few crushed pistachios, as a garnish. These truly might be the fanciest cookies I’ve ever eaten? The combination of all of the textures – chewy cookie, smooth ganache, crunchy kataifi and nutty pistachio is unlike anything I’ve ever had before and I cannot get enough!

Side view of a chocolate cookie topped with pistachio kataifi, chocolate ganache, and chopped pistachios.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Pistachio Filling

Pistachio butter – Make sure to use pistachio butter, not pistachio cream. The cream has added sugars and oils which cause the filling to seep more into the cookie dough during baking. I used 2 Gusto brand jars which will leave you enough for a little drizzle.
Roasted kataifi – I used Bisvua brand, pre-roasted to boost the nuttiness.

Chocolate Cookie

Salted butter, softened – I use salted butter but you can sub in unsalted if that’s your preference. Just be sure to add in an extra pinch of salt if you do make the swap.
Brown sugar
Granulated sugar
Eggs
Corn syrup – Adding in corn syrup helps flavor the cookie and gives it a nice chewy cookie.
Vanilla – I love using vanilla to provide a nice flavor base.
Milk
All-purpose flour
Dutch processed cocoa powder
Black cocoa powder – If you don’t want to use 2 types of cocoa, you can just use all dutch processed cocoa instead. The cookie just won’t be quite as rich.
Corn starch – We use corn starch to make the cookie nice and soft.
Baking soda
Salt

Chocolate Ganache

Chocolate chips – Use a high quality chocolate here. I love Ghirardelli brand. For this cookie, I used semi sweet chips, but dark or milk would also be delish.
Heavy whipping cream
Remaining pistachio butter, for drizzling
Chopped pistachios, for garnish – I used lightly salted shelled pistachios.

How to Make Layered Dubai Cookies

Preheat the oven to 350°F (180°C).
Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture, about 2 minutes to make the dough.
Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
Next, add the flour, cocoa powder, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
Portion out the dough using a #24 scoop (3 Tbsp). Roll into a ball and flatten slightly.
Bake on a lined baking sheet for 9-12 minutes until the tops no longer look wet and glossy. Allow the cookies to cool completely on the baking sheet.
Make the pistachio topping by mixing the pistachio butter and kataifi until well combined.
Once the cookies are cool, spread the pistachio topping onto the top of each cookie.
While the cookies cool, make your ganache by measuring out the heavy cream into a microwave-safe bowl. Microwave for 1 1/2 minutes or until it is boiling.
Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream. Allow the chocolate chips to sit in the hot cream for 3-5 minutes.
After the time is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Spread onto each cookie and top with chopped pistachios.

A dubai chocolate cookie cut in half and stacked together to reveal a chocolate cookie, pistachio topping and chocolate ganache.

How should I store these cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! The ganache will eventually set slightly on the counter, but you can speed this process up in the refrigerator.

Can I freeze these cookies?

Yes! You can freeze these cookies with or without the ganache for up to 3 months! If freezing with ganache, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Offset spatula – I love using an offset spatula to swipe the ganache onto the cookies because it’s so much easier to get the perfect swirl on top without getting extra on the side of your hand.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #12 scoop for these cookies.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.

A dubai chocolate layered cookie with pistachio kataifi and chocolate ganache.

Nutty Favorites

A chocolate cookie layered with pistachio kataifi and chocolate ganache inspired by Dubai Chocolate.

Layered Dubai Cookies

If you haven’t experienced Dubai chocolate yet, here is your sign! These Layered Dubai Cookies are elite. A rich chocolate cookie is topped with crunchy pistachio and kaiatifi cream and a healthy dollop of chocolate ganache to finish it all off.

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Print Pin Rate

Prep Time: 30

Cook Time: 12

Servings: large cookies

Calories: 160kcal

Ingredients

Chocolate Cookie

3/4 cup (167g) salted butter, softened
3/4 cup (185g) brown sugar
1/4 cup (58g) granulated sugar
2 eggs
1 Tbsp corn syrup
1/2 Tbsp vanilla extract
1 Tbsp milk
2 cups (304g) all-purpose flour
1/4 cup (30g) dutch processed cocoa powder
1/4 cup (30g) black cocoa powder
1/2 Tbsp corn starch
1 tsp baking soda
1/2 tsp salt

Pistachio Topping

2/3 cup pistachio butter
1/2 cup (heaping) roasted kataifi

Chocolate Ganache

3/4 cups (150g) chocolate chips
1/4 cup (60mL) heavy whipping cream
1/4 cup chopped pistachios for garnish

Instructions

Preheat the oven to 350°F (180°C).
Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture, about 2 minutes to make the dough.
3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract, 1 Tbsp milk
Next, add the flour, cocoa powder, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
2 cups (304g) all-purpose flour, 1/4 cup (30g) dutch processed cocoa powder, 1/4 cup (30g) black cocoa powder, 1/2 Tbsp corn starch, 1 tsp baking soda, 1/2 tsp salt
Portion out the dough using a #24 scoop (3 Tbsp). Roll into a ball and flatten slightly.
Bake on a lined baking sheet for 9-12 minutes until the tops no longer look wet and glossy. Allow the cookies to cool completely on the baking sheet.
Make the pistachio topping by mixing the pistachio butter and kataifi until well combined.
2/3 cup pistachio butter, 1/2 cup (heaping) roasted kataifi
Once the cookies are cool, spread the pistachio topping onto the top of each cookie.
While the cookies cool, make your ganache by measuring out the heavy cream into a microwave-safe bowl. Microwave for 1 1/2 minutes or until it is boiling.
1/4 cup (60mL) heavy whipping cream
Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream. Allow the chocolate chips to sit in the hot cream for 3-5 minutes.
3/4 cups (150g) chocolate chips
After the time is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Spread onto each cookie and top with chopped pistachios.
1/4 cup chopped pistachios for garnish