The Viral Dubai Chewy Cookie: How to Make the Crispy Pistachio Marshmallow Dessert

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 Hello everyone!

The "Dubai Chewy Cookie" has become a massive global sensation, and for good reason! These cookies are utterly addictive, featuring a combination you might not expect: a soft, mochi-like marshmallow dough wrapped around a rich, crunchy center.

The core of this viral dessert is the delicious filling, which mixes 100% pistachio paste with white chocolate and super crispy baked kadaif noodles. This recipe by Gombom shares all the secrets, from preparing the kadaif to shaping the perfect, non-sticky marshmallow dough.

πŸͺ Ingredients

Yields 8 Cookies

[A. Pistachio & Kadaif Filling]

  • Baked Kadaif Noodles (see preparation below)

  • 100% Pistachio Paste (stirred well)

  • White Couverture Chocolate (melted)

  • Chopped Pistachios (optional, for texture)

[B. Marshmallow Dough]

  • Marshmallows (melted)

  • Butter (melted)

  • Skim Milk Powder (sifted)

  • Cocoa Powder (sifted)

[C. Coating & Tools]

  • Cocoa Powder (for dusting)

  • Neutral Cooking Oil (for scraper and hands)

🍳 Instructions

Part 1: The Crispy Kadaif

  1. Prepare Butter: Melt 182g of unsalted butter and pour it over 500g of kadaif noodles (this makes a large batch). Mix until the noodles are evenly coated.

  2. First Bake: Spread the coated kadaif thinly on a baking sheet. Bake in a preheated oven at 170°C (338°F) for 12 minutes.

  3. Second Bake: Take the kadaif out, stir it evenly, spread it out again, and bake for another 12 minutes at 170°C (338°F).

  4. Final Bake: Stir again. Bake a third time at 160°C (320°F) for 10 to 13 minutes, or until it achieves a deep golden brown color.

  5. Cool: Allow the kadaif to cool completely until crispy.

Part 2: The Pistachio Filling

  1. Melt Chocolate: Melt the white couverture chocolate in the microwave.

  2. Mix Filling: Combine the baked kadaif noodles, the smooth 100% pistachio paste, the melted white chocolate, and the chopped pistachios (if using).

  3. Chill: Cover the mixture and refrigerate for at least one hour until it firms up.

  4. Portion: Use a 5.5cm scoop to divide the filling into 8 equal portions (approx. 42g each). Roll them into smooth balls.

  5. Chill Again: Place the filling balls back in the refrigerator or freezer until they are firm.

Part 3: Marshmallow Dough and Assembly

  1. Prep Powders: Sift the cocoa powder and skim milk powder together. Do this right before use to prevent the skim milk powder from clumping.

  2. Prep Tools: Generously coat your scraper and a wide tray with neutral cooking oil. Prepare a tray of cocoa powder for dusting.

  3. Melt Marshmallows: In a non-stick pan, melt the butter over low heat. Add the marshmallows and melt them slowly.

    • Crucial Tip: Turn off the heat when the marshmallows still hold a bit of their shape (do not let them fully melt). Quickly add the sifted powders and mix immediately until just combined.

  4. Portion Dough: Transfer the sticky dough onto a Teflon sheet. Use the oiled scraper to divide the mixture into 8 equal pieces. Lightly oil your hands.

  5. Assemble: Flatten one piece of marshmallow dough like a small wrapper. Place a chilled pistachio filling ball in the center and wrap the dough completely around it.

  6. Shape & Dust: Gently roll the wrapped ball between your hands to make it smooth and round. Coat the entire surface with cocoa powder, rolling gently to maintain the shape.

  7. Store: Store the finished cookies in the refrigerator. They are best served cold for a chewy and crisp texture.

πŸ“– Source & Disclaimer

This recipe is an adaptation based on the 'The Viral Dubai Chewy Cookie' video by the YouTube channel "Gombom". All photos in this post are my own.

You can watch the original video here: https://youtu.be/rmjrT3hcIto