Dubai Chewy Cookie Cream Recipe You Can Make at Home
If your feed is suddenly full of pistachio cream + crunchy kataifi (knafeh/kadayif) + chocolate, you’re not imagining it. The “Dubai chocolate” trend—filled with pistachio cream, tahini, and crispy shredded phyllo (kataifi)—blew up on social media, and now it’s inspiring copycats everywhere.
Even newer: Dubai Chewy Cookie (often called 두바이 쫀득한 쿠키 크림 dujjong-ku in Korea), a marshmallow-based, cocoa-dusted “cookie” that eats more like a chewy truffle—usually stuffed with pistachio cream + toasted kataifi crunch.
In this post, you’ll find the recipe that capture the signature “Dubai Chewy Cookie Cream” experience: creamy pistachio + loud crunch + chocolate.
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Dubai Chewy Cookie (Pistachio Cream + Crunchy Kataifi Center)
Makes: 10–12 cookies
Prep: 20 min (+ 20 min chilling)
No-bake
Choose your pistachio filling (we carry 2 brands)
For the pistachio base, you can use either:
- IRCA: Irca Cukicream Pistachio Filling (11 lb / 5 kg)
- Gusto Etna: Gusto Etna Pistachio Cream
And if you want the fastest “Dubai-style” crunch (already mixed with crispy kataifi), use this ready-to-use option:
- Gusto Etna (ready crunchy kataifi): Dubai Pistachio Chocolate Bar Filling – Pistachio cream with crispy kataifi
Ingredients
Option A (Classic): Pistachio Crunch Filling
1 cup pistachio cream (IRCA or Gusto Etna)
1 to 1½ cups kataifi/kadayif (shredded phyllo), toasted until golden
Pinch of salt
Optional: 1 tsp tahini
Option B (Shortcut): Ready Crunch Filling
1 to 1¼ cups Gusto Etna Dubai Pistachio Filling (with crispy kataifi)
(Skip the kataifi-toasting step if using this.)
Chewy Cocoa Shell
250 g mini marshmallows (about 4 cups)
1 tbsp butter
2–3 tbsp unsweetened cocoa powder (plus extra for dusting)
Instructions
(Only for Option A) Toast the kataifi:
Melt a little butter in a skillet and toast kataifi over medium heat, stirring often, until deep golden and crisp. Cool completely.
Make the filling:
- Option A: Mix pistachio cream + toasted kataifi + salt (and tahini if using).
- Option B: Use the ready pistachio + crispy kataifi filling as-is.
Chill 15–20 minutes to firm up.
Shape the centers:
Scoop into 10–12 small balls and freeze 10 minutes.
Make the chewy shell:
Melt butter on low heat. Add marshmallows and stir until just melted and smooth. Remove from heat and quickly mix in cocoa powder.
Stuff and roll:
With lightly buttered hands, flatten a spoonful of cocoa-marshmallow mixture, place a pistachio center inside, seal, and roll into a ball.
Finish:
Dust with cocoa powder. Let set 20–30 minutes