Why You’ll Love This Recipe
These Pistachio Kunafa Chocolate Cookies combine the richness of pistachio spread, roasted kunafa dough, and a decadent chocolate cookie base. Filled with a creamy pistachio center and topped with chocolate chunks, these cookies are a unique and delicious dessert that brings together the best of Middle Eastern and chocolatey flavors. Perfect for any occasion!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Pistachio Kunafa Filling:
- 1 cup (90g) kunafa pastry
- 1 tbsp butter or ghee, for roasting the kunafa dough
- 3/4 cup (200g) pistachio spread
- 2 tbsp tahini (optional)
For the Cookie Dough:
- 114g unsalted butter
- 1 tsp espresso or instant coffee powder
- 1 cup packed brown sugar
- 2 tsp vanilla extract
- 1 egg, room temperature
- 1/3 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk or semi-sweet chocolate chunks
Directions
1. Make the Pistachio Kunafa Filling:
- Shred the kunafa pastry into 1-2 cm pieces using a food processor or scissors.
- In a large frying pan, melt butter or ghee over medium heat. Add the shredded kunafa pastry and stir constantly until it turns golden brown and roasted.
- Remove from heat and let it cool before transferring it to a mixing bowl.
- Add pistachio spread and optional tahini into the bowl. Stir well, then refrigerate for 10 minutes to slightly solidify.
- Roll the pistachio mixture into 10-12 equal-sized balls and place them on a parchment-lined tray. Freeze the balls for at least 15 minutes.
2. Prepare the Cookie Dough:
- In a small heavy-bottomed saucepan, melt butter over medium heat. Stir constantly until the butter foams and turns light golden brown.
- Remove from heat and let it cool for about 10 minutes. Add espresso powder and whisk in brown sugar until fully dissolved.
- Add vanilla extract and the egg, whisking for 1-2 minutes.
- Sift in cocoa powder, flour, baking soda, and salt. Use a spatula to fold the dry ingredients into the wet mixture until there are no streaks of flour.
3. Assemble the Cookies:
- Remove the pistachio kunafa balls from the freezer.
- Take a spoonful of cookie dough and wrap it around each pistachio ball, ensuring the filling is completely covered.
- Place the cookie balls on a baking sheet and top each with chocolate chunks.
- Bake at 180°C (350°F) for about 10 minutes on the lower-middle rack.
- Allow the cookies to cool for 20-25 minutes before enjoying them.
4. Serve and Enjoy:
- For an enhanced presentation, drizzle some melted pistachio spread over the cookies before serving.
Servings and Timing:
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yields: 10-12 cookies
Variations:
- Add Nuts: For extra crunch, add some crushed pistachios on top before baking or mix them into the dough.
- Use Different Chocolate: Feel free to use white or dark chocolate chunks for a different twist on flavor.
Storage/Reheating:
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.
- Reheating: Warm them up in the microwave for a few seconds to enjoy the melty chocolate again!
FAQs
Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour.
How can I make these cookies dairy-free?
Use dairy-free butter (or coconut oil) and opt for a non-dairy milk and chocolate for a completely dairy-free version.
Can I skip the tahini in the pistachio filling?
Yes, the tahini adds richness and flavor but is optional. You can skip it or replace it with more pistachio spread.
Can I use store-bought kunafa dough?
Yes, if you have access to store-bought kunafa dough, feel free to use that to save time.
What can I serve these cookies with?
These cookies are perfect with a cup of coffee or tea, but they also go well with a scoop of vanilla ice cream for a more indulgent dessert.
Conclusion
These Pistachio Kunafa Chocolate Cookies are a delightful fusion of flavors and textures that are sure to impress anyone who tries them. With a unique pistachio filling, a rich chocolate cookie base, and a golden, crispy outer layer, they’re perfect for sharing at special gatherings or enjoying as a personal treat.
Print
Pistachio Kunafa Chocolate Cookies
- Total Time: 45 minutes
- Yield: 10-12 cookies
Description
These Pistachio Kunafa Chocolate Cookies combine the richness of pistachio spread, roasted kunafa dough, and a decadent chocolate cookie base. Filled with a creamy pistachio center and topped with chocolate chunks, these cookies are a unique and delicious dessert perfect for any occasion.
Ingredients
For the Pistachio Kunafa Filling:
1 cup (90g) kunafa pastry
1 tbsp butter or ghee, for roasting the kunafa dough
3/4 cup (200g) pistachio spread
2 tbsp tahini (optional)
For the Cookie Dough:
114g unsalted butter
1 tsp espresso or instant coffee powder
1 cup packed brown sugar
2 tsp vanilla extract
1 egg, room temperature
1/3 cup cocoa powder
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk or semi-sweet chocolate chunks
Instructions
1. Make the Pistachio Kunafa Filling:
Shred the kunafa pastry into 1-2 cm pieces using a food processor or scissors.
In a large frying pan, melt butter or ghee over medium heat. Add the shredded kunafa pastry and stir constantly until it turns golden brown and roasted.
Remove from heat and let it cool before transferring it to a mixing bowl.
Add pistachio spread and optional tahini into the bowl. Stir well, then refrigerate for 10 minutes to slightly solidify.
Roll the pistachio mixture into 10-12 equal-sized balls and place them on a parchment-lined tray. Freeze the balls for at least 15 minutes.
2. Prepare the Cookie Dough:
In a small heavy-bottomed saucepan, melt butter over medium heat. Stir constantly until the butter foams and turns light golden brown.
Remove from heat and let it cool for about 10 minutes. Add espresso powder and whisk in brown sugar until fully dissolved.
Add vanilla extract and the egg, whisking for 1-2 minutes.
Sift in cocoa powder, flour, baking soda, and salt. Use a spatula to fold the dry ingredients into the wet mixture until there are no streaks of flour.
3. Assemble the Cookies:
Remove the pistachio kunafa balls from the freezer.
Take a spoonful of cookie dough and wrap it around each pistachio ball, ensuring the filling is completely covered.
Place the cookie balls on a baking sheet and top each with chocolate chunks.
Bake at 180°C (350°F) for about 10 minutes on the lower-middle rack.
Allow the cookies to cool for 20-25 minutes before enjoying them.
4. Serve and Enjoy:
For an enhanced presentation, drizzle some melted pistachio spread over the cookies before serving.
Notes
The measurements of pistachio spread and kunafa dough are approximate. Adjust based on your preference for creaminess or crunchiness in the filling.
The cookies will be soft when fresh out of the oven, so allow them to cool properly before eating.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
