These Korean Dubai chocolate chewy cookies has taken Korea by storm and now I’m making my own version. It looks like mochi, but the chewy texture actually comes from melted marshmallows with a delicious crunchy pistachio filling.
🔍 Quick Look:
- What is it? It’s a viral no-bake dessert with a soft and chewy marshmallow-based chocolatey exterior stuffed with a crunchy pistachio–kataifi filling. If you love chocolate treats, you’ve got to try my Matcha Chocolate Truffles too.
- Why you’ll love this recipe: If you have a sweet tooth, you will love the flavors of the decadent pistachio dessert. The texture is chewy on the outside with a crunchy filling in the center.
- 🕒 Total Cook Time: 45 minutes
- 🔥 Cook Method: This is a no-bake dessert. Make the pistachio kataifi filling and chocolate marshmallow dough on the stovetop. Assemble the ingredients together when dough has cooled!
- 👩🍳 Flavor Profile: The outer chocolate marshmallow layer is soft, chewy, and sweet while the pistachio–kataifi filling adds a creamy crunch!
- ⭐ Difficulty: Honestly harder than you expect! Don’t worry, I have lots of photos and I tell you the right ingredients to use to ensure I set you up for success. Make sure to follow my expert tips and tricks in the blog post as well!
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What is Korean Dubai Chocolate Chewy Cookie?
The Korean Dubai Chocolate Cookie known as Dujjonku (두쫀쿠) started in South Korea gaining massive popularity through K-pop idols trying the sweet dessert and Tik Tok mukbangs. Don’t confuse the chocolate exterior for mochi, the sticky and chewy texture is made of marshmallows and cocoa powder, not mochi! The inside is stuffed with a pistachio cream and crunchy shredded knafeh (kataifi) center. If you tried the Chocolate Dubai chocolate bar, this is where the flavors came from!
This recipe can be tricky to first-timers, so be sure to check out my Expert Tips and Tricks to ensure you can make the best Korean Dubai Chewy Cookie!
If you’re looking for more easy no bake recipes, be sure to check out my Filipino Mango Float, Deep Fried Milk and No-Bake Cheesecake With Pineapple. If you’re looking for a mochi recipe, check out my Mango Mochi instead.
Key Ingredients
Here’s a look at what you need to make this Korean Dubai Chocolate Chewy Cookie. The highlights are here but the full ingredient list and quantities of each are in the recipe card. I recommend to use these ingredients without substitutions to ensure that you make a successful and delicious Dubai Chocolate Chewy Cookie just like the ones you see on Tik Tok!
Personally, the Dubai Chocolate Chewy Cookie is really decadent and sweet for me, so I like to make a smaller amount (5 cookies). Double the recipe if you want to make more!
- Kataifi – known as shredded knafeh or shredded Fillo Dough is a Middle Eastern food found in the frozen aisle. You won’t find this in normal groceries, so look for international markets and middle eastern stores near you. This is a must have ingredient to make the filling.
- Tahini – unsweetened sesame paste makes the filling taste less sweet and gives that extra creamy texture to bind the Kataifi together.
- Pistachio cream/paste – is blended pistachio butter that sweet like nutella. Some of them have added sugar and flavors. If you want your dessert to be less sweet, you can try to make your own at home by blending pistachios. I bought mine at the Middle Eastern store and I often find them at Italian grocery stores too.
- Cocoa powder – is used to flavor the chocolate marshmallow dough. The cocoa is also used to dust the outside of the chocolate dough after assembly.
- Marshmallows – I cannot emphasize this enough, use regular marshmallows like Jet-Puffed brand! They work the best for this recipe (melts well and tastes good). I bought vegan marshmallows and they did not melt properly causing a weird consistency.
Substitutions and Variations
- If you can’t find pistachio cream, you can use almond butter or peanut butter (even though I don’t recommend it). The flavor and sweetness is definitely going to change, so adjust the flavor of the filling accordingly to your taste.
- Fruit filling: Add a whole strawberry, raspberry, or dried fruit in the center with the pistachio kataifi filling for a fresh, fruity contrast!
- Don’t like cocoa powder? You can try using matcha powder to make the marshmallow dough and dust the chewy cookie at the end!
How to Make Korean Dubai Chocolate Chewy Cookie
Making these Dubai chewy cookies seems complicated and messy, but if you follow these instructions and use the right marshmallows, you will be successful! To make this recipe, I broke down the steps into 3 parts: 1.) Make Kataifi Pistachio Filling 2.) Making Chocolate Marshmallow Dough 3.) Final Assembly.
Make Kataifi Pistachio Filling
Step 1: Heat pan on low medium heat. Add your butter and chopped kataifi. Toast for 5 minutes until golden. Continue stirring so the kataifi doesn’t burn. (Image 1 & 2)
PRO TIP: Shred the phillo dough and seperate the strands as much as possible to ensure that it gets toasted evenly
Step 2: Transfer your toasted kataifi in a bowl, add your pistachio paste and tahini. Mix well and set aside in the fridge while your make your chocolate marshmallow dough. (Image 3 & 4)
Make Chocolate Marshmallow Dough
Step 3: Heat pan on low medium heat. Add butter and marshmallows, make sure you use the right brand (Jet Puffed is my recommendation)! (Image 5)
Pro Tip: You want to gently incorporate the milk powder in the melted marshmallows so the dough doesn’t become clumpy. The milk powder can be hard to melt!
Step 4: When your marshmallows are halfway melted, sift your milk powder and cocoa powder in 2 batches and mix quickly. (Images 6 & 7) Make sure you stir quickly on low heat until everything is melted.
Step 5: Continue stirring your cocoa powder and milk powder in your marshmallows until it becomes one solid chocolate color. (Image 8)
Step 6: When everything has melted, quickly transfer your melted chocolate marshmallows to a silicone mat (recommended) or parchment paper. Let the dough cool for a minute so you don’t burn yourself. (Image 9)
Pro Tip: The dough is SUPER STICKY. You want to use a silicone mat to make it easier for you to handle the dough.
Step 7: When the dough is cooler (still warm but not burning your hands), add parchment paper on top and use a rolling pin to roll flat. I like my dough to be on the thinner side so I roll it to half inch thickness. I recommend to do 1 inch thickness if this is your first time making! (Image 10)
Assemble the Dubai Chewy Cookie
Step 8: Take the kataifi pistachio filling out of the fridge. Portion them in 4 to 5 sections and roll them into balls. (Image 11)
Pro Tip: If the dough is really sticky, add the tiniest bit of oil on your hands and rub your hands together. This should prevent the dough sticking to your hands.
Step 9: The chocolate dough should have cooled down so your hands can touch it. Cut into 5 sections. It’s okay if they are not perfectly flat (like mine). The dough is very moldable at this time for you to fold around. (Image 12)
Step 10: Place one ball in the center of the dough. (Image 13) Fold the pieces to the center of the dough so the pistachio filling is fully covered. If there’s excess chocolate dough at the end, I like to use a dough cutter or scissors to cut it off (this ensures the perfect bite). (Image 14)
Step 11: Lastly, when all your dough balls are rolled into circles. Place 1 teaspoon of cocoa powder in a bowl. Roll the ball in the cocoa powder so every inch is covered in cocoa. (Image 15)
You can cut them in half or bite the whole piece to enjoy the crunchy dubai chocolate chewy cookie! (Image 16)
Expert Tips
- When using kataifi (shredded fillo dough), make sure you separate the strands. The dough comes frozen and we don’t want it to be clumpy when we brown the kataifi in butter. Our goal is to crisp up all the pieces!
- Use parchment paper or a silicone mat, when rolling out the chocolate dough. The dough is very sticky and hard to manage.
- Melt the butter and marshmallows at the same time in low medium heat. Continue stirring the cocoa powder and milk powder gets incorporated. Make sure you stir quickly on low heat until everything is melted.
- Timing is important! Add the milk powder and cocoa powder when the marshmallows are half done where the marshmallows have not completely lost it’s shape. if the marshmallow is too hot, the milk powder will clump and your chocolate will not be smooth. This tip ensures that the milk powder can melt evenly.
- Use a non-stick pan to melt the marshmallows. If you have a silicone spatula to stir the chocolate, that’s even better! We want to use tools that don’t stick to the chocolate dough ◡̈
Korean Dubai Chocolate Cookie FAQs
Don’t worry, this is completely normal! Let the dough cool for a minute or two to make it easier to handle while keeping its chewy texture. Working on a silicone mat or parchment paper can prevent it from sticking to surfaces, and lightly oiling your hands helps the dough glide smoothly as you shape it.
The pistachio paste or cream can be thick when it is cold. Try to warm it up in the microwave for 15 seconds until it softens. Adding more tahini can also help soften the pistachio paste or cream.
Using milk powder is highly recommended for this recipe because it helps create the chewy mochi texture of the chocolate marshmallow dough. Without it, the dough may turn out less smooth and slightly less rich. If it’s hard for you to find milk powder, feel free to omit this!
You can store the Dubai Chocolate chewy cookie in room temperature covered for up to 3 days. The sugar in the marshmallows and pistachio cream is very shelf stable so it won’t go bad. Make sure it’s kept out of the sunlight so cookie doesn’t melt!
Korean Dubai Chocolate Chewy Cookie
Ingredients
Pistachio filling
- 1 tablespoon butter
- 55 grams kataifi
- 1 teaspoon tahini
- 75 grams pistachio paste (the higher quality, the better!)
Chocolate dough
- 2.5 tablespoon unsalted butter
- 2 tablespoon cocoa powder
- 1 tablespoon milk powder
- 130 grams marshmallows
- pinch of salt
Instructions
Make Kataifi Pistachio Filling
- Heat pan on low medium heat. Add your butter and chopped kataifi. Toast for 5 minutes until golden. Continue stirring so the kataifi doesn't burn.
- Transfer your toasted kataifi in a bowl, add your pistachio paste and tahini. Mix well and set aside in the fridge while your make your chocolate marshmallow dough.
Make Chocolate Marshmallow Dough
- Heat pan on low medium heat. Add butter and marshmallows, make sure you use the right marshmallow brand (Jet Puffed is my recommendation) to ensure the best consistency!
- When your marshmallows are halfway melted, sift your milk powder and cocoa powder in 2 batches and mix quickly. Make sure you stir quickly on low heat until everything is melted.
- Continue stirring your cocoa powder and milk powder in your marshmallows until it becomes one solid chocolate color.
- When everything has melted, quickly transfer your melted chocolate marshmallows to a silicone mat (recommended) or parchment paper. Let the dough cool for a minute so you don’t burn yourself.
- When the dough is cooler (still warm but not burning your hands), add parchment paper on top and use a rolling pin to roll flat. I like my dough to be on the thinner side so I roll it to half inch thickness. I recommend to do 1 inch thickness if this is your first time making!
Assemble the Dubai Chewy Cookie
- Take the kataifi pistachio filling out of the fridge. Portion them in 4 to 5 sections and roll them into balls.
- The chocolate dough should have cooled down so your hands can touch it. Cut into 5 sections. It’s okay if they are not perfectly flat (like mine). The dough is very moldable at this time for you to fold around.
- Place one ball in the center of the dough. Fold the pieces to the center of the dough so the pistachio filling is fully covered. If there’s excess chocolate dough at the end, I like to use a dough cutter or scissors to cut it off (this ensures the perfect bite).
- Lastly, when all your dough balls are rolled into circles. Place 1 teaspoon of cocoa powder in a bowl. Roll the ball in the cocoa powder so every inch is covered in cocoa. All done and enjoy!
Notes
- When using kataifi (shredded fillo dough), make sure you separate the strands. The dough comes frozen and we don’t want it to be clumpy when we brown the kataifi in butter. Our goal is to crisp up all the pieces!
- Use parchment paper or a silicone mat, when rolling out the chocolate dough. The dough is very sticky and hard to manage.
- Melt the butter and marshmallows at the same time in low medium heat. Continue stirring the cocoa powder and milk powder gets incorporated. Make sure you stir quickly on low heat until everything is melted.
- Timing is important! Add the milk powder and cocoa powder when the marshmallows are half done where the marshmallows have not completely lost it’s shape. if the marshmallow is too hot, the milk powder will clump and your chocolate will not be smooth. This tip ensures that the milk powder can melt evenly.
- Use a non-stick pan to melt the marshmallows. If you have a silicone spatula to stir the chocolate, that’s even better! We want to use tools that don’t stick to the chocolate dough ◡̈
Sam Lee says
This is a fun dessert! Love the marshmallow-chocolate layer and crunchy contrast. It took a bit of patience to shape everything, but the result was so worth it. One of the best sweet experiments I’ve made recently.