Dubai Chewy Cookies Recipe

Ingredients

• 200 grams Katifi Pastry Base (store‑bought shortcrust or pastry dough, crumbled)
• 150 grams Pistachio Cream (smooth pistachio spread or pistachio butter)
• 200 grams Mini Marshmallows (soft, standard size)
• 30 grams Unsalted Butter (cut into small cubes)
• 15 grams Cocoa Powder (unsweetened, for dusting and coating)
• 1 teaspoon Vegetable Oil (for greasing hands and utensils)

Instructions

1. Combine Katifi and Pistachio Cream

   Place the crumbled Katifi pastry base into the mixing bowl, add the pistachio cream, and mix on low speed until a smooth, pliable dough forms.

   Time: PT5M

2. Form Balls

   With lightly oiled hands, roll the dough into 2‑3 cm diameter balls and set them on a plate.

   Time: PT5M

3. Prepare Marshmallow‑Cocoa Coating

   In a microwave‑safe bowl, combine butter, mini marshmallows, and cocoa powder. Microwave on high for 30 seconds, then stir until smooth and glossy.

   Time: PT1M

   Temperature: High (microwave)

4. Coat the Balls

   Roll each pistachio ball in the warm marshmallow‑cocoa mixture, ensuring an even coating. Return coated balls to the plate.

   Time: PT5M

5. Rest and Set

   Allow the coated balls to rest at room temperature for about 5 minutes so the coating sets and the interior becomes chewy.

   Time: PT5M

6. Slice and Serve

   Using a sharp knife, slice each ball horizontally to reveal the pistachio‑filled interior. Arrange on a serving plate.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g