Dubai Chewy Cookie
Dubai Chewy Cookie is a medium Korean recipe that serves 4. 210 calories per serving. Recipe by 감스트GAMST on YouTube.
Prep: 15 min | Cook: 5 min | Total: 45 min
Cost: $4.51 total, $1.13 per serving
Ingredients
- 100 g Unsalted Butter (cut into cubes, room temperature)
- 80 g White Chocolate (chopped into small pieces)
- 50 g Pistachio Butter (smooth, unsalted)
- 100 g Mini Marshmallows (soft, not toasted)
- 30 g Powdered Sugar (for light dusting (optional))
- 1 pinch Salt (enhances flavor)
Instructions
Gather and Prepare Ingredients
Measure all ingredients. Cut butter into cubes, chop white chocolate, and have pistachio butter and marshmallows ready.
Time: PT5M
Melt Butter and White Chocolate
Place butter and white chocolate in a microwave‑safe bowl. Microwave on high for 30‑second bursts, stirring between bursts, until smooth and fully melted.
Time: PT2M
Incorporate Pistachio Butter
Add pistachio butter to the melted mixture and stir until fully combined and glossy.
Time: PT1M
Fold in Marshmallows
Gently fold the mini marshmallows into the chocolate‑butter mixture, ensuring each piece is evenly coated.
Time: PT2M
Shape the Cookie Dough
Line a tray with parchment paper. Scoop the mixture onto the paper and shape into 2‑inch rounds or logs using a spoon or your hands (wet hands help).
Time: PT5M
Chill
Place the tray in the refrigerator for 10 minutes to firm the cookies.
Time: PT10M
Temperature: 4°C
Cut and Finish
Remove the tray, dust lightly with powdered sugar if desired, and cut each log into bite‑size pieces or separate the rounds.
Time: PT2M
Serve or Store
Serve immediately or transfer to an airtight container.
Time: PT0M
Nutrition Facts
- Calories
- 210
- Protein
- 2 g
- Carbohydrates
- 25 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains nuts, Contains dairy
Allergens: Dairy, Tree nuts (pistachio), Gluten (if using flour in variations)
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine (use only if dairy‑free)
- Instead of White Chocolate: Milk chocolate (will add caramel notes)
- Instead of Pistachio Butter: Almond butter, Nut‑free sunflower seed butter
- Instead of Mini Marshmallows: Regular marshmallows, cut into small pieces
- Instead of Powdered Sugar: Granulated sugar (blend to fine powder)
- Instead of Salt: Sea salt
Equipment Needed
- Microwave‑safe bowl
- Silicone spatula
- Parchment paper
- Refrigerator
- Sharp knife
- Cutting board
Critical Steps — Do Not Skip
- Melting butter and white chocolate without burning (step 2).
- Ensuring marshmallows are fully coated before the mixture sets (step 4).
- Chilling long enough for the cookies to firm (step 6).
Chef Tips from the Video
- Use high‑quality white chocolate (at least 30% cocoa butter) for a glossy finish.
- A pinch of sea salt enhances the nutty pistachio flavor.
- For a visual twist, drizzle a thin line of dark chocolate over the finished cookies.
Troubleshooting
Cookies are too soft after chilling.
Chill for an additional 5‑10 minutes or add 10 g more butter to firm the mixture.
Cookies become hard and crumbly.
Reduce butter by 10 g and add an extra tablespoon of pistachio butter for extra moisture.
Marshmallows melt completely and the texture is gummy.
Work faster after adding marshmallows and chill the bowl for 30 seconds before shaping.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 1 month; thaw at room temperature for 15 minutes before serving.
Room temperature: Best consumed within 24 hours; will become hard after that.
Make-Ahead Tips
- Prepare the dough up to step 5 and keep it covered in the fridge for up to 24 hours before chilling and cutting.
- Pistachio butter can be made ahead by blending roasted pistachios with a neutral oil.
Last updated: August 24, 2026
