How to Make the Viral Korean Dubai Chewy Cookies

Ingredients

• 200 g Kataï Pastry (store‑bought or homemade short‑bread style pastry)
• 300 g Pistachio Spread (smooth pistachio butter, can be homemade or store‑bought)
• 1/4 cup Unsalted Butter (melted, divided (half for katai base, half for marshmallow layer))
• to taste Food Coloring (Green) (optional, for a brighter green pistachio layer)
• 300 g Marshmallows (mini or regular size, will be melted)
• 1/4 cup Milk Powder (dry milk powder, adds richness)
• 1/2 cup Cocoa Powder (unsweetened, divided (half for filling, half for rolling))
• 1 sheet Parchment Paper (for lining baking tray)

Instructions

1. Cut Kataï Pastry

   Place the kataï pastry in a mixing bowl and cut it into small bite‑size pieces using kitchen scissors or a knife.

   Time: PT5M

2. Combine with Melted Butter

   Add 2 tablespoons (½ of the ¼ cup) melted unsalted butter to the bowl and toss until the pastry pieces are lightly coated.

   Time: PT3M

3. Bake the Base

   Line a baking tray with parchment paper, spread the buttered kataï pieces evenly, and bake in a pre‑heated oven at 150°C until golden brown and toasted.

   Time: PT18M

   Temperature: 150°C

4. Add Pistachio Spread & Chill

   Allow the baked base to cool a few minutes, then spread the pistachio spread over the surface. Mix in a few drops of green food coloring if desired, then refrigerate until firm.

   Time: PT10M

5. Prepare Marshmallow‑Cocoa Filling

   In a pan over medium heat, melt the remaining 2 tablespoons butter, add the marshmallows and stir until fully melted. Sprinkle in milk powder and cocoa powder, mixing until smooth.

   Time: PT8M

6. Set and Portion the Filling

   Grease a silicone mat with a thin layer of oil, pour the marshmallow mixture onto it, spread thinly, and once set, cut into eight equal portions.

   Time: PT5M

7. Form Pistachio Bowls

   Scoop about 1 teaspoon of the chilled pistachio‑kataï mixture, shape it into a small bowl with greased hands or plastic gloves, and place each bowl on a serving plate.

   Time: PT5M

8. Assemble and Finish

   Fill each pistachio bowl with one portion of the marshmallow‑cocoa filling, then roll the top of the cookie in additional cocoa powder for a decorative finish.

   Time: PT5M

9. Serve

   Arrange the finished Korean Chewy Dubai Cookies on a platter and enjoy while slightly warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g