Chocolate Pistachio Kunafa Cookies Recipe
These Chocolate Pistachio Kunafa Cookies are a decadent treat combining rich cocoa-infused cookie dough with a luscious pistachio kunafa filling, enhanced by the subtle nuttiness of tahini and espresso powder. Each cookie bursts with layers of texture and flavor, perfect for those who love Middle Eastern flavors fused with classic chocolate cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12-15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern inspired
Ingredients
Scale
For the Pistachio Kunafa Filling
- 1 cup (90gm) kunafa pastry
- 1 Tbsp butter or ghee, for roasting kunafa dough
- 3/4 cup (200gm) pistachio spread
- 2 Tbsp tahini (optional)
For the Cookie Dough
- 114gm unsalted butter
- 1 teaspoon 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 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk or semi-sweet chocolate chunks
Instructions
- Prepare the Pistachio Kunafa Filling: In a pan, melt 1 tablespoon of butter or ghee over medium heat. Add 1 cup of kunafa pastry and roast it until golden brown and crisp, stirring frequently to prevent burning. Remove from heat and mix in the pistachio spread and tahini (if using), stirring until well combined. Set aside to cool slightly.
- Make the Cookie Dough: In a mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add the espresso or instant coffee powder and vanilla extract, mixing thoroughly to combine the flavors.
- Add Egg and Cocoa: Beat in the egg to the butter mixture until fully incorporated. Sift in the cocoa powder, then gradually add the all-purpose flour, baking soda, and salt, mixing to form a soft dough.
- Incorporate Chocolate or Milk: Fold in the milk or chocolate chunks gently, ensuring an even distribution throughout the dough without overmixing.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). Take portions of dough and flatten them slightly in your hand. Place a spoonful of the prepared pistachio kunafa filling in the center, then fold the dough around the filling, sealing it inside and shaping it into a ball or oval shape. Place the filled cookies on a baking sheet lined with parchment paper.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the cookies are set and slightly firm but still tender. Avoid overbaking to maintain a soft interior with a crisp exterior.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve at room temperature for best flavor and texture.
Notes
- Using room temperature egg and butter helps in achieving a smoother dough texture.
- Tahini is optional but adds a wonderful nutty depth to the filling.
- Roasting the kunafa pastry is crucial to develop a crispy texture in the filling.
- If substituting chocolate chunks, semi-sweet or dark chocolate works well.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
Keywords: Chocolate Pistachio Cookies, Kunafa Cookies, Middle Eastern Desserts, Chocolate Cookies with Nuts, pistachio spread recipe