Pistachio Kunafa Chocolate Cookies Recipe
These Pistachio Kunafa Chocolate Cookies combine rich cocoa-infused cookie dough with a unique pistachio kunafa filling for a decadent treat. The crispy kunafa pastry is roasted with butter to enhance its texture and flavor, then layered with a smooth pistachio spread and optional tahini for a hint of nuttiness. Chocolate chunks inside the cookie dough add extra gooeyness, making these cookies a delicious fusion of Middle Eastern dessert elements and classic chocolate cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12-14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
For the Pistachio Kunafa Filling
- 1 cup (90 gm) kunafa pastry
- 1 Tbsp butter or ghee, for roasting kunafa dough
- 3/4 cup (200 gm) pistachio spread
- 2 Tbsp tahini (optional)
For the Cookie Dough
- 114 gm 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
- Roast the Kunafa Pastry: Heat butter or ghee in a skillet over medium heat. Add the kunafa pastry and roast, stirring frequently, until golden and crispy. Remove from heat and let cool.
- Prepare the Kunafa Filling: In a bowl, combine the roasted kunafa pastry with the pistachio spread and optional tahini. Mix until well incorporated and set aside.
- Make the Cookie Dough: In a mixing bowl, cream together the unsalted butter, espresso or instant coffee powder, and packed brown sugar until fluffy. Add the vanilla extract and egg, beating well to combine.
- Add Dry Ingredients: Sift together the cocoa powder, all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Incorporate Chocolate Chunks: Fold in the milk or semi-sweet chocolate chunks evenly into the dough.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). Take a portion of cookie dough and flatten it slightly on your palm. Place a spoonful of the prepared pistachio kunafa filling in the center. Carefully fold the dough around the filling and shape it into a ball, ensuring the filling is sealed inside.
- Bake: Place the filled cookie balls on a parchment-lined baking sheet with some space between them. Bake for 12-15 minutes or until the edges are set but the centers remain soft. Remove from oven and let cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Notes
- Use room temperature egg to ensure smooth mixing in the dough.
- Tahini is optional but adds a delicious nutty depth to the filling.
- Be careful to seal the cookie dough completely around the filling to prevent leakage during baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Keywords: Pistachio Kunafa Cookies, Chocolate Cookies, Middle Eastern Cookies, Pistachio Dessert, Chocolate Chunk Cookies