Name: Pistachoco Cookies (Pistachio Kunafa Chocolate Cookies)
Prep time: 15 min
Cook time: 45 min
Ingredients: ½ cup Unsalted Butter (cold); ½ cup Brown Sugar; ¼ cup Sugar; 1 Egg; 1 tsp Vanilla Extract; ½ cup Cocoa Powder; 1¾ cup All-purpose Flour; ½ tsp Baking Soda; ½ tsp Baking Powder; ¼ tsp Salt; 100 g Dark Chocolate (couverture); 200 g Toasted Kunafa; 180 g Pistachio Butter; 100 g White Chocolate (couverture)

These Pistachoco Cookies – Pistachio Kunafa Chocolate Cookies are thick, chunky, chewy full of dark chocolate and crunchy pistachios. A perfect blend of crunchy, chewy, and nutty flavors! They’re made with browned butter so they have a hint of caramelized flavour.

These Pistachoco Cookies - Pistachio Kunafa Chocolate Cookies are thick, chunky, chewy full of dark chocolate and crunchy pistachios and kunafa!

These Pistachoco cookies are the perfect balance of crispy, chewy, and soft, with melty pools of chocolate and chopped pistachios and kunafa in every bite. If you’re a fan of pistachios you will absolutely love these cookies!

Chocolate cookies with Pistachio kunafa fever still happening!

Well, if you wondering why this pistachio kunafa trend still hasn’t stopped yet well maybe because it is so delicious and I just found it out recently. I really love the texture and how the taste is not too oversweet yet still enjoyable.

A delicious twist on the beloved viral Dubai Chocolate bar — introducing Pistachoco cookies a.k.a Pistachio Kunafa Chocolate Cookies! These cookies combine the rich flavors of pistachio cream and the crispy texture of toasted kataifi, all wrapped in a buttery, chocolate-studded cookie dough. This fusion of Middle Eastern and Western desserts is sure to captivate your taste buds and impress your friends and family.

These cookies are a twist on my best chocolate chip cookie recipe. Pistachios are finely ground and added to the batter for the best nutty pistachio flavor, then the dough is loaded with chocolate chunks and chopped pistachios. They get sprinkled with sea salt after baking for a finishing touch. I can’t even describe how good the flavor of these cookies is! They also have a slight natural green color so they would be great cookies to bake.

Not only are these pistachio cookies baked with puddles of melty dark chocolate chunks, but they’re also made with brown butter for a rich toffee flavor! They’re crispy, soft, chewy, melty, and basically have everything going for them.

More reasons why you need to make this recipe;

They’re super flavorful: These cookies are loaded with pistachio flavor because we’re using a combination of pistachio flour and pistachios in the dough. They’re full of chocolate chunks and pistachios- Each bite is loaded with chocolate and pistachio goodness! They’re loaded with delicious dark chocolate and pistachios.
These cookies are made with browned butter for a lovely caramelized flavor.
Cookies always store and freeze well so you can bake off cookies whenever you want.
They have the best flavor– They’re salty, sweet and nutty. There’s also no artificial pistachio flavor because we’re using real pistachios and not instant pistachio pudding mix.
They have the best texture– These are thick and chewy cookies! They’ve got soft centers and crispy edges, and they’re super flavorful.

Ingredients of Pistachoco Cookies (Pistachio Kunafa Chocolate Cookies)

Double Chocolate Cookies

Unsalted Butter cold; this recipe uses butter as the base for the cookie dough You can use unsalted or salted butter, I use unsalted butter and add the salt separately. But salted butter works too, just don’t add any extra salt.
Brown Sugar and White Sugar; We’re using both brown sugar and white sugar. The brown sugar is going to add moisture and a lot of flavor. The white sugar is going to add some crispiness.
Egg; you’ll need one whole egg for this recipe. It’s the perfect amount of moisture to make these cookies chewy and not cakey. yolk helps give your cookies soft gooey centers.
Vanilla Extract; – vanilla is essential to making delicious chocolate cookies.
Cocoa Powder; I love using Dutch processed powder for its dark color but regular will work too.
All-purpose Flour; regular unbleached all-purpose flour makes the best chewy cookies.
Baking Soda and Baking Powder; help the cookies to rise slightly
Salt; don’t leave out the salt! It really elevates the rich buttery, caramel flavors! It also enhances the pistachio taste and balances the sweetness. Moreover, we use unsalted butter here
Dark Chocolate couverture; I added dark chocolate to my cookies, but you can use whatever kind you want. This is part two of the chocolate in these nutty chocolate cookies. It’s simply drizzled over at the end and adds a next level of flavor and elegance. I just melt some chocolate chunks from a dark chocolate bar.

Pistachio Kunafa

Toasted Kunafa; I love adding this toasted kunafa for extra crunchy when you add it with pistachio. Don’t skip this part!
Pistachio Butter; will be ground and chopped to give the cookies the best pistachio flavor. Use shelled pistachios that are unsalted or salted. Roughly chop them and save a handful to add on top of your cookies (optional). These are key for adding a crunchy texture and nutty flavor. If you’re not a fan or allergic, swapping them for walnuts provides a great alternative without compromising on texture. You can add almonds too.
White Chocolate couverture; This is optional, add a milky yet sweet taste. And reducing the salt from kunafa.

How to Make Pistachoco Cookies (Pistachio Kunafa Chocolate Cookies)

Pistachio Kunafa Filling

First, Bain Marie a.k.a Melt the white chocolate in a double boiler until smooth and all melted. Then, Transfer the melted chocolate to a mixing bowl. Add pistachio butter and mix well until combined.

Then, gently fold in the toasted kunafa, ensuring it’s evenly distributed throughout the mixture. Scoop the mixture into small, round silicone molds and refrigerate for at least 15 minutes to set.

Double Chocolate Cookies

Using a hand mixer, beat butter, brown sugar, and sugar in a large mixing bowl until fluffy and incorporated.

Next, add egg and vanilla extract and beat again until just combined. Sift in cocoa, flour, baking soda, baking powder, and salt then beat again until well combined.

Now insert the dark chocolate button and stir with a rubber spatula until combined.

Assembly

Start with preheat oven to 350ºF or 175°C. Line the baking sheet with parchment paper. Then, remove the pistachio kunafa fillings from the mold and weigh about 100 g of dough each cookie.

Now, Flatten the dough a little by hand place the filling in the middle then wrap it until the sides of the filling are covered (leaving the top uncovered). Put pistachio crumbles on top of the cookies.

Then, put the cookie dough balls 2 inches from each other so they will not stick when baked. Chill in the freezer for 5-10 minutes before baking. Bake for 12 minutes. After baking, cool for 2-5 minutes before removing to wire racks to cool completely. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, your Pistachoco cookies a.k.a Pistachio Kunafa Cookies are ready to to serve. Enjoy!

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