Dubai Chocolate Cookies with Ganache- Luxurious chocolate cookies inspired by the viral Dubai Chocolate Bar, topped with pistachio-tahini cream, crunchy kataifi, and rich chocolate ganache — elegant, nutty, and unforgettable.

These Dubai Chocolate Bar-inspired chocolate cookies are pure indulgence! Soft and chewy chocolate cookies topped with pistachio-tahini cream, kataifi, and glossy ganache — a stunning, delicious dessert everyone will love. Dubai Chocolate Cookies with Ganache is THE BEST cookie ever!

I’m LOVING the Dubai Chocolate trend! I hope it never goes away.

As soon as I heard about the Dubai Chocolate Bar, I became so curious that I had to find out how to make it at home. Once I did, I couldn’t stop experimenting. First came the most delicious Dubai Chocolate Brownies, and now… these incredible Dubai Chocolate Cookies with Ganache! Soft, chewy,  and so pretty! They might be my favorite way to enjoy Dubai Chocolate!

The BEST double chocolate cookies, a heavenly layer of creamy pistachio mixed with crispy kataifi, and topped with tasty ganache—these cookies are pure magic in every bite!

I shared them with a few neighbors, and their reactions were priceless: “Becky, this is your best cookie ever!” “Absolutely life-changing!” “So good! You’re such a talented baker!”

Rich, buttery, and perfectly crunchy, each bite melts in your mouth with chocolate and nutty pistachio flavor. The best part? Anyone can make these cookies. They’re easy, fun to bake, and today, I’m sharing the recipe so you can enjoy them too!

How to Make Dubai Chocolate Cookies with Ganache:

Make the Cookies:

Beat the butter and sugars together until light and fluffy, then mix in the egg and vanilla. Add the dry ingredients, blend in the milk, and fold in the chocolate chips.

Chill the dough for at least 2 hours, then roll into balls and bake at 350°F for 10–12 minutes. Let them cool completely before adding the toppings.

Add the Pistachio/Kataifi Layer:

While the cookies bake, toast the kataifi in melted butter until golden and crispy.

In a bowl, stir together the pistachio cream, tahini, and a pinch of salt. Add the toasted kataifi and mix until evenly coated. Spread this layer over the cooled cookies.

Top with Ganache:

Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat for 45 seconds, then stir until smooth and glossy. Let cool slightly.

Spoon the ganache on top of each cookie, swirl it with the back of a spoon, and sprinkle chopped pistachios on one side. Pop the cookies in the fridge for about 10 minutes to set—then enjoy every bite!

I hope you love these Dubai Chocolate Cookies with Ganache as much as we do! It’s such a beautiful cookie, and the taste is outstanding!

Enjoy!

You Might Also Like:

• Dubai Chocolate Brownies
• Dubai Chocolate Bar
• The Best Easy Chocolate Fondue
• Dubai Chocolate Pie
• Brown Butter Chocolate Chip Cookie with Dubai Filling

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Yield: 12 Cookies

Dubai Chocolate Cookies with Ganache

5.0 Stars (2 Reviews)

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Dubai Chocolate Cookies with Ganache- Luxurious chocolate cookies inspired by the viral Dubai Chocolate Bar, topped with pistachio-tahini cream, crunchy kataifi, and rich chocolate ganache — elegant, nutty, and unforgettable.

Prep Time 20 minutes

Cook Time 12 minutes

Additional Time 2 hours

Total Time 2 hours 32 minutes

Ingredients

• ½ cup unsalted butter, room temperature
• ½ cup dark brown sugar, packed
• 1/3 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 teaspoon baking soda
• ½ cup + 2 Tbsp. Unsweetened Cocoa Powder
• 1 cup all-purpose flour
• 1 1/2 tablespoons milk
• 1 cup semi-sweet chocolate chips

Pistachio Cream/Katafi Layer:

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• 1⅓ cups (67g) kataifi, chopped and separated
• 1½ tablespoons (22g) butter
• ¾ cup pistachio cream (210g)
• 1 tablespoon tahini (16g)
• Pinch of salt

Easy Chocolate Ganache:

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• 3/4 heaping cup high-quality chocolate chips (about 5 oz.)
• 1/3 cup heavy whipping cream

Instructions

1. In the bowl of an electric mixer (or using a hand-held mixer), combine the butter, dark brown sugar, and granulated sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla, mix until combined, scraping down the bowl as needed.
2. Add the salt and baking soda. Mix in the cocoa powder, then the flour, just until incorporated. On low speed, blend in the milk, then fold in the chocolate chips.
3. Cover and chill the dough for at least 2 hours.
4. Preheat the oven to 350˚ F. Line large baking sheets with parchment paper or silicone baking mats. Scoop and roll the dough into about 2 oz. (about 1/4 cup) balls. Bake 10-12 minutes. (Tip: If cookies aren’t flattening, gently press the center with a tablespoon a few minutes before it's done baking.)
5. Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

FOR THE PISTACHIO CREAM/KATAFI LAYER:

1. While the cookies are baking and cooling, toast the Kataifi- Melt butter in a large skillet with high sides over medium heat. Add kataifi and cook, stirring often, until golden brown and crispy (about 10 minutes). Set aside to cool.
2. In a bowl, mix pistachio cream, tahini, and salt until smooth. Stir in the toasted and cooled katafi.
3. Spread evenly on top of cooled cookies.

FOR EASY CHOCOLATE GANACHE:

1. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat for 45 seconds, then stir until the chocolate is smooth and melted. Let cool slightly
2. Spoon the ganache onto each cookie, using the back of the spoon to spread and swirl it. If desired, sprinkle chopped pistachios along one edge of each cookie. Let the ganache set; refrigerate for about 10 minutes to speed up the process. Enjoy!

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