🍪 ARTICLE: DUBAI CHEWY COOKIE

by DessertIn July 2026 0 comments

The viral South Korean sensation that's taking over TikTok – a soft, stretchy marshmallow shell wrapped around a crunchy pistachio-kataifi filling, dusted with cocoa powder. It's the Dubai chocolate bar reimagined.

First, there was the Dubai chocolate bar – the iconic, crunchy, pistachio-filled treat that took over social media. Then came the Dubai Chewy Cookie, a South Korean spin that adds a new texture to the trend: soft, stretchy, and satisfyingly chewy[reference:0]. Developed by South Korean pastry chef Kim Na-ra of Mond Cookie, this dessert became a widespread sensation in late 2025[reference:1], with fans waiting in long lines and even Starbucks launching a limited-edition "Dubai chewy roll"[reference:2].

Despite its name, this isn't a traditional cookie[reference:3]. Its exterior is made from a marshmallow-based chocolate shell that delivers a unique, mochi-like chew[reference:4]. Inside, a rich pistachio-kataifi filling adds nutty crunch and indulgence[reference:5]. The result? A spherical, cocoa-dusted treat that's equal parts chewy, crunchy, and decadently chocolatey[reference:6]. Once you try it, you'll understand why it went viral.

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🍪 Ingredients

For the pistachio-kataifi filling

• 180 g kataifi pastry (shredded phyllo dough), toasted[reference:7]
• 250 g pistachio cream spread[reference:8]
• 30 g unsalted butter[reference:9]
• 1 tbsp tahini (optional, adds depth)[reference:10]
• 50 g white chocolate, melted (optional, for structure)[reference:11]

For the marshmallow shell

• 150 g marshmallows[reference:12]
• 30 g unsalted butter[reference:13]
• 20 g cocoa powder[reference:14]
• 10 g milk powder[reference:15]
• Neutral oil for greasing gloves[reference:16]
• Extra cocoa powder for coating[reference:17]

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👩‍🍳 Step‑by‑Step Instructions

Step 1: Toast the kataifi

1. Using kitchen scissors, cut the kataifi into small 1/2-inch pieces[reference:18].
2. In a large skillet over medium heat, melt the butter. Add the chopped kataifi and toast, stirring constantly, until deep golden brown and crispy[reference:19].
3. Alternatively, air fry at 180°C (350°F) for 10 minutes, stirring every few minutes[reference:20].

Step 2: Make the filling

1. Slightly melt the pistachio cream in the microwave for a few seconds until soft and easy to mix[reference:21].
2. In a bowl, combine the toasted kataifi, pistachio cream, tahini (if using), and melted white chocolate (if using). Mix until the pastry is evenly coated[reference:22].
3. Scoop the mixture into 10 equal portions onto a baking paper-lined tray[reference:23].
4. Place the tray in the fridge for 15 minutes to chill[reference:24]. Once chilled, roll each portion into a smooth, compact ball[reference:25].

Step 3: Make the marshmallow shell

1. In a microwave-safe bowl, combine the marshmallows and butter. Microwave for about 1 minute until the marshmallows are half melted[reference:26].
2. Remove and mix thoroughly – the residual heat will continue melting the marshmallows[reference:27].
3. Add the cocoa powder and milk powder and mix until fully combined into a thick chocolate marshmallow mixture[reference:28].
4. Allow the mixture to cool slightly until warm but comfortable to handle[reference:29].

Step 4: Assemble

1. Lightly oil your hands or gloves to prevent sticking[reference:30].
2. Divide the chocolate marshmallow mixture into 10 portions[reference:31].
3. Flatten one portion in your palm, place a pistachio-kataifi ball in the centre, and wrap the marshmallow mixture around it[reference:32].
4. Roll the ball between your hands until the filling is fully sealed inside[reference:33].
5. Roll the entire cookie in cocoa powder to coat the outside[reference:34].
6. Let the cookies sit at room temperature until the exterior sets and becomes chewy[reference:35].

💡 Pro tip: Don't over-microwave the marshmallows – this can make the mixture too firm and sticky to work with[reference:36]. If your mixture becomes too firm, reheat it in 5-second bursts until pliable again.

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❓ Tips & Variations

• What is kataifi? Kataifi (also called kunafa or shredded phyllo) is a finely shredded pastry dough found in the freezer section at Middle Eastern markets or online[reference:37].
• Pistachio spread: Also called pistachio cream or pistachio butter, available at most retailers[reference:38]. You can substitute with Nutella or Biscoff for a different flavour[reference:39].
• White chocolate tip: The white chocolate helps the filling hold its shape and gives it a little more structure[reference:40].
• Why is it chewy? Unlike mochi, the chewiness comes from the marshmallow exterior that sets perfectly as it cools[reference:41].
• Storage: These cookies can be stored in an airtight container for several days[reference:42].
• Yield: Makes 10 cookies[reference:43].

Soft, stretchy, and packed with pistachio crunch – the viral cookie that's taking over the world.