Viral Dubai Chocolate Strawberry Chocolate Chip Cookies

If you’ve been looking for the ultimate way to join the Dubai Chocolate trend, this is it. These aren’t just cookies—they are a gourmet dessert experience. We start with a rich, nutty brown butter chocolate chip cookie base, pile it high with the viral crunchy knafeh and pistachio filling, add fresh sliced strawberries for a bright pop of flavor, and finish it all with a decadent chocolate shell and pistachio cream drizzle.

The contrast of the warm, buttery cookie against the cold, crisp strawberries and the iconic “snap” of the Dubai chocolate topping is unlike anything you’ve ever tasted. It’s the perfect fusion of Middle Eastern dessert textures and classic American bakery-style cookies.

Ingredients

For the Pistachio Layer

• 2 cups (150g) knafeh pastry (shredded phyllo), finely chopped
• 1/2 cup (113g) unsalted butter
• 1 cup (280g) pistachio cream
• 1/2 tbsp (8g) tahini

For the Cookies

• 1 cup + 2 tbsp (254g) unsalted butter, browned & cooled
• 1 cup (200g) dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 eggs, room temp
• 2 tsp vanilla
• 3 cups (375g) All Purpose Flour
• 1 tsp baking soda (5g)
• 1 tsp baking powder (5g)
• 1 tsp salt (6g)
• 1 1/4 cup (210g) chocolate chips
• 1 lb (454g) strawberries, halved
• Approximately 1-1/2 cup (250g) melted semi sweet chocolate
• 2 tbsp pistachio cream, melted (35g)

Instructions

1. Brown the Butter

Melt butter in a saucepan over medium heat, whisking until it smells nutty and you see golden-brown bits. Let it cool completely to room temperature before starting the dough.

2. Bake the Cookie Base

Preheat oven to 350°F. Whisk the cooled brown butter with both sugars. Add eggs and vanilla. Fold in the flour, baking soda, salt, and chocolate chips. Scoop into large balls (approx. 3.5oz) and bake for 10–12 minutes. Let them cool completely.

3. Make the Crunchy Dubai Filling

While the cookies cool, toast the chopped knafeh in 1/2 cup butter over medium heat until golden and very crunchy. Stir in the pistachio cream and tahini until fully combined. (You can place it in the fridge for about 15-20 minutes if it’s too wet!)

4. Assemble the Layers

1. The Crunch: Spoon a generous layer of the pistachio-knafeh mixture onto the center of each cooled cookie.

2. The Fruit: Top the filling with 2–3 halved, fresh strawberries.

3. The Shell: Drizzle or spoon melted chocolate over the strawberries, allowing it to coat the top and “seal” the layers.

4. The Drizzle: Finish with a light, aesthetic drizzle of pistachio cream across the top.

What is Knafeh? (The Secret to the Crunch)

Knafeh (or Kataifi) is a shredded phyllo pastry used in traditional Middle Eastern desserts. When toasted in butter, it becomes incredibly light and crisp. In this recipe, it provides that signature “snap” and crunchy texture that made the original Dubai Chocolate bar go viral. You can typically find it in the freezer section of Mediterranean markets!

Pro-Tip: The “Test Cookie” Rule

Always bake one single test cookie first! Brown butter dough can react differently depending on how much moisture evaporated during the browning process. If your test cookie spreads too much, chill the rest of the dough for 30 minutes before baking the batch.

Storage & Freshness

Because this recipe uses fresh strawberries, these cookies are best enjoyed the day they are made. The moisture from the berries will eventually soften the crunchy knafeh. If you need to make them ahead of time, bake the cookie bases and make the filling, but wait to assemble the strawberries and chocolate shell until right before serving! These CAN last up to 3 days in the refrigerator after assembled if you are lucky!

Pistachio cream, baking sheets, vanilla extract, cookie scoop, ect. as well as tons of other items I use to bake with is liked for you in my Amazon Storefront!