Dubai Chewy Cookie Recipe: The Viral Middle Eastern Dessert Trend

Biobaeckerei – Dubai Chewy Cookie Recipe became viral not just because of thick chocolate chunks, but because of its hidden marshmallow core and crispy toasted kadayif layers inside. The contrast between gooey stretch and delicate crunch is what makes this dessert uniquely Middle Eastern. Unlike regular chewy cookies that rely only on brown sugar, this version uses melted marshmallow to create elasticity, while kadayif adds texture depth. If you want the real viral effect when breaking the cookie open, this is the version you need to make.

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Ingredients for Authentic Dubai Chewy Cookie Recipe

Cookie Dough

• 200g unsalted butter (room temperature)
• 170g dark brown sugar
• 80g granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• 260g all-purpose flour
• 20g cornstarch (for softness)
• ½ tsp baking soda
• ½ tsp salt
• 180g dark chocolate chunks (60–70%)

Filling

• 120g marshmallows (large, cut in half)
• 100g pistachio cream or chocolate spread
• 80g kadayif (kataifi pastry), finely chopped
• 1 tbsp butter (for toasting kadayif)

Step 1: Prepare the Kadayif Crunch

First, melt 1 tablespoon of butter in a pan over medium-low heat. Then add the chopped kadayif and toast it slowly while stirring. Cook until it turns golden brown and crispy. This usually takes about 5–7 minutes. However, be careful not to burn it, because kadayif browns quickly. Once crisp, remove from heat and let it cool completely. This step is essential because kadayif adds that signature Middle Eastern texture contrast.

Step 2: Prepare the Marshmallow Filling

Next, slightly flatten each marshmallow and wrap it with about 1 teaspoon of pistachio cream or chocolate spread. Then sprinkle some toasted kadayif around it so it sticks lightly to the surface. Place the prepared fillings on a tray and freeze for 20–30 minutes. Freezing prevents the marshmallow from leaking too early during baking.

Step 3: Make the Cookie Dough Base

In a mixing bowl, cream the butter, brown sugar, and granulated sugar for 2–3 minutes until smooth. Do not overwhip. Then add the egg and egg yolk one at a time. Mix on low speed. Add vanilla extract and combine.

In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Finally, fold in the chocolate chunks evenly.

The cornstarch helps soften the texture, while brown sugar keeps moisture locked in.

Step 4: Chill the Dough

Cover the dough and refrigerate it for at least 1 hour. This step improves flavor development and prevents excessive spreading. Skipping chilling will result in flat cookies and less chewy structure.

Step 5: Assemble the Cookies

Take about 90–100g of dough and flatten it in your palm. Place the frozen marshmallow filling in the center. Carefully wrap the dough around it and seal tightly. Make sure there are no cracks; otherwise, the marshmallow will escape during baking.

Roll into a tall ball rather than flattening it. Height is key to achieving that thick Dubai-style look.

Step 6: Bake for the Perfect Chewy Stretch

Preheat oven to 180°C (356°F).

Place cookies on parchment paper, leaving space between them. Bake for 11–13 minutes. The edges should look set, but the center should still appear slightly soft. This is intentional.

Do not overbake. Overbaking will reduce marshmallow stretch and ruin chewiness.

Step 7: Cooling and Viral Break Effect

Let cookies rest on the tray for 10 minutes. During this time, the marshmallow settles but stays gooey inside.

For the viral effect, break the cookie while still warm. You will see melted marshmallow stretch combined with chocolate flow and crispy kadayif strands. That contrast is what made Dubai Chewy Cookie Recipe explode online.

Pro Tips for Maximum Chewiness

• Use high-quality marshmallows with high gelatin content.
• Freeze filling properly before wrapping.
• Do not reduce brown sugar.
• Avoid pressing cookies flat before baking.
• Store in airtight container to preserve softness.