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⏱️Recipe Summary
Difficulty
Medium
Total Time
About 60–80 min
Yield
8–10 pieces
Key Point
Firm filling, gently melted marshmallow
🛠️Equipment Needed
- 🍳Frying pan or pot (for roasting kadaif/substitute)
- 🥣2–3 bowls (for filling & marshmallow)
- 🧊Freezer (to set the filling)
- 🧤Gloves (when shaping marshmallow)
- 📋Sieve (for sifting powder)
- 🔥Microwave or stove (to melt marshmallow)
📖Recipe Types
🍞
Breadcrumb Version
🍝
Vermicelli (Pasta) Version
🧾Classic (Kadaif) Recipe
Ingredients
- Kadaif 250g
- Pistachio paste 210g
- White couverture 50g
- Marshmallow 200g
- Unsalted butter 45g
- Cocoa powder
- Cooking oil (for gloves)
Steps
- Melt butter with white couverture, mix in pistachio paste, and freeze 30+ minutes until firm.
- Toast kadaif over low heat until golden.
- Cut the filling into bite-sized pieces and oil your gloves.
- Gently melt marshmallow, then mix in cocoa powder.
- Spread marshmallow, wrap around the filling, and shape.
- Coat with cocoa powder and chill 5–10 minutes.
🥗Lighter Recipe
Ingredients
- Vermicelli pasta 140g
- Pistachio paste 160g
- White couverture 35g
- Marshmallow 160g
- Unsalted butter 35g
- Cocoa powder
- Cooking oil (for gloves)
Steps
- Melt butter and white couverture, mix in pistachio paste, and freeze 25–30 minutes.
- Toast vermicelli over low heat for 2–3 minutes.
- Cut the filling smaller and oil your gloves.
- Gently melt marshmallow and mix in cocoa powder.
- Wrap the filling with a thinner marshmallow layer and coat with cocoa.
✅Prep Checklist
- Chill the filling for at least 25–30 minutes.
- Toast kadaif/vermicelli gently over low heat.
- Melt marshmallow gently and cool 1–2 minutes.
- Lightly oil gloves to reduce sticking.
- Sift cocoa powder for even coating.
🧠Tips & Substitutions
Kadaif Alternatives
Pistachio Paste
Marshmallow Temperature
🩹Troubleshooting
Filling is too soft
Outer layer gets too hard
Cocoa coating is patchy
📷Photos & Steps
🧊Storage & Allergens
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