Pistachio Kunafa Chocolate Cookies

Why You’ll Love This Recipe

• A creative fusion of Middle Eastern kunafa and classic chocolate cookies.
• Textural perfection crisp kunafa, gooey pistachio filling, and soft chocolate cookie.
• Pistachio spread and tahini add a nutty, sophisticated flavor.
• Impressive enough for special occasions yet easy to make in batches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pistachio Kunafa Filling
1 cup (90g) kunafa pastry
1 Tbsp butter or ghee, for roasting kunafa dough
3/4 cup (200g) pistachio spread
2 Tbsp tahini (optional)

For the Cookie Dough
114g unsalted butter
1 teaspoon espresso or instant coffee powder
1 cup brown sugar, packed
2 tsp vanilla extract
1 egg, room temperature
1/3 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk or semi-sweet chocolate chunks

Directions

1. Prepare kunafa pastry: Chop kunafa pastry into small pieces. In a skillet, melt butter or ghee over medium heat, add kunafa, and roast until golden and crisp. Cool slightly.
2. Make pistachio filling: In a bowl, mix roasted kunafa with pistachio spread and tahini (if using) until combined. Chill mixture for 15 minutes, then shape into small balls (about 1–1.5 teaspoons each) and freeze until firm.
3. Prepare cookie dough: In a large bowl, beat butter, espresso powder, and brown sugar until creamy. Mix in vanilla and egg. Add cocoa powder, flour, baking soda, and salt, and mix until just combined. Fold in chocolate chunks.
4. Assemble cookies: Scoop about 2 tablespoons of cookie dough, flatten it in your palm, place a frozen pistachio filling ball in the center, and wrap dough around it to seal.
5. Bake: Arrange on a lined baking sheet, leaving space between cookies. Bake at 350 °F (175 °C) for 10–12 minutes, until edges are set but centers look slightly soft. Cool on the sheet for 5 minutes before transferring to a wire rack.

Servings and timing

• Servings: About 12–14 cookies
• Prep time: ~25 minutes (plus chilling time)
• Bake time: ~10–12 minutes
• Total time: ~35–37 minutes active, plus chilling

Variations

• Swap pistachio spread for hazelnut spread for a Ferrero Rocher–style filling.
• Use white chocolate chunks for a sweeter contrast.
• Add a sprinkle of sea salt flakes on top before baking for balance.
• Replace tahini with almond butter for a milder nuttiness.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature. Reheat briefly in a low oven to restore softness.

FAQs

What is kunafa pastry?

Kunafa pastry is a shredded phyllo dough used in Middle Eastern desserts, known for its crispy texture.

Can I make the filling ahead of time?

Yes prepare and freeze the pistachio filling balls up to 2 weeks in advance.

Can I skip tahini?

Absolutely it’s optional, but it adds a nutty depth that pairs beautifully with pistachio.

Can I use ready-made roasted kunafa?

Yes just make sure it’s unsweetened so the cookies aren’t overly sweet.

Can I substitute pistachio spread?

Hazelnut, almond, or peanut butter spreads can work, but the flavor profile will change.

How do I keep the filling from leaking?

Ensure the filling balls are well frozen and cookie dough is fully sealed around them before baking.

Can I make these gluten-free?

Yes use a 1:1 gluten-free flour blend and ensure the kunafa pastry is gluten-free.

What’s the role of espresso powder?

It enhances the chocolate flavor without making the cookies taste like coffee.

Can I use dark chocolate chunks instead of milk chocolate?

Definitely it will make the cookies richer and less sweet.

Should I chill the cookie dough?

Chilling helps prevent spreading, especially if your kitchen is warm.

Conclusion

Pistachio Kunafa Chocolate Cookies are an indulgent fusion dessert with layers of texture and flavor in every bite. Perfect for celebrations or as a unique homemade gift, they’re sure to impress anyone who tries them.

Print