1 cup (90g) kunafa pastry

1 Tbsp butter or ghee (for roasting kunafa dough)

3/4 cup (200g) pistachio spread

2 Tbsp tahini (optional)

114g unsalted butter

1 tsp 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 tsp baking soda

1/2 tsp salt

1/2 cup milk or semi-sweet chocolate chunks

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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.
In a bowl, mix roasted kunafa with pistachio spread and tahini (if using). Chill for 15 minutes, shape into small balls (1–1.5 tsp each), and freeze until firm.
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; mix until just combined. Fold in chocolate chunks.
Flatten about 2 Tbsp of cookie dough in your palm, place a frozen pistachio filling ball in the center, and wrap dough around to seal.
Arrange on a lined baking sheet, leaving space between cookies, and bake at 350°F (175°C) for 10–12 minutes until edges are set but centers are slightly soft.
Cool on the sheet for 5 minutes before transferring to a wire rack.

Freeze filling balls well to prevent leakage during baking.

Swap pistachio spread for hazelnut spread for a Ferrero Rocher twist.

Add sea salt flakes before baking for a sweet-salty balance.

Chilling cookie dough helps maintain shape and prevents spreading.