Why You’ll Love This Recipe
Pistachio Kunafa Chocolate Cookies combine the rich flavors of Middle Eastern sweets with the comforting texture of cookies. Imagine biting into a soft cookie infused with nutty pistachio goodness and a hint of chocolate. This unique twist on traditional kunafa yields a treat that’s perfect for any occasion. Whether you’re hosting a gathering or simply craving something sweet, these cookies will definitely impress. Plus, they’re simple enough to whip up in no time!
How to Make Pistachio Kunafa Chocolate Cookies
Ingredients
- 1 cup (90gm) kunafa pastry
- 1 Tbsp butter or ghee, for roasting kunafa dough
- 3/4 cup (200gm) pistachio spread
- 2 Tbsp Tahini (optional)
- 114gm unsalted butter
- 1 teaspoon espresso/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
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Make the Pistachio Kunafa Filling: Start by preparing your kunafa pastry. Break it into small pieces and roast it in butter or ghee until golden.
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Prepare the Cookie Dough: In a large bowl, mix the brown butter with brown sugar, and then add the espresso powder and vanilla extract. Beat in the egg until well combined. Stir in the cocoa powder, flour, baking soda, and salt. Lastly, fold in the chocolate chunks and roasted kunafa.
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Form the Cookie Balls: Scoop out portions of the dough and roll them into balls. Place them on a baking sheet lined with parchment paper.
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Bake and Serve: Preheat your oven to 350°F (175°C). Bake the cookies for about 10-12 minutes until they’re soft but set. Let them cool slightly before enjoying!
Tips to Make Pistachio Kunafa Chocolate Cookies
- For an extra crunch, you can sprinkle chopped pistachios on top before baking.
- Make sure the butter is at room temperature to mix easily with the other ingredients.
- Chill the cookie dough for about 30 minutes to improve the texture.
How to Serve Pistachio Kunafa Chocolate Cookies
Serve these cookies warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They also pair wonderfully with a cup of coffee or tea!
How to Store Pistachio Kunafa Chocolate Cookies
You can store these cookies in an airtight container for up to a week at room temperature. For longer storage, keep them in the fridge for two weeks or freeze them for up to three months.
Variation
Feel free to substitute the pistachio spread with any nut spread you prefer, or even try adding some dried fruits into the dough for a surprising twist!
FAQs About Pistachio Kunafa Chocolate Cookies
1. Can I use store-bought kunafa pastry for this recipe?
Absolutely! Store-bought kunafa pastry works perfectly and saves you time.
2. Is there a way to make these cookies vegan?
You can replace the egg with a flax egg (one tablespoon ground flaxseed mixed with three tablespoons water) and use vegan butter for baking.
3. How can I prevent my cookies from spreading too much?
Chilling the dough before baking can help them hold their shape better in the oven.
4. Can I add more chocolate?
Of course! Feel free to add more chocolate chunks or even drizzle melted chocolate on top of the cooled cookies for an indulgent treat.
Pistachio Kunafa Chocolate Cookies
Delightful cookies that combine the flavors of Middle Eastern kunafa and rich chocolate.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 1 cup (90gm) kunafa pastry
- 1 Tbsp butter or ghee, for roasting kunafa dough
- 3/4 cup (200gm) pistachio spread
- 2 Tbsp Tahini (optional)
- 114gm unsalted butter
- 1 teaspoon espresso/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
Instructions
- Prepare kunafa: Break kunafa pastry into small pieces and roast in butter or ghee until golden.
- Make cookie dough: Mix brown butter with brown sugar, espresso powder, and vanilla. Beat in the egg, then fold in cocoa powder, flour, baking soda, salt, chocolate chunks, and roasted kunafa.
- Form cookie balls: Scoop and roll dough into balls; place them on a parchment-lined baking sheet.
- Bake: Preheat oven to 350°F (175°C) and bake cookies for 10-12 minutes until soft but set. Cool slightly before serving.
Notes
For extra crunch, sprinkle chopped pistachios on top before baking. Chill dough for 30 minutes to improve texture.
