Go Back
–+ servings
Chocolate Pistachio Kunafa Cookies

Irresistible Chocolate Pistachio Kunafa Cookies

Delight in the unique flavors of Chocolate Pistachio Kunafa Cookies, blending Middle Eastern and classic cookie traditions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Middle Eastern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 114 g Unsalted Butter Provides moisture and structure; unsalted allows better control of salt levels.
  • 1 cup Brown Sugar Adds sweetness and moisture; can replace half with granulated sugar for a lighter texture.
  • 1 tsp Espresso/Instant Coffee Powder Intensifies the chocolate flavor; omit if you prefer a purely sweet chocolate taste.
  • 1 count Egg Binds the ingredients together; room temperature ensures smooth mixing.
  • 2 tsp Vanilla Extract Introduces aroma and depth of flavor; use pure extract for the best results.
  • 1/3 cup Cocoa Powder Infuses rich chocolate flavor; make sure it’s unsweetened for optimal taste.
  • 1 cup All-Purpose Flour Establishes the cookie's structure; consider using whole wheat flour for a healthier option.
  • 1/2 tsp Baking Soda Helps the cookies rise for a lovely texture.
  • 1/2 tsp Salt Balances the sweetness and enhances overall flavor.
  • 1/2 cup Chocolate Chunks Adds extra chocolate richness; chocolate chips are a great substitute.
Filling
  • 1 cup Kunafa Pastry Gives a crisp texture and unique taste; you can swap it with shredded phyllo dough if needed.
  • 1 Tbsp Butter/Ghee Used for roasting the kunafa to create a golden-brown finish.
  • 3/4 cup Pistachio Spread Serves as the delicious filling; try almond or hazelnut spread if you’re looking for an alternative.
  • 2 Tbsp Tahini Enhances nutty flavor and creaminess; feel free to omit if desired.

Equipment

  • Mixing bowl
  • Baking Sheet
  • Pan
  • Wire rack

Method
 

Steps
  1. In a pan over medium heat, melt 1 tablespoon of butter or ghee. Add 1 cup of kunafa pastry and stir frequently for about 5-7 minutes until it's golden brown and crisp. Remove from heat and let cool slightly.
  2. In a mixing bowl, combine the roasted kunafa with 3/4 cup of pistachio spread and 2 tablespoons of tahini, if using. Stir well and chill the mixture in the refrigerator for about 20-30 minutes.
  3. In a large bowl, cream together 114g of unsalted butter, 1 cup of packed brown sugar, and 1 teaspoon of espresso powder until light and fluffy. Add 1 egg and 2 teaspoons of vanilla extract; mix until smooth.
  4. Sift in 1/3 cup of cocoa powder, 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt into the wet mixture. Gently fold until fully combined.
  5. Divide the chilled filling into 10-12 portions and roll into balls. Flatten a portion of dough in your hand, place a filling ball in the center, and seal completely. Arrange on a baking sheet lined with parchment paper.
  6. Preheat your oven to 180°C (350°F). Bake for about 10-12 minutes, until just set and slightly soft in the center.
  7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Chill the filling before shaping into balls for easier handling. Watch the bake time to ensure cookies are soft in the center. Use quality ingredients for the best flavor.

Tried this recipe?

Let us know how it was!