Name: Chocolate Pistachio Kunafa Cookies
Prep time: 15 min
Cook time: PT-487933H16M15S
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 cup pistachios, chopped; 1 ½ cups kunafa dough (shredded phyllo dough can be used as a substitute); ½ cup unsalted butter, melted; 1 cup semi-sweet chocolate chips; ½ cup all-purpose flour; ½ tsp baking powder; ¼ tsp salt; 1 egg; 1 tsp vanilla extract; ¼ cup sugar; 1 tbsp honey (optional for extra sweetness)

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Why You’ll Love Chocolate Pistachio Kunafa Cookies Recipe

These Chocolate Pistachio Kunafa Cookies are a true treat for your taste buds. The delicate sweetness of the kunafa dough combined with the richness of chocolate creates a decadent flavor profile. The pistachios add the perfect crunch, making each bite a textural delight. Whether you’re a fan of Middle Eastern desserts or just love a unique twist on classic cookies, these cookies are sure to become a favorite. They are crispy, flavorful, and offer a delightful crunch, making them perfect for any gathering or as a special treat for yourself.

Ingredients

1 cup kunafa dough (shredded phyllo dough can also work as a substitute)
1/2 cup butter, melted
1/2 cup sugar
1/2 cup dark chocolate chips
1/4 cup pistachios, chopped
1 tsp vanilla extract
1/4 tsp salt

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

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the melted butter, sugar, vanilla extract, and salt. Stir well until the sugar has dissolved and everything is evenly mixed.
Add the kunafa dough to the butter mixture and toss to coat it well. The dough should be slightly crispy but still hold its shape.
Fold in the dark chocolate chips and chopped pistachios, ensuring they are evenly distributed throughout the dough.
Using your hands or a spoon, form small mounds of the dough on the prepared baking sheet, spacing them about 2 inches apart.
Press each mound slightly with your fingers to flatten it a bit, creating a cookie shape.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers are slightly firm.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12-14 cookies, depending on the size you shape them.

Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 25-30 minutes

Variations

Nutty Twist: Add walnuts or almonds instead of pistachios for a different flavor.
Chocolate Variations: Use milk chocolate or white chocolate chips for a sweeter version.
Spice it Up: Incorporate a pinch of cinnamon or cardamom to enhance the flavors with a warm spice note.
Vegan: Substitute the butter with vegan butter or coconut oil, and use a dairy-free chocolate chip to make these cookies completely vegan.

Storage/Reheating

Storage: Keep your Chocolate Pistachio Kunafa Cookies in an airtight container at room temperature for up to 5 days.
Freezing: You can freeze the cookies for up to 3 months. To freeze, arrange them in a single layer on a baking sheet, freeze until firm, then transfer them to an airtight container or freezer bag.
Reheating: To reheat, simply microwave for 10-15 seconds or bake in a preheated oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I use store-bought phyllo dough instead of kunafa dough?

Yes, you can substitute kunafa dough with shredded phyllo dough. Just make sure to lightly toast the phyllo dough before using it to mimic the texture of kunafa dough.

2. How can I make the cookies more chocolatey?

You can increase the amount of chocolate chips or add a layer of melted chocolate on top of the cookies after baking for an extra chocolatey kick.

3. What if I don’t have pistachios? Can I use another nut?

Absolutely! If pistachios aren’t available, you can swap them out for almonds, walnuts, or hazelnuts.

4. Can I use white chocolate chips instead of dark chocolate chips?

Yes, you can use white chocolate chips for a sweeter version of these cookies, or even milk chocolate chips for a milder flavor.

5. How do I know when the cookies are done baking?

The cookies should be golden around the edges and slightly firm to the touch in the center. If they’re still soft but golden, they’ll firm up as they cool.

6. Can I make these cookies without baking them?

Unfortunately, this recipe requires baking for the right texture and flavor. However, you can experiment with no-bake variations by using a no-bake cookie base like a graham cracker crust.

7. How can I make the cookies crispier?

To make the cookies extra crispy, you can reduce the baking time slightly, or even toast the kunafa dough for a few minutes before using it in the recipe.

8. Can I use a different type of sweetener, like honey or maple syrup?

You can experiment with honey or maple syrup instead of sugar, but this may slightly change the texture of the dough and result in a chewier cookie.

9. What’s the best way to serve these cookies?

These cookies are fantastic on their own, but you can serve them with a scoop of vanilla ice cream, or a drizzle of chocolate or caramel sauce for a dessert indulgence.

10. Can I make these cookies gluten-free?

To make these cookies gluten-free, ensure that your kunafa dough or phyllo dough is gluten-free. You can also try using a gluten-free flour blend if you are unable to find gluten-free kunafa dough.

Conclusion

These Chocolate Pistachio Kunafa Cookies are a delightful treat that combines the best of both worlds—the crispy, buttery texture of kunafa dough and the rich flavors of chocolate and pistachios. They’re easy to make, customizable, and perfect for satisfying any sweet tooth. Whether you’re a fan of Middle Eastern sweets or simply enjoy trying new cookie recipes, these cookies are sure to impress.

Chocolate Pistachio Kunafa Cookies

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These indulgent Chocolate Pistachio Kunafa Cookies are a fusion of crunchy pistachios, sweet kunafa dough, and rich chocolate. Perfect for a unique twist on your classic cookie recipes, they offer a delightful texture and irresistible flavor combination that’s bound to impress.

Author: Emily
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Yield: 18-20 cookies
Category: Cookies
Method: Baking
Cuisine: Middle Eastern, Fusion
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, and salt. Set aside.
In a separate bowl, whisk together the egg, vanilla extract, sugar, and melted butter until smooth.
Gently fold the kunafa dough into the wet mixture, followed by the chopped pistachios.
Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Stir in the chocolate chips and honey (optional).
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
Flatten each cookie slightly with the back of a spoon.
Bake for 12-15 minutes or until golden brown and the edges are slightly crisp.
Let the cookies cool on a wire rack before serving.

Notes

For an extra burst of flavor, try drizzling melted chocolate over the cooled cookies.
You can also toast the pistachios slightly for a richer flavor before adding them to the dough.
If you prefer softer cookies, reduce the baking time by a minute or two.