Dubai Chewy Cookie (두바이 쫀득 쿠키)
This Dubai Chewy Cookie is one of Korea’s most viral desserts right now, featuring a soft, stretchy marshmallow-based chocolate exterior and a rich pistachio kataifi filling. Often mistaken for mochi, its signature chew actually comes from gently melted marshmallow, creating a glossy, fudgy texture that sets beautifully as it cools. The pistachio center adds nutty depth and crunch, and can be customized with a whole strawberry inside for a fresh, fruity contrast. No baking required, incredibly indulgent, and perfect for gifting or special treats.
Ingredients
Filling
- 150 g kataifi finely chopped
- 20 g butter unsalted
- 250 g pistachio cream
- strawberries optional, whole, fully dried
Exterior
- 200 g marshmallow
- 30 g butter
- 15 g cocoa powder
- 20 g milk powder
For finishing
- extra cocoa powder for rolling/dusting
Instructions
Make the Filling
- Finely cut the kataifi strands.
- Melt the butter in a pan over medium heat. Add kataifi and toast, stirring constantly, until evenly golden brown.
- Transfer to a bowl and mix with pistachio cream until fully combined.
- Place the mixture in the freezer for 15 minutes to firm up.
- Divide into 10 equal portions and roll into balls.
- For the strawberry version, wrap the pistachio mixture around a whole, completely dry strawberry.
- Place on a tray and refrigerate while preparing the exterior.
Make the Exterior
- Sift the cocoa powder and milk powder together; set aside.
- In a nonstick skillet over low heat, melt the butter.
- Add marshmallows and gently stir until about 90% melted.
- Turn off the heat and immediately add the sifted cocoa and milk powder.
- Mix until smooth and fully combined.
- Transfer to parchment paper or a nonstick mat and let cool completely.
Assemble
- Lightly oil your hands.
- Divide the cooled marshmallow mixture into 10 equal pieces.
- Flatten one piece, place a filling ball in the center, and wrap to seal.
- Roll gently into a smooth ball.
- Dust generously with cocoa powder.
