If you thought the chocolate bar craze of 2024 was intense, brace yourself. The Dubai Chewy Cookie—affectionately known in Korea as the Du-Jjon-Ku—has officially taken over my TikTok feed, and likely yours too.
But here is the secret most viral videos do not tell you: This is not actually a cookie.
It is a deceptively clever, texture-loaded marshmallow truffle disguised as a cookie. After testing this recipe five times in my own kitchen and ruining two pans with sticky marshmallows in the process (do not worry, I will tell you how to avoid that), I can confidently say that the Dubai Chewy Cookie is the most satisfying, ASMR-worthy dessert of 2026. It perfectly combines the crunch of toasted kadayif, the richness of pistachio cream, and a soft, pillowy marshmallow exterior that simply melts in your mouth.
In this deep-dive guide, I am going to share my foolproof Dubai Chewy Cookie recipe, the food science behind why it works, and the secrets to getting that perfect squish without the mess.
Table of Contents
What Exactly IS a Dubai Chewy Cookie?
To understand the Dubai Chewy Cookie, we have to look back at its culinary ancestor: the original viral Dubai Chocolate Bar. That treat was defined by its thick chocolate shell and crunchy pistachio-kadayif filling.
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The Dubai Chewy Cookie completely flips the script. Instead of a hard chocolate snap, you get a soft, pillowy marshmallow chew.
- The Inside: A frozen core of golden, butter-toasted kadayif (shredded phyllo dough) mixed with luxurious pistachio cream.
- The Outside: A layer of melted marshmallow and milk powder, dusted in cocoa to look like a rustic baked cookie.
It acts as a reverse cookie. Traditional baked cookies are usually crunchy on the outside and soft on the inside. The Dubai Chewy Cookie is soft on the outside and furiously crunchy on the inside. It is a textural masterpiece that is currently trending at the top of Korean foodie charts for a very good reason.
Why This Dubai Chewy Cookie Recipe Works (The Science of Texture)
As a recipe creator who loves baking classic comfort cookies, I was initially skeptical of a no-bake dessert relying entirely on marshmallows. But the magic here lies in the contrast of ingredients.
- The Crunch Factor The backbone of this recipe is kadayif. These traditional Middle Eastern pastry strands are typically soaked in sweet syrup. In the Dubai Chewy Cookie, we toast them in butter until they reach a deep golden brown. This technique removes all the moisture, ensuring the pastry stays incredibly crunchy even when mixed with the rich cream.
- The “Glue” Pistachio cream, or pistachio butter, acts as the binding agent. It is high in fat, which means it solidifies when frozen. This reaction is crucial. If you try to wrap a room-temperature pistachio ball in warm marshmallow dough, you will end up with a sticky, unusable puddle. The freezing step is entirely non-negotiable.
- The Marshmallow Shell Marshmallows are primarily composed of sugar and gelatin. When you melt them down and mix in whole milk powder, you fundamentally change their structure. The milk powder acts as a stabilizer, turning the sticky goo into a pliable dough that you can easily handle while wearing gloves.
Ingredients for the Perfect Dubai Chewy Cookie
To achieve the authentic Du-Jjon-Ku texture, precise measurements matter. Here is exactly what you need to make this recipe at home.
The Crunchy Pistachio Core
- Kadayif (Shredded Phyllo Dough): 100g (about 1 cup). You can easily find this in the frozen section of Middle Eastern grocers.
- Substitute: If you absolutely cannot find kadayif, you can crush toasted shredded wheat cereal, though the final texture will not be quite as delicate.
- Pistachio Cream or Spread: 100g. Look for high-quality brands with a large percentage of pistachios. Avoid spreads that are primarily made of sugar and vegetable oil if possible.
- Unsalted Butter: 30g. This is used exclusively for toasting the pastry noodles.
- Salt: A generous pinch. The salt beautifully cuts through the intense sweetness of the marshmallow shell later on.
The Chewy Marshmallow Exterior
- Marshmallows: 200g. Standard white marshmallows work best for the right consistency.
- Butter: 30g. Adding butter helps the marshmallows melt smoothly without burning to the pan.
- Whole Milk Powder: 2 tbsp. This is the secret stabilizing ingredient that turns melted marshmallow into a workable dough.
- Cocoa Powder: A small amount for blending into the shell, plus extra for the final dusting.
Equipment Needed
- Non-Stick Pan: Absolutely essential. Melted marshmallows are notorious for sticking to standard cookware.
- Silicone Spatula: The best tool for stirring the highly sticky mixture.
- Vinyl or Nitrile Gloves: Trust me on this step. The marshmallow dough is incredibly sticky to bare skin.
- Cookie Sheet and Parchment Paper: Required for freezing the pistachio cores.
Step-by-Step Dubai Chewy Cookie Recipe
Ready to make the biggest viral hit of 2026? Let’s get started.
Phase 1: The Crunchy Filling (The “Dubai” Part)
Step 1: Prep the Kadayif Take your fully thawed kadayif dough and chop it into small pieces, roughly 1 to 2 cm long. Do not worry if it looks messy on the cutting board; it is meant to be finely shredded.
Step 2: The Golden Toast Melt 30g of unsalted butter in your pan over medium heat. Add the chopped kadayif. Pro Tip: Do not walk away from the stove! Kadayif goes from perfectly golden to burnt in a matter of seconds. Stir constantly for about 3 to 5 minutes until it reaches a deep, rich brown color. It should sound distinctly crispy when you stir it.
Step 3: Mix and Bind Remove the pan from the heat immediately. Transfer the toasted pastry to a heat-proof bowl. While it is still warm, pour in your pistachio cream. The residual heat helps the cream melt slightly, perfectly coating every single strand. Add your generous pinch of salt. Mix everything together until it looks like a delicious, green, crunchy sludge.
Step 4: The Freeze (Critical Step!) Using a standard tablespoon or a small cookie scoop, portion the pistachio mixture into 8 even balls. Place them directly on a parchment-lined tray. Put the tray in the freezer for a minimum of 20 minutes. Why? The cores need to be rock hard. If they are even slightly soft, the warm marshmallow will cause them to completely disintegrate during the assembly process.
Phase 2: The Marshmallow Dough (The “Chewy” Part)
Step 5: Low and Slow Wipe clean your non-stick pan, or use a fresh one. Add the remaining 30g of butter and the white marshmallows. Turn the stovetop heat to LOW. My Experience: Patience is key during this step. If you use high heat, the sugar in the marshmallows will quickly caramelize and harden into candy instead of staying soft and pliable. Stir gently until the marshmallows are about 90% melted.
Step 6: Create the Dough Remove the pan from the heat. Sift in the 2 tablespoons of milk powder and 1 tablespoon of cocoa powder. Stir the mixture vigorously. You will notice the marshmallow starts to pull away from the edges of the pan and forms a cohesive ball. This is your chewy cookie dough.
Phase 3: Assembly (The ASMR Moment)
Step 7: Wrap It Up Put your food-safe gloves on. Grease the gloves lightly with a little bit of butter or neutral oil. Take a portion of the warm marshmallow dough and flatten it into a thin disc in the palm of your hand. Take one frozen pistachio ball and place it directly in the center of the disc. Gently pull the marshmallow edges up and over the ball, pinching them together to seal it. Roll the stuffed cookie between your hands to make the exterior perfectly smooth.
Step 8: The Dusting Immediately drop the sticky, wrapped ball into a small bowl of cocoa powder. Roll it around until the entire surface is fully coated. This step not only makes the dessert look like a rustic baked truffle, but it also seals in the stickiness so you can comfortably hold it.
Step 9: The Pull Let the finished cookies sit at room temperature for 5 minutes to fully set. Then, tear one open. You should immediately get that viral, satisfying stretch of the marshmallow, followed by the loud crunch of the pistachio filling.
Expert Tips for Dubai Chewy Cookie Success
I have made all the kitchen mistakes so you do not have to. Here is how to ensure your Dubai Chewy Cookie turns out perfect every single time.
- Do not skimp on the filling chill time. I once tried to rush the recipe and pulled the pistachio balls out of the freezer after just 5 minutes. It was a total disaster. The soft filling leaked out of the marshmallow instantly. Give the cores the full 20 minutes to freeze solid.
- Use high-quality pistachio cream. The overall flavor profile of this dessert depends entirely on the quality of your spread. Always check the ingredient label—pistachios should be the very first ingredient listed. Aside from tasting better, the natural protein and healthy fats found in real pistachios actually help balance out the intense sugar rush of the marshmallow shell.
- Master the temperature game. If your marshmallow mixture gets too cold while you are busy wrapping the cores, it will lose its signature stretch and become tough and rubbery. If this happens, simply pop the dough back into the pan on low heat for about 10 seconds to gently loosen it back up.
Variations: Making the Dubai Chewy Cookie Your Own
Once you master the classic Dubai Chewy Cookie, you can start experimenting with different flavor profiles. Here are the top trends I am seeing in 2026:
The Strawberry Surprise: Just before wrapping the core in marshmallow dough, press a small, whole fresh strawberry inside the pistachio filling. The natural acidity of the fresh fruit cuts through the rich nuttiness perfectly.
White Chocolate Snow: Instead of dusting the exterior with cocoa powder, dip the final set cookie in melted white chocolate and sprinkle the top with extra crushed pistachios for an elegant finish.
The Biscoff Swap: If you are allergic to nuts, swap out the pistachio cream for Biscoff cookie butter, and replace the toasted kadayif with crushed Lotus biscuits. It is not technically Dubai style anymore, but it is an incredibly delicious alternative.
Why Is the Dubai Chewy Cookie Viral in 2026?
You might be wondering, why is this trending right now? The culinary world moves exceptionally fast on social media. In 2024, dessert trends were all about loud, snapping crunches, led by the original chocolate bar. In 2025, we saw a massive shift toward nostalgic, comfort-based textures.
The Dubai Chewy Cookie perfectly bridges the gap between those two eras. It offers the soothing comfort of a soft, squishy treat thanks to the marshmallow dough, but it wonderfully retains the excitement of the loud crunch hidden inside. It creates a complete sensory experience that is practically tailor-made for short-form video content like TikTok and Instagram Reels.
Plus, it taps heavily into the zero-bake recipe trend. Home cooks want to create impressive, bakery-level desserts without having to turn on their ovens, especially during the warmer summer months.
Dubai Chewy Cookie Frequently Asked Questions (FAQ)
Q: How long does the Dubai Chewy Cookie last? A: They are best eaten fresh on the same day to experience the optimal marshmallow stretch. You can store leftover Dubai Chewy Cookie treats in an airtight container at room temperature for up to 2 days. Do not refrigerate the finished cookies, or the marshmallow shell will become unpleasantly hard and rubbery.
Q: Where can I buy Kadayif (Kataifi) pastry for the Dubai Chewy Cookie? A: You can easily find it in the freezer section of most Middle Eastern or Mediterranean grocery stores. Some larger commercial supermarkets with international food aisles may stock it near the frozen puff pastry. If you cannot find it locally to make your Dubai Chewy Cookie, online gourmet food retailers will ship it directly to you frozen.
Q: Is the Dubai Chewy Cookie gluten-free? A: The traditional Dubai Chewy Cookie recipe is not gluten-free because kadayif dough is made from wheat flour. To make a gluten-free version, you will need to source a rare gluten-free kataifi alternative, or use crushed gluten-free pretzels or toasted gluten-free cereal as your crunchy filling substitute.
Final Thoughts on the Dubai Chewy Cookie
Making this viral dessert at home is so much easier than it appears, as long as you carefully follow the temperature and freezing steps. The striking contrast between the soft, pillowy marshmallow exterior and the deeply crunchy, nutty core makes the Dubai Chewy Cookie an unforgettable treat that genuinely lives up to its massive internet hype. Grab your ingredients, get your gloves ready, and experience the most satisfying culinary creation of the year for yourself. Do not forget to snap a video of that perfect marshmallow pull and share your delicious results with your friends!
Dubai Chewy Cookie
Ingredients
Equipment
Method
- Chop the thawed kadayif into small 1-inch pieces.
- Melt 30g butter in a non-stick pan over medium heat. Add the kadayif and stir constantly for 3–5 minutes until deep golden brown and crispy.
- Remove from heat and immediately mix in pistachio cream and sea salt until fully combined.
- Scoop into 8 equal balls and place on a parchment-lined tray. Freeze for at least 20 minutes until firm.
- In a clean non-stick pan, melt remaining butter and marshmallows over low heat, stirring gently until 90% melted.
- Remove from heat. Stir in milk powder and 1 tablespoon cocoa powder until mixture forms a pliable dough and pulls away from the pan.
- Grease hands or wear gloves. Flatten a portion of marshmallow dough and wrap completely around a frozen pistachio ball, sealing well.
- Roll immediately in cocoa powder to coat. Let set for 5 minutes before serving.
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