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Chewy and stretchy Dubai chocolate jjondeuk cookies filled with sweet pistachio and crispy kataifi. This viral Korean treat is rich, nutty, and has an amazing textural contrast!
I know… I know… You are probably thinking seriously?? Like we don’t have enough Dubai chocolate everything on planet earth at this point!!!! I honestly didn’t expect this trend to keep going… but here we are 😄 The Dubai chocolate craze has taken on a whole new life, and now it’s showing up in these incredibly fun, chewy cookies called dujjonku.
These cookies are unlike anything you’ve probably tried before. At first glance, they look like mochi—but surprise—they’re not! Instead, they’re made with a stretchy marshmallow-based dough wrapped around a rich pistachio and crunchy kataifi filling (aka the famous “Dubai chocolate” combo). The dough is very similar to the Taiwanese milk nougat. And yes… they are just as good as they sound.
What Are Dujjonku Cookies?
“Dujjonku” (두쫀쿠) or jjondeuk cookies refer to a Korean-style chewy dessert where the texture is the star. The word jjondeuk basically describes that soft, stretchy, slightly bouncy chewiness.
These viral cookies combine:
1. A soft, stretchy marshmallow dough
2. A rich pistachio filling
3. Crispy toasted kataifi for crunch
The result? A cookie that’s gooey, chewy, crunchy, and nutty all at once.
Why You’ll Like This Recipe
- The texture is incredibly unique—soft, stretchy, and chewy (not your typical cookie at all)
- That pistachio + kataifi filling is rich, nutty, and crunchy
- It looks super impressive, but is actually pretty doable at home
- You can prep parts of it ahead of time
- It’s a fun, trendy bake that feels totally different from everyday cookies
Ingredients and Substitutions
- Kataifi – provides the signature crunch; you can find it frozen at Middle Eastern stores or make your own using this recipe
- Unsalted butter – used to toast the kataifi and for the dough
- Shelled pistachio kernels – roasted or raw; roasted gives a deeper flavor, raw gives a brighter green color. Read more about pistachio shortage below.
- Tahini – adds richness and nuttiness
- White chocolate – sweetens and stabilizes the filling
- Salt – balances the sweetness
- Mini marshmallows – the base of the stretchy dough
- Dutch cocoa powder – gives a rich chocolate flavor
- Milk powder – adds creaminess and depth
Pistachio Shortage & Substitutes
Because of the viral Dubai chocolate trend, pistachios have been in unusually high demand worldwide—making them harder to find and more expensive in some areas.
If you’re having trouble sourcing pistachios (or just want a more budget-friendly option), here are some great substitutes:
1. Peanut butter – this is the most common nut butter out there and you can’t go wrong with peanut butter
2. Almond butter – the closest in texture and mild nuttiness; slightly less rich but still delicious
3. Cashew butter – creamier and naturally sweeter, giving a smoother filling
4. Hazelnut butter – adds a deeper, more pronounced nutty flavor (think Nutella vibes)
5. Macadamia butter – this makes a really good filling too. So buttery and aromatic
6. Sunflower seeds or pumpkin seeds butter – a good nut-free alternative with a slightly earthy taste
Keep in mind that the flavor will change depending on what you use, but the cookie will still have that signature creamy + crunchy contrast. My favorite substitutions are using hazelnut butter and macadamia butter. I’m not a fan of the ones using seeds butter.
What to Serve This With
- Hot coffee or espresso to balance the sweetness
- Unsweetened tea (green tea or jasmine works great)
- A glass of cold milk
- Lightly sweetened matcha latte
Storage & Reheating
- Store in an airtight container in the fridge for up to a week
- Let them sit at room temperature for about 10–15 minutes before eating for the best texture
- They can be kept frozen for up to one month. Simply thaw overnight in the fridge or at room temperature for 20-30 minutes
Frequently asked questions
- Are these cookies the same as mochi?
No! They look similar but are made with marshmallows, not glutinous rice flour. - Can I use store-bought pistachio cream?
Yes! Just note that it’s usually sweeter and runnier, so you can skip the white chocolate. - Why is my dough too sticky?
The dough is supposed to be sticky. Lightly oil your hands to make shaping easier. - Can I make them ahead?
Yes, especially the filling. Keep it chilled until ready to use. - Do I have to use kataifi?
It’s highly recommended—it gives that signature crunch that makes this “Dubai chocolate”-style. If you can’t find any or can’t be bothered to make your own, you can also use crushed up cornflakes. Cornflakes stay crunchy too.
These Dubai chocolate jjondeuk cookies are one of those recipes that feel a little over-the-top—in the best way possible 😄 They’re chewy, gooey, crunchy, and rich all at once, and honestly, they’re just fun to make. If you enjoy trying viral food trends or love unique textures in desserts, this is definitely one to try.
And fair warning… once you make them, you’ll understand why everyone is obsessed 😉
Dubai Chocolate Jjondeuk Cookies (Dujjonku)
Ingredients
Crunchy kataifi:
- 150 g kataifi
- 10 g unsalted butter
Pistachio butter:
- 200 g shelled pistachio kernels toasted
- 15 g tahini well-stirred
- 50 g white chocolate melted
- ⅛ tsp salt
Cookie dough:
- 150 g mini marshmalllow
- 25 g unsalted butter
- 20 g Dutch cocoa powder
- 8 g milk powder
Instructions
Make the crunchy kataifi:
- You can buy the kataifi dough or make your own kataifi dough
- Measure out the amount you need and crumble it into small pieces. Melt butter on a pan and add the kataifi dough and keep stirring over medium-low heat until they are golden brown and crunchy. Let it cool down completely before using. You can keep it in an air-tight container once it has cooled down completely if you prepare ahead
Prepare the pistachio filling:
- You can use store-bought pistachio cream. It tends to be runnier and has been sweetened. So you can pretty much skip grinding the pistachio steps and melting the white chocolate step
- I didn't use raw pistachio kernels this time. They are hard to find and pricey too with all the Dubai chocolate thing going so viral around the globe! I use roasted but unsalted pistachio kernels. The color won't be bright green and more brownish and muted, but that's fine with me. I started with a bit more pistachio to account for some loss during grinding
- Read about the pistachio shortage and substitutes in my post above
- Since the pistachio have been roasted, I don't have to roast them anymore. If yours haven't been roasted, you can roast them in a dry pan over medium-low heat for 3-4 minutes. Roasting them adds a deeper flavor
- Put the roasted pistachio in a food processor while they are still warm so they release oil more quickly. Give it a pulse several times until they are finely chopped, then continue pulsing again until they start to clump together. Then pulse again until it starts to form a very thick paste. Keep pulsing and scraping the sides of the bowl in between grinding until the pistachio butter has that thick but drizzle-able consistency. The whole process depends on the strength of your food processor too. It took me about 15-20 minutes
- Measure out 150 grams of pistachio butter
- Melt the white chocolate over a double-boiler or in a microwave , at 50% power and do a 15-30 second burst until most of the chips have melted but still some haven't. Stir until smooth and all has melted
- Add tahini, salt, and melted white chocolate into the pistachio butter and stir to combine. The mixture will be creamy and thick. Add crunchy kataif into the pistachio butter mixture and stir until everything is well-combined.
- I use a large ice-cream scoop to scoop the mixture, about 42-43 grams each, and place it on a small plate or baking sheet lined with parchment paper or cling wrap. Let these chill in the fridge for about 30 minutes or so until they harden a bit and then use your lightly oiled palms and roll them into rounder balls. Keep them chill in the fridge while you prepare the dough
Prepare the dough:
- Use a silicone mat if you have one. If you don't have one, use a parchment paper and spray with a non-stick spray or use some oil. The dough is going to be very sticky
- Melt butter over medium-low heat in a non-stick pan. Make sure you use non-stick pan
- Add the marshmallow pieces and keep stirring until most has melted but you still see just few pieces left that's still not completely melted. Keep the heat low, we just want to melt it not cook the marshmallow.
- Add the cocoa powder and milk powder all at once and turn off the heat
- Keep stirring until the milk powder and cocoa powder melt into the marshmallow
- Scrape the dough onto the silicone mat or parchment paper you have prepared earlier. It will spread. Let the dough cool down for 5 minutes or so.
- Divide the dough into 8 equal pieces. The dough is incredibly stretchy
Assembling:
- Take one piece of dough and roughly shape it into about 4 inch round (mine is not exactly round lol). Put one piece of the filling in the center and wrap the dough around it and pinch it together to seal. You can use a pair of kitchen shears to snip the excess dough.
- Roll the dough ball in between your palms again to make it round. Continue with the rest of the dough and filling
- What do you do with the excess dough that you snip off? They are your little snack!
- Place the cocoa powder in a bowl and roll each assembled cooking in the cocoa powder. Place them in an air-tight container in one layer. The filling is gooey and soft and room temperature
Chill the cookie:
- Keep them in the fridge for up to one week. They can be kept frozen for up to one month too. Simply thaw overnight in the fridge or thaw at room temperature for 20-30 minutes. You can dust them again with a bit of cocoa powder
