Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars Recipe

Introduction

These Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars offer a rich and nutty twist on the classic cookie bar. With fragrant browned butter, crunchy kataifi, and creamy pistachio layers, they bring delightful textures and flavors in every bite.

Ingredients

• 1 cup Salted Butter
• 1 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 Large Egg
• 1/4 cup Heavy Cream
• 1 tsp Vanilla Extract
• 2 cups All-purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Semi-sweet Chocolate Chips
• 1 cup Kataifi (Shredded Phyllo Dough)
• 1/2 cup Pistachio Cream/Butter
• Chopped Pistachios (Optional, for garnishing)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Step 2: In a saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Let it cool slightly.
3. Step 3: In a mixing bowl, combine the brown sugar, granulated sugar, and the cooled brown butter. Mix well.
4. Step 4: Add the egg, heavy cream, and vanilla extract, stirring until smooth.
5. Step 5: In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet mixture until combined.
6. Step 6: Fold in the chocolate chips.
7. Step 7: Press half of the cookie dough into the bottom of the prepared pan.
8. Step 8: In a separate pan, toast the kataifi with a bit of butter until golden brown. Mix with pistachio cream and spread over the cookie base.
9. Step 9: Top with the remaining cookie dough, spreading it evenly.
10. Step 10: Bake for 25-30 minutes or until golden. Let cool before slicing.

Tips & Variations

• Toasting the kataifi adds a lovely crunch—keep an eye on it as it can burn quickly.
• You can substitute pistachio cream with almond or hazelnut butter for a different nutty flavor.
• For an extra decadent touch, sprinkle chopped pistachios on top before baking.
• If kataifi is unavailable, crushed nuts or shredded coconut can offer a similar texture.

Storage

Store these cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a warm oven to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch more salt to the dry ingredients to balance the flavor.

What is kataifi and where can I find it?

Kataifi is shredded phyllo dough commonly used in Middle Eastern and Mediterranean desserts. It can usually be found in specialty grocery stores or Middle Eastern markets, either fresh or frozen.

Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars Recipe

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4.5 from 137 reviews

Indulge in these rich and nutty Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars that combine the deep flavors of browned butter with the crunchy texture of kataifi and the creamy sweetness of pistachio butter. Perfectly chewy and studded with chocolate chips, these bars offer a delightful Middle Eastern twist on a classic cookie bar.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup Salted Butter
• 1 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 Large Egg
• 1/4 cup Heavy Cream
• 1 tsp Vanilla Extract

Dry Ingredients

• 2 cups All-purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt

Mix-ins and Toppings

• 1 cup Semi-sweet Chocolate Chips
• 1 cup Kataifi (Shredded Phyllo Dough)
• 1/2 cup Pistachio Cream/Butter
• Chopped Pistachios (Optional, for garnishing)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to prevent sticking and ensure easy removal of the cookie bars.
2. Brown the Butter: In a saucepan over medium heat, melt the salted butter while stirring continuously until it turns golden brown and emits a nutty aroma. Remove from heat and allow it to cool slightly to avoid cooking the eggs later.
3. Combine Sugars and Butter: In a mixing bowl, blend the brown sugar, granulated sugar, and the cooled brown butter together until smooth and well incorporated.
4. Add Wet Ingredients: Add the large egg, heavy cream, and vanilla extract to the sugar-butter mixture. Stir thoroughly until the mixture is smooth and homogeneous.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasonings.
6. Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined to prevent overmixing.
7. Fold in Chocolate Chips: Incorporate the semi-sweet chocolate chips evenly throughout the dough by folding them in carefully.
8. Form Base Layer: Press half of the cookie dough evenly into the bottom of the prepared baking pan, creating a firm base for layering.
9. Toast Kataifi and Mix: In a separate pan, toast the kataifi (shredded phyllo dough) with a bit of butter over medium heat until golden brown and crispy. Remove from heat and mix immediately with the pistachio cream or butter to form a flavorful layer.
10. Assemble Layers: Spread the pistachio-kataifi mixture evenly over the cookie base layer in the pan.
11. Top with Remaining Dough: Place the remaining cookie dough on top of the pistachio layer, spreading it evenly to cover the mixture completely.
12. Bake: Bake in the preheated oven for 25-30 minutes or until the top is golden and a toothpick inserted comes out with a few moist crumbs.
13. Cool and Slice: Let the cookie bars cool completely in the pan before slicing into squares. Optionally, garnish with chopped pistachios for extra crunch and visual appeal.

Notes

• Be sure to brown the butter carefully to avoid burning; remove from heat as soon as it turns golden with a nutty aroma.
• Using parchment paper in the pan helps with easy removal and clean slicing.
• Toasting kataifi separately ensures it maintains a crispy texture and brings out its flavor before mixing with the pistachio cream.
• Allow the bars to cool fully to set properly and achieve clean slices.
• Chopped pistachios on top are optional but add a nice texture and garnish.

Keywords: brown butter, pistachio, chocolate chip, cookie bars, kataifi, Middle Eastern dessert, baked cookie bars