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Viral Dubai Chewy Cookies Recipe The 5-Ingredient Secret to Luxury
Ravi Sharma

Dubai Chewy Cookie

Dubai Chewy Cookie: A luxurious, soft cookie inspired by Korean - Style, made with rich Medjool dates, warm spices, and a perfectly underbaked, chewy center.
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Prep Time 15 minutes
Cook Time 14 minutes
Cool Time 20 minutes
Total Time 49 minutes
Servings: 20 Cookies
Course: Dessert
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup 140g chopped, soft Medjool dates (pitted)
  • 1 tsp baking soda
  • 1 cup 2 sticks / 225g unsalted butter, softened
  • 3/4 cup 150g granulated sugar
  • 3/4 cup 165g packed light brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 1/4 cups 280g all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom for that authentic Middle Eastern note
  • 1 tsp salt
  • 1 1/2 cups 150g old-fashioned rolled oats
  • 1 cup 120g chopped walnuts or pecans (optional)

Method
 

Step 1: Prep the Dates
  1. Place the chopped dates in a small bowl and cover with 1 cup of hot water. Stir in the baking soda and let them sit for 10 minutes. This softens them into a jammy, sweet paste. Drain any excess water.
    1 cup 140g chopped, soft Medjool dates (pitted), 1 tsp baking soda
Step 2: Cream Butter & Sugar
  1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer until light and fluffy (about 3 minutes).
    1 cup 2 sticks / 225g unsalted butter, softened, 3/4 cup 150g granulated sugar, 3/4 cup 165g packed light brown sugar
Step 3: Add Wet Ingredients
  1. Beat in the eggs, one at a time, then the vanilla extract. Mix until just combined.
    2 large eggs, 1 tsp vanilla extract
Step 4: Combine Dry Ingredients
  1. In a separate bowl, whisk together the flour, cinnamon, cardamom, and salt.
    2 1/4 cups 280g all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1 tsp salt
Step 5: Bring It All Together
  1. Gradually add the dry flour mixture to the butter mixture, mixing on low speed until almost combined. Fold in the softened dates, rolled oats, and chopped nuts (if using) with a spatula. The dough will be thick and sticky.
    1 cup 2 sticks / 225g unsalted butter, softened, 2 1/4 cups 280g all-purpose flour, 1 1/2 cups 150g old-fashioned rolled oats, 1 cup 120g chopped walnuts or pecans (optional)
Step 6: Chill (Optional but Recommended)
  1. For the best, chewiest results, cover the dough and refrigerate for 30 minutes to 1 hour. This prevents overspreading.
Step 7: Bake
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough using a tablespoon or a small cookie scoop, placing mounds about 2 inches apart on the sheets.
Step 8: Bake to Perfection
  1. Bake for 12-14 minutes, or until the edges are golden but the centers still look soft and slightly underdone. Do not overbake!
Step 9: Cool
  1. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Notes

  • The heart of this recipe is the date paste. Don't skip the soaking step with baking soda—it transforms the dates into a sticky, sweet binder that gives the cookies their signature moist, rich center.
  • For an extra "Dubai" touch, you can press a small piece of date or a pistachio on top of each cookie dough ball before baking. Enjoy the process and the delicious results!