Copycat Crumbl Dubai-Style Chocolate Sandwich Cookie Recipe – Trying This Week's Crumbl Drop

Preheat oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even, crisp cookies.

In a large bowl, cream 1 stick unsalted butter with the granulated and brown sugars until light and fluffy—2 to 3 minutes. This mimics Crumbl’s signature cookie texture.

Add egg and vanilla, mixing just until incorporated. For the crispiest edges and chewy centers, do not overbeat.

In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Add dry ingredients to wet and mix until just combined. Chill dough for 1 hour—this is key to getting Crumbl’s thick, bakery-style cookie profile that doesn't spread thin.

While dough chills: Toast Kataifi pastry by spreading strands on a baking sheet and baking at 350°F for 8–10 minutes, stirring halfway, until golden brown and crisp. Cool completely.

Roll chilled dough into 16 equal balls. Flatten each to 4-inch disks (each cookie half). Place on baking sheets, spacing 2 inches apart. Bake 9–11 minutes, until edges are set and centers are just slightly soft. Do not overbake; Crumbl cookies are slightly underdone in the center.

Cool cookies 5 minutes on tray; transfer to racks to cool fully. This prevents carryover cooking, preserving that chewy-crisp texture.

Make pistachio cream: Beat pistachio paste, confectioners’ sugar, heavy cream, and 2 tbsp butter until creamy and spreadable (add more cream if needed for a thick but spreadable filling).

To assemble: Pipe or spread pistachio cream generously on the flat side of 8 cookies. Sprinkle with toasted Kataifi pastry and chopped pistachios for crunch and signature Dubai-style flavor.

Top each with another cookie, gently pressing to sandwich. Optional: Roll exposed filling edges in more pistachios or Kataifi for a true Crumbl finish. Serve immediately or chill for intense flavor and texture contrast.