No bake Vermicelli ChocoCookies

This chocolate filled cruncy cookies are my new recipe which I tried first time and they came out so delicious. Actually I want to make sewai/vermicelli dishes during Eid celebration, but wanted something different from regular sheer khurma or kunafa or other popular vermicelli desserts.

I also had some chocolate chips in my fridge. Once I saw in a show cookies are made of vermicelli and chocolates. I wanted to make them for so many days and finally made them during last Eid. A very simple recipe with great result. I am sure you will love them once you make them.


  • Preparation time: 10 min
  • Cooking time: 10 min
  • Serves: 8
  • Difficulty level: Easy


  • 1 1/2 cup very thin Vermicelli/Laccha sewai/Munafa dough
  • 1/4 cup semi sweet Chocolate chips
  • 1 tablespoon Nestle cream/Condensed milk
  • 1 tablespoon Icing Sugar
  • 2 tablespoon unsalted butter
  • Crushed pistachios as needed


Heat 1 tablespoon of unsalted butter in a heavy bottomed pan.

Fry the small pieces of vermecilli or laccha sewai in medium heat to golden brown. It will take about 5 minutes only if you are using laccha sewai. Then add in icing sugar and cream. I used laccha sewai, if you use other type of vermecilli then use very thin variety. Even you can use kunafa dough which is easily available in Middle East countries.

Stir well so that everything mix well to make a homogeneous mixture. Remove from heat.

Take chocolate chips to a bowl. Melt them in a microwave or in a double broiler.

Add in 1 tablespoon of melted butter and mix well.

Add half of the chocolate mixture to the fried sewai/vermicelli.

Mix well to incorporate.The mixture should be warm so that we can shape them to make cookies.

Take a cookie mould or small lid, grease it and then put about 1 tablespoon of the mixture. Press well to hold shape.

Invert it to a baking sheet. Make all the cookies and place them to the sheet. Don’t forget to grease the mould in between so that you can de-mould them easily. Sprinkle some crushed pistachios to garnish.

Take the leftover warm chocolate sauce to a bottle squeezer. Squeeze over the cookies as shown in the picture.

Keep them in the refrigerator for an hour to set.

Delicious chocolatey cookies are ready. Serve them to surprise your family with these eid special cookies.

Note: Always store them in refrigerator, otherwise the cookies will become soft due to chocolate.

One Comment Add yours

  1. Wasifa kabir says:

    What an easy n beautiful RCP… I will definitely try it..

    Liked by 1 person

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