Add a medium saucepan to the stovetop over medium-low heat. Melt the butter, then add the kataifi. Stir continuously for 8–10 minutes, until golden brown. Remove from heat and let cool for 10–15 minutes.

Once cooled, mix the toasted kataifi with tahini and pistachio cream until fully combined. Scoop 1 tablespoon portions onto a parchment-lined plate or tray and chill in the freezer until firm.

Preheat oven to 350°F convection. Beat the room-temperature butter, granulated sugar, and brown sugar using a whisk or paddle attachment until light and off-white, about 1–2 minutes.

Add the egg, molasses, and vanilla extract, mixing until combined.

Fold in the cocoa powder, all-purpose flour, baking powder, and baking soda until just combined.

Bake one test cookie to check spread and flavor.

Scoop ⅓ cup of cookie dough and flatten it in your palm. Place a chilled pistachio filling ball in the center, then fold the dough around it and roll into a ball. Roll each cookie dough ball in granulated sugar.

Place cookie dough balls on a parchment-lined baking tray and bake for 12–13 minutes.

While cookies are hot, use a round bowl, cup, or cookie cutter to gently swirl around each cookie to create clean, circular edges. Let cookies rest on the tray for 10 minutes before transferring.

Enjoy warm or store cookies in a chilled environment for up to 8 days.