Tahini Kiss Cookies
Makes about 32 cookies These tahini cookies are inspired by the classic peanut butter kiss cookie, with the slightly more savory (and nut-free!) flavor of tahini. We used semi-sweet chocolate to offset the sweetness in the cookies, but you can use whatever chocolate you like best.

Ingredients

1 cup tahini 2 sticks unsalted butter,…

CIA FOODIES


Tahini Kiss Cookies

Makes about 32 cookies These tahini cookies are inspired by the classic peanut butter kiss cookie, with the slightly more savory (and nut-free!) flavor of tahini. We used semi-sweet chocolate to offset the sweetness in the cookies, but you can use whatever chocolate you like best.

Ingredients

  • 1 cup tahini
  • 2 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons sesame seeds
  • 6 tablespoons granulated sugar
  • 2 cups semi-sweet chocolate chunks

Directions

  1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the tahini, butter, granulated sugar, and brown sugar. Beat to combine, about 1 minute. Add the egg and beat, scraping the bowl as needed, until combined.
  3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add to the tahini mixture and mix, scraping the bowl as needed, until just combined, about 2 minutes.
  4. In a shallow bowl, combine the sesame seeds and granulated sugar, and set aside.
  5. Scoop the dough using a medium cookie scoop (about 2 tablespoons), and roll into balls. They should be about the size of ping pong balls. Roll the balls in the sesame seed-sugar mixture and place on the prepared baking sheets about 2-inches apart.
  6. Bake until the cookies are lightly golden around the edges, about 12 minutes.
  7. Remove from the oven and immediately place 3 chocolate chunks in each cookie, pressing them in lightly. Transfer to a cooling rack to cool.

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