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.
- 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
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- 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.
- 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.
- In a shallow bowl, combine the sesame seeds and granulated sugar, and set aside.
- 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.
- Bake until the cookies are lightly golden around the edges, about 12 minutes.
- Remove from the oven and immediately place 3 chocolate chunks in each cookie, pressing them in lightly. Transfer to a cooling rack to cool.