Wednesday, April 25, 2018

Milk Chocolate Chip Tahini Cookies

Thick and chewy chocolate chip cookies flavored with tahini.

When you love peanut butter as much as I do, you have a favorite peanut butter cookie recipe. And, in my case, my ultimate favorite is from my friend Jennie, who writes the blog, One Sweet Mess. So, when I was working on my recipe for tahini cookies, my other favorite thing (I have a lot of favorite things), I started out with her base.

Thick and chewy chocolate chip cookies flavored with tahini.

What's great about her recipe is that it has the substance of a thick chocolate chip cookie but with an overwhelming flavor of peanut butter. The result is a thick, chewy on the inside and crispy on the outside cookie. Tahini, a sesame paste, behaves very like peanut butter in baked goods but the taste of the sesame tends to be slightly more bitter than peanuts. So while I normally use a semi-sweet chocolate when baking, I found that milk chocolate was better balanced with tahini.

Make sure you use a sesame paste that has no added salt and stir it well before adding to the dough. Then give the cookies a little sprinkle of sea salt for that amazing sweet and salty thing we love so much. Enjoy!
Yield: 24 Servings
Thick and chewy chocolate chip cookies flavored with tahini.

Milk Chocolate Chip Tahini Cookies

Prep time: 15 MCook time: 10 MTotal time: 25 M
Recipe for thick and chewy chocolate chip cookies flavored with tahini.


  • 1 Large or jumbo egg
  • 3/4 Cup light brown sugar
  • 1/2 Cup granulated sugar
  • 1 Stick (8 tablespoons) unsalted butter, at room temperature
  • 1 Teaspoon vanilla
  • 1 Cup tahini (plain sesame paste)
  • 1 1/2 Cups all-purpose flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Cup milk chocolate chips
  • Sea salt for topping


  1. Pre-heat the oven to 375 degrees.
  2. Cream together the egg, brown sugar, white sugar, butter, vanilla and tahini using a hand or stand mixer.
  3. Beat in the flour, baking soda and salt until smooth.
  4. Stir in the chocolate chips and scoop 1 oz. balls onto a baking sheet lined with parchment paper. Keep the cookies 2 or 3 inches apart (you'll likely have to work in batches), top with a sprinkle of sea salt and bake for 10 minutes.
  5. Allow to cool before removing from the baking sheet. The cookies will spread somewhat while cooling.
Created using The Recipes Generator


  1. I love cookies and am really excited to try this recipe! I'm confused why you beat the egg with butter and sugar. I've never seen that before. Is that right? Is there a reason you changed it? I looked at the first recipe to check, but it doesn't beat the egg until later.

    1. Hi Jessica! I'm so glad you like this idea and do let me know if you try it. I've made the first recipe a number of times and have tried beating the egg in at different times without any noticeable difference in the cookies. So, I now save the extra step and put them in at the same time. I hope that helps.

  2. Chocolate and tahini are my latest obessions...happy feasting.

  3. Chocolate and tahini are my latest obsessions,happy feasting!


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