These chocolate, peanut butter, and tahini cookies are so rich and delicious, you’ll need the largest glass of milk you can find. And if you don’t drink milk, a large scoop of ice cream will do your tastebuds just fine.
I think I speak for everyone when I say, there is no better duo than chocolate and peanut butter. The combination of the sweet and savory flavors hitting your tastebuds in unison will never fail. However, I recently started imposing a third ingredient on the power couple with, you guessed it, tahini. And, I can confidently say, threes NOT a crowd!
I’ve only ever known tahini to play a supporting role to chickpeas in everyone’s beloved dip: hummus. However, it turns out that its talents exceed far beyond co-staring along side the chickpea spread. Tahini plays a vital role in baking and especially in these chocolate peanut butter tahini cookies. The sesame paste brings a certain nutty, earthy punch to desserts that is so rich and tasty, you question if you can ever have a dessert without it ever again.
The combination of the chocolate and nutty flavor pairs as perfectly as…well, chocolate and peanut butter. In fact, when describing to people how these cookies taste, I always say they are the cookie version of a Reece’s Pieces. Immediately, the are sold.
How to make the cookies
When shaping the cookie dough for the filling, you’ll want to make sure you scoop about 1/8 cup of cookie dough. Place the dough onto a baking sheet and flatten them. Then, once your filling is chilled, scoop about a tablespoon and roll into a ball to place inside your cookie. You’ll then roll the cookie dough around the tahini and peanut butter mixture.
Once you’ve filled you baking sheet, make sure that you spread each cookie about an inch apart and flatten each cookie. Place into oven at 350 degrees for 8-9 minutes. Pour yourself a large glass of milk and enjoy.
I adapted this recipe from Food 52.
Peanut Butter Filling
- 1/2 cup of confectioners' sugar
- 1/2 cup of peanut butter
- 1/4 cup of tahini
- 1/2 cup of unsalted butter
- 1/2 cup of dark brown sugar
- 1/2 cup of granulated sugar
- 1/4 cup of tahini
- 1 large egg
- 1 tsp of vanilla extract
- 3/4 teaspoon of kosher salt
- 1/2 cup of cocoa powder
- 1/2 teaspoon of baking soda
- 1 cup of flour
- Place jar of peanut butter in freezer for 15-30 minutes or until hardened.
- Preheat oven to 350°F.
- Make the tahini & peanut butter filling. Mix together confectioners sugar peanut butter & tahini in a stand alone mixer. Mix on low until you get a smooth texture. Scoop mixture into another bowl and place in freezer to chill while you make the cookie dough.
- Make the cookie dough. With your stand alone mixer, cream the tahini and sugars. Add egg & vanilla extract. Continue to mix.
- Add the salt, baking soda.
- Slowly add in your cocoa powder. Continue to mix and gradually mix to high. If you mix too quickly at first, the cocoa powder will go everywhere.
- Add in four and mix until all ingredients are combined.
- Scoop about 1/8 size of the cookie dough and flatten. Place onto baking sheet and repeat until baking sheet is fill. Space cookies about an inch apart.
- Remove the peanut butter & tahini mixture from freezer. Scoop out a tablespoon of mixture and roll into balls. Place mixture inside the cookie dough and wrap cookie dough around peanut butter/tahini mixture.
- Smush the balls with the bottom of a water glass or flat surface. Sprinkle with salt. Bake for 8-9 minutes.
Nutrition Information:Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 96mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 2g