Brown butter tahini cookies dipped in sesame seeds and chocolate. They’re delicious, nutty and unique. You’ll love these soft cookies!
I hope you all are having a wonderful Friday filled with love and cookies. Today now only do I have incredible tahini cookies for you, but some updates from me!
First: we’re in the process of beginning our logo and brand redesign work for Ambitious Kitchen. That’s right, in 2018 Ambitious Kitchen will be transforming into an all-new, beautiful, easier to use website.
I’ve been wanting to do a redesign and dive deeper into Ambitious Kitchen for a while and so I finally decided it was time. We’ll launch in Feb 2018 (fingers crossed). The look and feel will be different, but I’ll still be here with delicious recipes.
In other news, Tony and I leave for our honeymoon next Saturday. We’re heading to Queensland & New South Wales, Australia and Kauai, Hawaii for just about 3 weeks. I’ll be popping in on the blog here and there, but mostly I’ll have everything scheduled ahead of time. WE CAN’T WAIT! Have you been to either?
Lastly, I leave you with my brown butter tahini cookies! This recipe is based off one of my favorite peanut butter cookie recipes, but I basically just subbed tahini for peanut butter & added a few twists.
Tahini is just ground sesame seeds, so it’s perfect for those with tree nut allergies. You can find it at most grocery stores, but often tahini is sold in the Mediterranean/middle eastern section or sometimes near the nut butters.
You can also buy it on Amazon here (it’s the brand I love to use & support).
These cookies are flavored with the nutty, caramel notes of brown butter, but also from the nuttiness of sesame seeds. They’re earthy, sweet and intense. I rolled them in sesame seeds before baking for the lovely crunch and flavor of toasted sesame.
Of course, I took them even further by dipping them in dark chocolate. It’s the perfect combination, and they’ll stand out at any party you go to.
Pin these cookies!
I hope you get a chance to bake these up for your friends! If you do, let me know below in the comments and/or snap a photo and post it on Instagram using the hashtag #ambitiouskitchen!
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg + 1 egg yolk, at room temperature
- ½ cup tahini
- ½ tablespoon honey
- 1 ¼ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- For rolling:
- ¼ cup sesame seeds
- For topping
- 3.5 oz 70% dark chocolate bar, chopped
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a bowl and set aside.
- Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 5-10 minutes or until just warm enough to the touch.
- With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, tahini and honey until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Roll cookies into tablespoon sized balls, then roll in sesame seeds (only if you’d like). Place on baking sheet and bake for 9-11 minutes or until cookies begin to turn barely golden brown on the edges. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
- Once cookies have cooled off a bit, melt the chocolate in a medium saucepan over low heat. Stir constantly until chocolate melts, then transfer to a small bowl. Dip each cookie halfway into chocolate, then place onto parchment or wax paper. The chocolate should set up within 30 minutes, but if you want to speed up the process, just place the baking sheet in the fridge for about 5 minutes. Cookies will keep for 3-5 days if stored in an airtight container.