Tahini Oreo Cookies

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Tahini Oreo Cookies

Thick, chewy cookies have a special place in my heart and these tahini Oreo cookies fit that bill perfectly. Sweet vanilla tahini gets added to a classic brown butter cookie dough to create at thick, chewy rich cookie that offers a perfect toothsome bite. The addition of Oreo add a touch of sweetness and bites of chocolatey goodness through the cookie. These cookies get rolled in mixture of black and white sesame and get topped with Oreo dust for a very visually striking cookie. These cookies taste so good right out of the oven! They are perfectly balanced with the right amount of sweetness and notes of nuttiness.

Scraping out the icing from the oreos prevents the cookie from becoming too sweet while preserving the nutty nuanced notes of tahini.

Tahini Oreo Cookies

Serving: Makes 10 cookies

Ingredients:

  • ½ cup + 2 tablespoons unsalted butter (140 grams)

  • 3/4 cup ap flour (90 grams)

  • 3/4 cup bread flour (90 grams)

  • 1/2 teaspoon baking soda

  • ¼ teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup light brown sugar (100 grams)

  • ¾ cup white granulated sugar (150g)

  • 1 egg

  • 1 egg yolk

  • 1 teaspoon vanilla paste

  • ½ cup tahini, well stirred (113 grams)

  • 6 Oreo cookies, filling scraped out

  • Black + White Sesame Seeds, for rolling

Method:

  1. First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • ½ cup + 2 tablespoons unsalted butter (140 grams)

  2. Preheat the oven to 350 degrees.

  3. In a separate bowl combine all purpose flour, bread flour, baking soda, baking powder and salt. Whisk to evenly mix. Set aside.

    • 1 cup all-purpose flour (120 grams)

    • 1/2 cup bread flour (60 grams)

    • 1/2 teaspoon baking soda

    • ¼ teaspoon baking powder

    • 1/2 teaspoon salt

  4. Once the brown butter is cooled, pour it into a medium sized bowl along with the light brown sugar and white sugar. Beat the mixture with an electric blender for a minute or the butter and sugar is combined.

    • 1/2 cup light brown sugar (100 grams)

    • ¾ cup white granulated sugar (150g)

  5. Add the egg, egg yolk and vanilla bean paste and beat the mixture for about 2 minutes or until very fluffy and thick. Make sure to scrape the sides of the bowls in between mixing.

    • 1 egg

    • 1 egg yolk

    • 1 teaspoon vanilla paste

  6. Once beaten and fluffy add the tahini and beat for another minute until the tahini is fully incorporated and the mixture is thick.

    • ½ cup tahini (113 grams)

  7. Add the dry ingredient mixture and fold it into the wet ingredients just until barely combined.

  8. Chop up the Oreo wafers into small pieces. Reserve a spoon or two for topping the cookie.

    • 6 Oreo cookies, filling scraped out

  9. Fold in the chopped Oreos and mix fully until combined.

  10. Scoop the dough into 4 tablespoon balls. You should have about 10 cookie dough balls.

  11. In a medium sized bowl, pour an even amount of black and white sesame seeds.

    • Black + White Sesame Seeds, for rolling

  12. Roll the cookie dough into a round ball and roll the cookies into the sesame mixture until fully coated.

  13. Line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.

  14. Bake the cookies for about 8 minutes or just until the edges are golden brown and set. Pull the cookies out and smack the pan on your counter to help create wrinkles and ridges in your cookies. Place the cookie tray back in the oven for another minute (for a total baking time of 9 minutes)

  15. The cookies should look a little puffy now. Pull them out of the oven and smack the tray on your counter once more to encourage rippling to form on the cookie.

  16. Scoot the cookies into position using a round ring to make the cookies thicker and circular.

  17. As the cookies cool, top each cookie with the reserved crushed Oreos and flaky salt. Let them cool for at least 15 minutes and enjoy!

    • Crushed Oreos

    • Flaky salt