Tahini and Nutella is a combination you didn't know you need! These cookies are nutty and delicious.
Have you ever looked at two items and wondered if they would go well together? I saw my jar of tahini and Nutella next to each other on the shelve and wondered if they would be tasty together. I've seen recipes with tahini and chocolate. So Nutella made sense. I figured it would make the cookies extra nutty. Hence, the Tahini Nutella Cookies were born.
Tahini is a paste made from grounded up toasted sesame seeds. It is most commonly found in hummus. Tahini tastes nutty, has a strong earthy taste and is a bit bitter. Other savory recipes include using baba ganoush, dressings, and sauces. But, these ingredients are versatile enough to be in sweet offering as well like Halva. And it pairs deliciously with chocolate. Why not use Nutella instead? Since it has both nutty and chocolatey tones.
This Tahini Nutella Cookies recipe only has 10 ingredients. About 10 minutes of prep, 10 minutes of baking, plus cooling time.
How to Make Tahini Nutella Cookies
- Preheat oven to 350°F.
- In a mixer bowl, add butter and tahini. Mix with the whisk attachment until combined.
- Add in both sugars and whisk until fluffy. Add in egg until combined.
- Switch to the paddle attachment and add in flour, baking soda, and salt.
- Remove bowl from the stand, and lightly hand mix in Nutella. Do NOT mix all the way*
- Scoop cooking dough onto a baking sheet with a silicone mat using a 1 & ½ tablespoon scoop. Sprinkle with flaky sea salt.
- Bake for 10 minutes. Cool on sheet for 5 minutes. Transfer to a cooling rack until cooled completely.
- Store in an airtight container at room temperature for 3 days.
Tahini Nutella Cookie Notes
- I strongly recommend using Nutella. I tried this recipe using my grocery store's brand of hazelnut spread and found it too liquidy. It made the cookies flat and crispy instead of soft and chewy.
- Love the taste of tahini? If you want a stronger tahini taste, refrigerate your dough for 30 minutes before baking. It helps the dough develop a strong tahini flavor.
Tahini Nutella Cookies
Ingredients
- 1 stick unsalted butter softened
- ⅓ cup tahini
- ½ cup granulated sugar
- ½ cup brown sugar dark, packed
- 1 egg
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup nutella
- flaky sea salt
Instructions
- Preheat oven to 350°F.
- In a mixer bowl, add butter and tahini. Mix with whisk attachment until combined.
- Add in both sugars and whisk until fluffy. Add in egg until combined.
- Switch to paddle attachment and add in flour, baking soda and salt.
- Remove bowl from stand, and lightly hand mix in nutella. Do NOT mix all the way.
- Scoop cooking dough onto a baking sheet with a silicone mat using an 1 and ½ tablespoon scoop. Sprinkle with flaky sea salt.
- Bake for 10 minutes. Cool on sheet for 5 minutes. Transfer to cooling rack until cooled completely.
- Store in an airtight container at room temperature for up to 3 days.
Notes
- I strongly recommend using Nutella. I tried this recipe using my grocery store's brand of hazelnut spread and found it too liquidy. It made the cookies flat and crispy instead of soft and chewy.
- Love the taste of tahini? If you want a stronger tahini taste, refrigerate your dough for 30 minutes before baking. It helps the dough develop a strong tahini flavor.
Did you make this recipe? Let me know!