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Home » Cookies » Tahini Nutella Cookies

Tahini Nutella Cookies

Published: Aug 8, 2020 · Modified: Dec 28, 2020 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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Tahini and Nutella is a combination you didn't know you need! These cookies are nutty and delicious.

Tahini Nutella Cookies angled on an antique starburst baking pan

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.

  • Starburst pan and circle baking rack with tahini nutella cookies, overhead

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

  1. Preheat oven to 350°F.
  2. In a mixer bowl, add butter and tahini. Mix with the whisk attachment until combined.
  3. Add in both sugars and whisk until fluffy. Add in egg until combined.
  4. Switch to the paddle attachment and add in flour, baking soda, and salt.
  5. Remove bowl from the stand, and lightly hand mix in Nutella. Do NOT mix all the way*
  6. Scoop cooking dough onto a baking sheet with a silicone mat using a 1 & ½ tablespoon scoop. Sprinkle with flaky sea salt.
  7. Bake for 10 minutes. Cool on sheet for 5 minutes. Transfer to a cooling rack until cooled completely.
  8. Store in an airtight container at room temperature for 3 days.
  • Tahini Nutella Cookies angled on an antique starburst baking pan. You see 15 cookies with sesame seeds scatter on tray.

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.
  • Close up of Tahini Nutella cookie on starburst tray with sesame seeds on trya
Tahini Nutella Cookies angled on an antique starburst baking pan. You see 15 cookies with sesame seeds scatter on tray.

Tahini Nutella Cookies

Mara
This unique cookies is made with both tahini and Nutella. The result: nutty, earthy, chocolatly, and salty. Less than 30 minutes for 30 cookies!
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Servings 30 cookies
Calories 122 kcal

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.
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 122kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 87mg | Potassium: 46mg | Fiber: 1g | Sugar: 10g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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