For an extra special cookie treat, try our delicious Marbled Tahini Cookies! Enjoy the unique combination of flavors from both chocolate and vanilla swirled together - these cookies are sure to be a hit with your whole family!
To prepare this recipe, you’ll need the following ingredients: 1/2 cup tahini, 1/3 cup dark chocolate chips, 1/3 cup vanilla chips, 1 egg white, 1 teaspoon baking powder and a pinch of sea salt. In addition to these ingredients, you'll also need a mixer or food processor, baking sheet, parchment paper and an oven. With the required items gathered and prepped properly, you are now ready to prepare the Tahini Cookies! Before diving into the recipe, you'll need to preheat your oven to 350F and line a baking sheet with parchment paper. Once the oven is ready and the parchment paper is set, it is also important to make sure that your tahini is at room temperature (if not, to save time you may be able to melt it in the microwave). With all of these steps complete, follow the recipe instructions exactly as given. If you take each step carefully, marbled cookies with a soft yet chewy center will be soon be yours!
Before getting started on the cookie dough, preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper and set aside. This helps keep the cookies from sticking to the baking sheets as they bake. In addition, parchment paper makes for easier clean up reducing time spent in do-overs if you make any mistakes!
While you’re preheating the oven and lining baking sheets, begin preparing your cookie dough. Start by creaming together the butter, tahini and sugars until light and fluffy. This should take about 5 minutes. Once prepared, add in the egg and beat until everything is evenly combined. Then pour in the flour, baking powder, baking soda and salt before stirring everything together on low speed until a thick dough forms. Finally divide the dough into two equal parts - one for each flavor - and set aside as you prepare the chocolate half of your Marbled Tahini Cookies!
Cream together 1 cup (2 sticks) of butter and 1 1⁄2 cups granulated sugar until light and fluffy. Be sure to use a mixer to make your job easier. Once the butter and sugar are well blended, add in the 3⁄4 cup tahini and blend. For an extra layer of flavor add 2 tablespoons of your favorite extract – vanilla or almond will work best as they pair well with tahini!
With the butter and sugar mixture added, it’s time to add in the flour. Start with 2 cups all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking soda. If you want a more “marbled” cookie – split the dough evenly in half after combining the dry ingredients and gently fold in 1⁄2 cup cocoa powder into one half of the dough. This will result in dark streaks throughout for chocolate flavor without being overwhelmingly chocolatey (or too sweet). Stir together with a wooden spoon until everything is combined and then roll into 1-inch balls for the final stage before baking. Place onto an ungreased cookie sheet about 2 inches apart from one another; this recipe should make 15-20 cookies total if rolled to uniform measurements. Bake at 350°F for 10 minutes or until golden brown on top. Enjoy your marbled tahini cookies hot out of the oven!
In a separate bowl mix together 3 eggs, the remaining 3⁄4 cup tahini, and 2 tablespoons of your chosen extract. Once combined fold in 1 1⁄2 cups all-purpose flour, 1 teaspoon baking powder and 1⁄2 teaspoon salt. Add the wet ingredients to the creamed butter/ sugar/tahini mixture and mix until just combined. Divide dough into two parts and add in 1/3 cup cocoa powder to one half. Knead until combined and form marbled cookies by alternately adding small amounts of each dough on top of each other until a marble effect is created.
Line two large baking sheets with parchment paper and use an ice cream scoop to create 40 - 50 equal sized balls of dough. Place the cookies on the parchment paper leaving about one inch of space between them. Bake for 12 - 15 minutes until golden brown. Allow cookies to cool completely before eating. Enjoy!
To make the marbled cookie dough begin by creaming together 1 cup of softened unsalted butter and 3⁄4 cup of tahini. Slowly beat in 1 cup of granulated sugar until light and fluffy followed by 1 teaspoon vanilla extract.
In a medium bowl, stir together 2 3⁄4 cups all-purpose flour, 1 teaspoon baking soda and 1⁄2 teaspoon sea salt. Slowly pour the dry ingredients in the wet ingredients when mixing until just combined. Divide the cookie dough in two separate bowls. In one bowl add 3 tablespoons cocoa powder and mix lightly to combine. For the remaining cookie dough, half of your vanilla mixture, add an additional tablespoon of tahini to make it slightly more viscous before swirling it into the cocoa batter. Line two large baking sheets with parchment paper and with a teaspoon scoop out portions of the marbled tahini cookie dough to form round mounds onto your pans. Sprinkle extra granulated sugar onto each mound lightly while pressing them down slightly with a spatula or back of a spoon. Bake for 10 minutes at 350°F until lightly golden on top and let cool for 5 minutes prior to serving.
