Tahini White Chocolate Macadamia Nut Cookies. Wow. Say that 5 times fast.
Hello and welcome to your Friday eve on livinginsugar.com! I’m so excited you’re here and cant wait to share an ahhhhhhmazing recipe with you that will literally blow your socks off. OK, not literally…but it will have you looking at tahini in a whole new way!
I got the idea for this recipe while doing a little bit of research on the interwebs — anyone else like to read recipes for fun? No? Just me? ok, then.
But, I’ve had this jar of tahini, or sesame paste, in my pantry for…lets see…EVER. Because in some small dark corner of my mind I kept thinking that I would make hummus from scratch. HA! yea, right. I just buy that sh*t.
So what to do with this tahini — because, miraculously it does not last forever and it does have an expiration date and yes, you really should look at those things before consuming food *gives side-eye to husband* So I was at a crossroads. Did I breakdown and actually make what I bought the tahini to make? No, of course not. So I took to the web in search of “things to do with tahini”. And boy did I hit the motherload of ideas.
There are so many different websites and blogs and pins about tahini and what to do with it that has NOTHING to do with hummus. I had NO idea. This is a whole new world. I want to buy all the tahini and make all the things. BUT! The point of today’s post is to share this ridiculously long-named recipe: Tahini White Chocolate Macadamia Nut Cookies.
Mostly because I {weirdly} wanted some white chocolate macadamia nut cookies and also, I have tahini. I think we’ve established that. So while looking through all of these glorious recipes and checking out the cookies — cause obvi. I had this crazy thought. Can I combine them? My desire to make and eat white chocolate macadamia nut cookies and tahini???? Sold. Done. It’s over.
So here they are, in all their glory and I have to say, they are pretty damn good. Nutty and sweet with a hint of *something* that makes them extra special (that’s the tahini btw…) these cookies are perfect for pretty much anything, but definitely a great way to use some tahini. 😉
Happy Baking!
XO,
Danielle
Tahini White Chocolate Macadamia Nut Cookies
Ingredients
Ingredients:
- 1 Cup (2 Sticks) unsalted butter, at room temperature
- 3/4 cup tahini well stirred
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoon vanilla extract
- 2 1/4 Cups flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon kosher or sea salt
- 1 Cup Macadamia Nuts chopped
- 1 Cup White Chocolate Chips
Instructions
Directions:
- In the bowl of a stand mixer, beat the butter, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy.
- Stop the mixer and scrape down the sides. Add the eggs and vanilla, and continue to mix for another minute. Follow with the tahini.
- In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the Macadamia nuts and white chocolate chips. Do not overmix.
- Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- Using a small cookie scoop, form the cookies into rounds. Place them evenly spaced on the baking sheets, 2-inches apart.
- Bake the cookies, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, and let the cookies cool on the baking sheet. Store for up to 3 days in an airtight container.
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