Easy Tahini Chocolate and Caramel Chip Cookies Recipe
Chewy, gooey, delicious tahini chocolate and caramel chip cookies. The chocolate and caramel flavors are intensified by the tahini in the cookie dough and result in such a delicious combination. They're also so easy to make with ready to mix in caramel chips. We couldn’t have enough of them and I think you'll love them too!
Equipment
- Electric hand-held mixer or stand mixer
- Mixing bowls
- Whisk
- Parchment paper
- Baking sheet
Ingredients
- 1/2 cup softened butter
- 1/2 cup tahini
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 large egg (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup caramel chips
Instructions
- Prep: Preheat you oven to 350°F. Line a baking sheet with parchment paper.
- Cream together: In a mixing bowl, cream together 1/2 cup softened butter, 1/2 cup tahini, 3/4 cup brown sugar, and 1/2 cup white sugarusing an electric mixer or whisk until the mixture is smooth and creamy. Add 1 large egg ( at room temperature) and 1 1/2 teaspoons vanilla extract Mix until fully combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough. Once combined, fold in 1 cup semi-sweet chocolate chips and 1 cup caramel chips until evenly distributed.
- Scoop: Using an ice cream scoop or a spoon, place large mounds of cookie dough onto a baking sheet lined with parchment paper. Leave about 2-3 inches of space between each dough mound to allow for spreading.
- Bake: Place the baking tray in the oven and bake for about 10-14 minutes, keeping an eye on the first batch to determine the best baking time for your oven. The cookies are ready when the edges are lightly browned and the centers are still slightly shiny.
- Cool and set: Once baked, allow the cookies to cool on the baking sheet for about 10 minutes to set.
- Enjoy: These tahini caramel and chocolate chip cookies are best enjoyed fresh from the oven, but they also keep well in an airtight container for a few days. Enjoy!
Video
Notes
It’s important to make sure your tahini is well-mixed before measuring to avoid any oily separation affecting the dough consistency.
The cookies may look underdone when you take them out of the oven. That’s great as long as the edges have browned while the very center of the cookie still looks a little shiny. The cookie will continue to bake out of the oven, while still hot. Once you give the cookies a few minutes to cool down and set, they will be perfect.
