I enjoy creating recipes that have a mix of flavors that complement each other. Pistachio Tahini Cookies with Dried Cherries recipe is the perfect example of blending flavors where the whole is greater than the sum of its parts.
I have had many people comment on these cookies, asking for the recipe. There is so much to enjoy - the textures and the rich flavors. This is not a delicate cookie. It has a delicious heft that offers a chance to savor each component.
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What Makes These Tahini Cookies So Irresistible?
Take a bite of these pistachio tahini cookies and the first ingredients you encounter is the flaky salt demerara sugar combination sprinkled on top. This salty-sweet garnish perfectly highlights the other ingredients.
Some of my favorite cookies merge chewy and crisp textures for a winning combination. This recipe features chewy centers with crisp, crunchy edges. Also, dried cherries paired with crunchy pistachios create a satisfying bite.
Do you like the crispy/chewy combination? Here is a delicious recipe, White Chocolate Coconut Cookies that you will enjoy - https://tenpoundcakecompany.com/white-chocolate-coconut-cookies/
The addition of tahini adds a delicious nutty depth of flavor. Grated semi-sweet chocolate adds the perfect amount of rich flavor, complementing the tahini.
This combination of ingredients creates a homemade cookie that is hard to stop eating.
What is Tahini?
Tahini is a sesame seed paste popular in the Middle East. The seeds are usually hulled, which creates a pale, creamy paste. The next step is toasting the sesame seeds. This adds a nutty and rich flavor to the tahini. Lastly, the seeds are ground until the oil is released, creating a smooth paste. This key ingredient in the pistachio cookie recipe provides delicious depth of nutty flavor.
Ingredients
It is best that the ingredients are at room temperature. The ingredients incorporate easier in to a cohesive dough.
Dry Ingredients
all-purpose flour, baking soda, baking powder, and kosher salt (Diamond Crystal is used in this recipe. If you have Morton kosher salt, use ⅜ teaspoon)
Wet Ingredients
unsalted butter, tahini, brown sugar, eggs, and vanilla extract
Mix-Ins
unsalted but roasted pistachio nuts, dried, sweet cherries, and a bar of semi-sweet chocolate
Cookie Garnish
Malden salt and demerara sugar
Step-by-Step Instructions
Line 2 sheet pans with parchment paper. Preheat oven to 350 degrees.
Prepare Mix-ins
If you have raw pistachios, roast them for 7-8 minutes at 350 degrees.
- Chop the pistachios into small pieces. I find that having the nuts in smaller pieces allows a better distribution.
- Using a box grater, shave the chocolate bar into fine pieces. The cookies have a chocolate accented flavor from the shavings rather than a concentrated flavor from chocolate chunks or chips.
- Combine the dried cherries, chopped pistachios, and shaved chocolate in a small bowl.
Dry Ingredients
- Combine the all-purpose flour, baking powder, baking soda, and kosher salt. Whisk the ingredients to distribute the chemical leaveners.
Wet Ingredients
- Cream the butter, tahini, and brown sugar in a large bowl. Using a paddle attachment, mix at medium speed for 2-3 minutes until everything is combined.
- Add the eggs, starting with the yolk. Mix until incorporated and scrape the sides of the bowl. Repeat the process with the whole egg.
- Add the vanilla extract and mix until combined.
Combine Cookie Dough
- Add the dry ingredients to the bowl and mix at low speed until a soft dough forms. Don't over-mix - the cookies will be tough.
- Fold in the mix-ins just until combined. Only give the dough a couple of stirs - you don't want to completely mix in the chocolate. It should be specks in the dough.
- Chill the cookie dough for 4 hours in the refrigerator.
Bake Cookies
- Scoop the cookies onto a prepared baking sheet. They will spread somewhat - the cookies are about 2 inches wide, so place them with space between each one.
- Combine the Malden salt and demerara sugar. Sprinkle liberally on the balls of cookie dough. This makes all the difference!
- Bake the cookies for 13-15 minutes. The edges of the cookies should be golden brown and the tops dry to the touch.
- Leave the cookies on the sheet pan for 1-2 minutes until they become firm. Move to a rack to finish cooling.
Tips
What is the best way to store the cookies?
Store leftovers in an airtight container at room temperature. They will last for 1 week.
Did you chill the dough for 4 hours? Chilling the dough allows the flour to hydrate. resulting in less spread.
Drizzle melted chocolate over the surface of the cookies
You'll Fall in Love with The First Bite
From the first bite of Pistachio Tahini Cookies with Dried Cherries, you will find an incredibly rich flavor from the combination of creamy tahini, crunchy pistachios, melty chocolate, and sweet/tart cherries. The sprinkle of flaky sea salt and demerara sugar really accents all the ingredients in the cookies.
This is a cookie lover's dream! This recipe is a must for anyone who loves unique homemade cookies. Give the recipe a try - it will be a favorite.
Recipe
Pistachio Tahini Cookies with Dried Cherries
Equipment
- 1 cutting board
- 1 knife
- 1 box grater
- 1 Mixer (hand-held or stand mixer)
- 1 medium bowl
- 1 small bowl
- 2 sheet pans
- 1 rubber spatula
- 1 cookie scoop (1½ tablespoon)
Ingredients
Dry ingredients
- 2 cups all-purpose flour (10 ounces/284 grams)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
Wet Ingredients
- 4 ounces unsalted butter, room temperature (8 tablespoons/112 grams)
- ¾ cup tahini, room temperature (6 ounces/170 grams)
- 1½ cups brown sugar, packed (9.5 ounces/271 grams)
- 2 eggs, room temperature (1 whole egg, 1 yolk)
- 1 tablespoon vanilla extract
Mix-Ins
- ½ cup unsalted pistachios, chopped (2.5 ounces/71 grams)
- ½ cup semi-sweet chocolate, shaved (2 ounces/56 grams)
- ½ cup dried cherries (2.5 ounces/71 grams)
Cookie Garnish
- 1 tablespoon Malden salt
- 2 tablespoons demerara sugar
Instructions
- Preheat oven to 350°. Line 2 sheet pans with parchment paper.
Prepare Mix-ins
- If you have raw pitsachios, roast them for 7-8 minutes at 350°.
- Chop the pistachios into small pieces. The smaller pieces make it easier to thoroughly distribute the nuts in the cookie batter.
- Using the large holes on the box grater, shave the chocolate into fine pieces. The chocolate accents the cookies' flavor rather than adding the concentrated flavor of chips or chunks.
- Combine the pistachios, shaved chocolate, and dried cherries in a small bowl. Set aside while you prepare the remainder of the recipe.
Dry Ingredients
- Combine all-purpose flour, baking powder, baking soda, and kosher salt.
Wet Ingredients
- Cream the unsalted butter, tahini, and brown sugar for 2-3 minutes at medium speed until thoroughly mixed.
- Add the eggs, starting with the yolk, mixing until thoroughly combined. Scrape the sides of the bowl. Add the whole egg next and mix until combined. Scrape the sides of the bowl again.
- Add the vanilla extract and mix just until combined.
Combine Cookie Dough
- Add the dry ingredients to the wet ingredients at slow speed. Stop mixing when the dry ingredients are combined. Overmixing can make the cookies tough.
- Fold in the mix-ins into the dough. Only give the dough a couple of stirs - you don't want to completely mix in the chocolate. It should be specks in the dough.
- Chill the cookie dough in the refrigerator for 4 hours.
Bake Cookies
- Scoop the cookies onto the prepared sheet pans. Space the cookies 2 inches apart. There will be some spread as the cookies are 2 inches wide.
- Combine the Malden salt and the demerara sugar. Liberally sprinkle on the balls of cookie dough.
- Bake the cookies for 13-15 minutes. The edges should be golden brown and the tops are dry to the touch.
- Leave the cookies on the sheet pan for 1-2 minutes until they become firm. Move to a rack to finish cooling.
Notes
What is the best way to store the cookies? Store leftovers in an airtight container at room temperature. They will last for 1 week. Why did my cookies spread too much? Did you chill the dough for 4 hours? Chilling the dough allows the flour to hydrate. resulting in less spread. I want more chocolate flavor in my cookies. Drizzle melted chocolate over the surface of the cookies
Nutrition
Julie says
Very rich and flavorful.