I don't know about you, but at this very moment, I could really use a cookie. Not just any cookie. A cookie that is reminiscent of childhood. One that invites the memories of a simpler time. These homemade tahini oreo cookies are the essence of their famous namesake, with a fresh and delicious tahini twist!
These homemade oreo cookies are sweet, dark, chocolate-y, slightly chewy cookies sandwiched together with a sweet, nutty, slightly salty tahini buttercream. They are a lovely balance of flavors, inspired by chocolate and peanut butter, with just enough similarity to the classic cookie, but with a more grown up and sophisticated flavor profile. If you have kids, don't worry, they're 100% kid approved, too!
In a few words, these chocolate sandwich cookies are:
- Perfectly hand held (at 2")
- Slightly chewy with a nice bite
- Sweet and creamy
- A lovely balance of sweet and savory
- Similar to Oreo cookies, with a nutty twist
- The perfect way to end a long day or week
What ingredients do I need to make these chocolate sandwich cookies?
- All purpose flour
- Baking powder
- Vanilla extract
- Dutch process or black cocoa powder
- For an even closer oreo cookie taste, use a blend of both!
- Espresso powder
- Powdered sugar
From these ingredients you will make the homemade oreo cookie and the creamy tahini buttercream filling.
Do I need any special baking tools to make these homemade oreo cookies?
- 2 inch cookie or biscuit cutter for cutting the cookie dough.
- Stand mixer with paddle attachment or electric hand mixer with beaters for making the cookie dough and filling.
- Rolling pin, plastic wrap and parchment paper for rolling out, chilling and baking the dough.
- Aluminum cookie sheets: These are preferred for evenly baking cookies.
- Cooling rack for cooling the cookies after baking.
- Small tablespoon sized cookie scoop
- oven thermometer
- I love this one
- This is a tool to ensure the cookies bake at the proper temperature.
Tips and tricks for picture perfect cookies
Making the cookies:
- Use room temperature ingredients:
- This helps the butter cream properly to mix with the sugar.
- Not overmixing means a tender, chewy cookie.
- Chill the dough.
- Do not skip this step.
- The dough can be made days ahead. Just keep the dough wrapped in parchment and plastic wrap.
- Use a 2 inch cookie or biscuit cutter to cut the dough.
- Make sure dough is still chilled.
- If dough warms up and can not hold the shape of the cut out, pop it into the freezer for 10 minutes.
- Bake the cookies until the edges are slightly darker in color.
- The cookies will continue to bake on the hot cookie sheet for 3-5 minutes.
- Cookies will be soft when transferred to the cooling rack, but they will set and firm up as they cool.
- For a 2 inch cookie this takes about 9 - 11 minutes in a conventional oven.
- If baking on the convection setting, lower the temperature to 325 F (165 C) for 9 - 11 minutes.
- Cool cookies completely before filling with the tahini buttercream.
- If you’re pressed for time, cool to room temperature for 30 minutes, then transfer to the fridge to chill for 15-30 minutes.
Substitutes and storing the cookies:
- Tahini: I love tahini for the slightly bitter, nutty flavor it has.
- Tahini tastes like a slightly earthier version of peanut butter.
- So, PB or any naturally "runny" nut butter would work in it's place.
- Dutch process cocoa powder : This is my preferred cocoa powder for this recipe.
- Cornstarch: This was added to give the cookies a little "softness"
- it's possible to omit, but recommended to keep in the recipe
- Espresso powder: This enhances the flavor of the chocolate. Omit if you would like to.
- Cookies (with filling) can be stored in the in an airtight container in fridge the same day they are made.
- Cookies can be individually wrapped and stored in the freezer in an airtight container for 2-3 weeks.
more classic cookies with a twist!
- s'mores whoopie pies
- funfetti sandwich cookies
- chewy carrot cake cookies
- tahini chocolate chip cookies (bakery style)
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homemade tahini oreo cookies
- stand mixer with paddle attachment or electric hand mixer with beaters
- 2" round biscuit cutter
- parchment paper
- plastic wrap
- aluminum cookie baking sheets
- small "melon ball" sized cookie scoop
homemade oreo cookies
- 1 3/4 c (210g) all purpose flour
- 1 tsp cornstartch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 c (170g) unsalted or unsalted butter, room temperature
- 2/3 c (135g) granulated sugar
- 1 tsp (5ml) vanilla extract
- 1 (53-57g) large egg, room temperature
- 1/2 c (48g) dutch process or black cocoa powder
- 1 tsp espresso powder, sifted
tahini buttercream filling
- 1/2 c (113g) unsalted butter, room temperature
- 1/3 c (40g) tahini, well stirred
- 1 tsp (5ml) vanilla extract
- 1/2 - 1 tsp salt, to taste
- 2 c (250g) powdered sugar
homemade oreo cookies
- Sift and whisk the all purpose flour, cornstartch, baking powder and salt together until well combined. Set aside.
- In a large mixing bowl, beat the butter and sugar together on medium high speed until well combined, about 2-3 minutes. Scrape down the sides.
- Add the egg, vanilla, espresso powder and cocoa powder, mixing on low speed until each is incorporated before adding the next, about 20-30 seconds. Scrape down the sides and bottom of the bowl. Beat on medium speed for 30 seconds to fully mix and incorporate everything.
- Add the 1/2 dry ingredients to the wet, mixing on the lowest speed until JUST combined. Scrape down the sides and bottom of the bowl. Add the remaining 1/2 of the dry to the wet. If the dough feels too sticky to handle, add in up to 2-3 tbsp more flour, 1 tbsp at a time until the dough feels tacky, but not overly sticky.
- Drop the dough onto a large piece of parchment paper. Using a bowl/bench scraper or your hands, divide the dough into two equal pieces. Set one piece aside. Place a large piece of plastic wrap over the single ball of dough. Roll out the dough to 1/4" The shape doesn't matter, more the thickness. Once rolled out, fully wrap the dough in the plastic wrap used to roll out the dough. Place the dough on a parchment lined half sheet baking sheet or large plate. Repeat for the remaining dough ball. Place the rolled out sheets of cocoa cookie dough in the fridge to chill for at least 2 hours and up to overnight.
- When ready to bake: Preheat the oven to 350 F. Line two large baking sheets with parchment paper.
- Remove one "sheet" of chill dough. Unwrap the dough and place onto a piece of parchment paper. In a small bowl, pour 2-3 tbsp cocoa powder for dipping the cookie or biscuit cutter into. Dip the cookie or biscuit cutter into the cocoa powder, press the cutter into the chilled dough. Repeat until all the dough has been cut into pieces. Gently gather the excess dough. Roll back into a ball in plastic wrap. Set aside to be rolled out again for another batch.Gently lift the cut pieces of dough onto a parchment lined baking sheet. Space cookies about 2" apart. They shouldn't spread too much while baking. BUT if the dough has gotten warm and the cookies start to lose shape while moving onto the baking sheet, place the cut cookies into the freezer to chill for about 10 minutes.
- Bake cookies at 350F for 9-11 minutes. The edges will turn a darker shade of brown. The centers will be lighter brown and may not be fully set. Remove the cookies from the oven. Cool on the hot baking sheet on a cooling rack for 3 minutes. Remove cookies to fully cool on the cooling rack for at least 45 minutes or until completely cooled.The baking time will depend on the size of the cut cookies. For a 2" sized cookie from dough that is stright from the fridge, the baking time is 9-11 minutes.
- Repeat rolling, cutting, baking and cooling until all the dough is used.
tahini buttercream filling
- Cream together the room temperature butter with the room temperature tahini vanilla extract and salt until creamy and well combined, about 4-5 minutes. Stop and scrape down sides of bowl as needed. Add sifted powdered sugar 1/2 c at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed. Beat on high until the buttercream is fully incorpated and desired consistency. If the filling is too thick, add 1-2 tbsp (15-30ml) milk of choice, beating until well incorporated.
- Using a small offset icing knife and spoon, small cookie dough scoop or piping bag with piping tip of choice, apply the desired amount of frosting to the bottom of one cookie. Apply the bottom of another cookie to the frosted side of the first cookie. Gently press together. Enjoy!
- Store frosting in an airtight container in the fridge until ready to apply to the cookies. Bring to room temperature before applying to the cookies.
- Once the cookies have the filling, they should be stored individually wrapped in wax paper in an air tight container in the fridge or freezer.
- Unfilled cookies can be stored in an airtight container at room temperature.
- this recipe makes 32-34 individual 2? (inch) cookies OR
- 16-17 (2? inch) sandwich cookies