homemade tahini oreo cookies
these homemade tahini oreo cookies are your favorite childhood cookie, with a twist! they're made from the classic dark cocoa cookie you know and love, with a salty, nutty tahini buttercream. with a perfect blend of sweet, salty, chocolate and nuttiness, these cookies are a perfect match of flavors.
Equipment
- 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
Ingredients
homemade oreo cookies
- 1 ¾ c (210g) all purpose flour
- 1 tsp cornstartch
- ½ tsp baking powder
- ½ tsp salt
- ¾ c (170g) unsalted or unsalted butter, room temperature
- ⅔ c (135g) granulated sugar
- 1 tsp (5ml) vanilla extract
- 1 (53-57g) large egg, room temperature
- ½ c (48g) dutch process or black cocoa powder
- 1 tsp espresso powder, sifted
tahini buttercream filling
- ½ c (113g) unsalted butter, room temperature
- ⅓ c (40g) tahini, well stirred
- 1 tsp (5ml) vanilla extract
- ½ - 1 tsp salt, to taste
- 2 c (250g) powdered sugar
Instructions
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 ½ 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 ½ of the dry to the wet. If the dough feels too sticky to handle, add in up to 2-3 tablespoon more flour, 1 tablespoon 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 ¼" 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 tablespoon 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 ½ 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 tablespoon (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!
Notes
cookie/cream filling storage:
- 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
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