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Inside Out Chocolate Chip Cookies

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Incredibly rich, perfectly chewy Inside Out Chocolate Chip Cookies made with lots of dutch process cocoa and white chocolate chips. They take only minutes to make, require no chill time, and are amazingly GOOD!

A giant chocolate chip cookie on top of other cookies and topped with lots of flaky sea salt.

There’s nothing not to love about these Inside Out Chocolate Chip Cookies. They’re soft, chewy and totally satisfy any craving for something sweet and chocolatey. The rich dark cocoa filled dough is studded with white chocolate chips and is a must make for any chocolate lover!

Fall flavors have been on my mind lately and since chocolate is always on my mind, I started thinking of my Double Chocolate Cookies with Toasted Pumpkin Seeds. They feature warm cinnamon in the dough (cinnamon and chocolate are amazing together btw) and crunchy toasted pumpkin seeds. I used these cookies as the inspiration and the base of these inside out cookies.

WHAT ARE INSIDE OUT CHOCOLATE CHIP COOKIES?

These are not just any chocolate chip cookies….these are inside out cookies. They’re called that because, instead of the typical lighter looking cookie with darker semi sweet chocolate chips, these cookies are made with a cocoa filled dough and white chocolate chips.

I love classic chocolate chip cookies, but it’s fun to mix it up and make a different type of ccc (ccc= chocolate chip cookie). 🙂 For another FUN ccc, definitely check out my sprinkle and chocolate chip filled Birthday Cake Cookies!

A rich chocolate chip cookie with a bite in it revealing lots of white chocolate chips.

In addition to providing that black and white color contrast, having both dark cocoa and white chocolate makes these SUPER chocolatey! Chocolate cookies are just the best and I’m totally drooling over these Double Chocolate Cookies from New York Times Cooking!

A close up of large, very chocolatey cookies with crinkle tops.

THESE INSIDE OUT COOKIES ARE:

  • EASY TO MAKE: They take just minutes to make and require zero chilling!
  • CHEWY: The centers are perfectly chewy and doughy while the edges are very slightly crispy. The brown sugar lends itself to that chewy texture and the recipe can be made with light brown or dark brown sugar. For that hint of molasses, definitely go with dark brown sugar!
  • LARGE: Instead of the usual rounded tablespoon size, these cookies are about 1/4 cup of batter each! 
  • FULL OF FLAVOR: I will get to the chocolate in a minute, but they also feature hints of warm cinnamon and sweet vanilla.
  • CHOCOLATEY: It’s worth mentioning again how chocolatey these are! I love the contrast of the dark cocoa with the ultra sweet white chocolate!
Inside out cookies filled with white chocolate chips in a stack with cocoa powder in the background.

HOW TO MAKE INSIDE OUT COOKIES

  1. Start by combining all of the dry ingredients in a bowl (flour, cocoa powder, baking soda, cinnamon and salt). Just whisk them to combine then set aside.
  2. In a large bowl or the bowl of an electric mixer, cream the room temperature butter and sugars on medium speed for 3-4 minutes until fluffy.
  3. Add the eggs one at a time followed by the vanilla. Reduce speed to low and slowly beat in the dry ingredients.
  4. Stir in 1 cup each of the chocolate chips, reserving the remaining ¼ cups to add to the tops.
  5. Use a large cookie scoop or an ice cream scoop to measure the batter or eyeball it. No need to roll or flatten the balls, just scoop them and place Place balls on prepared baking sheets about 3 inches apart. Top each ball with a few of the reserved chocolate chips and a sprinkle of sea salt.
  6. Bake 13- 15 minutes until tops are just set. Remove from oven and transfer cookies to wire racks to cool completely.
Freshly baked double chocolate cookies packed with white chocolate chips.
A batch of super chocolatey cookies on top of each other and topped with white chocolate chips and flaky sea salt.

A FEW MORE TIPS FOR MAKING THESE COOKIES

  • USE AN ICE CREAM SCOOP: I use an ice cream scoop to measure and shape the dough balls. It makes scooping the dough less messy and they all come out the same size.
  • STICK SOME EXTRA CHOCOLATE CHIPS ON TOP: The dough is packed with chocolate chips and you’ll taste them in every bite! That said, I like to literally stick at least 3 chocolate chips (or more!) in the top of each dough ball. This will make sure people can see what’s inside each cookie.
  • TOP THEM WITH FLAKY SEA SALT: Top them with sea salt before or right after baking them. Why? That little sprinkle of salt gives your taste buds that super pleasurable salty-sweet contrast! Also, the salt balances out the sweetness from the chocolate chips. Need another reason? I think and I’ve heard it said that the salt brings out the chocolate flavors even more!

These Inside Out Chocolate Cookies are super chocolatey, loaded with flavor, and have a super indulgent texture. The hint of cinnamon make these my go to fall chocolate cookie but when is it not a good time for chocolate?!

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Inside Out Chocolate Cookies

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: 10 large cookies 1x
  • Category: Desserts, Baking, Cookies
  • Method: Baking
  • Cuisine: American
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Description

These inside out chocolate chip cookies are chewy, flavorful and deeply chocolatey! Dutch process cocoa and lots of sweet white chocolate chips make for a rich chocolate taste and warm cinnamon and sweet vanilla make them even more flavorful!

Scale

Ingredients

  • 3/4 cup flour
  • 1/2 cup dutch process cocoa or natural unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup packed brown sugar (light or dark)
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 egg, room temperature
  • 3/4 teaspoon vanilla
  • 1 1/4 cups white chocolate chips, divided

TOPPING

  • flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350 F. Line baking sheets with parchment paper.

  2. Whisk the flour, cocoa, baking soda, salt and cinnamon. Set aside.

  3. In a large bowl or the bowl of an electric mixer, cream the butter and sugars on medium speed for 3-4 minutes until fluffy.

  4. Add the eggs one at a time followed by the vanilla. Reduce speed to low and slowly beat in the dry ingredients.

  5. Stir in about 1 cup of the chocolate chips, reserving the remaining ¼ cup to add to the tops.

  6. Form dough into balls about ¼ of batter each. Use a large cookie scoop or an ice cream scoop to measure the batter or eyeball it. Place balls on prepared baking sheets about 3 inches apart. Top each ball with a few of the reserved chocolate chips and pumpkin seeds and a sprinkle of sea salt.

  7. Bake 12- 14 minutes until tops are just set. Remove from oven and transfer cookies to wire racks to cool completely.

Keywords: chocolate chips, white chocolate chips, chocolate chip, chocolate, cocoa, soft cookies, chewy

Chocolate Chip Rice Krispie Treats

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Chocolate Chip Rice Krispie Treats: as fun and easy as the ones you made as a kid, but way more delicious! Made better with extra marshmallows, nutty browned butter and the addition of vanilla, salt and chocolate chips! They’re gooey, chewy, crunchy, salty, buttery, and delicious!

Homemade gooey, delicious rice krispie treat squares in a dish.

A CLASSIC TREAT WITH A TWIST

Rice Krispie Treats are a dessert that I grew up making with my siblings, cousins and neighborhood kids. I’m sure we always made a huge mess, but we always had fun. We always used The Original Rice Krispies Treats Recipe straight from the back of the cereal box!

It’s not that often that I make a recipe for a classic dessert. The internet is full of recipes for classic treats like banana bread, chocolate chip cookies and even rice krispie treats. If I do make a classic recipe, I like to have a reason or put a special twist on it.

I couldn’t resist sharing my great grandmother’s banana bread recipe because it’s my all time favorite! As for chocolate chip cookies, my Sour Cream Chocolate Chip Cookies are softer than most and Tahini Chocolate Chip Cookies are made with nutty, delicious tahini!

A close up homemade rice krispie treats with melted chocolate and partially melted mini marshmallows.

RICE KRISPIE TREATS 2.0

Rice krispie treats are so popular because they use such a simple list of ingredients. This rice krispies treats recipe uses the same classic ingredients but I increased their quantities to make these squares bigger and more flavorful than the original treats!

I also put a few twists on the original ingredients. Why use regular melted butter, when we can brown it for more flavor? Also, we only partially melt some of the mini marshmallows. This means we can see them and they add more gooey bites.

Finally, this recipe has a few delicious add ins for even more flavor! It takes just a minute to add salt, vanilla, and chocolate chips but they add so much flavor! These ingredients add tons of flavor yet manage to keep the ingredients list simple.

Ingredients for rice krispie treats including rice krispies cereal, marshmallows, and butter on a counter.

WHAT INGREDIENTS DO I NEED FOR THESE RICE KRISPIE TREATS?

CLASSIC INGREDIENTS

  • Butter: Remember making them as a kid? You’d always start by melting butter in a large pot. Same thing here. We’re adding more butter than the original recipe and taking a few extra minutes to brown it.
  • Marshmallows: The glue that brings rice krispie treats together! You’ll need two ten ounce bags of mini marshmallows. Most of the marshmallows get melted into the butter and a small amount are reserved and added in at the end. Those last minute add ins melt slightly and become gooey. I love how you can see little bits of marshmallows in them instead of having all the marshmallows melt.
  • Rice Krispies: We’re keeping it classic and adding the original Rice Krispies cereal.

DELICIOUS ADD IN INGREDIENTS

  • Vanilla: This is an easy addition adds so much flavor. Just stir in 3/4 teaspoon after browning the butter and stirring in the marshmallows.
  • Salt: Salt is another ingredient that is not in the original recipe but is super easy to add in. It balances out the sweetness from the marshmallows and chocolate. If you like, you can also sprinkle the finished squares with a touch of flaky sea salt. I think it brings out the chocolate flavor and makes these feel a little gourmet!
  • Semi-sweet Chocolate Chips: Classic s’mores and my S’mores Brownies are proof that chocolate and marshmallows are a proven delicious match! Chocolate chips get added in at the very last minute once the rest of the ingredients have been combined and slightly cooled. Some of the chocolate chips may still melt, but they’ll be delicious however melted or in tact they end up!
An overhead of a batch of chocolate covered rice krispie treats straight out of the pan.

HOW TO MAKE CHOCOLATE CHIP RICE KRISPIE TREATS

This recipe might be new, but it follows the same easy, no bake, stove top method as the original recipe.

HOW TO BROWN THE BUTTER

Start by browning the butter. This only takes about 4 minutes but adds such a nice toasty, nutty flavor. I feel like it gives the otherwise basic melted butter a bit more depth of flavor.

You can brown the butter in the same pot that you melt the butter in and stir the marshmallows and rice krispies into. Some recipes call for medium heat, but I find medium low makes it easier for me to get the butter just the right color.

Stir the butter constantly and give it your full attention for these 3-4 minutes. You definitely don’t want to just put it over the heat and walk away to do something else. Once the butter melts, it’ll sputter and foam then start to change color. Pay close attention to the color changes. It’ll go from yellow to light, amber color then light golden brown. When it becomes light brown and has a nutty smell, remove the pan from the heat. Don’t leave it on the heat longer than that because it will change from light brown to dark brown quickly.

If there are some little light brown bits on the bottom of the pan, just scrape those up with a wooden spoon and leave them in. That will add flavor. If you left pan over the heat a little too long and the bits became too dark, strain the brown butter through a sieve to remove those dark bits before returning the brown butter to the pan.

ADD THE MARSHMALLOWS AND RICE KRISPIES

With your brown butter OFF the heat, stir in most of the mini marshmallows until they’re melted then stir in the vanilla and salt. Add the rice krispies and stir til they’re completely coated. You know the deal here-more or less the same thing as when you made them as a kid.

ADDING THE REMAINING MARSHMALLOWS AND CHOCOLATE CHIPS

These add ins are easy but different than the original recipe. You’ll want to wait at least five minutes before adding them so that they don’t completely melt. That said, I like them a little melty. No need to overmix here. Just stir to distribute then spread the mixture out in the pan.

SPREADING THE MIXTURE IN THE PAN

I feel like as a kid we squished the rice krispie treats into the pan and flattened them a little too much. The thing I like about these treats is that they’re somewhat light. That comes from gently pressing them into the pan.

I know it’s hard to gently press them in when they’re super sticky. It definitely helps to use your leftover butter wrapper, greased spatula or even lightly greased hands to evenly press the mixture into the pan.

A close up of some gooey, chocolatey homemade rice krispie treat squares.
A stack of three chocolate chip rice krispie treats in front of a jug of milk.
A stack of rice krispie treats loaded with chocolate chips and mini marshmallows in a black bowl.

These Chocolate Chip Rice Krispie Treats are easy to make, will remind you of your childhood, and have the same chewy and crispy texture of the original recipe. Bonus! They also have a hint of vanilla extract, the decadent taste of rich, toasty brown butter, gooey bits of marshmallow, and salty and chocolatey bites! Just call them the easy to make gourmet version of rice krispie treats!

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Chocolate Chip Rice Krispie Treats

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: About 20 squares 1x
  • Category: Desserts
  • Method: Stove top
  • Cuisine: American
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Description

These Chocolate Chip Rice Krispie Treats are made with brown butter, extra marshmallows, vanilla and chocolate chips. They’re salty, sweet, chewy, crispy, gooey and delicious! 

Scale

Ingredients

FOR THE RICE KRISPIE TREATS

  • 11 tablespoons unsalted butter
  • Two 10-ounce (11 cups) bags of mini marshmallows, divided
  • 3/4 teaspoon vanilla
  • 1/2 teaspoon salt 
  • 9 cups Rice Krispies cereal
  • 3/4 cup semi sweet chocolate chips
  • flaky sea salt, for sprinkling on top, optional

Instructions

  1. Line a 9×13 inch dish pan with parchment paper leaving excess on two sides (this will make the treats easier to remove from the pan once finished). Lightly spray or grease the parchment paper. 
  2. Melt the butter in a large pot over medium low heat. Stir occasionally at first. Once the butter begins to foam, stir constantly as you watch for it to turn a light, amber color then light golden brown. When it becomes light brown and has a nutty smell, remove the pan from the heat. This should take 3-4 minutes total. There will be some little light brown bits on the bottom of the pan. That will add flavor. If the bits became too dark, strain the brown butter through a fine sieve to strain it, before returning the brown butter to the pan.
  3. Stir 9 1/4 cups of marshmallows into the brown butter off the heat until the marshmallows have melted. Stir in the vanilla and salt followed by the rice krispies. Stir until the rice krispie treats are coated with the marshmallow butter mixture then allow mixture to cool in the pot for about five minutes. Once mixture has slightly cooled, fold in the remaining 1 3/4 cups of mini marshmallows followed by the chocolate chips. Mix quickly and until just combined. It’s okay if some of the remaining marshmallows and chocolate chips will melt or melt slightly. They’re delicious if everything melts OR is partially melted. If you don’t want the reserved marshmallows or chocolate chips to melt, wait at least ten minutes before adding them.
  4. Turn the mixture out into the parchment paper lined pan. Use your (greased or slightly wet) hands, a greased spatula or your leftover butter wrapper to gently spread and press the mixture evenly into the pan.  
  5. Let the rice krispie treats set for about 30 minutes. 
  6. Use the parchment paper to lift the rice krispie treats out of the pan and cut them into squares. 

Keywords: rice krispies, rice krispie cereal, cereal, easy, no bake, rice krispie treats, marshmallows, chocolate chips, kids

Peanut Butter Stuffed Salted Brownie Cookies

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salted chocolate cookies with crackly tops and peanut butter in the middle.

Combine all the things you love about brownies and cookies and you get these delicious peanut butter stuffed salted brownie cookies! They’re cookie shaped and have cookie-like crispy edges and have the crackly tops and fudgy, chewy middles you love about brownies. A hefty pinch of flaky sea salt brings out all the chocolate flavor and the peanut butter middles takes these into dessert territory. They’re easy to make and are just so good!

ABOUT BROWNIE COOKIES

Who doesn’t love brownies?! Based on the the number of brownie recipes here on Parsley and Icing, my love for them is obvious! There are my creamy tahini brownies, avocado brownies (I know it sounds weird, but they’re sooooo good), and most recently these insanely good banana brownies!

Recipes for brownie cookies already exist, but I felt compelled to make my own for a couple of reasons. The first being that maybe some of my friends have not tried brownie cookies and I wanted to spread the word and share how to make them.

The second reason for this recipe was because I had to try stuffing brownie cookies with peanut butter! So glad I did! Since peanut butter and chocolate go so well together, the peanut butter only makes these cookies even more intensely flavorful!

Brownie cookies stuffed with peanut butter and chocolate chips and topped with salt.

INGREDIENTS FOR BROWNIE COOKIES

  • Butter: With salt added to the batter and sprinkled on top of the cookies, it’s best to use unsalted butter.
  • Chopped chocolate: I both chopped dark chocolate and semisweet chocolate. Use all of one or some of both like I did.
  • Chocolate chips: In addition to the melted chocolate, I like to add some semisweet chocolate chips to the dough. These add nice little chocolatey bites to the cookies once baked.
  • Cocoa powder: You can use regular unsweetened cocoa powder and or Dutch processed.
  • Baking powder: Use one teaspoon as a leavening agent.
  • Flour: I am running low on flour these days, so luckily these only take one cup!
  • Sugars: I used both granulated sugar and dark brown sugar. I like dark brown for the extra molasses flavor, but light brown can be used too. Alternatively, you can also simply use all granulated sugar.
  • Eggs: Use two large room temperature eggs.
  • Sea salt: A sprinkle of flaky sea salt on top of each cookie helps balance out the sweetness of the cookies. Sprinkle it on either just before or right after baking.
  • Peanut butter middles: Since peanut butter and chocolate are an amazing flavor combo, stir together some peanut butter, melted butter, powdered sugar and a pinch of salt for the yummiest stuffed cookies. These definitely remind me of my old fashioned peanut butter balls, but are a little less work. Cookies can be made without the peanut butter middles, but I highly recommend making them with peanut butter!
A batch of big chocolate monster cookies topped with flaky sea salt.

HOW TO MAKE BROWNIE COOKIES

In order to get those cool crinkly tops, you want to make sure to have all your ingredients ready so that the cookies can get formed and baked as soon as the dough is mixed.

The first thing you’ll do is prepare the peanut butter stuffing. Fix this first so that it has time to chill in the fridge. Chilling the little peanut butter ball mixtures easier to pick up and stick inside the cookie scoop.

Next, take care of the other usual items: preheat the oven, line baking sheets with parchment paper, whisk to combine the dry ingredients and melt the butter and chopped chocolate. I even like to measure out my chocolate chips so that I have them ready to mix in and don’t have to measure them out mid-mixing. Have your eggs at room temperature and within reach of your mixer.

Once you’ve got everything prepped, get your eggs, sugars and vanilla going in the mixer. Definitely let them mix for the full five minutes. After five minutes, fold in the butter and chocolate mixture, followed by the dry ingredients. Lastly fold in the chocolate chips (if using) til just combined.

Fill a large cookie scoop or an ice cream scoop half way with batter then drop a peanut butter ball in and fill the rest of the scoop with the brownie cookie batter. Drop the cookies on your baking sheet and top with a sprinkle of sea salt. Bake until the edges are set and the tops are crinkly. Let the cookies cool a bit (10-15 minutes) on the baking sheet before transferring them to a cooling rack.

Salted brownie cookies cut in half with peanut butter in the middle.

These peanut butter stuffed salted brownie cookies are definitely bakery style looking and tasting! Enjoy them while they’re still warm or at room temperature. Either way, you’ll get crinkly, fudgy, chocolately, peanut buttery chewiness in every bite!

FOR MORE COOKIE RECIPES, TRY MY:

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Peanut Butter Stuffed Salted Brownie Cookies

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 17 cookies 1x
  • Category: Desserts, Cookies
  • Method: Baking
  • Cuisine: American
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Description

Fudgy, chewy, chocolatey brownies in cookie form: these easy, peanut butter stuffed salted brownie cookies have a crackly brownie like crust and are full of chocolate and peanut butter flavor! 

Scale

Ingredients

FOR THE COOKIE DOUGH

  • 1/2 cup unsalted butter
  • 5 ounces dark chocolate, chopped
  • 4 ounces semi-sweet chocolate, chopped
  • 1 cup flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 2 1/2 teaspoons vanilla
  • 2 large eggs
  • 1/2 cups chocolate chips (semi-sweet or dark)
  • flaky sea salt, for sprinkling

FOR THE PEANUT BUTTER FILLING

  • 1/2 cup peanut butter
  • 3 tablespoons butter, softened 
  • 1/4 cup plus 2 tablespoons powdered sugar
  • pinch of salt

Instructions

FOR THE PEANUT BUTTER FILLING

  1. In a small bowl, soften butter for a few seconds in the microwave. Ideally, the butter should be softened to the point that it’s easy to stir and mix in with the powdered sugar.
  2. In a medium sized bowl, stir together the peanut butter, softened butter, powdered sugar and salt. Mixture will be sticky, but you should be able to form it into balls. If it’s too sticky or liquidy, place it in the fridge or freezer for a few minutes until it becomes thicker and easier to work with.
  3. Form 17 balls the size of 1 teaspoon and place them on a small wax paper lined baking sheet. Place the balls in the fridge while you prepare the rest of the ingredients. Chilling the peanut butter balls will make them easier to work with.

FOR THE COOKIE DOUGH

  1. Preheat oven to 350 F and line baking sheets with parchment paper.
  2. Add the butter to a medium saucepan and heat it over medium low until it’s melted. Remove pan from the heat. Add the dark and semisweet chopped chocolate and stir until it’s melted and combined. Set aside to cool slightly.
  3. In a medium sized bowl, whisk to combine the flour, cocoa powder, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer fitted with the whisk attachment or with a handheld mixer on medium high speed, mix the eggs, sugars and vanilla for 5 minutes, until mixture thickens.
  5. With the mixer on low speed, pour in the melted chocolate-butter mixture and mix until combined and smooth. Remove bowl from mixer stand and use a spatula gently fold in the dry ingredients until just combined. Do not overmix. Add in the chocolate chips.
  6. Fill an ice cream scoop half way with batter. Place one peanut butter mixture ball in the scoop and fill the rest of the scoop with cookie dough. Drop the cookies onto the cookie sheet. Place them 3″ apart.
  7. Sprinkle the cookies with flaky sea salt and bake 10-12 minutes until the center is just set. Let cool on the baking sheet for 10-15 minutes before then transferring them to a rack to cool.

Keywords: brownie cookies, peanut butter, stuffed, chocolate, sea salt, cookies

Tahini Chocolate Chip Cookies

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Freshly baked chocolate chip cookies on a baking sheet.

These tahini chocolate chip cookies are classic yet luxurious at the same time. All the familiar deliciousness of a chocolate chip cookie with the added healthy, flavorful richness of tahini. You’ll quickly find that one bite and even one cookie will NOT be enough!

Tahini has elevated these chocolate chip cookies the same way it did when I added it to brownies! It adds its pretty, cool, beigy color, a rich, nutty flavor and a soft, tender texture!

Tahini, brown sugar, granulated sugar and a stick of butter in the bowl of an electric mixer.

ABOUT THE INGREDIENTS

These tahini chocolate chip cookies aren’t just my favorite tahini cookies, they are now my all time favorite chocolate chip cookies! I made a few different versions of them and kept adding more tahini and more chocolate until I got them just right!

TAHINI

These cookies have three fourths of a cup of tahini which means they actually taste like tahini rather than just having a hint of it. Tahini has a nutty flavor but isn’t sweet. To sweeten the cookies, you’ll add granulated sugar plus a little brown sugar (for added chewiness and flavor).

CHOCOLATE

They also have a full cup and a half of chocolate chips which ensures chocolate in every bite! I used semi sweet chocolate chips, but dark chocolate is also amazing here. If you want to mix it up, feel free to use chocolate chunks or chopped up chocolate bars in place of chocolate chips!

SEA SALT

Before popping them in the oven, sprinkle them with some flaky sea salt! You can wait and add it after they bake, but it sticks better if added before baking.

They don’t taste super salty, you just get little flecks of salt which are nice in contrast with the sweetness. The salt also really makes them taste even more chocolatey!

Cookie dough loaded with chocolate chip cookies in a bowl.

MAKING THE COOKIES

Without repeating the whole recipe here, I’ll just say they’re super easy to make. You’ll first mix the tahini, butter and sugars then add the eggs, vanilla and dry ingredients. Use an electric mixer to do all of this until you add the chocolate chips. I recommend stirring those in with a spatula.

Scoop the cookies in 2″ balls and place them on a parchment paper lined baking sheet. I bake about six at a time.

Cookie dough balls filled with chocolate and topped with flakes of sea salt.

TEXTURE

These cookies are thick, soft and chewy thanks to the tahini and brown sugar. IF you want a flatter, crispier cookie, flatten the balls with the palm of your hand before baking them.

I tried the chewy and flat version. They taste the same, but I definitely preferred the chewier, non flattened version!

A batch of cookies studded with lots of chocolate chips on a cooling rack.
Chocolate chip cookies topped with flakes of sea salt!
A delicious chocolate chip cookie with a bite taken out of it!

COMFORT FOOD COOKIES

I hope these tahini chocolate chip cookies bring lots of flavor, fun and comfort to you! They’re a treat to your senses flavor and looks wise and they’re fun and easy to make!

FOR MORE DELICIOUS COOKIE RECIPES, TRY MY:

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A close up of a cookie loaded with chocolate chips and topped with sea salt

Tahini Chocolate Chip Cookies

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 52 minutes
  • Yield: 24 cookies 1x
  • Category: Desserts, Cookies
  • Method: Baking
  • Cuisine: American
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Description

This easy recipe for salted tahini chocolate chip cookies makes the most delicious, chewy, chocolatey cookies! The tahini adds nutrition and flavorful richness while the sprinkle of sea salt brings out all the chocolate flavor! 

Scale

Ingredients

  • 1 2/3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter
  • 3/4 cup tahini, well stirred
  • 1/4 cup dark brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 1 /2 teaspoons vanilla
  • 2 large eggs
  • 1 1/2 cups chocolate chips (semi sweet or dark)
  • sea salt flakes, for sprinkling

Instructions

  1. Preheat oven to 375 F and line baking sheets with parchment paper.
  2. In a medium sized bowl, whisk together the flour, baking soda, baking powder and salt Set aside.
  3. In the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed, cream the butter, tahini, and sugars for about three minutes. Scrape down the sides of the bowl with a spatula then add the eggs one at a time with the mixer on medium speed. Add the vanilla. 
  4. With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Using a spatula or wooden spoon, stir in the chocolate chips.
  5. Use a 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2″ apart. Sprinkle the tops with sea salt. For crispier cookies, flatten the unbaked cookies with your palm before baking. For chewier cookies, leave them as mounds/balls. 
  6. Bake 9-11 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.

Keywords: tahini, cookies, sesame, chocolate chips, chocolate chip cookies, dessert