S'mores Tahini Cookie Bars Recipe

S'mores-stuffed tahini chocolate chip cookies. These chewy, chocolatey, crunchy, marshmallowy cookie bars are amazing!

Ingredient

– 2 ¼ c all purpose flour – ¼ c finely crushed graham cracker – ½ tsp baking powder – ½ tsp baking soda – ½ tsp salt – 1 ¼ c packed brown sugar (275g) – ¼ c granulated sugar (55g) – ½ c brown butter, cooled to softened butter (113g) (10tbsp unsalted butter, reduced to 8 tablespoon or sub with ½ c softened butter) – ½ c tahini, well stirred (113g) – 2 large eggs, room temperature – 1 large egg yolk, room temperature – 2 tsp vanilla extract – 1 ⅔ c chocolate chips, divided – 7 oz jar marshmallow creme or Fluff – ¾ c roughly crushed graham cracker

Direction

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1

Heat 2 sticks (1 c) unsalted butter in a medium sauce pan over low-medium heat to brown. Whisk butter regularly when foamy. Foam rises and settles,

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2

leaving brown pan bottom chunks. Nuttish butter smells. Take butter off heat. Pour into heatproof container. Reach room temperature and refrigerate until firm.

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3

Heat the oven to 410F. Cover a large baking sheet with parchment. Set aside. Sift flours, cornstarch, baking soda, and salt. Whisk and reserve.

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4

Cream cold brown butter, tahini, brown and granulated sugars on low speed, then medium speed. Beat each egg for 20 seconds before adding the next.

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5

I prefer hand-mixing dry ingredients. Do not add ⅓ without flour. Mix halva and chocolate chips with wet mixture after adding ⅓ dry. Make flourless dough. Let chill 20 minutes.

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6

Food scale or measuring cup. Measure these cookies to 6oz. It makes the cookie big! Start with 4 6oz. cookies. While cookies bake, refrigerate the remaining dough.

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7

Remove cookies and cool on the hot baking sheet on a rack for 15 minutes. Cool the cookies on a cooling rack after removing them from the baking sheet.

also see

also see

Blood Orange Tahini Chocolate Chunk Cookies Recipe