These are great to bake over a long weekend or during the holidays, especially if you’re looking to create a memorable, homemade, cookie to impress guests.  I know there is a lot of sesame going on here, but I promise that each component is important, adding a different dimension of flavor, texture or beauty.  

 
Makes: Approx. 30
Time: 45 minutes, plus 30 minutes to chill

INGREDIENTS

For the cookie dough:
10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature
1 cup tahini
¾ cup confectioners' sugar2½ tbsp maple syrup 
1¾ cup all-purpose flour
2 teaspoons kosher salt
½ cup sesame seeds (I like to use a combination of black and white, but either is fine) 
Flaky salt, such as Maldon, to garnish

Filing:
Use store bought salted carmel, jam or our Chocolate Sesame Sauce! Even better, try using a Salted Caramel Tahini Filling (one of our favorite recipes for this heavenly sauce is from our friend Hanna at Building Feasts).

STEPS

1. Make the Cookies: In a large bowl, combine butter, tahini, and confectioners’ sugar and beat on medium speed using a stand mixer or hand mixer until smooth, about 2 to 3 minutes, scraping down the sides of the bowl half way through.

2. Add flour and salt to the mixture and beat until just combined, about 1 minute. 

3. Line 2 rimmed baking sheets with parchment paper. Place the sesame seeds in a small bowl. Using your hands or a 1-tablespoon cookie scoop, roll heaping tablespoons of dough into small balls and roll each in sesame seeds. Place on the baking sheets, spacing them about 1½ to -2 inches apart. 2 rimmed baking sheets with parchment paper. Place the sesame seeds in a small bowl. Using your hands or a 1-tablespoon cookie scoop, roll heaping tablespoons of dough into small balls and roll each in sesame

4. One by one, press your thumb or the back of a teaspoon into the center of each dough ball, creating a small well for the filling. Refrigerate the baking sheets of dough for at least 30 minutes, or up to overnight. If you don’t have room for the entire baking sheet to fit into your fridge, you can place the balls in resealable plastic bags and freeze until ready to bake.

5. Once ready to bake, preheat the oven to 300°F.

6. Scoop about ½ teaspoon of the tahini caramel, jam or chocolate sesame sauce (depending on which one you’re using) and place into the center of the cookies. The filling can be sticky, so you may need to use two spoons: one to scoop and one to scrape. You can also choose to bake the cookies first, then add the filling once slightly cooled, creating a stickier version.

7. Bake until firm around edges, approximately 10 to 12 minutes.

8. Finish with a sprinkle of flaky salt in the center as soon as they come out of the oven. Let cool for 10 minutes on a baking sheet before moving to a rack to cool completely.