Honey, Tahini & Peanut Butter Chocolate Chip Cookie Recipe
This quick and easy recipe incorporates some of our absolute favourite baking ingredients, and marries the zingy and distinctive notes of our Oxfordshire honey with creamy and nutty flavours making cookies that are just too moreish to put down.
The tahini in this recipe gives the cookies a slightly fudgey texture and a lovely smoothness. The dough freezes well so you can double the recipe and save some for emergencies...
We chose our Oxfordshire honey for these cookies for its amazing citrusy flavours, but this recipe also works really well with our floral and caramelly Isle of Purbeck, as well as our delicious and slightly herbal tasting Kent Beach honey.
- 150g light tahini
- 4 tbsp Oxfordshire honey
- 2 eggs
- 2 tsp baking powder
- 110g smooth or crunchy peanut butter
- 100g milk or dark chocolate, chopped roughly into chunks
- 25g black sesame seeds
- A pinch of sea salt
Preheat the oven to 170°C/gas mark 5. Prepare your baking tin by lining with a sheet of baking paper.
Whisk the eggs in a large bowl, and then add in the honey and baking powder. Stir in the peanut butter and tahini and mix well until fully incorporated.
Fold in the chocolate chunks and most of the black sesame seeds, leaving a few for sprinkling at the end.
Spoon out one tablespoon of dough for each cookie, scatter some extra sesame seeds on top and, leaving some space in between each of the dough balls, bake for 12-15 minutes until the cookies are just browning.
Once out of the oven, sprinkle over some sea salt and set on a wire rack to cool.