Salted Tahini Butterscotch Cookie Skillet
If you love cookies and want a fun twist, the Salted Tahini Butterscotch Cookie Skillet is a must-try. This dish is not only delicious but also easy to make. Imagine warm, gooey cookies right from the oven, filled with the rich flavor of tahini and sweet butterscotch. Gather your ingredients, and let’s get started!
Why Make This Recipe
This recipe is perfect for any cookie lover. The combination of tahini and butterscotch creates a unique flavor that stands out from regular cookies. Plus, making it in a skillet means you can enjoy a warm, shareable cookie right from the oven. It’s great for parties, family gatherings, or just a cozy night at home.
How to Make Salted Tahini Butterscotch Cookie Skillet
Ingredients:
- 1 cup tahini
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- Sea salt for sprinkling
Directions:
- Preheat your oven to 350°F (175°C). Grease a skillet or a baking dish.
- In a large mixing bowl, beat together tahini, brown sugar, and granulated sugar until smooth.
- Add in melted butter, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients until just combined.
- Fold in butterscotch chips.
- Pour the dough into the skillet and spread evenly.
- Sprinkle with sea salt.
- Bake for 25-30 minutes or until the edges are golden brown.
- Let cool slightly before serving.
How to Serve Salted Tahini Butterscotch Cookie Skillet
Serve this warm cookie skillet straight from the oven. You can scoop it out with a spoon or cut it into wedges. It’s delicious on its own, but you can also top it with vanilla ice cream for an extra treat.
How to Store Salted Tahini Butterscotch Cookie Skillet
If you have leftovers, let them cool completely. Store the cookie in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a week, or freeze it for longer storage.
Tips to Make Salted Tahini Butterscotch Cookie Skillet
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the dough; mix just until combined for softer cookies.
- Experiment with different types of chips, like chocolate or peanut butter, if you want to change up the flavor.
Variation
You can turn this skillet cookie into a gluten-free treat by using a gluten-free flour blend instead of all-purpose flour. You can also add nuts like walnuts or pecans for a crunchy texture.
FAQs
1. Can I use a different type of nut butter?
Yes! You can substitute tahini with almond butter or peanut butter for a different flavor.
2. How can I tell when the cookie skillet is done?
The edges should be golden brown, and a toothpick inserted in the center should come out clean or with a few crumbs.
3. Can I make this cookie dough ahead of time?
Yes! You can prepare the dough and store it in the fridge for up to 2 days before baking.
