Tahini Pistachio White Chocolate Rose Skillet Cookie. As the name suggests, there are a lot of flavors happening here. But, what the name doesn't clearly state is the harmony of flavors and textures captured in this simple skillet cookie. It's like an illusive unicorn of dessert perfection. Folklore that you have to see with your own eyes to believe.
I've had a tahini skillet cookie frolicking through the woodland forest of my mind for months, leaving a trail of cookie crumbs. It led me to develop this easy skillet cookie recipe. I huffed, puffed, and blew my house up searching for just the right ingredients to compliment the tahini base. I tried many paths. Some flavor combos were too big and some were too small.
This mix of tahini, pistachios, white chocolate and rose petals is just right.
I fell for this Tahini Pistachio White Chocolate Rose Skillet Cookie recipe the first time I made it. The gilded cookie came out of the oven like a valiant Prince, introducing me to a whole new world of deep dish, cookie love.
The delicate balance of colors, flavors and textures in this skillet cookie are like a Goldilocks of golden ratio goodness.
- Tahini serves as the base for this skillet cookie. It's similar enough in flavor and texture to a peanut butter cookie, but it transforms like a sweet Cinderella into a sophisticated cookie with a more grown up flavor.
- White Chocolate Chips bejewel the skillet cookie with a milky sweetness, balancing the lightly roasted and slightly bitter sesame tahini paste.
- Pistachios adding a light hearted, nutty crunch to the mix.
- Rose Petals adorn the skillet cookie like a spell-breaking kiss with an earthy, floral finale.
This skillet cookie is like a book you never want to end. For a true storybook finish, add a scoop of your favorite ice cream
*For more tahini inspiration check out my recipes for Black and White Tahini Cookies and my Quinoa Date Tahini Energy Balls.
📖 Recipe
Tahini Pistachio White Chocolate Rose Skillet Cookie
- Total Time: 35 minutes
- Yield: 12 servings
Description
A sophisticated tahini skillet cookie layered with rich flavors and lush textures, bejeweled with creamy white chocolate chips, crunchy whole pistachios and sprinkled with a delicate kiss of rose petals.
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup unsalted butter + 1 tablespoon (- at room temperature)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup tahini
- 1 large egg (- at room temperature)
- 1 teaspoon pure vanilla extract
- ½ teaspoon rose extract (- optional)
- 1 cup white chocolate chips
- ½ cup raw pistachios (- shelled)
- 1 ½ tablespoons dried rose petals (- culinary grade)
Instructions
- Preheat oven to 350°. Coat a 10" cast iron skillet with 1 tablespoon of unsalted butter and set aside.
- Combine the flour, baking powder, baking soda and salt together in a bowl and whisk to combine.
- Using a stand mixer with the paddle attachment, blend together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Be sure to scrape the sides of the bowl down a couple of times with a spatula.
- Add the tahini and and cream together for about a minute, scrape the sides of the bowl down again.
- Crack the egg into a liquid measuring cup, add the vanilla and rose extract (if using). Slowly add to the sugar mixture and blend until fully incorporated. Scrape the sides of the bowl down.
- With the mixer on a low speed, gradually add the dry ingredients. Once fully mixed, be sure to scrape down the sides of the bowl and blend until the dough is cohesive and well mixed.
- Stir in the white chocolate chips, pistachios and rose petals until evenly distributed. *Optionally, reserve a bit of each to sprinkle over the top while baking for an extra pretty presentation.
- Transfer the cookie dough into the prepared cast iron skillet and gently press the dough evenly into the pan.
- Place the skillet in the oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. *Optionally, sprinkle the remaining handful of white chocolate chips, pistachios and rose petals over the top of the cookie during the last few minutes of baking for an extra pretty presentation.
- Allow to cool for about 20-30 minutes before diving in. Slice and serve warm with your favorite ice cream.
Notes
This recipe can be easily adapted to individual cookies, just scoop the dough with a 2 TB size cookie scoop and bake at 350° F on a lined baking sheet for 8-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Cookie
