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Tahini Pistachio White Chocolate Rose Skillet Cookie by Baking The Goods

Tahini Pistachio White Chocolate Rose Skillet Cookie

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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. 


  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter + 1 tablespoon (- at room temperature)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup tahini
  • 1 large egg (- at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rose extract (- optional)
  • 1 cup white chocolate chips
  • 1/2 cup raw pistachios (- shelled)
  • 1 1/2 tablespoons dried rose petals (- culinary grade)


  1. Preheat oven to 350°. Coat a 10" cast iron skillet with 1 tablespoon of unsalted butter and set aside.
  2. Combine the flour, baking powder, baking soda and salt together in a bowl and whisk to combine.
  3. 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.
  4. Add the tahini and and cream together for about a minute, scrape the sides of the bowl down again.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer the cookie dough into the prepared cast iron skillet and gently press the dough evenly into the pan. 
  9. 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. 
  10. Allow to cool for about 20-30 minutes before diving in. Slice and serve warm with your favorite ice cream. 


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