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Tahini Blossoms

Saura Kline
Just like peanut butter blossoms, except these have tahini instead!


  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, soft
  • 3/4 cup tahini
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp. milk
  • 18 Hershey's Kisses


  • Preheat oven to 350 degrees F. Line 2 sheet trays with parchment paper.
    In a stand mixer fitted with a paddle attachment, combine butter and tahini. Add in brown sugar, sugar, and salt. Mix, then add in egg and vanilla. Scrape down sides as needed. Add in flour, and baking soda, and mix. Add in milk last. Place the coating sugar in a separate small bowl.
    Scoop 18 1-ounce balls of dough. Roll each one in the sugar, then place on prepared sheet tray. Bake for 10 minutes. While cookies are baking, remove wrappers of the 18 hershey’s kisses. Once cookies are out of the oven, place a hershey’s kiss right in the center of each. Let cookies cool down completely before serving, about 2 hours. You can also chill them in the refrigerator to set quicker. Enjoy!