Discover the perfect balance of flavors with these chewy tahini chocolate chip cookies. They’re rich, indulgent, and so easy ...

I used to mess up no-bake cookies ALL the time. Like, seriously embarrassing kitchen disasters. But […] The post No Bake ...

3. Grease a large baking sheet. 4. Beat the shortening and tahini in a large bowl with an electric mixer at medium speed until fairly creamy. 5. Add the sugar and beat until smooth.

While dough is still soft, stuff each cookie with a piece of gianduja. Cover stuffed cookies in plastic. Transfer baking sheets to refrigerator and let dough chill at least 1 hour, or overnight.

The brown sugar makes these cookies chewy in the center and crisp around the edges. Get the recipe. Cook time: 55 minutes. Makes about 45 cookies.