Description
This Tahini Pistachio White Chocolate Rose Skillet Cookie is a unique and indulgent dessert that combines nutty tahini, crunchy pistachios, and sweet white chocolate with a delicate floral hint of rose. Baked in a cast iron skillet for a golden-brown, chewy edge and soft center, it’s perfect for sharing and serving warm with ice cream.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 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)
Add-ins
- 1 cup white chocolate chips
- 1/2 cup raw pistachios, shelled
- 1 1/2 tablespoons dried rose petals, culinary grade
Instructions
- Preheat oven and prepare skillet: Preheat your oven to 350°F (175°C) and generously coat a 10-inch cast iron skillet with 1 tablespoon of unsalted butter to prevent sticking and add flavor.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure proper leavening and seasoning.
- Cream butter and sugars: Using a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until the mixture becomes light, fluffy, and well-aerated, about 5 minutes. Scrape down the bowl sides as needed to incorporate all ingredients.
- Add tahini: Mix in the tahini with the creamed butter and sugars for about one minute to combine fully, then scrape the bowl sides again to ensure an even mixture.
- Incorporate egg and extracts: Crack the egg into a liquid measuring cup and add the vanilla extract and rose extract (if using). Slowly pour this wet mixture into the sugar mixture while blending until thoroughly incorporated, scraping down the bowl sides again for uniform blending.
- Add dry ingredients gradually: On low mixer speed, slowly add the flour mixture to the wet ingredients until fully combined. Scrape down the sides to make sure the dough is cohesive and well mixed without overmixing.
- Fold in add-ins: Gently stir in the white chocolate chips, pistachios, and dried rose petals until evenly distributed throughout the dough. Optionally, reserve some of each to add on top for a decorative touch.
- Transfer to skillet: Spoon the cookie dough into the prepared cast iron skillet and gently press it evenly across the pan's bottom, creating a smooth, uniform layer.
- Bake the cookie: Place the skillet in the preheated oven and bake for about 20 minutes, rotating halfway through, until the edges are golden brown and set. For added visual appeal, press any reserved white chocolate chips and pistachios onto the warm surface and sprinkle with reserved rose petals immediately after removing from the oven.
- Cool and serve: Let the cookie cool in the skillet for 20-30 minutes to set further. Slice and serve warm, paired beautifully with your favorite ice cream for a delightful treat.
Notes
- Using a cast iron skillet ensures even cooking and gives the cookie a crispy edge with a chewy center.
- Rose extract is optional but adds a lovely floral note that complements the pistachios and tahini.
- Letting the cookie cool before slicing helps it hold together better and develop flavor.
- Serve warm with ice cream for an extra indulgent dessert experience.
- You can substitute white chocolate chips with dark or milk chocolate if preferred.
- Be sure to use culinary-grade dried rose petals to ensure safety and the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern inspired