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Mama Living Abroad

Tahini Pretzel Chocolate Chip Cookies

These irresistible Tahini Pretzel Chocolate Chip Cookies are loaded with tahini, chocolate chips, and pretzel pieces. Each bite is nutty, salty, sweet, chewy, and a little crispy. This recipe is incredibly delicious! You will find yourself making these cookies over and over again.

Tahini Pretzel Chocolate Chip Cookies on a white paper
Tahini Pretzel Chocolate Chip Cookies on a white paper

These Tahini Pretzel Chocolate Chip Cookies are a variation of our popular and beloved Game-Changing Tahini Chocolate Cookies. Start preheating your ovens!

Ingredients Overview:

*The full recipe is in the recipe card below!

Before you start baking using this cookie recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Tahini: Runny tahini is key. Runny tahini is key. This recipe works best with runny tahini that mix easily with other ingredients. Tahini brands vary widely in consistency, so look for one with a smooth, pourable texture. I like (affiliate links) Soom, Baron, and Seed+Mill.

Butter: Unsalted and softened to room temperature. Allow the butter to sit out on the counter for about 1-2 hours before starting your recipe. The amount of time depends on the weather and how cool you keep your kitchen.

Baking Soda: Baking soda helps the cookies rise.

Salt + Pure Vanilla Extract: Both add flavor.

Butter: Use room temperature butter.

Sugar: A mix of brown sugar and granulated sugar. Brown sugar yields soft chocolate chip cookies, while white sugar helps the cookies spread.

Add-Ins: Pretzel pieces and milk chocolate chips

Tahini Pretzel Chocolate Chip-cookie dough in a bowl


What do tahini cookies taste like?

Like soft-baked, gooey circles of happiness. They have crisp edges, soft-baked centers, and warm melty chocolate throughout.

How to store tahini cookies?

Allow the cookies to cool completely at room temperature. Line an airtight container with wax paper or parchment paper. You can also use a resealable plastic bag. Place the cookies in a single layer in the container or bag. If you need to stack the cookies, place a layer of wax paper or parchment paper between each layer to prevent sticking. Seal the container or bag tightly.
Store the cookies at room temperature in a cool, dry place, away from direct sunlight for up to 5 days.

How to freeze tahini cookies?

If you want to store the cookies for a longer period, you can freeze them. Place the cookies in an airtight container or freezer bag and store them in the freezer for up to 3 months. To thaw frozen cookies, leave them at room temperature for a few hours or overnight.

Craving More Tahini?

Flourless Tahini Bread

Tahini Bites

Shortbread Tahini Bars

Tahini Pretzel Chocolate Chip Cookies on a white paper

Tahini Pretzel Chocolate Chip Cookies

Author Rachel
Prep Time 10 minutes
Cook Time 14 minutes
Resting time 1 hour
Total Time 1 hour 24 minutes
Yield 20 cookies
Print Pin Recipe


Soft-baked, gooey circles of happiness
Kosher, Dairy


  • 1 stick (110g) butter softened to room temperature
  • 1/2 cup (120g) tahini paste (raw tahini)
  • 1/4 cup (50g) granulated sugar
  • 1 and 1/4 cups (250g) dark brown sugar
  • 1 large egg
  • 1 Teaspoon vanilla extract
  • 1 and 1/3 cup (185g) all-purpose flour
  • 3/4 Teaspoon (4g) baking soda
  • 1 Teaspoon (6g) baking powder
  • 1 cup milk chocolate chips or butterscotch chips
  • 1/2 cup pretzel pieces
  • 20 whole pretzels optional


  • Preheat the oven to 350°F/180°C.
  • Combine butter, tahini, and sugars in a stand mixer with a flat beater. Turn on to medium speed and beat until smooth.
  • Add egg and vanilla, and increase speed, beating until fluffy.
  • Turn off the mixer and add flour, baking soda, baking powder, and mix on low speed until combined.
  • Fold in the pretzel pieces and chocolate chips using a spatula until evenly spread.
  • Place the dough in the refrigerator and let it chill for 1 hour.
  • Using a cookie scoop or your hands, scoop balls of dough onto a parchment-lined baking sheet. Make sure to space out the cookies.
  • Top each cookie with an additional pretzel (optional) – don't press too hard, or the pretzel will break.
  • Bake for 10–14 minutes until lightly golden and the tops are crackly.
  • Let the cookies cool in the pan for a few minutes, and then transfer to a cooling rack.


Store the cookies at room temperature in a cool, dry place, away from direct sunlight for up to 5 days.
Tried this recipe? Tag@mamalivingabroad
I love hearing from you! If you’ve tried this Tahini Pretzel Chocolate Chip Cookies recipe, then please rate the recipe and let me know how you got on in the comments below. Your email address will not be published.


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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger and photographer behind “Mama Living Abroad.”

In this space, I am sharing flavorful Israeli and Jewish recipes that I love to make and have my family and friends approve. My blog is 100% Kosher.

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