Tahini & Cookie Butter Buckeyes With Toasted Sesame Seeds

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   ["First, combine the cookie butter, tahini, and 4 tablespoons of butter in a stand mixer and beat them until they're light and creamy; should take about 3 minutes.", "Add the vanilla and mix it in on low.", "Mix the powdered sugar in on low (unless you want to look like you had a grand mal seizure in the powder room) a 1/2 cup at a time until it's all mixed in. You want this stuff to be just a little crumbly. If it's got the texture of the middle of a Reese's cup, you're doing it right.", "Form the stuff into balls about an inch wide and put them on a baking sheet lined with wax paper. Stick that in the fridge for a couple of hours.", "Toast the sesame seeds on medium-high in a small pan until they're a little brown and you can smell the toasty goodness, then put them in a wide bowl.", "To make the chocolate coating, get yourself a double boiler (or just be lazy and put a metal bowl over a pot filled with boiling water, like me) and throw the chocolate and a tablespoon of butter in. Stir it until it becomes not-solid.", "This is the tricky part; use a toothpick to spear the balls (ahem) and coat them in the chocolate, leaving a little bit on the top uncovered, then immediately dip them in the sesame seeds so the bottom half is covered.", "Once you've done that with all the balls and put them back on their cookie sheet home, stick them in the fridge for a couple more hours. Yes, I know the waiting is hard, but you can pass the time by seeing how many funny things you can say involving ""fridge"" and ""balls"" (hint: it's three and a half).", "Take the buckeyes out of the fridge and let them sit for half an hour until they're at room temperature, and then shove a half dozen of them in your face."]

* Per serving · 4 servings · Values may vary.