Black Sesame Seed Peanut Butter Cookies
Discover the perfect fusion of nutty indulgence and earthy sophistication with these irresistible Black Sesame Seed Peanut Butter Cookies. This delectable recipe combines the creamy richness of classic peanut butter with the bold, toasty flavor of black sesame seeds for a unique twist on a beloved treat. Each cookie boasts a tender, melt-in-your-mouth texture with a subtle crunch from toasted sesame seeds, making it a delightful balance of flavors and textures. With a quick 15-minute prep time and simple ingredients you likely already have in your pantry, these cookies are as easy to make as they are to enjoy. Perfect for tea time, a sweet snack, or as a shareable dessert, these cookies offer a modern Asian-inspired spin on the traditional peanut butter cookie, guaranteed to impress friends and family.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 130 grams Creamy peanut butter
- 100 grams Granulated sugar
- 75 grams Brown sugar (packed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 160 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 40 grams Black sesame seeds (toasted)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium-sized skillet, toast the black sesame seeds over medium heat, stirring frequently, until fragrant (about 2-3 minutes). Remove from heat and set aside to cool.
In a large mixing bowl, beat the unsalted butter, peanut butter, granulated sugar, and brown sugar together until creamy and smooth (about 2-3 minutes).
Add the egg and vanilla extract to the bowl and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the toasted black sesame seeds until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Using the back of a fork, press down gently on each ball to create a crisscross pattern.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers will remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 334.5 g | 122% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 186.0 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 582 mg | 45% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1326 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
