Sesame Peanut Butter Cookies
Yield
24 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| ¾ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
honey
|
|
| ½ | cup |
peanut butter
creamy or crunchy |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
ginger
|
|
| ¾ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | cup |
sesame seeds
toasted, ground |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | x |
sesame seeds
plain |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, softened |
|
| 177 | ml |
brown sugar
packed |
*
|
| 59 | ml |
honey
|
|
| 118 | ml |
peanut butter
creamy or crunchy |
|
| 1 | each |
eggs
|
|
| 5 | ml |
ginger
|
|
| 3.8 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 118 | ml |
sesame seeds
toasted, ground |
|
| 355 | ml |
all-purpose flour
|
|
| 1 | x |
sesame seeds
plain |
*
|
Directions
Toast sesame seeds at 300℉ (150℃), stirring occasionally until browned.
Then blend at high speed for 3 to 5 seconds.
Preheat oven to 375℉ (190℃).
Cream butter, sugar, honey, peanut butter and egg.
In another bowl, combine ginger, baking powder, baking soda, flour and ground sesame seeds.
Add flour mix to butter mix; blend well.
Shape into walnut-sized balls.
Roll in untoasted sesame seeds (dough will be moist, but workable).
Place on lightly greased cookie sheets.
Press down with a fork.
Bake for 12 to 15 minutes.
