Sesame Peanut Butter Cookies
Submitted by cgleason
Chewy peanut butter cookies loaded with ground and whole sesame seeds, brown sugar, honey, and a warm ginger kick. Rolled in raw sesame seeds for a nutty, crackly coating.
YIELD
24 servingsPREP
20 minCOOK
25 minREADY
45 minThink of these as your favorite peanut butter cookies’ cooler, more interesting cousin. Ground toasted sesame seeds get folded right into the dough alongside peanut butter, brown sugar, and honey, giving every bite a deep, toasty nuttiness that plain PB cookies just can’t match.
Then you roll each ball in raw sesame seeds before pressing them down with a fork. That outer coating toasts up in the oven and adds a layer of crunch that shatters against the soft, chewy center.
The ginger is the sleeper ingredient here. It’s subtle but it lifts the whole cookie, cutting through the richness with a warm, spicy note that keeps you reaching for one more.
Pro Tips
- Don’t skip grinding the toasted sesame seeds. A quick blitz in the blender releases their oils and weaves that nutty flavor through the entire dough instead of leaving it as an afterthought.
- Chill the dough 15 minutes if it feels too sticky to roll. The honey and butter make it moist by design, but a short rest in the fridge firms things up.
- Pull them out when they still look slightly underdone. They firm up as they cool on the baking sheet. Overbaking kills the chewy center.
Ingredients
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.
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