I’m not a cookie person. I’m more of a cake person. Having said that, I could eat a whole biscuit tin of these with a glass of milk. One might think I have self-awareness problems. Whatever! These are delicious, buttery circles of deliciousness, loaded with crunchy peanuts and sesame seeds.
They are very easy to prepare. And if rolling dough is not your thing, look no further. You can achieve a perfectly round cookie with a whiskey glass. You will roll the cookie dough into walnut sized balls then press them down with the bottom of a wide glass. It’s impressive how round and perfect they will come out. Go ahead, make a batch today. You NEED these.
- 250grams (1 cup) unsalted butter
- ½ cup packed soft light brown sugar
- ¾ cup granulated sugar
- ½ cup smooth peanut butter (one with no added sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ¼ tsp cinnamon (optional)
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup “Leivadiotis” unsalted, oven-roasted peanuts (1 x 120grams pack), roughly chopped
- ¾ cup sesame seeds
Preheat oven to 160 C fan.
In a bowl of a stand mixer, fitted with the flat beater, beat butter and sugars together until creamy and fluffy. Add peanut butter and beat to mix.
Add eggs, one at a time and beat until combined. Beat in the vanilla extract.
Sift together the flour, cinnamon, baking powder and salt. Add flour mixture to the mixer bowl and beat until just combined. Don’t overdo it.
Add peanuts and sesame seeds. Beat briefly until evenly distributed.
Roll cookie dough into walnut size balls and press them down slightly with your palms. Place on baking trays lined with greaseproof paper or silicon mats. Take a whiskey glass with a wide base. Dip the glass in flour then press with it each cookie to make it flat (about 3mm thick) and round.
Bake cookies for 14-16 minutes until lightly golden around the edges. For even cooking, turn the baking tray 180 degrees halfway through baking.
Cookies will seem undercooked and soft when you take them out of the oven but they will harden as they cool. Transfer them with a spatula on wire racks to cool completely.
The recipe makes 35-40 cookies.