Peanut Butter and Sesame Cookies
I’m not a cookie person. I’m more of a cakeperson. Having said that, I could eat a whole biscuit tin of these with a glassof milk.
Ingredients
For 35-40 cookies
- 250 grams 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 unsalted oven-roasted peanuts (1 x 120grams pack), roughly chopped
- ¾ cup sesame seeds
Instructions
- 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.