My go-to peanut butter cookie recipe is the basis for this recipe. Tahini and sesame-style may be my favorite!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 34 |
| Yield: | 34 cookies |
Ingredients
- ½ cup unsalted butter
- ½ cup tahini
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sesame seeds, or as needed
- 2 tablespoons honey, or as needed
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter, tahini, brown sugar, and white sugar together with an electric mixer until smooth and fluffy. Pour in egg and almond extract; mix to combine.
- Sift together flour, baking powder, baking soda, and salt in a separate bowl. Mix into butter mixture until just combined.
- Pour sesame seeds into a shallow bowl. Roll dough into walnut-sized balls. Roll balls in sesame seeds to lightly coat. Place on 2 ungreased cookie sheets; drizzle with honey.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Let cool for 10 minutes before transferring to a wire rack.
- You can use vanilla extract instead of almond, if preferred.
- Roll cookies in a mixture of equal parts white sugar and sesame seeds instead of drizzling with honey for a cleaner cookie, or roll cookies in black sesame seeds for a prettier cookie.
- This recipe appeared in Allrecipes Magazine and included a caramel buttercream to sandwich the cookies.
Nutrition Facts
| Calories | 98 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 50 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These are a light cookie, with a crunchy edge, slightly chewy middle and a nice almond-sesame flavor. I made half a recipe and got exactly 24 cookies using a 1″ cookie scoop. Bakes for 9 minutes. Thanks for the recipe!