Peanut Butter-Sesame Cookies

By Jerrelle Guy
May 29, 2018
8 Comments
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Author Notes:

These peanut butter cookies are a riff off on my grandmother's. They are equally as soft (and stay that way long after being out of the oven), but I add toasted sesame oil, which brings out the incredible flavor of the peanut butter.

Jerrelle Guy

Food52 Review: This recipe is part of our storytelling series, My Family Recipe. To read about the story behind this recipe, go here.The Editors

Makes: 12-14 cookies
Prep time: 15 min
Cook time: 16 min

  • 1/4 cup extra-creamy peanut butter (low-sodium)
  • 4 tablespoons softened butter
  • 1/4 cup granulated sugar
  • 1/4 cup tightly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon olive oil
  • 1 egg
  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Preheat the oven to 350° F and line a baking sheet with parchment.
  2. In a bowl, whisk the butters, sugars, vanilla, and oils together until smooth. Add the egg and whisk until combined. Set aside.
  3. In a separate bowl, add the flour, baking soda and salt and combine completely. Whisk the flour mixture into the peanut butter mixture until a soft dough is formed. Pinch off 1 to 1 1/2 inch pieces of dough and roll them into balls between your palms.
  4. Place the balls on the cookie sheet, leaving about 2 inches of space between each one, and bake for 14-16 minutes or until the cookies are set and golden brown on the bottom. Remove them from the oven and allow to cool slightly. Serve warm.

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