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
Test Kitchen Notes
This recipe is part of our storytelling series, My Family Recipe. To read about the story behind this recipe, go here. —The Editors
extra-creamy peanut butter (low-sodium)
tightly packed light brown sugar
toasted sesame oil
white whole wheat flour
In This Recipe
Preheat the oven to 350° F and line a baking sheet with parchment.
In a bowl, whisk the butters, sugars, vanilla, and oils together until smooth. Add the egg and whisk until combined. Set aside.
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.
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.