Description
Chewy black sesame peanut butter swirl cookies with a soft centre and slightly crisp edges. These East Asian inspired cookies feature a distinct nutty, toasted sesame flavour marbled through a classic peanut butter cookie base.
Ingredients
Units
Scale
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 tsp (2.5 g) baking soda
- 1/4 tsp (1 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 cup (113 g) unsalted butter, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed
- 1/2 cup (120 g) creamy peanut butter
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- 1/4 cup (60 g) black sesame paste, plus 1-2 tbsp for drizzling (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2-3 minutes.
- Mix in the peanut butter until the mixture is smooth and creamy.
- Mix in the egg and vanilla extract until fully combined.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Drizzle half of the black sesame paste into the dough. Gently fold it in a few times to create a marbled effect without fully incorporating it. Repeat with the remaining paste.
- Use a large cookie scoop to portion the dough into mounds. Arrange them at least 2-3 inches apart on the prepared baking sheet.
- If you like, drizzle more black sesame paste over each scooped cookie dough mound.
- Bake for 10-12 minutes, until the cookies begin to brown around the edges.
- Let cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Store cooled cookies in an airtight container for up to 1 week.
Notes
For the best marbling, don’t overmix the black sesame paste into the dough. A few gentle folds are all you need to get those distinct dark swirls.
Keep an eye on the baking time. I find these cookies are best when they’re just set with slightly browned edges; they will continue to firm up as they cool.
Black sesame paste is key for the unique flavour here. You can usually find it at Asian grocery stores or online.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking