This Peanut Butter Sesame Cookies recipe is super quick and super easy, and they look a little bit fancy. I decided to mix things up with half of my batch and make them unicorn style (sprinkles etc), so really you can do what you like.
The cookies puff up when baking due to the baking powder content but will flatten as they cool- also allow them to cool before handling them otherwise they will just fall apart.
These are soft baked cookies, don’t overbake them. 15 mins max is all you should need- even in my slow oven…
If you’re in a hurry i think you can definitely get away without chilling these- just make sure you press them down a bit flat as they will not spread too much when baking.
There is another way to make these cookies- roll the cookie mixture into a cylinder covered with baking paper, roll the whole dough cylinder in the sesame seeds and then refrigerate until chilled. Then slice to about 1cm thick to bake- this way the cookies will only have sesame seeds around the outside rim.
- 200 grams Unsalted Butter, Softened but not melted.
- 120 grams Caster Sugar
- 120 grams Brown Sugar
- 200 grams Smooth peanut butter, softened slightly
- 320 grams Plain Flour
- 8 grams baking Powder
- about 50 grams Sesame seeds or Unicorn sprinkles...
- In a large bowl , beat the butter and both sugars together until creamy.
- Add the Peanut butter and beat again until well combined.
- Add the Flour and Baking Powder and stir through until combined and no flour pockets remain.
- Chill 30 mins.
- Preheat oven to 170 degrees Celsius, Fan Forced.
- Line two trays with silicone mats or baking paper.
- Roll into table spoon sized balls. Press down with the back of a fork and coat one or both sides in sesame seeds- or one side in sprinkles.
- Bake 12-15 minutes maximum.
- Cookies will firm up as they cool down.