These incredibly easy flourless black sesame peanut butter cookies are so tasty, soft, and chewy. If you like the nutty black sesame seeds and peanut butter all in one, you have to give this cookie a try.
85grchocolate chipssemi-sweet, dark, or mixture of white chocolates, see notes 3
Optional:
white sesame seedstoasted, for sprinkling
Instructions
Prepare the cookie dough:
Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper. Mix black sesame paste and peanut butter in a large mixing bowl. Stir until well combined. Add brown sugar, baking soda, and salt and stir again until well combined
Add egg and vanilla extract and stir again until combined. Fold in chocolate chips and stir until combined. The cookie dough is extremely sticky, don't panic
Scoop about 1 tablespoon of the cookie dough using a tablespoon or a cookie scoop onto a lined baking sheet, about 2 inches apart as the cookie will spread. Sprinkle with some white sesame seeds for visual contrast if you choose to
Baking:
Bake on the middle rack for 8 minutes. They will be very soft and looks a bit undone, it's normal. Let the cookies cool down on the baking sheet completely. When they cool down completely, transfer to an air-tight container or cookie jar. You can stack them in between sheets of wax paper or parchment paper. They can be kept for up to 3 days. For longer storage, freeze them for up to 3 months
Notes
I don't recommend using natural peanut butter (oil usually separates). I used store-bought creamy peanut butter. Chunky peanut butter would work too
The original recipe calls for 3/4 cup (161 gr) brown sugar, packed. I cut the amount by half because the black sesame paste has been sweetened. Please feel free to adjust the amount to your preference.
I used craisins in the photos, but my kids like it better with chocolate chips