Peanut Butter Cookies Coated With Toasted Sesame Seeds – a delicious recipe with Peanut Butter, Sugar, Egg, Vanilla, Salt, Sesame Seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven at 350 F.
2
In a medium bowl, combine peanut butter, sugar, egg, vanilla and salt. Make sure to mix them thoroughly. Then put the dough in the fridge for 10 minutes.
3
Meanwhile, toast sesame seed in a small pan (without oil) over low fire until they become brown in color. Keep an eye on them and make sure they do not burn. When done, put them in a small bowl and let them cool.
4
Take the dough from the fridge, form into small balls (I used 1 tablespoon sized scoop) then dip in the cooled sesame seeds. Make sure the balls are fully covered in the seeds. Repeat the process till the dough is all used up. I was able to make around 16 balls.
5
Put the balls (one by one) on a cookie tray and use a fork to flatten them (in a criss-cross pattern). Don't worry if cracks appear on cookies, a little imperfection makes them cute and the taste will make up for it.
6
Bake at 350u00b0F for 10-15 minutes or till the edges turn brown.
455
kcal
Calories
30
g
Fat
37
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1-1/2 cup Creamy Peanut Butter, 1/2 cups Granulated Sugar, 1 Egg, 1 teaspoon Vanilla, and more.
Yes, Peanut Butter Cookies Coated With Toasted Sesame Seeds falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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