These pretty little things are like a grown-up version of the typical peanut butter cookie. The black sesame seeds are not only eye-catching, but they toast in the oven as the cookies bake, providing a nice balance to the sugar. Calling for just five ingredients and baking up in about ten minutes, these are a snap to make.
Peanut Butter and Black Sesame Cookies
Adapted from the March 2009 issue of Gourmet
1 C creamy peanut butter (the cheap kind, not natural)
3/4 C sugar
1 large egg
1 tsp baking soda
5 Tbl black sesame seeds
Preheat the oven to 350F. Cream the peanut butter and sugar together in a medium bowl. Add the egg and baking soda and mix until combined. Place the sesame seeds in a small dish and prepare a baking sheet lined with parchment paper or a Silpat mat.*
Use a teaspoon to measure the cookie batter and roll each portion into a ball using your hands. Roll the cookie in the sesame seeds to coat the top and place on the baking sheet. Continue this process with the rest of the dough. Bake the cookies for ten minutes, rotating the pan halfway through. Bake until the cookies are puffed and cracked, about ten minutes. Cool and serve. These cookies will keep for a few days in an airtight container.
(* I managed to fit all of my cookies on one large baking sheet, but it was tight and a few of the cookie edges baked together. You may want to use two baking sheets or bake the cookies in shifts.)