Soft and gooey with just the right amount of crunch, these cookies are delicious fresh from the oven.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 12cookies
Author: Amanda Lawson
Ingredients
1egg
3/4cupbrown sugar
1/2cuppeanut butter
1/2cuptahini(I use hulled tahini)
1/2cupfinely chopped shelled peanuts(l like to buy them in their shells)
2tbsproasted sesame seeds
2extra tbspfinely chopped shelled roasted peanuts
1/2tspflaked sea salt
Instructions
Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with paper.
Toast the sesame seeds for a few minutes in a dry frypan until they're golden. Do the same with the chopped peanuts if you've shelled them yourself.
Whisk the egg in a large mixing bowl, then add the brown sugar and continue to whisk for a few minutes until all the sugar is incorporated and there are no lumps remaining.
Add the peanut butter, tahini and chopped peanuts and mix together with a wooden spoon.
Drop spoonfuls of the cookie mixture onto the tray, allowing room for them to spread.
Sprinkle the remaining chopped peanuts and the sesame seeds on the top of each cookie, and then a few flakes of salt.
Cook for ten minutes. They will be soft to touch, but they'll harden up a bit once they're out of the oven.
Cool for ten minutes, then serve.
Notes
These cookies taste best when they're just made, but they'll keep for up to five days in an airtight container.