When my friend Emily gifted me a jar of Rooted Fare Sesame butter, the possibilities that I could explore with it got me excited a bit. I could make it savory sauce by adapting it into Lucas Sin's sesame noodles recipe that I love, I can replace it as a spread inside cinnamon rolls or swirl bread, the options seemed endless. With all the imagination aside, I decided to make this double-butter cookie(peanut x black sesame) one night when I was craving something sweet. I already had a go-to recipe for peanut butter cookies, so I just adjusted the amount of P.B. to add in the B.S. (lol spare me).
Mixing two types of butter not only creates this beautiful 'marbled' look but also the pockets of it give pockets of sesame flavor when you bite into it.
I'm not the type to create my own recipes(because I seem so not qualified to do so), but I'm pretty proud of myself for creating this one, so do give it a try!
INGREDIENTS
1 1/2 Cups of All-Purpose Flour
1/2 tsp of Baking Soda
1/4 tsp of Kosher Salt
1/2 cup of Granulated Sugar
1/2 cup of Dark Brown Sugar
1/2 cup (1 stick) of Unsalted Butter at room temperature
1/2 tsp of Vanilla Extract
1/2 cup of Peanut Butter of your choice
1/4 cup of Rooted Fare Black Sesame Crunchy Butter
A mix of Sesame seeds for topping.
INSTRUCTIONS
Preheat your oven to 350 F/176 C Degrees.
Cream together(I'm using a stand mixer with a paddle attachment) the softened butter and sugars until pale in color. I try to cream it for at least 3-5 minutes to make it as fluffy as possible(a tip I learned from Candace Nelson, it makes all the difference in cookies!).
Add in the egg, and mix, followed by peanut butter and vanilla extract.
Add the dry ingredients to the batter and without overmixing, mix until you don't see the dry bits.
Using a flexible spatula, gently fold in the black sesame butter. Not overmixing is key to creating that marbled look, as well as those pockets of sesame seed butter.
Using a cookie/ice cream scoop, form a ball (about 2 Tbsps amount of batter) and place them on a baking sheet. The cookies will spread a bit, so give them space in between.
Using a fork, press down the top of the cookies twice creating the crisscross pattern (the pattern will create divots for sesame seed toppings when they are baked).
Bake the cookies for 15 to 18 minutes, until they are golden brown.
Sprinkle a mix of sesame seeds on the top of the cookies and flaky salt to your liking(I like adding the flaky salt for that extra crunch).
Transfer to a wire rack to cool or just eat it soon as possible if you don't have the patience like me.
