Dark Chocolate Peanut Butter Sesame Cookies
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Soft and chewy peanut butter cookies are rolled in sesame seeds and then dipped in dark chocolate on the opposite side! This recipe for Dark Chocolate Peanut Butter Sesame Cookies is one that I'm sure you will be as obsessed with as I am!
If you love peanut butter cookies as much as I do, be sure to check out some of my other favorite peanut butter cookies like my classic Peanut Butter Cookies, Mini Peanut Butter Cup Cookies, or my Peanut Butter Cookie Pies.
Table of Contents
If you want to level up your peanut butter cookies, then this recipe is it! I combine soft and chewy peanut butter cookies with sesame seeds and dark chocolate. The sesame seed add a wonderful texture and subtle flavor, while the dark chocolate brings it all home. Because I can't have cookies without chocolate!
These organic cookies are quick and easy to make with no chill time. That's something I love about peanut butter cookies — you can always get a soft and incredibly chewy cookie without chill time!
Why You'll Love This Recipe
Soft & Chewy: This recipe for Dark Chocolate Peanut Butter Sesame Cookies is soft and chewy! There's nothing better than soft and chewy peanut butter cookies.
Peanut Butter + Chocolate: Peanut butter and chocolate is a classic combo that everyone loves. This cookie is dipped in melted dark chocolate on one whole side, which ensures there is chocolate in every single bite.
Sesame Seeds: The addition of sesame seeds in this cookie really gives it a unique and delicious flavor. I love the subtle texture the sesame seeds bring to these organic cookies. Not to mention, sesame seeds are good for you!
Organic Cookies: I use entirely organic ingredients in these peanut butter cookies. You can indulge mindfully so you can enjoy a sweet treat while avoiding unnecessary additives that you may find in store bought cookies.
Ingredients
- Butter: I uses Organic Valley Salted Butter. You can use unsalted if you prefer, just add 1/4 teaspoon of salt to the dough.
- Light Brown Sugar: I'm using my homemade light brown sugar, but store bought also works. Using all light brown sugar helps create incredibly soft and chewy peanut butter cookies.
- Vanilla Extract: Use a high quality oragnic vanilla extract, stay away from imitation.
- Peanut Butter: I use organic creamy peanut butter, Costco is my favorite!
- Eggs: Use large eggs.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Soda: I use baking soda because these are cookies with an acid. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use a fine sea salt.
- Sesame Seeds: I use organic hulled sesame seeds.
- Dark Chocolate: Be sure to chop up dark chocolate into small pieces before melting, this ensures that it all melts evenly.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake these organic cookies.
- Parchment Paper: I always use nontoxic parchment paper when baking cookies, but especially with chocolate dipped cookies. This will ensure that these can easily be removed from the baking sheet.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 2
In a medium mixing bowl, add the flour, baking soda, and sea salt and whisk together. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the peanut butter and eggs. Do not mix. Add the flour mixture right on top. Mix on low until combined and you have a smooth dough. Do not over mix.
Step 4
In a small bowl, add the sesame seeds. Using your hands, form the dough into 24 balls, dip the tops into the sesame seeds, and place on prepared cookie sheets. 12 should fit per tray and they should be spaced at least 1-inch apart.
Step 5
Bake for 11 to 14 minutes or until the tops look cracked and set. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
In a double boiler, add the dark chocolate and melt completely. Remove from heat.
Dip half of each cookie into the chocolate, and place back on the baking sheets. Place in the fridge for 1 hour to set.
Baker's Tips
- Use soft butter for these cookies. Now that is't getting warm out, you can easily soften butter naturally overnight by leaving it out on the counter at room temperature, and the next day it should be perfect for cookies. I put butter sticks on a little plate to soften overnight.
- I use organic light brown sugar in this recipe. This is crucial for the flavor profile, as it brings a subtle darkness, so using cane sugar or dark brown sugar wouldn't give you the same flavor profile here for these magical cookies.
- I use Simply Organic Vanilla Extract, which I find gives the best flavor to these cookies. There's so many flavors going on, so I would highly recommend sticking to a pure organic vanilla extract such as this one.
- Always make sure to use a high quality peanut butter when baking. All peanut butter has different flavors, depending on the brand. So, make sure to find one that you like eating plain as that flavor will shine through in your baked goods! My favorite is Costco (yes!) Organic Peanut Butter – trust, this one has the absolute best flavor.
- Same goes for dark chocolate, make sure to use high quality organic dark chocolate for baking. The chocolate flavor will provide a lot of flavor of your baked goods. My favorite organic dark chocolate, and it's amazing for melting, is from Mama Ganache.
FAQ's
I wouldn't in this recipe because then the cookies won't be smooth in texture.
Yes, there's a simple adjustment at the bottom of the recipe for gluten free. I also link to the flour used to test this recipe.
Yes, feel free to dip in milk chocolate or even semi sweet if you have good semi sweet chocolate for melting.
Yes! If you want to temper the chocolate you definitely can! See my post How to Temper Chocolate for Candy Making and follow the steps there. If you don't temper the chocolate, these cookies are best stored in the fridge.
Craving More?
Dark Chocolate Peanut Butter Sesame Cookies
Ingredients
Dough
- 113 grams salted butter (softened)
- 226 grams light brown sugar (packed)
- 1 ½ teaspoons vanilla extract
- 226 grams peanut butter
- 2 large eggs
- 191 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 53 grams sesame seeds
Topping
- 226 grams dark chocolate (chopped)
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In a medium mixing bowl, add the flour, baking soda, and sea salt and whisk together.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the peanut butter and eggs. Do not mix. Add the flour mixture right on top. Mix on low until combined and you have a smooth dough. Do not over mix.
- In a small bowl, add the sesame seeds. Using your hands, form the dough into 24 balls, dip the tops into the sesame seeds, and place on prepared cookie sheets. 12 should fit per tray and they should be spaced at least 1-inch apart.
- Bake for 11 to 14 minutes or until the tops look cracked and set. Allow to cool completely on the cookie sheets.
- In a double boiler, add the dark chocolate and melt completely. Remove from heat.
- Dip half of each cookie into the chocolate, and place back on the baking sheets. Place in the fridge for 1 hour to set.
- Store in an airtight container in the fridge for up to 7 days.
Notes
Nutrition
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