This cookie recipe is adapted from my go-to peanut butter cookie recipe. I think I like it better sesame style with tahini!

Recipe Summary

20 mins
10 mins
10 mins
40 mins
34 small cookies


Original recipe yields 34 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Cream butter, tahini, brown sugar, and white sugar together with an electric mixer until smooth and fluffy. Pour in egg and almond extract; mix to combine.

  • Sift together flour, baking powder, baking soda, and salt in a separate bowl. Mix into butter mixture until just combined.

  • Pour sesame seeds into a shallow bowl. Roll dough into walnut-sized balls. Roll balls in sesame seeds to lightly coat. Place on 2 ungreased cookie sheets; drizzle with honey.

  • Bake in the preheated oven until edges are golden, 8 to 10 minutes. Let cool for 10 minutes before transferring to a wire rack.

Cook's Notes:

You can use vanilla extract instead of almond, if preferred.

Roll cookies in a mixture of equal parts white sugar and sesame seeds instead of drizzling with honey for a cleaner cookie, or roll cookies in black sesame seeds for a prettier cookie.

Nutrition Facts

98 calories; protein 1.5g; carbohydrates 11.7g; fat 5.3g; cholesterol 12.6mg; sodium 50.4mg. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
These are a light cookie with a crunchy edge slightly chewy middle and a nice almond-sesame flavor. I made half a recipe and got exactly 24 cookies using a 1" cookie scoop. Bakes for 9 minutes. Thanks for the recipe! Read More