YIELDS: 24 Servings PREP TIME: 30 mins COOK TIME: 15 mins TOTAL TIME: 45 mins

You'll never have a better peanut butter cookie like this one. The combination of sesame oil and peanut butter makes the flavors just pop in your mouth!


1 ½ cups granulated sugar
1 cup smooth peanut butter
½ cup unsalted butter, room temperature
2 tbsp toasted sesame oil
1 tsp vanilla extract
1 medium egg
1 cup all-purpose flour (for gluten free use Cup4Cup Flour)
1 cup uncooked old-fashioned regular rolled oats
¾ cup roasted peanuts, roughly chopped
1 tsp baking soda
¾ cup sesame seeds

Cutting board 
Stand mixer
Baking sheets


  1. Preheat oven to 350°F. 
  2. Beat the sugar, peanut butter, butter, sesame oil, vanilla and egg with a stand mixer fitted with paddle attachment on medium speed until smooth. Reduce speed to low, and gradually add flour, oats, peanuts, and baking soda, beating until combined. Chill dough for 20 minutes.
  3. Line 2 large baking sheets with parchment paper. Spread sesame seeds on a plate. Scoop out heaping tablespoonfuls of cookie dough, and roll each into a ball. Roll balls in sesame seeds until evenly coated, and place 2 inches apart on baking sheets.
  4. Bake in preheated oven until deep golden brown, about 15 minutes.
  5. Cool cookies on baking sheets for 5 minutes. Transfer to wire racks, and let cool completely, about 10 minutes.
Recipe adapted from: David Atherton’s Peanut Butter and Sesame Crinkle Cookies