Oh my. These 4 ingredient peanut butter and tahini cookies are rich, slightly gooey from the inside, and addictive, oh so addictive. This recipe is foolproof and great for those who are not accustomed to baking. And I know that some may see such few ingredients with suspicion (myself included), but peanut butter and tahini add a lot of of flexibility here and work really, really well together. If you’re like me and adore eating peanut butter straight from the jar, you will love these cookies. Their simplicity really lets you appreciate the nuttiness of the ingredients. The tahini plays the role of a flavor enhancer and pairs with the peanut butter divinely. Top off with sea salt flakes for the ultimate indulgence.
INGREDIENTS/ MAKES 16 Cookies
3/4 cups creamy peanut butter
1/4 cup tahini paste
1 cup sugar
1 large egg
generous pinch salt, recommended
1. Preheat oven to 180 C/ 350 F and line 1 large or 2 medium baking sheets with parchment paper.
2. Combine all of the ingredients in a bowl and mix together for a few minutes until well blended. The dough should become quite firm after 2-3 minutes. Lightly press a paper towel onto the dough to remove any extra oil (this step is optional, but helps give the cookies a slightly better shape.)
3. Use a cookie scoop or 2 tablespoons to shape the dough into balls. Place onto the baking sheet about 2 in. apart and slightly press each ball using a fork to create a crisscross pattern. Bake for about 12 minutes. The cookies will be quite soft right after they come out of the oven, but don’t worry. Let them cool for at at least 10 minutes to set and they will firm up. Top with sea salt flakes and enjoy!