Black Sesame Peanut Butter Cookies

April 4, 2025 by Christina Leave a Comment

Okay but can we talk about how fun these cookies are?! Black Sesame Peanut Butter Cookies are the kind of treat that feels familiar yet a little fancy. You get that rich, nostalgic peanut butter cookie vibe, but with ribbons of toasty black sesame swirled in, giving each bite a nutty, earthy twist that’s just so satisfying.

They bake up with chewy centres and crisp edges, and that marbled look? So cute. These are great for everyday snacking, but honestly? Dress them up on a cookie platter and they totally hold their own. If you haven’t tried this flavour combo yet, you’re in for a treat (literally!).

👇🏻 recipe video here

🧡 WHY YOU'LL LOVE THIS RECIPE

First of all, we’re going for a dual layered beauty here: a layer of buttery, classic pound cake and a stunning matcha layer that brings a pop of green and a little bit of zen. It’s like a matcha latte in cake form, with the perfect amount of matcha flavour!

It’s dense (as pound cake should be), but also soft and tender, and the magic happens in the fridge—just wait till I tell you why resting your cake overnight is the secret weapon in this recipe. But more on that later!

Before we get started, a little PSA: this cake is not overly sweet, which I personally love (classic compliment in Asian desserts). It allows the matcha to really shine through without getting overshadowed by sugar. If you’re someone who finds most cakes a bit too sweet, this pound cake will feel like a breath of fresh air.

🔪 KITCHEN EQUIPMENT

Mixing bowls
Electric hand mixer
Cookie scoop
Baking sheet
Rubber spatula

🥚 INGREDIENTS YOU'LL NEED for black sesame peanut butter cookies

Here’s the beauty of this recipe: there’s nothing crazy here, just pantry staples and delicious black sesame paste. You’ll need:

All purpose flour
Baking soda
Baking powder
Salt
Butter – Room temperature for easy creaming. Don’t melt it!
Granulated & brown sugar
Peanut butter – I used natural peanut butter, you can use regular or chunky if you’d like!
Egg
Vanilla extract
Black sesame paste – Store-bought or homemade. Drizzle extra for those beautiful swirls.

*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*

a little peanut butter & sesame fyi 🥜✨

Did you know peanut butter and black sesame are both pantry staples in different parts of the world and they’re more similar than you’d think? Peanut butter is creamy, nutty, and rich in that classic roasted flavour we all grew up with. Meanwhile, black sesame paste brings this deeply toasty, slightly bitter edge that just sings when paired with sweet baked goods.

Together? They’re a perfect balance of East meets West, rich and roasty, creamy and earthy. These two spreads are both high in healthy fats and naturally bold in flavour, so a little goes a long way. That means you don’t need a ton of ingredients to make your cookies taste complex, just one good swirl of each, and you’re golden.

📝 HOW TO MAKE THIS RECIPE

1. Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper.

2. Whisk together your dry ingredients: flour, baking powder, baking soda, and salt.

3. In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.

4. Add in the peanut butter, then mix in the egg and vanilla extract until everything’s smooth and creamy.

5. Mix the dry ingredients into the wet mixture until just combined—don’t overmix.

6. Drizzle in half of the black sesame paste and gently fold it in to get that marbled look. Repeat with the rest.

7. Scoop your cookie dough using a large cookie scoop and place on your prepared sheet. Leave enough space for them to spread.

8. Scoop your cookie dough using a large cookie scoop and place on your prepared sheet. Leave enough space for them to spread.

9. Bake for 10–12 minutes, or until edges are just golden. Let cool on the sheet for a few minutes before transferring to a wire rack.

☝🏻 Tips and tricks

Use room temperature butter so it creams nicely with the sugars. It should be soft, not melty.
Don’t overmix after adding the dry ingredients, stop as soon as you don’t see any more flour streaks.
If you want a stronger sesame taste, feel free to increase the sesame paste or add a bit more drizzle on top.
These cookies freeze well, both before and after baking. Just freeze the dough balls and bake from frozen, adding an extra minute or two.

Can I use tahini instead of black sesame paste?

Yes! Tahini has a similar creamy texture and nutty flavour, so it works great as a substitute. Just note that tahini is a bit milder and earthier, so the cookies will have a slightly different flavour profile, less toasty, but still delicious. It’s a good swap if you want something more subtle or can’t find black sesame paste easily.

Why is my dough too sticky?

A sticky dough usually means the butter was too soft or the kitchen is warm, it happens! If the dough is hard to scoop or shape, pop it in the fridge for 15 to 20 minutes to firm it up. This helps the fat solidify slightly, making it easier to handle and giving you neater cookies with better texture.

Can I use natural peanut butter?

You can (and I did!) but you’ll want to make sure it’s well-stirred and smooth. Natural peanut butter that’s too runny or separated can make the dough greasy or cause the cookies to spread too much. If your jar is extra oily, you might want to spoon off a little of the oil or chill the dough before baking.

Hope you give these Black Sesame Peanut Butter Cookies a try! They’re cosy, nutty, and just the right amount of chewy. Great with tea, coffee, or as a yummy afternoon snack. If you make them, tag me, I’d love to see those swirls 😊

Happy baking!

Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!