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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

(Just a few) Black Sesame Monster Cookies

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Like I said a few posts ago, I’m in black sesame mode for a few bakes here, to use up some of my black sesame butter. My sister made some delicious monster cookie bars the other day, so when I was thinking of ways to use up the black sesame butter, monster cookies were top of mind. Suddenly, this seemed like a brilliant idea, and I had to pursue it.

I’ll say it now, before you have to look at too many photos. When I had the idea for these cookies, I thought they would turn out looking a little differently. I thought they might be super dark black, and I thought there would be normal colored mini M&Ms available at the store. Instead… they turned out gray, and the mini M&Ms were Christmas colored. Which gives them kind of an odd look, I’ll admit. But they taste good! So, we’ll just ignore the look.

I decided to make a “just a few” recipe because, 1) I didn’t have that much black sesame butter, and 2), I am already one person who has given away too many desserts to my family, and I’m about to go on vacation for Thanksgiving, so I don’t need that many cookies in the house. Also just because just-a-few recipes are brilliant! Perfect way to try a new flavor or satisfy a craving without committing to having 15 cookies in your house.

Verdict is, I would recommend these cookies! I would make a full batch of these, if I had a full jar of black sesame butter! You just have to ignore the vaguely (or not vaguely) off-putting gray color. I don’t think there’s any food that should be gray. Not one. I have never craved a gray food. At least… not before these!

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(Just a few) Black Sesame Monster Cookies

  • Author: Audrey
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Ingredients

  • 2 tbsp unsalted butter, softened to room temperature
  • 2 tbsp granulated sugar
  • 2 tbsp packed light or dark brown sugar
  • 1 egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 2 tbsp black sesame butter
  • 6 tbsp all-purpose flour (spooned & leveled)
  • 2 tbsp old-fashioned whole rolled oats (or quick oats)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 tube mini M&Ms, or 1/3 cup
  • 2 tbsp semi-sweet chocolate chips, plus extra for garnish if desired
  • Sesame seeds for garnish, if desired

Instructions

  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium-high speed until combined and creamy. Add egg yolk, vanilla extract, and black sesame butter then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the flour, oats, baking soda, and salt on low speed, then beat in the chocolate chips until combined. The dough will be sticky. If it’s too sticky to handle, chill in the refrigerator for 5-10 minutes.
  3. Shape into a mound in the center of the lined baking sheet. Bake for 20-30 minutes until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools. If the cookie isn’t spreading as it bakes, remove it from the oven, then gently flatten with a spoon.
  4. Cool the cookie on the baking sheet for 10 minutes before eating. As it cools, press a few chocolate chips into the top, if desired, for garnish.

Notes

Adapted from Sally’s Baking Addiction

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