I searched the recipe collection on the great interwebs and was inspired by Joy the Baker and The Tart Tart to combine the sesame seeds with peanut butter and chocolate chips.
I made some of these with and some without* rolling them in the extra sesame seeds. The ones with had some extra oomph. They make the cookies taste warm and toasty.
I think these cookies would be really good to serve on either Halloween or New Year's. You could call them Toasted Ant Cookies for a Halloween Party. I think New Year's Eve would be good too because they are fascinating to look at and a little more elegant than your typical chocolate chip.
2.25 cups flour
1 tsp baking soda
1 cup butter
3/4 cup dark brown sugar, packed
3/4 cup sugar
1 large egg + 1 large egg yolk
1 tsp vanilla
3/4 tsp soy sauce
2 tablespoons sesame seeds
1 cup semi-sweet chocolate chips
3/4 cup peanut butter chips
1/2 cup black sesame seeds for rolling.
1. Sift together flour and baking soda. Set aside.
2. Cream butter and sugar. Add eggs and beat until fluffy.
3. Beat in vanilla and soy sauce.
4. Mix in dry ingredients until combined.
5. Dump in chocolate and peanut butter chips. Stir until combined.
6. Cover dough and chill about 50 minutes.
7. When you remove dough from the fridge, preheat oven to 350F.
8. Roll dough into table spoon sized balls.
9. Roll balls in black sesame seeds.
10. Bake for 12 minutes. This makes about 35 cookies.
Variations I'd Like to Try:
1. Make a typical peanut butter cookie and add the chocolate chips and black sesame seeds.
2. Make the cookies as above except for the peanut butter chips. Make sandwich cookies with a peanut butter frosting.
*Here's a picture of the cookies without being rolled in the extra seeds.