This recipe for spicy peanut butter cookies with dukka (also known as dukkah) caught my eye for a couple of reasons. I loved the idea of a spicy peanut butter cookie, and I wasn’t familiar with dukka. I’ve since learned dukkah is a mixture of nuts, seeds, and spices commonly found in Middle Eastern dishes.
In this cookie, the dukka is made up of peanuts, sesame seeds, cumin, and coriander. The dukka recipes I’ve found vary quite a bit when it comes to the nuts and seeds they include, but the use of coriander and cumin in seems consistent across the board.
These cookies are not at all like the soft and chewy peanut butter cookies I am used to. They have an almost cracker-like texture, and they sort of melt in your mouth after the first bite. I wasn’t so sure about them at first, but when I shared them with co-workers, they received positive reviews.
As written here, the recipe yielded double the dukka mixture I needed. You could halve it or use the leftovers to amp up the flavor of hummus or other dips and sauces. Other ideas include sprinkling it over eggs, popcorn, roasted vegetables, or a flatbread.
Or you could just make more cookies. Enjoy!
For the Peanut Dukka
- 3 tablespoons white sesame seeds
- 1 1/2 teaspoons whole cumin seeds
- 1 teaspoon whole coriander seeds
- 3/4 cup roasted peanuts
- 1 teaspoon Hungarian paprika
- 1/2 teaspoon salt
For the Cookies
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 to 1 teaspoon red pepper flakes
- 1 1/2 cups creamy peanut butter
- 1/4 cup unsalted butter
- 2 tablespoons light brown sugar, packed
- 2 large eggs
- Toast the seasme seeds, cumin, and coriander in a skillet over medium heat until the sesame seeds are lightly browned and the spices are aromatic, about 2-3 minutes.
- Transfer the mixture to a food processor and pulse a few times to partially grind the seeds.
- Add the peanuts and pulse a few times more until they are finely chopped and well-blended with the seeds. Take care not to over process into a paste.
- Finally, add the paprika and salt and pulse a final few times to blend.
- Transfer the dukka mixture to a shallow bowl and set aside.
- To prepare the cookies, whisk together the flour, baking powder, salt, and red pepper flakes in a medium bowl.
- In a large bowl, stir together the peanut butter, butter, and brown sugar.
- Beat in the eggs, one at a time, until well blended.
- Add half of the flour mixture to the peanut butter mixture and stir until combined, then stir in the remaining flour mixture until a smooth dough forms.
- Roll a tablespoon of dough between your palms to form a ball, then roll the ball in the dukka to evenly coat. Repeat until all of the dough has been used.
- Place the coated dough balls onto parchment-lined baking sheets, keeping about two inches of space between each dough ball.
- Lightly press the balls with the palm of your hand or the bottom of a glass to flatten. Twisting the glass as you pull up from the dough will help it release from the cookies.
- Bake at 350 degrees F until the cookies are firm to the touch, about 20 minutes.
- Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to finish cooling.
This recipe yielded double the dukka mixture I needed to coat the cookies. You could halve the dukka ingredients, bake a second batch of cookies, or use the leftover dukka in dips and sauces like hummus.
Recipe from Salty Snacks by Cynthia Nims.