I toast 6 tbsp sesame seeds in a dry skillet over medium-low heat, stirring for 3–5 minutes until golden and fragrant. I cool them on a plate for bold toasty nutty treats flavor.

In a small bowl, I whisk 1½ cups flour, ½ tsp baking soda, ¼ tsp baking powder, and 1 tsp kosher salt to ensure even distribution for nutty cookie rounds.

In a small saucepan, I melt 8 tbsp butter over low heat, then stir in ⅓ cup honey until smooth. In a medium bowl, I whisk the honey-butter mix with ½ cup brown sugar and ½ cup white sugar until blended. I add 1 egg and 1 tsp vanilla, whisking until glossy for golden honey bites.

I fold the dry ingredients into the wet mixture with a spatula, mixing until no flour streaks remain. I cover and chill the dough for 3–4 hours, preferably overnight, for perfect chewy sesame delights texture.

I scoop 2 tbsp dough per cookie, rolling into balls. I coat each ball in toasted sesame seeds, covering all sides. I place them 2 inches apart on parchment-lined baking sheets and freeze while preheating the oven to 350°F (175°C) for non-spreading nutty cookie rounds.

I bake for 7 minutes, tap trays gently on the counter to deflate slightly, rotate trays, and bake 6–7 more minutes until edges are golden. I cool on the tray for 5–10 minutes, then transfer to a wire rack for crisp toasty nutty treats.