Peanut Butter Miso Cookies
These are chewy peanut butter cookies that use white miso to add a savory depth and balance the sweetness. This version includes extra chopped peanuts for texture and is rolled in sugar for a crunchy exterior.
Ingredients (~24 cookies)
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup + 2 tablespoons packed light brown sugar
- 1/4 cup + 2 tablespoons granulated sugar
- 1/4 cup white miso
- 1/3 cup crunchy peanut butter
- 1/4 cup chopped roasted, salted peanuts
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ~1/2 cup sugar, for rolling (granulated or demerara)
Combine Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set this aside.
Cream Butter and Sugars
In the bowl of a stand mixer with the paddle attachment (or a large bowl with a hand mixer), beat the room-temperature butter, light brown sugar, and granulated sugar for ~5 minutes.
Start the mixer on low and gradually increase the speed to medium-high. The mixture is ready when it’s very light, pale, and fluffy.
Add Wet Ingredients and Peanuts
Add the white miso, crunchy peanut butter, and chopped peanuts to the bowl. Mix on medium speed until they are well combined.
Add the egg and vanilla extract. Mix again until just combined.
Chill the Dough
Scrape down the bowl and cover the dough. Chill it in the refrigerator for at least 1 hour. This will make the sticky dough much easier to handle.
Scoop, Roll, and Bake
Set your oven to 350F. Line a baking sheet with parchment paper.
Have your rolling sugar ready in a shallow bowl.
Divide the chilled dough into 24 equal balls (about 1.5 tablespoons each). Roll each ball in the sugar to coat it completely and place them on the lined baking sheet.
Place the sheet of rolled cookie balls back in the refrigerator for at least 30 minutes, or until the oven is fully preheated.
Bake the cold dough balls for ~15 minutes, rotating the pan halfway through. The cookies should be lightly golden brown.
Finish the Cookies
When you take the pan out of the oven, immediately drop it on your counter from a few inches up. This deflates the cookies and helps create the classic cracks on top.
Let the cookies cool on the pan for a few minutes before moving them to a wire rack to finish cooling.
Peanut Butter Miso Cookies
Ingredients
Ingredients (~24 cookies)
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter 1 stick, room temperature
- 3/4 cup + 2 tablespoons packed light brown sugar
- 1/4 cup + 2 tablespoons granulated sugar
- 1/4 cup white miso
- 1/3 cup crunchy peanut butter
- 1/4 cup chopped roasted salted peanuts
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ~1/2 cup sugar granulated or demerara, for rolling
Method
- Whisk flour, baking soda, and baking powder in a medium bowl.
- Beat butter and sugars for 5 minutes until light and fluffy.
- Mix in white miso, peanut butter, and chopped peanuts.
- Add egg and vanilla. Mix until combined.
- Chill dough for at least 1 hour.
- Preheat oven to 350F. Line baking sheet with parchment.
- Divide chilled dough into 24 balls. Roll each in sugar.
- Refrigerate rolled balls for 30 minutes.
- Bake for 15 minutes, rotating pan halfway through.
- Drop pan on counter after baking to create cracks.
- Cool on pan briefly, then transfer to wire rack.
