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
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.
Notes
Chilling dough is crucial for texture and prevents spreading.