Peanut Butter Miso Cookies
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These cookies are chewy with a soft center and crisp edges. The cookies are not overly sweet and have a hint of saltiness and umami flavor. Surprisingly a great combination that produces a perfect PB cookie.
Servings: 24 cookies
Chilling Time: 2 hours hrs
Ingredients
- 1 3/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter at room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup white miso paste
- 1/3 cup peanut butter
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup turbinado sugar, sanding sugar, Demerara sugar or brown sugar for rolling (plus more if needed)
Instructions
- In a medium mixing bowl, whisk together the flour, baking soda and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using an electric hand mixer, beat the butter, brown sugar and granulated sugar over medium-high speed until light and fluffy, about 4-5 minutes scraping the sides and the bottom of the bowl with a spatula as needed.
- Add the miso paste and the peanut butter and beat for about 2 minutes scraping the sides and the bottom of the bowl with a spatula as needed, until the ingredients are well incorporated.
- Add the egg and the vanilla extract and mix until just combined.
- With the mixer on low speed, gradually add the flour mixture and mix until incorporated. Cover and refrigerate for 2 hours or up to overnight (see chef’s notes).
- When ready to bake, preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper and set aside. You can use silicone mats also.
- Place the turbinado sugar (sanding sugar, brown sugar, etc) in a small bowl or plate.
- Scoop about 1 ½ tablespoons of cookie dough per cookie (about 30 grams of dough per cookie), and drop them into the bowl of sugar. Roll the cookie dough through the sugar to coat. Place them on the prepared baking sheet leaving about 3 inches between each cookie.
- Bake for about 11-12 minutes or until the edges are lightly browned and the cookies look slightly puffed in the middle and a bit underdone.
- Remove from the oven and bang the cookie sheet against the kitchen counter, to get rid of air pockets and flatten the centers. Alternatively, you can slightly press each cookie with a spatula.
- Return to the oven and bake for about 4 minutes or until the cookies look more set and crinkly in the center. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
- Cookies can be stored in an airtight container for 4-5 days at room temp.
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Recipe Notes
- If you are short on time, chill the cookie dough for at least 1 hour so the flavors meld together and the dough has time to firm up.
- The longer your refrigerate the cookie dough, the more mellow the flavors will get. Refrigerate dough overnight for best flavor and texture.
- Using a medium ice cream scooper to portion the cookies will help you to get even sized cookies.
- The cookies will spread in the oven to about a 3-inch cookie.
- You can use all natural peanut butter (makes less sweet cookies) or your favorite brand of peanut butter.
- If using regular peanut butter (like Jiff or skippy), you can reduce the light brown sugar to 1/2 cup to compensate for the sweetness of the peanut butter. This is optional. The recipe as written is not overly sweet.
- You can use crunchy or creamy peanut butter.
- Recipe adapted from the NYT.
- You can substitute white miso for red miso.
- Add 1/2 teaspoon ground ginger to the flour mixture.
- Roll the cookies in a combination of sugar and sesame seeds.
- Sprinkle the cookies with flaky sea salt right after they come out of the oven.
- Make the gluten-free by using gf flour
- Make them vegan! Use vegan butter (such as Earth Balance) and a flax egg.
Nutrition
Nutrition Facts
Peanut Butter Miso Cookies
Amount Per Serving
Calories 148
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 17mg6%
Sodium 192mg8%
Potassium 59mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 131IU3%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.