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.