This recipe for miso cookies is simple to make and super delicious. Ready in under 25 minutes, these cookies are going to take your baked goods to the next level.
Miso cookies (and miso in general) is one of my favorite things. I have a recipe for miso chocolate chip cookies, peanut butter miso cookies, and miso caramel. Even though miso is typically a savory staple in Japanese cooking, white miso goes beautifully into brown butter cookies. The misos umami flavor is subtle but it helps balance the sweetness of the chocolate chips (or chocolate chunks) along with the strawberry in this recipe.
Jump to:
- ❓What is miso?
- 🍽 Types of miso:
- ❤️ Why you'll love these miso cookies?
- 🥣 WHAT DO YOU NEED TO MAKE MISO COOKIES?
- 📜 Tips, tricks, and alterations:
- 📜 WHAT INGREDIENTS DO YOU NEED FOR MISO COOKIES?
- 📜 HOW DO YOU MAKE THESE MISO COOKIES?
- 🍱 HOW TO STORE THESE COOKIES?
- 🔎 Find More Cookie Recipes Here
- Miso Cookies With Brown Butter, Chocolate, & Strawberry
❓What is miso?
Miso is a paste that is made from fermented soybeans, barley, or rice that has been mixed with salt and a mold called koji. It's a staple ingredient in Japanese cuisine, known for its savory umami flavor and is often used as a seasoning or base for soups, sauces, and dressings. Miso has a rich, salty, and slightly sweet flavor, with a range of varieties that vary in color and strength.
🍽 Types of miso:
There are several types of miso, each with its own unique flavor and characteristics:
- White miso: mild, sweet, and light in color
- Yellow miso: medium-bodied, nutty, and slightly sweet
- Red miso: bold, full-bodied, and pungent, with a deep, earthy flavor
It is important to make sure if you are gluten free that you always get a gluten free miso.
❤️ Why you'll love these miso cookies?
The texture of these cookies is soft. Miso is wasted when it is used in only savory dishes. These cookies have the best flavor for anyone who likes miso flavor, chocolate, or strawberry. If you are looking for the best chocolate chip cookie recipe, this is definitely a contender.
🥣 WHAT DO YOU NEED TO MAKE MISO COOKIES?
Large Bowl
Parchment Paper (or a reusable baking mat)
Baking tray
Rubber Spatula
Medium bowl
📜 Tips, tricks, and alterations:
You can sub out dark brown sugar instead of light brown sugar if you want.
Be sure to use a light miso (aka white miso) for these cookies. The flavor of the other types of miso would not mesh well with our cookies.
I myself am not vegan and have not tried to make this vegan. You would need to use vegan sugars, vegan butter, and an egg substitute. If you do make them vegan, let me know in the comments.
Do not make this cookies with a hand mixer or bowl of a stand mixer for your mixer. You want to mix this dough by hand.
📜 WHAT INGREDIENTS DO YOU NEED FOR MISO COOKIES?
Gluten Free All Purpose Flour: I use King Arthur gluten free Measure for Measure flour (it has xanthan gum in it). However this is a 1:1 recipe so regular flour works just fine.
Light Brown Sugar: Brown sugar helps add to the richness of the cookie, almost a caramel flavor
White Sugar: The balance of sugars in the cookie makes it perfectly sweet. It is also used to dip the cookies into.
White Miso Paste: This is where the umami flavor is going to come from in the cookie.
Unsalted Butter: The richness of any cookie dough. Using unsalted means you can control the amount of salt flavor going into your cookies.
Egg: Egg is in the binding agent in the cookie dough
Vanilla: Vanilla extract helps enhance the flavor of the cookie
Baking Soda: This helps with the structure of the cookie
Chocolate Chips or Chocolate Chunks: this is our chocolatey goodness!
Freeze Dried Strawberries: Freeze dried strawberries provide excellent flavor. They are more flavorful than fresh strawberries so I suggest using these.
📜 HOW DO YOU MAKE THESE MISO COOKIES?
Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside.
Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan (or small saucepan) and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small bowl (or) medium sized bowl.
Add the sugars: and whisk. After the sugars and butter have been creamed together, add the egg and whisk together.
Add the vanilla: and miso paste and whisk until it has all come together.
Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the chocolate to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. Once you have folded it a few times, add the chocolate chunks and strawberries. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated.
Roll the dough: into balls and place onto the baking sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand.
Set the oven to 350°: and bake the cookies after they have had enough time to sit and bake for 13-15 minutes. You want the cookies to turn golden brown.
Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a little bit.
🍱 HOW TO STORE THESE COOKIES?
Store in an airtight container on the counter for a few day or place in a freezer safe bag and into the freezer for up to three months.
🌟 LEAVE A RATING AND REVIEW! 🌟
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Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
Laura
🔎 Find More Cookie Recipes Here
Miso Cookies With Brown Butter, Chocolate, & Strawberry
Ingredients
- 9 tablespoon Unsalted Butter Browned butter
- ½ teaspoon Baking Soda
- 1 Egg
- 1 ½ Cup Gluten Free Flour I use King Arthur Measure for Measure. This is a 1:1 recipe, so if you are not gluten free, you can make it with regular flour.
- 1 Cup Freeze Dried Strawberries
- ¼ Cup Sugar
- ¾ Cup Light Brown Sugar
- ⅔ Cup Chocolate Chunks
- 4 tablespoon Miso Paste White Miso
- 1 teaspoon Vanilla Extract
Instructions
- Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside.
- Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan (or small saucepan) and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small bowl (or) medium sized bowl.
- Add the sugars: and whisk. After the sugars and butter have been creamed together, add the egg and whisk together.
- Add the vanilla: and miso paste and whisk until it has all come together.
- Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the chocolate to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. Once you have folded it a few times, add the chocolate chunks and strawberries. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated.
- Roll the dough: into balls and place onto the baking sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand.
- Set the oven to 350°: and bake the cookies after they have had enough time to sit and bake for 13-15 minutes. You want the cookies to turn golden brown.
- Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a little bit.
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