Peanut Butter Miso Cookies Recipe: Delicious Cookies

5 from 4 votes

Peanut Butter Miso Cookies Recipe: Delicious Cookies

This recipe for peanut butter miso cookies is quick, easy, and absolutely delicious. A perfect blend of sweet and savory flavors, it is the cookie you never knew you needed.

Prep Time10

Cook Time12

Total Time22

Course: Baked Goods, cookies, Dessert

Cuisine: American, Japanese

Diet: Gluten Free, Vegetarian

Servings: Cookies

Calories: 218kcal

Author: Laura Sirkovsky-Kauffman

Equipment

1 Large Bowl
1 Medium Bowl
1 Rubber Spatula
1 pan

Ingredients

9 tablespoon Unsalted Butter
¾ Cup Brown Sugar
¼ Cup White Sugar ¼ cup is for the recipe, the rest is to dip the cookies into
1 Egg
2 tablespoon Miso Paste White Miso
2 tablespoon Peanut Butter
1 teaspoon Vanilla Extract
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.
½ teaspoon Baking Soda

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 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 (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: the peanut butter, 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. It is why I do not use my mixmaster for this recipe. 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.

Notes

Be sure to use white miso paste as it is the only kind that works well for cookies.

See notes on different types of miso earlier in the post.

You can freeze these cookies for up to 3 months and store them in an airtight container on the counter for up to 3-5 days.

Nutrition