Peanut Butter-Miso Cookies
- Total Time
- 30 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups/225 grams all-purpose flour
- ¾teaspoon baking soda
- ½teaspoon baking powder
- ½cup/115 grams unsalted butter (1 stick), at room temperature
- 1cup/220 grams light brown sugar
- ½cup/100 grams granulated sugar
- ⅓cup/80 milliliters white miso paste
- ¼cup/60 milliliters chunky peanut butter
- 1large egg
- 1½teaspoons vanilla extract
- ½cup/105 grams Demerara sugar, plus more as needed
Nutritional analysis per serving (18 servings)
218 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 3 grams protein; 266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
- Step 2
In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
- Step 3
Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.
- Step 4
Add ⅓ of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.
- Step 5
Place ½ cup Demerara sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.
- Step 6
Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
- Step 7
When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
- Step 8
Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.
Private Notes
Comments
Delicious! I would also cut back just a bit with the sugar. Flattening cookie with spatula ( done with 2nd batch) is easier than banging on the counter and scaring the dog to death....
Summary of helpful comments: Cut in half both the sugars. Can roll in regular granulated or brown sugar if no Demerara. Consider swapping miso and peanut butter amounts for more pb flavor. Overnight entire mixture in bowl for ease. Use spatula to flatten if don't want to bang on the counter.
I can vouch for this cookie — it's truly the perfect cookie, in my book: It's super easy to make and it achieves that perfect crisp-tender texture. The miso flavor adds complexity without overwhelming the cookie, which is the perfect balance of salty and sweet. I love this cookie exactly as it is!
Ingredients are a bit confusing. There is a huge variety of miso with a wide range in salt content. In addition, peanut butter can be sweetened or unsweetened. Whichever ones you buy will definitely change the taste profile and sweetness level of the cookies. It’d be helpful to have more specificity in the recipe.
Rolled in a mixture of black and white sesame seeds instead - much better than more sugar! And agreed that chilling the mixture in the bowl overnight / few hours before rolling makes it much easier to roll them into balls. Definitely a winner!
Absolutely delicious and easy. I stuffed each cookie with halva before baking, totally unnecessary but amazing.