Upgrade your ordinary peanut butter cookie recipe with this sweet, salty, crunchy and chewy miso peanut butter cookie recipe. The umami rich white miso adds layers of depth and intricate flavor complexity.
These easy miso peanut butter cookies are thick, soft, chewy, and packed with tons of crunchy peanut butter and miso flavor. The white miso adds a rich salty, subtly sweet, and umami flavor that enriches the crunchy, nutty peanut butter for the most delicious sweet treat.
These miso peanut butter cookies are the epitome of a culinary Asian fusion masterpiece. Think your favorite peanut butter cookie but better. If you are looking for more delicious Asian fusion cookie recipes, check out my sesame cookies, gochujang cookies, and browned butter miso chocolate chip cookies.
Miso is a traditional Japanese ingredient that is produced by fermenting soybeans with salt, koji, rice, barley, and other grains. The fermentation process gives miso its salty, sweet, and umami distinctive flavors. Miso is typically used to make miso soup, marinades, glazes, and sauces but adds a unique flavor profile when combined with desserts.
Why You’ll Love This Recipe
Miso pb cookies are the delicious sweet treat you never knew you needed. Here are three reasons why you should make the best miso peanut butter cookie recipe ever.
Thick, soft, and chewy. These peanut butter miso cookies have nailed the thick, soft, and chewy on the inside and crisp crunchy edges on the outside texture.
Sweet and salty perfection. The combination of miso, peanut butter, brown sugar, and vanilla creates the most balanced sweet and salty flavor experience.
Easy to make. These easy miso peanut butter cookies are incredibly easy to make with pantry staple ingredients and easy-to-follow steps!
Kitchen Equipment
For this peanut butter miso cookie recipe, you will need the following kitchen equipment. I’ve linked everything that I used for you below.
Kitchen Scale: a kitchen scale is NECESSARY if you want to create foolproof baked goods. This will ensure you have the exact measurements for each ingredient.
Mixing Bowls:mixing bowls are one of my main kitchen essentials for almost all of my recipes. They allow me to keep an organized kitchen and accurately measure out the ingredients.
Rubber spatula: you will use a rubber spatula to combine the peanut butter miso cookie dough.
Cookie Scoop: using a cookie scoop will ensure that you have evenly sized miso pb cookies.
Parchment paper orSilicone mat: You can either line your baking tray with parchment paper or a silicone mat.
Half-Sheet Baking Trays: you will need 2 half-sheet baking trays to bake these easy miso peanut butter cookies.
Round cookie cutter: For perfectly round cookies, I recommend using a large round cookie cutter and swirling the freshly baked homemade miso peanut butter cookies on the baking tray to create perfect circles.
Ingredients
You can find all the ingredients for this miso peanut butter cookie recipe at your local grocery store in the baking aisle. I’ve linked everything that I used below.
All-Purpose Flour:all-purpose flour creates a tender yet hearty crumb for these peanut butter miso cookies. Make sure to measure your flour with a scale! If you don’t have a scale, make sure to fluff up the flour before spooning it into your measuring cup and lightly leveling it off with a knife. Do not pack the flour into the cup!
Salt:salt balances and enhances the other ingredients.
Baking Powder:baking powder aids in the rise of the miso pb cookies so the final texture is not too dense.
Baking Soda:baking soda also helps in the rise of the cookies.
Unsalted butter: use unsalted butter to control the salt content in your cookies and make sure the butter is room temperature to easily mix it with the sugar.
Brown sugar:brown sugar adds moisture and makes the homemade miso peanut butter cookies softer and thicker.
Granulated sugar:white granulated sugar sweetens the cookie while also aiding in the crispness and tenderness.
Crunchy Peanut Butter: for extra texture, I used crunchy Skippy peanut butter. If you use natural peanut butter that requires mixing the oil into the nut butter, the texture of the cookie may be different.
White Miso Paste:white miso adds a deeply savory, toasty, salty, and sweet richness to the easy miso peanut butter cookie.
Large Egg: the egg binds the cookie together and gives the cookie its soft, chewy yet not cakey texture.
Vanilla Extract:vanilla extract adds another level of warm sweetness to this gochujang recipe.
Turbinado Sugar: for added crunch and texture, roll the cookies in coarse turbinado sugar.
Substitutions and Additions
You can customize your homemade miso peanut butter cookies based on your preferences! I’ve listed some suggestions for you below.
Substitutions
Creamy Peanut Butter: instead of crunchy peanut butter, you can easily use creamy peanut butter instead for a softer peanut butter miso cookie.
Different Nut Butter: instead of peanut butter, you can experiment with almond butter, cashew butter, or sunflower seed butter for different flavor twists.
Miso: instead of white miso, you can experiment with other flavors such as yellow, red, or brown miso for a more pungent miso flavor.
Flour: instead of all-purpose flour, you can use whole wheat flour for a nuttier flavor or almond flour or oat flour for a gluten-free peanut butter cookie.
Additions
Chocolate: for chocolate and peanut butter miso cookies, add your choice of chocolate chips.
Oatmeal: to make miso peanut butter oatmeal cookies for a heartier texture, add oatmeal to your cookie dough.
How to Make Miso Peanut Butter Cookies
Once you’ve got all your ingredients measured out for this miso peanut butter cookie recipe, here are the step-by-step instructions on how to make these cookies.
Whisk dry ingredients. In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda until combined. Set aside.
Beat butter and sugar. In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until combined and fluffy about 3 minutes.
Add peanut butter and miso. Then add the peanut butter and miso and mix to combine. Scrape the edges and bottom of the bowl to combine until light and fluffy, about 2 minutes.
Add egg and vanilla. Next, add the egg and vanilla and mix until combined. Scrape the edges of the bowl and mix to combine.
Combine dry ingredients. Slowly add the dry ingredients when the mixer is on low scrape the edges of the bowl and mix until just combined. Use a rubber spatula and mix the dough to ensure no traces of flour remain.
Chill. Cover the surface of the dough with plastic wrap to prevent a film from forming on the dough and refrigerate for 1 hour or overnight.
Prepare oven. Preheat the oven to 350 degrees F with the rack in the middle position in the oven. Line 2 baking sheets with parchment paper.
Assemble. Place the turbinado sugar in a shallow bowl. Scoop the cookies using a cookie scoop and then roll them into balls. Dip each cookie in turbinado sugar to coat leaving one side uncoated. Place the sugar side up on the baking sheet two inches apart from each other. Flatten the cookies with a flat-bottomed cup until they are about 1/4 inch thick. Chill in the refrigerator for 10 minutes.
Bake. Bake each sheet individually for 9-10 minutes or until the edges are lightly golden brown. Remove the baking sheet and tap it against the counter to deflate. Cool the peanut butter miso cookies on the baking sheet for 5 minutes before removing them and placing them on a wire rack to cool completely.
Tips for the Best Miso Peanut Butter Cookies
Measure your flour with a scale! Adding too much flour to the cookie dough will make it taste like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
Cream your butter and sugar for at least 3 minutes. Make sure to cream the butter until it is very pale, light, and airy. This will ensure that the sugars will blend evenly into the butter and create air pockets for the dough to puff up in the oven.
Use room-temperature butter and eggs. Room-temperature eggs will be easier to blend into the homemade miso peanut butter cookie dough and not shock the soft butter when incorporated.
Use an oven thermometer! Not all ovens are created equally. The best way to know the most accurate temperature is to place an oven thermometer in your oven and adjust your oven accordingly.
Chill for at least 30 minutes. Chilling the cookie dough will allow the butter to solidify and allow the flour to hydrate which improves the taste and texture and prevents the cookies from spreading too quickly.
Gently flatten the dough before baking. If you’d like a more evenly baked miso peanut butter cookie without a hump in the center, use a flat-bottomed glass and press the dough down until it is about 1/4-1/2 inch thick.
Use a cookie cutter for round cookies. For perfectly round miso pb cookies, I recommend using a large cookie cutter and swirling the warm cookies on the baking tray to create perfect circles.
Storage Instructions
You can store these miso peanut butter cookies in an airtight container in the refrigerator for up to 1 week.
Freeze: you can freeze the baked homemade peanut butter miso cookies in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
To freeze the dough, scoop out the balls of dough into a single layer onto a parchment-lined baking sheet. Chill in the refrigerator for 24 hours. Then freeze in the freezer for 2 hours or until solid. Then remove the balls and store them in a freezer-safe container.
To bake, roll them in the turbinado sugar and bake at 330 degrees F for 3-5 minutes longer directly from the freezer.
Frequently Asked Q’s and A’s
What type of peanut butter should I use?
For this miso peanut butter cookie recipe, I used Skippy crunchy peanut butter for a thick, rich peanut butter flavor and texture. You can also use creamy peanut butter as well. If you decide to use natural peanut butter that requires mixing before using, the texture and flavor of the final cookie will differ.
How do I make my miso peanut butter cookies less thick?
To prevent your cookies from being too thick, you can either flatten them before baking or when they are done baking, tap the cookie tray onto your counter a few times to deflate them before they cool completely.
Can I freeze these peanut butter miso cookies?
Yes! You can easily bake and freeze this peanut butter miso cookie recipe for up to 3 months. Alternatively, you can mix the batter, scoop, chill, and freeze the batter for up to 3 months.
Upgrade your ordinary peanut butter cookie recipe with this sweet, salty, crunchy and chewy miso peanut butter cookie recipe. The umami rich white miso adds layers of depth and intricate flavor complexity.
Whisk dry ingredients. In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda until combined. Set aside.
Beat butter and sugar. In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until combined and fluffy about 3 minutes.
Add peanut butter and miso. Then add the peanut butter and miso and mix to combine. Scrape the edges and bottom of the bowl to combine until light and fluffy, about 2 minutes.
Add egg and vanilla. Next, add the egg and vanilla and mix until combined. Scrape the edges of the bowl and mix to combine.
Combine dry ingredients. Slowly add the dry ingredients when the mixer is on low scrape the edges of the bowl and mix until just combined. Use a rubber spatula and mix the dough to ensure no traces of flour remain.
Chill. Cover the surface of the dough with plastic wrap to prevent a film from forming on the dough and refrigerate for 1 hour or overnight.
Prepare oven. Preheat the oven to 350 degrees F with the rack in the middle position in the oven. Line 2 baking sheets with parchment paper.
Assemble. Place the turbinado sugar in a shallow bowl. Scoop the cookies using a cookie scoop and then roll them into balls. Dip each cookie in turbinado sugar to coat leaving one side uncoated. Place the sugar side up on the baking sheet two inches apart from each other. Flatten the cookies with a flat-bottomed cup until they are about 1/4 inch thick. Chill in the refrigerator for 10 minutes.
Bake. Bake each sheet individually for 9-10 minutes or until the edges are lightly golden brown. Remove the baking sheet and tap it against the counter to deflate. Cool the peanut butter miso cookies on the baking sheet for 5 minutes before removing them and placing them on a wire rack to cool completely.
Notes
Measure your flour with a scale! Adding too much flour to the cookie dough will make it taste like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
Cream your butter and sugar for at least 3 minutes. Make sure to cream the butter until it is very pale, light, and airy. This will ensure that the sugars will blend evenly into the butter and create air pockets for the dough to puff up in the oven.
Use room-temperature butter and eggs. Room-temperature eggs will be easier to blend into the homemade miso peanut butter cookie dough and not shock the soft butter when incorporated.
Use an oven thermometer! Not all ovens are created equally. The best way to know the most accurate temperature is to place an oven thermometer in your oven and adjust your oven accordingly.
Chill for at least 30 minutes. Chilling the cookie dough will allow the butter to solidify and allow the flour to hydrate which improves the taste and texture and prevents the cookies from spreading too quickly.
Gently flatten the dough before baking. If you’d like a more evenly baked miso peanut butter cookie without a hump in the center, use a flat-bottomed glass and press the dough down until it is about 1/4-1/2 inch thick.
Use a cookie cutter for round cookies. For perfectly round miso pb cookies, I recommend using a large cookie cutter and swirling the warm cookies on the baking tray to create perfect circles.
Storage Instructions: You can store these miso peanut butter cookies in an airtight container in the refrigerator for up to 1 week.
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