Miso Peanut Butter Cookies

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.

Course Dessert, Snack

Cuisine American, Asian Fusion

Keyword easy peanut butter cookies, homemade peanut butter cookies, miso peanut butter cookie, pb cookies, peanut butter miso cookies

Prep Time 20

Cook Time 20

Chill Time 1

Total Time 1 40

Servings cookies

Calories 223kcal

Author Megan

Equipment

Ingredients

2 cup (250 g) all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 stick (113 g) unsalted butter room temperature
¾ cup (150 g) light brown sugar packed
⅓ cup (70 g) granulated sugar
½ cup (115 g) crunchy peanut butter
¼ cup (70 g) white miso
1 large egg room temperature
1 ½ teaspoon vanilla extract
⅓ cup (70 g) turbinado sugar

Instructions

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 thermomet er 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.

Nutrition