Peanut Butter Miso Cookies (8 Ingredients)
Ever since the New York Times published the original recipe for Peanut Butter Miso Cookies, the world seems to have become obsessed with miso! And specifically, miso in all the sweet things! Truth be told, we have jumped right on board this miso train, and these Miso Peanut Butter Cookies are our absolute favourite way to enjoy the umami flavour in a dessert! They have a chewy texture, crispy edges, a bit of bite from the crunchy peanut butter, a savoury undertone, and most importantly, beautiful cracked tops that other cookies can only be jealous of!
Equipment
Ingredients
- 230 g plain flour (all-purpose flour)
- ½ teaspoon bicarbonate of soda baking soda
- 115 g unsalted butter softened
- 220 g light brown sugar
- 60 g creamy peanut butter crunchy or smooth
- 80 g white miso paste
- 1 egg large
- 50 g caster sugar for rolling
Instructions
- In a medium bowl, combine flour and baking soda.
- In a separate large mixing bowl, with an electric handheld mixer on medium speed, cream softened butter and brown sugar, until light and fluffy.
- Spoon in the miso paste and peanut butter, and beat again until fully incorporated. Make sure to scrape the sides of the bowl midway through. Add an egg, and beat again to incorporate.
- Finally, gently fold in the dry ingredients, until you have a cohesive cookie dough.
- Tip the caster sugar into a small bowl. Take large tablespoons of dough to shape 18 balls. Roll each ball of dough in sugar, and place them on a lined baking sheet.
- Chill the cookie balls in the fridge for 20 minutes.
- In the meantime, preheat the oven to 170°C Fan. Line two cookie sheets with parchment paper.
- Place each chilled, sugared dough ball on the prepared baking sheet making sure to leave plenty of space for the cookies to spread.
- Bake cookies in the preheated oven for 11-13 minutes. The edges should be golden brown, and the centre should still be slightly soft (this will ensure the chewy centre – the cookies will continue cooking in the residual heat).
- Let the cookies firm up on the baking sheet for 10 minutes, then transfer them onto a cooling rack.
Video
Notes
STORAGE:
These Peanut Butter Miso Cookies will stay fresh for up to 3 days when stored in an airtight container in a cool dark cupboard. You can also freeze them by wrapping them individually in plastic wrap or foil and then placing them in a sealed container or ziplock bag to avoid freezer burn. Thaw them at room temperature for 2-3 hours before enjoying!
Nutrition
Calories: 171kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 218mgPotassium: 63mgFiber: 1gSugar: 13gVitamin A: 177IUCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!