Miso Peanut Butter Cookies
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
24 cookies
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Calories
139 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Miso Peanut Butter Cookies
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These Miso Peanut Butter Cookies are delicious chewy, nutty and sweet. While the miso paste isn't detectable, it adds a delicious savoriness that is craveable. You can't eat just one.
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Ingredients
Cookie Dough:
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter (113g)
- 3/4 cup creamy peanut butter (if there is any oil sitting at the top of the jar, stir before using)
- 3 tbls white miso (see note below about other types of miso)
- 1/2 cup light or dark brown sugar (100g)
- 1/4 cup white granulated sugar (50g)
- 1 teaspoon pure vanilla extract
- 1 large egg
For Rolling:
- 1/4 cup white granulated (50g)
- 3 tbls black sesame seeds
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment and set aside. On a plate or shallow bowl, combine the sugar and sesame seeds. Set aside.
- In a medium bowl, whisk together the flour, baking powder and baking soda.
- In the bowl of a stand-up mixer with the paddle attachment (you could also do this in a large bowl with an electric hand mixer), add the butter, peanut butter and miso. Blend until very smooth, about 2 minutes. Add the brown sugar, white sugar and vanilla; cream together for a full 2 minutes, until very creamy and a light pale brown color. Add in the egg and vanilla and blend one last time.
- Pour in the flour all at once and mix on low (so the flour doesn’t fly out) until you no longer see any speckles of flour. Using a medium (2 ounce) cookie scoop, scoop out balls of dough and roll them in between your palms to form a ball. Roll them in the sugar/sesame mixture and transfer them to the baking sheet about 5-inches apart.
- You’ll have to do this in batches. Using the tines of a fork, press down to flatten slightly and then turn the fork perpendicular and flatten them slightly again. This should form a criss cross pattern.
- Bake the cookies, one sheet at a time, for about 9-11 minutes. Just until the edges are lightly golden brown. Let them cool on the baking sheet for 5 minutes before moving them to a cooling rack. Repeat with the remaining cookies.
- Store the cookies in an airtight container for up to 4 days.
Notes
- Tips and Tricks
- Equipment
- Baking Sheet | Stainless Steel Bowls | OXO Measuring Spoons | OXO Measuring Cups | Whisks | KitchenAid Stand-Up Mixer | Kitchen Scale |
- Finding miso - miso is pretty readily available in most grocery stores. The most common you'll find is white/yellow miso. If you have trouble finding it, head to your local Asian grocery market.
- Weighing flour - for cookies, I like to weigh my flour because even 5 grams can give you a different consistency.
- *White miso - this recipe calls for white miso and is pretty easy to find in most grocery stores. It has a mild and sweeter flavor since it has a shorter fermentation process.
- *Red or dark miso - is fermented for a longer period of time, resulting in a stronger, funkier flavor. I think it would also work great in this cookie as well.
Nutrition Information
Show Details
Calories
139kcal
(7%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
143mg
(6%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
131IU
(3%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 143mg | 6% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 131IU | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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