Miso Peanut Butter Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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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
Description
These cookies use a base of all-purpose flour with baking powder and baking soda for leavening. The dough mixes butter, peanut butter, and white miso to create a smooth, slightly savory foundation. Brown and white sugars add sweetness and moisture, balanced by vanilla and egg. Once formed into balls, the dough is rolled in a mixture of granulated sugar and black sesame seeds to add texture and visual interest.
Baked at a moderate temperature, the cookies develop a soft crumb with a delicate crisp sugar crust. The white miso provides an underlying mild savory note that melds with peanut butter’s richness, while sesame seeds give a subtle toasted flavor. This cookie suits those who enjoy both sweet and slightly savory baked goods.
White miso is commonly found in grocery stores and has a mild, sweet flavor that works well here, but stronger miso types could also be used for a more pronounced taste. Weighing flour ensures consistent results, as small variations affect cookie texture.
Ingredients
Cookie Dough:
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter 113g, unsalted
- 3/4 cup peanut butter if there is any oil sitting at the top of the jar, stir before using, creamy
- 3 tbls white miso (see note below about other types of miso)
- 1/2 cup light brown sugar 100g, or dark brown sugar
- 1/4 cup granulated sugar 50g, white
- 1 teaspoon vanilla extract pure
- 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
- White miso paste offers a mild, sweet umami flavor ideal for this recipe; red miso can be used for a stronger taste.
- Weigh flour for accuracy to ensure consistent cookie texture.
- Most grocery stores carry white miso; Asian markets may offer additional types.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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