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Miso Peanut Butter Cookies
5 from 24 votes

Miso Peanut Butter Cookies

Miso Peanut Butter Cookies blend creamy peanut butter with white miso paste, butter, sugars, and vanilla for a unique cookie dough. Rolled in sugar and black sesame seeds before baking, they form soft, flavorful cookies with hints of umami and nutty sesame crunch.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 24 cookies
Calories: 139 kcal
Course: Dessert, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder and baking soda.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 24 cookies

Amount Per Serving

Calories 139

% 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.