Peanut Butter Miso Cookies Recipe

Introduction

Peanut Butter Miso Cookies offer a unique twist on classic peanut butter cookies by adding savory depth with white miso paste. These soft, crackled cookies balance sweet and salty flavors for an irresistible treat that’s perfect for adventurous home bakers.

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/2 cup no-stir unsalted peanut butter, room temperature
• 3 tbsp white miso paste, room temperature
• 1 cup light brown sugar, packed
• 1/8 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/3 cup cane sugar, for rolling

Instructions

1. Step 1: In a stand mixing bowl, cream together the butter, peanut butter, and miso paste until smooth and combined, about 1 minute.
2. Step 2: Mix in the light brown sugar and granulated sugar for 2-3 minutes, until the mixture is light and fluffy.
3. Step 3: Add the egg and vanilla extract, mixing until just incorporated.
4. Step 4: Fold in the flour, baking powder, baking soda, and sea salt until just combined. Avoid overmixing.
5. Step 5: Cover the dough and chill it in the refrigerator for 1 hour or until firm.
6. Step 6: Scoop the dough into 2 tablespoon-sized balls, roll each ball in cane sugar, and place them on a parchment-lined baking tray.
7. Step 7: Chill the tray in the freezer overnight for best flavor. If baking the same day, chill for at least 2-3 hours in the freezer before baking.
8. Step 8: Preheat the oven to 350°F (180°C). Roll the chilled cookie dough balls in cane sugar again to create a crackled top.
9. Step 9: Bake the cookies spaced 2-3 inches apart for 10-11 minutes until the edges are golden and the centers look soft, puffed, and crackled.
10. Step 10: Allow the cookies to cool on the baking tray on a wire rack. Optionally, drizzle with melted peanut butter before serving.

Tips & Variations

• Use no-stir peanut butter to ensure the right texture and ease of mixing.
• Freezing the dough overnight enhances the flavor and texture, but if short on time, chilling for a few hours works well too.
• For an extra peanut punch, drizzle melted peanut butter on cooled cookies or sprinkle chopped peanuts on top before baking.
• Substitute white miso with yellow miso for a slightly milder flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresher longer, refrigerate for up to 2 weeks. Reheat gently in the microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt level since the miso paste and sea salt add significant saltiness already.

What does miso add to the cookies?

Miso adds a subtle umami and saltiness that balances the sweetness, giving these cookies a unique depth of flavor not found in typical peanut butter cookies.

Peanut Butter Miso Cookies Recipe

Print Recipe

★★★★★

4.4 from 123 reviews

These Peanut Butter Miso Cookies offer a unique twist on classic cookies by incorporating savory white miso paste with smooth peanut butter, creating a deliciously balanced sweet and salty flavor. The dough is chilled thoroughly to develop rich depth, then rolled in cane sugar for a crackled, caramelized top. Soft, puffy centers with golden edges make these cookies irresistibly tender and flavorful.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 1 hour 26 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Baking
• Method: Baking
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, room temperature (113 grams)
• 1/2 cup no-stir unsalted peanut butter, room temperature (115 grams)
• 3 tbsp white miso paste, room temperature (60 grams)
• 1 large egg, room temperature (55 grams)
• 1 tsp vanilla extract (4 grams)

Sugars

• 1 cup light brown sugar, packed (150 grams)
• 1/8 cup granulated sugar (35 grams)
• 1/3 cup cane sugar, for rolling

Dry Ingredients

• 1 1/4 cup all-purpose flour (150 grams)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt

Instructions

1. Cream Butter, Peanut Butter, and Miso: In a stand mixer bowl, combine the softened unsalted butter, no-stir peanut butter, and white miso paste. Beat together for about 1 minute until the mixture is smooth and fully incorporated.
2. Add Sugars: Mix in the light brown sugar and granulated sugar. Continue to beat the mixture for 2 to 3 minutes until it becomes light and fluffy, ensuring the sugars are well integrated.
3. Incorporate Egg and Vanilla: Add the large egg and vanilla extract to the sugar mixture and beat again until everything is fully combined, creating a smooth batter base.
4. Fold in Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually fold these dry ingredients into the wet mixture until just combined—do not over mix to maintain a tender texture.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate it for 1 hour or until firm. This step helps develop flavor and makes handling easier for shaping.
6. Shape and Sugar the Cookies: Using a cookie scoop or tablespoon, portion out the dough into 2-tablespoon sized balls. Roll each ball in cane sugar to coat thoroughly, then place them spaced apart on a parchment-lined baking tray.
7. Freeze Overnight: Place the prepared baking tray in the freezer overnight to chill the cookies thoroughly. If baking the same day, chill the tray for at least 2-3 hours in the freezer to enhance flavor and texture.
8. Preheat Oven: When ready to bake, preheat your oven to 350°F (180°C).
9. Final Sugar Roll: Remove the tray from the freezer and roll each cookie ball again in cane sugar, leaving a generous pile of sugar on top of each to achieve their signature crackled tops.
10. Bake Cookies: Bake the cookies in the preheated oven, spacing them 2 to 3 inches apart, for 10 to 11 minutes. Bake until the edges turn golden brown, and the centers appear soft, puffed, and crackled.
11. Cool and Serve: Let the cookies cool on the baking tray set on a wire rack. Optionally, drizzle with melted peanut butter before serving, or enjoy them plain.

Notes

• Chilling the cookie dough overnight in the freezer is crucial for developing the complex flavors and achieving the perfect texture.
• Using white miso paste adds a subtle umami and depth of flavor that complements the sweetness of peanut butter.
• Rolling the dough balls twice in cane sugar ensures a crackled, caramelized finish on top of the cookies.
• Room temperature ingredients, especially butter and egg, help ensure a smooth and even dough consistency.
• Store baked cookies in an airtight container at room temperature for up to 5 days for best freshness.

Keywords: Peanut Butter Cookies, Miso Cookies, Umami Cookie Recipe, Sweet and Salty Cookies, Baked Cookies, Crackled Cookies