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Peanut Butter Miso Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/peanut-butter-miso-cookies-recipe/