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tall stack of thin miso cookies with peanut butter

Peanut Butter Miso Cookies

Peanut Butter Miso Cookies are extraordinary! With a rich and complex flavor profile, they are sweet-salty, chewy and crunchy — all at once.

*Makes approximately 4 dozen cookies / serving size: 2 cookies

Course Dessert
Cuisine American
Keyword desserts with miso, unique cookies
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 24
Calories 226 kcal
Author Valentina K. Wein

Ingredients

  • ½ cup unsalted butter, softened to room temperature
  • cup white miso paste (Shiro Miso)
  • ¾ cup creamy, salted peanut butter
  • cups brown sugar (light or dark), divided
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract or paste
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Instructions

  1. Set oven and prepare baking sheets. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.

  2. Combine wet ingredients. In a very large mixing bowl, combine the butter, miso paste, peanut butter, cup of the brown sugar, granulated sugar and vanilla. Mix until smooth. Then add the eggs and mix until smooth.

  3. Add dry ingredients. Add the flour, baking powder and baking soda and mix just until combined and you no longer see any dry spots.

  4. Shape and roll in brown sugar. Add the remaining ½ cup of brown sugar to a large plate and move it around so it's in a thin even layer (more or less). Shape the cookie dough into balls, rolling it between your palms, about 1½ tablespoons each. Then roll the shaped balls in the brown sugar, coating all sides. If the sugar looks thick, gently roll the coated ball between your palms again and some of it will fall off. Place them on the parchment-lined baking sheets as you go, with at least 2½ inches between them, as they will spread.

  5. Bake and cool. Place the baking sheets in the preheated in the 350°F oven and bake until the cookies have spread, look "crinkled" on top, and are slightly golden along the edges, about 8 to 10 minutes. Let the cookies cool on the baking sheet for at least 15 minutes.

Recipe Notes

Calorie count is only an estimate.