Perfectly chewy peanut butter and white Miso cookies with a combination of salty, Unami, nutty and caramel like flavours. These unique cookies are very moreish with a perfectly crunchy texture on the outside that contrasts perfectly with the incredibly gooey chewiness on the inside. Yes it's unusual to put Miso into a cookie recipe but trust me this adds a slightly savoury yet very irresistible taste paired with the peanut butter, dark brown sugar and vanilla extract. Make sure to use white Miso but if you only have brown Miso then use just 3 tbsp instead of 1/3 cup.
Perfectly chewy peanut butter and white Miso cookies with a combination of salty, Unami, nutty and caramel like flavours. These unique cookies are very moreish with a perfectly crunchy texture on the outside that contrasts perfectly with the incredibly gooey chewiness on the inside. Yes it's unusual to put Miso into a cookie recipe but trust me this adds a slightly savoury yet very irresistible taste paired with the peanut butter, dark brown sugar and vanilla extract. Make sure to use white Miso but if you only have brown Miso then use just 3 tbsp instead of 1/3 cup.
Yields1 Serving Prep Time5 minsCook Time18 minsTotal Time23 mins
1 & 3/4 cups flour ¾ tsp baking soda ½ tsp baking powder ½ cup unsalted butter 1 cup dark brown sugar ⅓ cup granulated sugar ⅓ cup white Miso paste ⅓ cup peanut butter 1 egg 2 tbsp vanilla extract Demerara sugar for rolling
11. Preheat the oven to 180C and line two large baking sheets with parchment paper.
2. In a medium bowl whisk together the flour, baking soda and baking powder.
3. In a large mixing bowl or a stand mixer with a paddle attachment, beat together the softened butter and sugars until smooth and fluffy, about 1-2 minutes. Add in the miso paste and peanut butter and continue to whisk on medium speed for a further minute, scrapping down the sides of the bowl if needed. Add in the whisked egg and vanilla extract and beat until just combined.
4. Next slowly tip in the dry ingredients in 2-3 parts and beat a further few seconds with mixer on low until combined, scrap down the bowl again if needed.
5. Place some Demerara sugar in a small bowl. Use a small cookie scoop to scoop out the cookies and roll into a round ball then roll in the Demerara sugar to coat all over. Place the cookie dough ball on the baking sheet and repeat with the rest of the dough.
6. Press the cookie balls down slightly to flatten and bake in the preheated oven for 15-18 minutes or until golden and staring to brown slightly at the edges. Remove from the oven and transfer to a wire rack to cool completely and harden more. If the cookies are puffed in the middle simply use a spoon to press down to flatten whilst they are still warm enough.
1. Preheat the oven to 180C and line two large baking sheets with parchment paper.
2. In a medium bowl whisk together the flour, baking soda and baking powder.
3. In a large mixing bowl or a stand mixer with a paddle attachment, beat together the softened butter and sugars until smooth and fluffy, about 1-2 minutes. Add in the miso paste and peanut butter and continue to whisk on medium speed for a further minute, scrapping down the sides of the bowl if needed. Add in the whisked egg and vanilla extract and beat until just combined.
4. Next slowly tip in the dry ingredients in 2-3 parts and beat a further few seconds with mixer on low until combined, scrap down the bowl again if needed.
5. Place some Demerara sugar in a small bowl. Use a small cookie scoop to scoop out the cookies and roll into a round ball then roll in the Demerara sugar to coat all over. Place the cookie dough ball on the baking sheet and repeat with the rest of the dough.
6. Press the cookie balls down slightly to flatten and bake in the preheated oven for 15-18 minutes or until golden and staring to brown slightly at the edges. Remove from the oven and transfer to a wire rack to cool completely and harden more. If the cookies are puffed in the middle simply use a spoon to press down to flatten whilst they are still warm enough.