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–+ servings
A stack of miso caramel cookies cut in half to show the goey caramel inside.

Miso Caramel Stuffed Cookies

Author: Gail Ng
These sweet and savoury miso caramel stuffed cookies are soft and chewy with a gooey caramel filling balanced by a hint of white miso.
5 from 4 votes
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Prep Time 35 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 17 minutes
Yield 10 cookies
Category Dessert
Cuisine Japanese

Equipment

Ingredients
  

  • 200 g all-purpose flour
  • 1 tablespoon milk powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 115 g unsalted butter, softened to room temperature
  • 75 g granulated sugar
  • 50 g brown sugar
  • 1 large egg, room temperature
  • 40 g white miso paste
  • 1 teaspoon vanilla extract
  • 100 g dark chocolate, roughly chopped, plus a handful of extra for topping
  • 10 soft caramel candies, NOT hard caramels
  • 1 teaspoon flaky salt, for sprinkling

Instructions
 

  • Mix dry ingredients: In a small bowl, stir together the flour, milk powder, baking powder, baking soda, and salt. Set aside.
    Left to right: dry ingredients in a mixing bowl, a bowl of mixed flour mixture.
  • Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat softened butter until creamy, about 3 minutes. Add granulated sugar and brown sugar and beat together well until creamy and fluffy, another 3 minutes.
    Left to right: sugar in a mixing bowl of butter, creaming butter and sugar together with a hand mixer.
  • Add wet ingredients: Add the egg, miso paste, and vanilla extract. Beat again until combined.
    Left to right: an egg cracked into a bowl of butter mixture, cookie batter in a mixing bowl.
  • Add dry to wet mixture: Add the flour mixture and mix on low speed until almost combined with some flour patches remaining.
    Left to right: pouring flour mixture into wet mixture, mixing cookie dough with hand mixer.
  • Add chocolate: Add the chopped dark chocolate and finish mixing the dough by folding it together with a spatula.
    Left to right: chocolate chunks in bowl of cookie dough, mixing chocolate chunks into cookie dough with spatula.
  • Scoop and chill cookie dough: Line a cutting board with parchment paper. Use a 4-tablespoon cookie scooper to scoop the cookie dough. Release the dough balls on the parchment paper. No need to leave space between them. Place the whole board in the fridge to chill for about 30 minutes until the dough is firm.
    Left to right: scooping cookie dough with scooper, releasing cookie dough ball on parchment paper.
  • Prep: Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Make cavity: Take a cookie dough ball and use your second knuckle or thumb to press a depression in the middle. Insert your thumbs and pinch the dough to thin it out and make a bigger cavity.
    Left to right: pressing cavity into ball of cookie dough, a soft caramel candy in the middle of a ball of cookie dough.
  • Insert caramel candies: Place one caramel candy into the cavity. Press the dough together around the caramel to close and seal the hole. Place the dough ball with the sealed side down on your lined baking sheet. Repeat with the rest of the dough balls.
    Left to right: hands pressing cookie dough together to seal opening, balls of cookie dough on baking sheet.
  • Bake: Bake cookies for about 12 minutes until the edges are set but the cookies are still very soft. About 2 minutes before they finish baking, press a few chocolate chunks on top of each cookie for picture-worthy cookies (optional).
  • Reshape: Immediately after baking, swirl the cookies around in a round cutter or bowl that's slightly bigger than the cookies or use a fork to push any uneven edges in for perfectly round cookies (optional). Sprinkle each cookie with flaky salt.
  • Let cool: Let the cookies cool on the baking sheet for about 15 minutes before carefully (they will still be very soft) transferring them to a wire rack to cool completely.

Nutrition

Calories: 320kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 613mg | Potassium: 149mg | Fiber: 2g | Sugar: 22g | Vitamin A: 330IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg
Keywords caramel stuffed cookie recipe, caramel stuffed cookies, miso caramel cookies, miso caramel stuffed cookies, miso cookie recipe, miso cookies
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