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–+ servings
Overhead view of peanut butter miso cookies scattered on a wooden board.

Peanut Butter Miso Cookies

Author: Gail Ng
These peanut butter miso cookies are ultra soft on the inside with crunchy sugar crystals on the outside and a hint of savoury miso flavour!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling TIme 15 minutes
Total Time 57 minutes
Yield 10 cookies
Category Dessert
Cuisine American

Equipment

Ingredients
  

  • 200 g all-purpose flour
  • 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
  • 100 g natural creamy peanut butter
  • 40 g white miso paste
  • 1 teaspoon vanilla extract
  • 60 g sugar crystals or coarse sugar

Instructions
 

  • Prep: Line a baking sheet with parchment paper. Also, line a cutting board with a small sheet of parchment paper for the cookie dough balls. Set aside.
  • Mix dry ingredients: In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
    Left to right: sprinkling a spoonful of salt into bowl of flour, stirring a bowl of dry ingredients with a spoon.
  • Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat the softened butter on medium speed until it becomes very creamy and pale in colour. Add the granulated sugar and brown sugar and beat together until fluffy.
    Left to right: mixing bowl of butter and sugar, creaming butter and sugar with a hand mixer.
  • Add egg: Add the egg and mix until combined.
    Left to right: an egg in a bowl of batter, batter mixed in a bowl.
  • Add wet ingredients - Add the peanut butter, miso paste, and vanilla extract and beat again until combined.
    Left to right: peanut butter and miso paste in a bowl of cookie dough, mixing cookie dough with a hand mixer.
  • Add dry to wet mixture: Add the flour mixture to the butter mixture. Mix on low speed until almost combined. Finish mixing the dough with a spatula to prevent overmixing.
    Left to right: pouring flour into a bowl of cookie dough, mixing cookie dough with a hand mixer.
  • Scoop cookie dough: Use a 4-tablespoon scooper to scoop out balls of cookie dough. Release them onto your lined cutting board.
    Left to right: scooping cookie dough with an ice cream scooper, releasing cookie dough ball from a scooper onto parchment paper.
  • Chill: Place the whole board with the cookie dough balls into the fridge and chill for about 15 minutes, just until they are firm enough to pick up. In the meantime, preheat the oven to 350°F.
  • Coat in sugar: Fill a small bowl with sugar crystals. Roll each cookie dough ball in the sugar crystals until generously coated on all sides.
    Left to right: hand putting a ball of cookie dough in a bowl of sugar crystals, hand holding a ball of cookie dough coated in sugar crystals.
  • Flatten: Place the cookie dough on your lined baking sheet, leaving about 2" in between each cookie. Use the back of a fork to press down on each dough ball to flatten slightly and create a crosshatch pattern.
    Left to right: pressing a ball of cookie dough with a fork, pressing cookie dough with a fork to make a crosshatch pattern.
  • Bake: Bake cookies for 12-13 minutes or until the bottom edges just barely start to brown and the cookies are still very soft. Let the cookies cool on the baking sheet for at least 15 minutes to set. Transfer the cookies to a wire rack to cool completely or enjoy some warm!

Nutrition

Calories: 302kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 394mg | Potassium: 104mg | Fiber: 1g | Sugar: 20g | Vitamin A: 315IU | Calcium: 32mg | Iron: 1mg
Keywords miso cookies, miso paste cookies, peanut butter cookies, peanut butter miso cookies
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