Miso Peanut Butter Cookies with Sesame and Chocolate Recipe

I absolutely love sharing this Miso Peanut Butter Cookies with Sesame and Chocolate Recipe because it’s unlike any cookie you’ve ever tried. The blend of savory white miso with crunchy peanut butter, rich dark chocolate, and nutty sesame seeds creates this amazing balance of sweet, salty, and umami flavors that will have you hooked from the very first bite. When I first tried making these, I was blown away by how familiar ingredients could come together to create such a unique, crave-worthy cookie.

This recipe works perfectly for a cozy afternoon treat or for impressing friends at a casual get-together. Plus, if you’re someone who likes a cookie with texture, you’ll appreciate the crunch from both the peanut butter and black sesame seeds. I discovered this Miso Peanut Butter Cookies with Sesame and Chocolate Recipe when searching for something a little different to bake, and it quickly became a family favorite — I think you’ll find it just as irresistible!

this …

Ingredients You’ll Need

The magic of this Miso Peanut Butter Cookies with Sesame and Chocolate Recipe lies in how these ingredients come together — each brings a distinct quality, from the sweetness of brown sugar to the creamy texture of peanut butter and the hint of saltiness from miso. Make sure to look for good-quality crunchy peanut butter and white miso paste to get that signature flavor.

• All-purpose flour: This is your cookie’s structure foundation, so use regular AP flour for the best texture.
• Baking soda and baking powder: Both leavening agents work together to give these cookies their perfect rise and lightness.
• Dark brown sugar: Adds deep molasses notes that enhance the cookie’s flavor.
• Granulated sugar: Balances the moisture and sweetens just right.
• Unsalted butter: Melted for a fudgier texture and better integration with the sugars and miso.
• White miso: Don’t skip this! It adds a unique umami twist that makes these cookies stand out, and white miso is milder and sweeter than the darker varieties.
• Sweetened crunchy peanut butter: For that signature peanut crunch — smooth won’t do here.
• Egg: Helps bind everything together and adds richness.
• Vanilla extract: Elevates the flavor with subtle warmth and sweetness.
• Dark chocolate chips: Use good-quality chips for melting pockets of rich chocolate.
• Black sesame seeds: Toasty, nutty, and crunchy, these are essential for coating the cookies and adding texture.

Variations

I love encouraging you to make this Miso Peanut Butter Cookies with Sesame and Chocolate Recipe your own. Whether you want to play with different chocolates or swap seeds, it’s all about adjusting the flavors to what you love. Here are a few ways I’ve tweaked it over time that you might want to try too.

• Nut-Free Version: Substitute sunflower seed butter for peanut butter if you or your guests have nut allergies — it still works beautifully and pairs nicely with miso.
• White Chocolate Chips: I once swapped out dark chocolate chips for white chocolate for a sweeter twist — the cookies turned out luscious and less bitter.
• Toasted Sesame Seeds: Toasting the black sesame seeds lightly before rolling the dough adds an even deeper roasted flavor that I found irresistible.
• Extra Crunch: Add chopped peanuts or roasted almonds inside the dough along with chocolate chips for an extra texture dimension.

How to Make Miso Peanut Butter Cookies with Sesame and Chocolate Recipe

Step 1: Prep Your Oven and Dry Ingredients

First things first, preheat your oven to 350°F and position a rack in the middle — this ensures even baking. Line two large baking sheets with parchment paper, so your cookies don’t stick and cleanup is a breeze. While the oven heats, whisk together your all-purpose flour, baking soda, and baking powder in a medium bowl. This step is key for spreading leaveners evenly throughout the dough, so don’t skip it!

Step 2: Cream the Sugars with Melted Butter

Using a stand mixer with a paddle attachment or a hand mixer, combine the brown sugar, granulated sugar, and melted butter. Beat them on medium speed until the mixture looks shiny and thick enough that it falls in ribbons when you lift the beaters — this usually takes about 2 minutes. This step helps with the cookie’s texture, making the finished product tender yet slightly chewy.

Step 3: Add the Miso, Peanut Butter, Egg, and Vanilla

Once the sugars and butter are ready, add the white miso and crunchy peanut butter to the mixer. Keep mixing on medium speed until everything’s well combined — it should look smooth and creamy. Then, add your egg and vanilla extract, mixing just until they’re incorporated. Going too fast here or mixing too long can make the cookies tough, so keep an eye on the texture.

Step 4: Incorporate the Flour Mixture and Chocolate Chips

Add half of your dry flour mixture to the wet ingredients and stir on low speed. You want just enough mixing to bring the dough together without overworking the gluten. Add the second half of the flour, mixing again on low until it’s incorporated. Finally, scrape down the sides with a rubber spatula and fold in the dark chocolate chips by hand — hand mixing here helps evenly distribute those melty chocolate pockets.

Step 5: Roll, Coat, and Bake

Pour the black sesame seeds into a shallow bowl. Using a tablespoon or cookie scoop, portion out the dough into balls roughly the size of a ping pong ball. Roll each ball between your palms until smooth, then roll it thoroughly in the sesame seeds, making sure all sides are coated. Place the cookie balls onto your parchment-lined baking sheets, leaving 2 to 3 inches space between each so they can spread. Bake for 12 to 14 minutes, until edges turn lightly golden and you see cracks forming on top. Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely — this step prevents breakage and helps them set perfectly.

How to Serve Miso Peanut Butter Cookies with Sesame and Chocolate Recipe

Garnishes

When serving, I like to sprinkle a few extra toasted black sesame seeds on top of the warm cookies for that finishing touch. Sometimes, a tiny drizzle of melted dark chocolate or a light dusting of flaky sea salt really highlights the sweet-salty balance, making each bite even more addictive.

Side Dishes

These cookies are fantastic alongside a cup of green tea or strong black coffee — the slight bitterness in these drinks pairs beautifully with the cookie’s richness. For something extra cozy, serve them with a scoop of vanilla ice cream or a glass of cold milk to contrast the miso’s umami notes.

Creative Ways to Present

For special occasions, I’ve presented these cookies stacked tied with a ribbon in a pretty box or nestled among other Japanese-inspired sweets for a themed dessert platter. You can also sandwich them with a light peanut butter or miso-infused frosting for a fun twist that wows guests.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover Miso Peanut Butter Cookies with Sesame and Chocolate Recipe in an airtight container at room temperature. They usually stay fresh and chewy for up to 4 days. I always add a slice of bread to the container to keep them soft — it’s a little trick I learned that really works.

Freezing

If you want to freeze these cookies, I recommend freezing the dough balls before baking. Just roll them in sesame seeds, place on a tray to freeze, then transfer to a freezer bag. When you’re ready, bake directly from frozen, adding a minute or two to the baking time. This is great for quick cookie fixes whenever a craving hits!

Reheating

To reheat, I pop the cookies in a warm oven (about 300°F) for 5 minutes or so — this refreshes their softness and melts the chocolate chips nicely without drying them out. Avoid microwaving as it tends to make cookies chewy and less flavorful.

FAQs

Final Thoughts

This Miso Peanut Butter Cookies with Sesame and Chocolate Recipe holds a special place in my heart because it takes everyday ingredients and elevates them into something truly extraordinary. I promise once you bake a batch, you’ll understand why it’s so addicting and unique. So go ahead, try this recipe like you’re baking it for a close friend — and get ready to fall in love with cookies all over again!

Print