Miso Peanut Butter Cookies With Sesame & Chocolate Recipe

If you’re ready to try something truly special, let me introduce you to my Miso Peanut Butter Cookies With Sesame & Chocolate Recipe. This cookie packs a punch with its savory-sweet balance, crunchy sesame coating, and melty dark chocolate chips. When I first baked these, I was blown away by how the miso adds depth you wouldn’t expect in a cookie, and the peanut butter complements it beautifully. Stick with me, and I’ll share every single detail so you can make these fan-freaking-tastic treats at home!

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Ingredients You’ll Need

These ingredients come together to create a cookie experience that’s balanced and flavorful. When shopping, seek good-quality miso and a crunchy peanut butter to boost texture and taste.

• All-purpose flour: The base of your cookie dough, providing structure and chew.
• Baking soda: Helps with spread and texture, so your cookies aren’t too dense.
• Baking powder: Works alongside baking soda for that nice lift.
• Dark brown sugar: Adds moistness and deep caramel notes.
• Granulated sugar: Balances sweetness and helps with cookie crispness.
• Unsalted butter: Melting it adds richness and moisture; be sure to use unsalted to control saltiness.
• White miso: The magic ingredient that introduces a subtle umami flavor, making the cookie irresistibly complex.
• Sweetened crunchy peanut butter: Adds peanut flavor and delightful crunch—don’t skip the crunchy style here!
• Large egg: Binds everything together and adds moisture.
• Vanilla extract: Enhances the sweetness and rounds out all the flavors.
• Dark chocolate chips: Rich, melty morsels that everybody loves.
• Black sesame seeds: The crispy coating that gives the cookies that final irresistible nutty crunch.

Variations

I love making this recipe my own depending on what I have around or my mood. You can easily switch things up to suit your taste or dietary needs without losing that signature cookie charm.

• Nut-Free Version: Try substituting the peanut butter with sunflower seed butter and replacing the sesame seeds with toasted pumpkin seeds for similar crunch.
• Chewy or Crunchy: For softer cookies, bake a minute less; for crispier ones, add a little extra butter and bake a minute longer.
• White or Milk Chocolate: If you prefer, swap dark chocolate chips for white or milk chocolate for a sweeter bite—I’ve tried all, and each has its own charm!
• Sesame Seed Mix: Mixing black and white sesame seeds can give a visual twist and a slightly different flavor profile.

How to Make Miso Peanut Butter Cookies With Sesame & Chocolate Recipe

Step 1: Prep Your Oven and Baking Sheets

First things first, place a rack in the middle of your oven and preheat it to 350°F. Line two baking sheets with parchment paper to keep your cookies from sticking and make cleanup a breeze. Preparing ahead here really makes the baking process seamless.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and baking powder. It might seem small, but this step ensures your leavening agents are evenly distributed for consistent texture throughout your cookies.

Step 3: Cream the Sugars and Butter

Using a stand mixer with a paddle attachment—or a hand mixer if that’s what you have!—combine the brown sugar, granulated sugar, and melted butter at medium speed. Beat until the mixture falls in shiny ribbons when you lift the beaters, which takes about two minutes. This is a key step for creating a chewy, tender cookie.

Step 4: Add Miso, Peanut Butter, Egg, and Vanilla

Now add the white miso and crunchy peanut butter. Mix on medium speed for about a minute until everything’s blended together. Then add the egg and vanilla extract, beating just until combined—don’t overmix here or the dough could toughen.

Step 5: Combine Dry Ingredients with Wet

Add half your flour mixture to the wet ingredients and mix on low just to combine. Then add the rest, still mixing on low. Be gentle—overmixing develops gluten and can make the cookies dense instead of soft and tender.

Step 6: Fold in Chocolate Chips

With a rubber spatula, scrape down the sides of the bowl and fold in the dark chocolate chips by hand. This helps you avoid overworking the dough and ensures chocolate chips are evenly distributed.

Step 7: Roll and Coat in Sesame Seeds

Place black sesame seeds in a small shallow bowl. Using a tablespoon or cookie scoop (I like a rounded tablespoon for ping-pong ball-sized cookies), scoop dough and roll it smooth between your palms. Then roll each ball in the sesame seeds, coating all sides. Place them spaced 2-3 inches apart on your lined baking sheets for perfect spreading.

Step 8: Bake and Cool

Bake for 12 to 14 minutes until the edges are lightly golden and you see cracks on top—that’s your cue that they’re just right. Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack. This rest gives them time to set beautifully without crumbling.

How to Serve Miso Peanut Butter Cookies With Sesame & Chocolate Recipe

Garnishes

For a little extra flair, sprinkle a pinch of flaky sea salt on top of the cookies right after baking. I love how the salt hits make the sweet-savory combo pop. You can also garnish with a few whole roasted peanuts or extra toasted sesame seeds for a pretty presentation.

Side Dishes

These cookies pair wonderfully with a mug of matcha tea or a cold glass of milk (dairy or plant-based). If you’re serving at a party, add a bowl of mixed nuts or fresh fruit for balance and a touch of brightness.

Creative Ways to Present

For special occasions, arrange the cookies on a tiered dessert stand with little bowls of extra sesame seeds and chocolate chips on the side. I’ve also wrapped them individually in parchment paper tied with twine—makes a perfect homemade gift that gets rave reviews every time.

Make Ahead and Storage

Storing Leftovers

I store leftover Miso Peanut Butter Cookies With Sesame & Chocolate in an airtight container at room temperature, layering parchment paper between them to avoid sticking. They stay fresh for about 5 days, maintaining that perfect chewy-crisp texture.

Freezing

You can freeze the cookie dough balls before baking—just shape and coat them in sesame seeds, place on a tray to freeze solid, then transfer to freezer bags. When you’re ready, bake from frozen, adding a couple extra minutes to the baking time. I love this method because it lets me enjoy fresh baked cookies anytime.

Reheating

To reheat, pop the cookies in a 325°F oven for 5 minutes or microwave for 15-20 seconds. This warms the chocolate and softens the cookie without drying it out. I always do this before serving leftovers because it brings them back to life.

FAQs

Final Thoughts

I absolutely love how these Miso Peanut Butter Cookies With Sesame & Chocolate Recipe come together—full of surprising flavors, textures, and just the right amount of sweetness. This isn’t just another cookie; it’s one that sparks conversation and gets your family asking for seconds. Honestly, once you try these, you might find yourself making them on repeat like I do. So go ahead, gather your ingredients, and bake up these delightful treats—I can’t wait to hear how much you and yours love them!

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