Description
These Miso Peanut Butter Cookies with Sesame & Chocolate combine savory white miso and crunchy peanut butter with rich dark chocolate chips and nutty black sesame seeds. The result is a unique, chewy cookie with a perfect balance of sweet, salty, and umami flavors, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Sugars & Fats
- 1 cup dark brown sugar
- 3/4 cup granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
Wet Ingredients
- 1/3 cup white miso
- 1/3 cup sweetened crunchy peanut butter
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
Mix-ins & Coating
- 1 1/2 cups dark chocolate chips
- 3/4 cup black sesame seeds
Instructions
- Preheat and Prepare Baking Sheets: Place a rack in the middle of the oven and preheat it to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly combined. Set aside for later use.
- Cream Sugars and Butter: In a large bowl, use a stand mixer with a paddle attachment or a hand mixer to beat the dark brown sugar, granulated sugar, and melted unsalted butter at medium speed. Continue mixing until the mixture falls in shiny ribbons when you lift the beaters, about 2 minutes.
- Add Miso, Peanut Butter, Egg, and Vanilla: Incorporate the white miso and sweetened crunchy peanut butter into the butter and sugar mixture, continuing to mix on medium speed until combined, about 1 minute. Then add the room temperature egg and vanilla extract, mixing just until incorporated.
- Incorporate Flour Mixture: Add half of the flour mixture and mix on low speed until just combined. Then add the remaining flour and mix on low again, being careful not to overmix to maintain cookie tenderness.
- Add Chocolate Chips: Using a rubber spatula, scrape down the sides of the bowl. Fold in the dark chocolate chips by hand until evenly distributed throughout the dough.
- Form and Coat Cookies: Place the black sesame seeds in a shallow bowl. Scoop cookie dough by rounded tablespoons (about the size of a ping pong ball), roll between your hands until smooth, then roll the dough balls in the sesame seeds to coat all sides. Arrange the coated dough balls on the prepared baking sheets, spacing them 2 to 3 inches apart to allow spreading.
- Bake and Cool: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden and the tops show cracks. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Repeat the process with remaining dough.
Notes
- Using room temperature egg ensures better mixing and texture.
- Do not overmix the dough once flour is added to avoid tough cookies.
- Roll cookies uniformly for even baking and consistent size.
- Let cookies cool on the baking sheet to complete cooking and firm up.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
