Description
These Miso Peanut Butter Cookies combine the umami depth of white miso with the rich, nutty flavor of crunchy peanut butter, complemented by dark chocolate chips and a coating of black sesame seeds. Crispy on the edges and tender inside, these cookies bring a unique twist to classic peanut butter cookies, offering a perfect balance of salty, sweet, and nutty flavors.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1/3 cup white miso
- 1/3 cup sweetened crunchy peanut butter
- 1 large egg, at room temperature
- 1 1/2 teaspoon vanilla extract
Sweeteners
- 1 cup dark brown sugar
- 3/4 cup granulated sugar
Add-ins
- 1 1/2 cups dark chocolate chips
- 3/4 cup black sesame seeds
Instructions
- Preheat and Prep: Place a rack in the middle of the oven and preheat to 350°F. Line two baking sheets with parchment paper to prevent sticking and allow even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set this mixture aside for later incorporation.
- Cream Sugars and Butter: Using a stand mixer with a paddle attachment or a hand mixer, beat the dark brown sugar, granulated sugar, and melted butter at medium speed until the mixture forms shiny ribbons when the beaters are lifted, about 2 minutes. This ensures lightness in the cookie texture.
- Add Miso, Peanut Butter, Egg, and Vanilla: Mix in the white miso and crunchy peanut butter on medium speed until smooth and combined, about 1 minute. Then add the egg and vanilla extract, mixing until just incorporated to maintain moisture and flavor.
- Combine Flour Mixture: Add half of the flour mixture and mix on low speed until just combined. Add the remaining flour and mix gently on low, being careful not to overmix to avoid tough cookies.
- Fold in Chocolate Chips: Scrape down the sides of the bowl with a rubber spatula and add the dark chocolate chips. Mix by hand to evenly distribute throughout the dough without breaking them.
- Form and Coat Cookies: Pour the black sesame seeds into a shallow bowl. Scoop cookie dough by rounded tablespoons, about the size of a ping pong ball. Roll each cookie dough ball between your hands until smooth, then roll thoroughly in the sesame seeds to coat completely. Place on the prepared baking sheets spaced 2 to 3 inches apart for even cooking.
- Bake and Cool: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden and the tops show surface cracks. Allow cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Repeat the process with any remaining dough.
Notes
- Ensure the egg is at room temperature to help the dough mix more smoothly and promote even baking.
- Do not overmix the dough once the flour is added to prevent the cookies from becoming tough.
- White miso adds a subtle savory depth to the cookies; if unavailable, use mild miso paste but expect a different flavor profile.
- The sesame seed coating adds a nutty crunch and visually appealing texture, but can be omitted if desired.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
