These peanut butter miso cookies are perfectly soft and gooey and made with miso paste for a hint of savory flavor. They are truly unique and you won't be able to keep your hands off them!
I am obsessed with these peanut butter miso cookies!
This recipe is unlike most peanut butter cookies because the peanut butter flavor isn't overpowering and is JUST right.
I decided to add white miso paste to the dough because it adds another level of depth to these cookies. The miso itself is undetectable but adds a delectable savoriness that makes them completely addicting!
These cookies, are ridiculously moist, stay soft for days, and are sure to be your new favorite!!
For more peanut butter recipes, try Nutter Butter Bars and Chocolate Peanut Butter Marbled Cookies. For more miso recipes, try Miso Brownies and Chocolate Chip Miso Cookies.
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why these peanut butter miso cookies work
- Perfectly soft and chewy peanut butter cookies!
- A sweet and savory flavor from the addition of miso paste.
- Easy, straightforward recipe that only requires 10 ingredients.
- Ready to eat in just one hour!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Miso paste: I use white miso paste for this recipe but you could also use yellow. If you're unsure where to source it, most grocery stores carry it in the refrigerated section near the tofu.
- Peanut butter: I recommend using unsalted, creamy peanut butter. Make sure to stir it well before using it so you don't get a ton of oil in the dough.
- Brown sugar: This recipe calls for light brown sugar and should not be substituted with dark brown or the cookies will look different.
expert baking tips
- Use a kitchen scale: I highly recommend weighing your ingredients with a kitchen scale for the most accurate and consistent results!
- Use room temperature ingredients: Cookie dough needs to be made with room temperature ingredients. I recommend taking out your ingredients a few hours before baking to let them warm up!
- Don't overmix: Do not overmix the cookie dough or it will turn out dense and hard instead of soft and chewy.
- Use a large cookie scoop: For thick, bakery-style cookies, use a large ¼ cup cookie scoop.
- Freeze until solid: To prevent excessive spreading, make sure to chill the dough until they feel hard to the touch.
recipe instructions
STEP ONE: In a stand mixing bowl, cream the butter, peanut butter, and white miso paste together for 1 minute until smooth and combined.
STEP TWO: Add the brown and granulated sugar to the bowl and continue mixing at low speed for 2-3 minutes until it looks lighter in color and super fluffy. Then add the egg and vanilla and mix until combined.
STEP THREE: Add the flour, baking soda, baking powder, and salt to the bowl and mix on low until just combined. Don't over mix or the cookies will be dense!
STEP FOUR: Using a large (¼ cup) cookie scoop, scoop 12 cookies on a parchment-lined baking tray and then place it in the freezer for 15-20 minutes until solid. Meanwhile, preheat the oven to 350F/177C.
Step 5: Roll each frozen dough ball in granulated sugar, then bake on a lined baking sheet for 12-13 minutes, or until the tops are puffy and look crackled. Allow the tray to cool completely on a wire rack.
TIP: You can also leave the dough in the fridge for 1 hour to chill instead.
storage & freezing
- Room temperature: Once baked, store the cookies in a container or bag at room temperature. If stored properly, they will stay soft and fresh for 3-4 days!
- Freezer: After scooping, let the dough freeze until solid then transfer it to a container or freezer bag for up to 3 months.
variations
- No miso or don't want to use it? You can leave out the miso paste from the recipe!
- Additions: I don't recommend adding anything to this recipe. The miso flavor can easily be overpowered, but if you chose to leave the miso out, these cookies would be amazing with chocolate chips!
faq's
Absolutely! You can just leave it out, no need to replace it with anything else!
Only the dough can be frozen, I do not recommend freezing the cookies once they are baked or they will become dry and crumbly.
I do not recommend storing them in the fridge once baked or they will become dry and crumbly.
This recipe has not been tested with crunchy peanut butter, but I would love to hear how they turn out!
more cookie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Peanut Butter Miso Cookies
Equipment
- Kitchenaid stand mixer
- baking tray ( SEE NOTES )
- parchment paper
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup natural peanut butter unsalted, creamy
- ⅛ cup white miso paste SEE NOTES
- 1 cup light brown sugar packed
- ⅛ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- granulated sugar for rolling
Instructions
- In a stand mixing bowl, cream together the butter, peanut butter, and miso until smooth and combined, about 1 minute.½ cup unsalted butter, ½ cup natural peanut butter, ⅛ cup white miso paste
- Add the brown and granulated sugars and cream together on low for 2-3 minutes until it looks fluffy and lighter in color.1 cup light brown sugar, ⅛ cup granulated sugar
- Add in the egg and vanilla and combine.1 large egg, 1 teaspoon vanilla extract
- Add in the flour, baking soda, baking powder, and salt and mix until just combined.1 ¼ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Scoop the dough with a large ¼ cup cookie scoop onto a parchment lined baking tray and place in the freezer to chill for 15-20 minutes or until the dough feels solid. Preheat the oven to 350F/177C.
- Roll each dough ball in granulated sugar and place them back on the baking tray. Bake for 12-13 minutes or until the middles look puffy and crackled.granulated sugar
Notes
tips for this recipe
- Use a kitchen scale: I highly recommend weighing your ingredients with a kitchen scale for the most accurate and consistent results!
- Always spoon measure flour: If you don't have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients: Cookie dough needs to be made with room temperature ingredients. I recommend taking out your ingredients a few hours before baking to let them warm up!
- Don't over mix: Do not over mix the cookie dough or they will turn out dense and hard instead of soft and chewy.
- Use a large cookie scoop: For thick, bakery style cookies, use a large ¼ cup cookie scoop.
- Freeze until solid: To prevent excessive spreading, make sure to chill the dough until they feel hard to the touch.
storage & freezing
- Room temperature: Once baked, store the cookies in a container or bag at room temperature. If stored properly, they will stay soft and fresh for 3-4 days!
- Freezer: After scooping, let the dough freeze until solid then transfer it to a container or freezer bag for up to 3 months.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Tara says
These cookies have the perfect amount of peanut butter flavor without being able to taste the miso! So yummy.
Anjali says
What a fun twist on regular peanut butter cookies!! The miso added amazing flavor!
Donna says
Loved these! Have to admit I only made them because I was intrigued about how they would taste with the miso, but they were amazing! Definitely making a double batch next time
Tracy says
That miso flavor is incredible! What a way to elevate a cookie. A new favorite - thank you!
Chris Gipson says
Love everything miso and had to try these. Cookies had great texture and great flavor. Definately a keeper.