These chewy peanut butter miso cookies are perfectly soft and gooey in the center with slightly crispy edges. Made with white miso paste for a slightly savory flavor, they are truly unique and you won't be able to keep your hands off them!
Just within the last few years, I have finally started to enjoy a thick and chewy peanut butter cookie. I have lived pretty much my whole life hating them!
It seemed every time I would have one, it was super dry, crumbly, and had a sickening peanut butter taste.
These cookies, on the contrary, are ridiculously moist, stay soft for days, and have just the perfect amount of peanut butter flavor.
With a rich and complex flavor profile, the addition of miso paste adds another level of depth to these cookies. If you're on the fence about the miso, it's practically undetectable but adds a delectable savoriness that is craveable and highly addicting- just wait until you taste them!
Jump to:
why you'll love these peanut butter miso cookies
- Soft, chewy, and thick peanut butter cookie
- Sweet and savory flavor
- Easy, straight forward cookie recipe
- 10 ingredients
- Ready to eat in 1 hour!
ingredient notes
- 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 a natural, unsalted, creamy peanut butter. I tested them with a few different brands and found this kind of peanut butter yields the best results. Make sure to stir it well before using 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.
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipment & tools
- Kitchen scale: I love this scale for baking, it's very affordable and always yields consistent results! I highly recommend using a scale to weigh your ingredients to avoid problems.
- KitchenAid stand mixer: This is the exact 5-quart mixer I use for this recipe, and all of my recipes! It makes making the dough quick and easy, although you can use a hand mixer if you have that as well!
- Large cookie scoop: I love using this size scoop when making cookies so they turn out thick and bakery-style. You can use a smaller or mini scoop as well, just know that the baking times will differ.
expert cookie baking tips
- 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 overmix: Do not overmix 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.
instructions
overview
- Make the cookie dough
- Scoop and freeze
- Roll in sugar
- Bake
step by step
Step 1: In a stand mixing bowl, cream the butter, peanut butter, and white miso paste together for 1 minute until smooth and combined.
Step 2: 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.
TIP: Scrape down the sides and bottom of the mixing bowl in-between steps to ensure everything is mixed together well!
Step 3: 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 4: 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!
recipe notes
- Yield: This recipe yields 12 cookies.
- Dark vs. light baking trays: Baking trays conduct heat differently depending on what color it is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
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 you'll love!
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Peanut Butter Miso Cookies
Equipment
- Kitchenaid stand mixer
- large cookie scoop
- 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.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Esther says
Seriously one of the best cookies i've ever made! The miso wasn't prominent but I could definitely tell it gave them a slight savory note. I will be making these again soon they're already gone!!