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+ servings
peanut butter miso cookies drizzled with peanut butter.
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5 from 26 votes

Peanut Butter Miso Cookies

These peanut butter miso cookies are chewy peanut butter cookies with a hint of savory flavor from miso paste. These unique cookies strike the perfect balance of rich, salty, and sweet; everyone will love them!

Ingredients

  • ½ cup unsalted butter room temperature
  • ½ cup no-stir unsalted peanut butter room temperature
  • 3 tablespoon white miso paste room temperature
  • 1 cup light brown sugar packed
  • cupt 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 fine sea salt
  • cup cane sugar for rolling

Instructions

  • In a stand mixing bowl, cream together the butter, peanut butter, and miso until smooth and combined, about 1 minute.
  • Mix in the sugars for 2-3 minutes, until light and fluffy.
  • Mix in the egg and vanilla.
  • Fold in the dry ingredients until just combined.
  • Cover and chill the dough in the fridge for 1 hour, or until firm.
  • Then scoop the dough into 2 tablespoon-sized balls, roll them in cane sugar, and place them onto a parchment-lined baking tray.
  • Chill the tray in the freezer overnight. This chill time gives the cookies the best flavor! If you need to bake them the same day, chill them for at least 2-3 hours in the freezer before baking.
  • Then preheat the oven to 350 F/180 C.
  • Roll the cookies in cane sugar again, leaving a pile of sugar on top of each dough ball. This is crucial for achieving the crackled tops!
  • Bake the cookies spaced 2-3 inches apart for 10-11 minutes, or until the edges are golden brown and the centers are soft, puffed, and crackled.
  • Let the tray cool on a wire rack. If desired, you can drizzle them with extra melted peanut butter or enjoy them as is!

Video

Notes

Step-by-step process photos are provided above, in the body of this post
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*