Description
Peanut Butter Miso Cookies offer a unique blend of sweet, salty, and umami flavors. The combination of creamy peanut butter and savory miso paste creates a rich, complex taste that sets these cookies apart from traditional peanut butter treats. With their chewy texture and deep, nutty undertones, these cookies are perfect for those who love a balance of sweet and salty flavors in their desserts. Whether you’re baking for a special occasion or just indulging in a homemade treat, these cookies are sure to impress.
Ingredients
Scale
- 1 cup creamy peanut butter (natural or regular)
- ½ cup white miso paste (mild or yellow miso works best)
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (optional, for a softer texture)
- ½ cup chopped peanuts or sesame seeds (optional)
Ingredient Highlights
- Peanut Butter: Provides a rich, nutty base and a chewy texture. Natural peanut butter works, but regular peanut butter creates a smoother cookie.
- Miso Paste: Adds an umami depth that enhances the peanut butter’s flavor without overpowering the sweetness.
- Brown Sugar: Helps create a soft and chewy texture while adding a slight caramel-like richness.
- Butter: Adds richness and moisture, ensuring a tender cookie.
Instructions
Prepare the Cookie Dough:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the Wet Ingredients: Mix in the egg and vanilla extract until well combined. Then, stir in the peanut butter and miso paste, blending until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. If the dough feels too thick, add the optional milk.
- Fold in Add-ins: If using chopped peanuts or sesame seeds, gently fold them into the dough.
Shape and Bake the Cookies:
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten Slightly: Use a fork to gently press down each cookie in a crisscross pattern, just like traditional peanut butter cookies.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look soft, but they will firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 120-140 kcal
- Fat: 7g
- Carbohydrates: 15g
- Protein: 3g