Peanut Butter Miso Cookies
A sophisticated twist on a classic favorite featuring rich umami and a perfect sugar crackle.
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup no-stir unsalted peanut butter room temperature
- 3 tbsp white miso paste room temperature
- 1 cup light brown sugar packed
- 1/8 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/3 cup cane sugar for rolling
Instructions
- In a stand mixing bowl, cream together the butter, peanut butter, and miso until smooth and combined.
- Mix in the brown and granulated sugars for several minutes until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated while scraping down the bowl.
- Gently fold in the flour, baking powder, baking soda, and sea salt until just combined.
- Cover the dough and chill in the refrigerator until firm.
- Scoop the dough into balls, roll them thoroughly in cane sugar, and place them on a prepared tray.
- Chill the tray in the freezer overnight or for at least a few hours to develop the best flavor.
- Preheat the oven and roll the frozen dough balls in cane sugar a second time, leaving a small pile on top.
- Bake until the edges are golden and the centers are puffed and crackled.
- Allow the cookies to cool on the tray before moving them to a wire rack to set completely.
Notes
• Measure Accurately: Use the spoon-and-level method for flour to avoid dry, crumbly cookies.
• Temperature Matters: Ensure the egg and butter are at room temperature for a smooth, emulsified dough.
• Don't Skip the Chill: Freezing the dough is essential to prevent the cookies from spreading too thin and to deepen the miso flavor.
• Temperature Matters: Ensure the egg and butter are at room temperature for a smooth, emulsified dough.
• Don't Skip the Chill: Freezing the dough is essential to prevent the cookies from spreading too thin and to deepen the miso flavor.