Peanut Butter Miso Cookies Recipe: Delicious Cookies

This recipe for peanut butter miso cookies is quick, easy, and absolutely delicious. A perfect blend of sweet and savory flavors, it is the cookie you never knew you needed.

I'm not sure if it was the New York Times that set off the miso cookies trend but it was a good one. When most people think of miso, they tend to think of savory dishes. However, I love to use it in sweet dishes such as miso chocolate chip cookies and miso caramel. And now, here in these miso peanut butter cookies. The texture of the cookies is super soft but you get a slight crunch for the sugar coating it. Making is the perfect cookie. I love a chewy peanut butter cookie, so, the combination of peanut butter and miso in this recipe makes them one of the best cookies.

❓ What is miso?

Miso is a paste that is made from fermented soybeans, barley, or rice that has been mixed with salt and a mold called koji. It's a staple ingredient in Japanese cuisine, known for its savory umami flavor and is often used as a seasoning or base for soups, sauces, and dressings. Miso has a rich, salty, and slightly sweet flavor, with a range of varieties that vary in color and strength.

It is important to make sure if you are gluten free that you always get a gluten free miso.

🍽 Types of miso:

There are several types of miso, each with its own unique flavor and characteristics:

• White miso: mild, sweet, and light in color
• Yellow miso: medium-bodied, nutty, and slightly sweet
• Red miso: bold, full-bodied, and pungent, with a deep, earthy flavor

Gluten Free All Purpose Flour: I use King Arthur gluten free Measure for Measure flour (it has xanthan gum in it). However this is a 1:1 recipe so regular flour works just fine.
Light Brown Sugar: Brown sugar helps add to the richness of the cookie, almost a caramel flavor
White Sugar: The balance of sugars in the cookie makes it perfectly sweet.  It is also used to dip the cookies into.
White Miso Paste: This is where the umami flavor is going to come from in the cookie. 
Peanut Butter: The source of our peanut butter flavor!
Unsalted Butter: The richness of any cookie dough. Using unsalted means you can control the amount of salt flavor going into your cookies. 
Egg: Egg is in the binding agent in the cookie dough
Vanilla: Vanilla extract helps enhance the flavor of the cookie
Baking Soda: This helps with the structure of the cookie 

📜 HOW DO YOU MAKE THIS peanut butter miso COOKIE RECIPE?

Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside. 
Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small (or) medium sized bowl.
Add the sugars: and whisk. After the sugars and butter have been creamed together, add the egg and whisk together. 
Add the vanilla: the peanut butter, and miso paste and whisk until it has all come together.
Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the chocolate to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. It is why I do not use my mixmaster for this recipe. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated.
Roll the dough: into balls and place onto the baking sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand. 
Set the oven to 350°: and bake the cookies after they have had enough time to sit and bake for 13-15 minutes. You want the cookies to turn golden brown. 
Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a little bit.

🍱 HOW TO STORE THESE COOKIES?

Store in an airtight container on the counter for a few day or place in a freezer safe bag and into the freezer for up to three months. 

🌟 LEAVE A RATING AND REVIEW! 🌟

Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
Laura 

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Peanut Butter Miso Cookies Recipe: Delicious Cookies

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5 from 6 reviews

• Total Time: 22 minutes
• Yield: 12 Cookies

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Description

This recipe for peanut butter miso cookies is quick, easy, and absolutely delicious. A perfect blend of sweet and savory flavors, it is the cookie you never knew you needed.

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Ingredients

Units USM Scale 1x2x3x

• 9 tablespoon Unsalted Butter
• ¾ cup Brown Sugar
• ¼ cup White Sugar (¼ cup is for the recipe, the rest is to dip the cookies into)
• 1 Egg
• 2 tablespoon Miso Paste (White Miso)
• 2 tablespoon Peanut Butter
• 1 teaspoon Vanilla Extract
• 1 ½ cup Gluten Free Flour (I use King Arthur Measure for Measure. This is a 1:1 recipe, so if you are not gluten free, you can make it with regular flour.)
• ½ teaspoon Baking Soda

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Instructions

1. Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside. 
2. Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small (or) medium sized bowl.
3. Add the sugars: and whisk. After the sugars and butter have been creamed together, add the egg and whisk together. 
4. Add the vanilla: the peanut butter, and miso paste and whisk until it has all come together.
5. Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the chocolate to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. It is why I do not use my mixmaster for this recipe. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated.
6. Roll the dough: into balls and place onto the baking sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand. 
7. Set the oven to 350°: and bake the cookies after they have had enough time to sit and bake for 13-15 minutes. You want the cookies to turn golden brown. 
8. Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a little bit.

Notes

Be sure to use white miso paste as it is the only kind that works well for cookies.

See notes on different types of miso earlier in the post.

You can freeze these cookies for up to 3 months and store them in an airtight container on the counter for up to 3-5 days. 

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Baked Goods, cookies, Dessert
• Cuisine: American, Japanese

Nutrition

• Calories: 218
• Sugar: 20
• Sodium: 166
• Fat: 10
• Saturated Fat: 6
• Carbohydrates: 31
• Fiber: 2
• Protein: 3
• Cholesterol: 36

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