Miso Peanut Butter Cookie

I was craving a sweet and savory cookie and heard about adding miso to peanut butter cookies. I had all the ingredients, so I gave it a try. I tweaked the recipe by reducing the sugar and decided I probably won’t roll them in sugar next time. The result was a chewy cookie with crisp edges. The hardest part was waiting for the dough to chill in the fridge without getting distracted before baking.

Enjoy the perfect balance of salty, savory miso and rich peanut butter!

 

Ingredients

  • 1¾ C unbleached all-purpose flour
  • ¾ t baking soda
  • ½ t baking powder
  • ½ C unsalted butter, room temperature
  • ¾ C brown sugar
  • ½ C peanut butter (I prefer crunchy)
  • ⅓ C white miso paste
  • 1 large egg
  • 1½ t vanilla extract

Optional: cane sugar for rolling

Directions

  1. Sift in a small bowl flour, baking soda and baking powder, set aside.
  2. In a stand mixer cream the butter and brown sugar until smooth about 2-3 minutes.
  3. Add peanut butter, miso, on medium high speed until combined.
  4. Add egg and vanilla until smooth.
  5. Slowly add the flour mixture to the wet ingredients on low speed until there's no dry ingredients visible.
  6. Use an ice cream scoop for 26 consistent balls.  Optional to roll in cane sugar, it was sweet enough for me.
  7. Refrigerate a couple of hours or until firm, I got distracted so few hours worked for me :-)
  8. Bake @ 350F for 9 minutes 
  9. Remove and slam on the counter to get a crackle effect and return to the oven about 2 minutes more or until the edges set
  10. Remove and slam one more time on the counter and cool.