last updated on May 2, 2024
Next up for my 12 Days of Holiday Cookies is these dreamy brown butter peanut butter miso cookies! They are soft and nutty and the perfect peanut butter cookie.
If you’ve never tried a cookie with miso paste in it, you may be a little skeptical. But trust me! Trust me! Miso adds a slight salty taste to the cookie that pairs perfectly with the peanut butter. It is still very much a sweet cookie, but you can taste hints of salty flavor.
ingredients needed for peanut butter miso cookies
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/2 cup natural peanut butter
- 2 tbsp white miso paste
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups flour (200 grams)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup turbinado sugar (optional)
other recipes you will love
- christmas sprinkles cookies
- cinnamon roll snickerdoodle cookies
- peppermint swirl cookies
- christmas crack cookies
peanut butter miso cookies
ingredients
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/2 cup natural peanut butter
- 2 tbsp white miso paste
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups flour 200 grams
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup turbinado sugar optional
instructions
- Preheat the oven to 350F. Cube the butter and transfer to a pan over medium heat. Stir as the butter melts and continue to stir as the butter begins to bubble. After a few minutes the butter will start to foam up. When the foam subsides, you'll be left with brown, nutty smelling butter.
- Transfer the brown butter to a bowl to cool to room temp. If you are in a hurry, put the butter in the freezer to speed up the process.
- Add the cooled butter, brown sugar, and sugar to a bowl. Use a stand mixer or hand mixer to mix for 2-3 minutes, until fully combined. Add the natural peanut butter, miso paste, egg + egg yolk, and vanilla extract. Mix until fully combined.
- Add flour, baking soda, cinnamon, and salt. Mix until just combined.
- Use a large cookie scoop to scoop out a dough ball. Roll it in your hands to smooth it out. Add the turbinado sugar to a bowl. Drop the dough ball in the sugar and roll it around until the outside is all coated. The turbinado sugar is optional, but adds a nice crunch! You can also roll it in normal sugar, or not roll it at all.
- Repeat with the remaining dough. Transfer up to 4 large dough balls onto a parchment paper lined baking sheet. Transfer to the oven and bake for 8-9 minutes, until the edges are just set. Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
These cookies were AMAZING!! The recipe was so easy to follow and took no time at all!
YAY i’m so glad you loved these!!!
Can I substitute genmai miso patse for white miso patse?
yes, totally!!
Can you freeze the dough to use ahead of time?
yes! scoop the dough out into dough balls first, then pop them in the fridge for a couple hours until hardened, then you can put them in an airtight bag in the freezer. you can bake them from frozen, just add a couple extra minutes on the bake time.
I love the flavor of these!! For whatever reason, the cook time on your cookie recipes is never enough for my oven/cookies. I adjusted up, and also used the entire second egg because both my miso paste and peanut butter were less liquid-y than yours. I also had to press them down just a bit to get the right shape. Ended up with perfect soft cookies!
hi! yes, peanut butter and miso paste can have varying textures so i’m glad you were able to adapt and still love these cookies! <3