Miso Peanut Butter Cookies

Short Description

Miso Peanut Butter Cookies are a deliciously unique twist on the classic peanut butter cookie. The addition of white miso paste creates an irresistible depth of flavor, balancing sweetness with savory umami. These cookies are soft, chewy, and slightly crisp on the edges—perfect for those who love bold, complex flavors in a simple dessert.

Why You’ll Love This Recipe

• A creative take on a traditional peanut butter cookie
• Miso adds a subtle savory element that enhances flavor
• Simple ingredients, easy to prepare
• Chewy, tender texture with a slight crisp edge
• Ideal for gifting, snacking, or entertaining guests

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour
• baking soda
• baking powder
• unsalted butter, softened
• brown sugar
• creamy peanut butter
• white miso paste
• large egg
• vanilla extract
• granulated sugar (for rolling)

Directions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream butter and brown sugar until light and fluffy.
4. Add peanut butter and miso paste; beat until well combined.
5. Mix in the egg and vanilla extract.
6. Gradually stir in the dry ingredients until just combined.
7. Scoop the dough into 1½-inch balls and roll in granulated sugar.
8. Place on baking sheets, spacing about 2 inches apart.
9. Bake for 10–12 minutes, until edges are lightly golden.
10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: approximately 18–20 cookies
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25–27 minutes

Variations

• Add chocolate chips for a sweet, melty touch
• Use crunchy peanut butter for added texture
• Stir in chopped nuts such as peanuts or cashews
• Add a sprinkle of flaky sea salt on top before baking
• Use tahini in place of peanut butter for a nut-free version

Storage/Reheating

• Store in an airtight container at room temperature for up to 5 days
• Freeze baked cookies in a sealed bag or container for up to 3 months
• To reheat, warm in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds

FAQs

What kind of miso should I use?

White miso (shiro miso) is ideal because of its mild and slightly sweet flavor.

Can I make these cookies without miso?

Yes, but they will be more like traditional peanut butter cookies without the umami flavor miso provides.

Can I use natural peanut butter?

You can, but the texture may be slightly more crumbly. Stir the peanut butter well before using.

Do I need to chill the dough?

Chilling is not required, but refrigerating for 15–30 minutes can help the cookies hold their shape better.

Are these cookies very salty?

No. The miso adds a savory depth rather than overt saltiness, especially when balanced with the sugar.

Can I make these vegan?

Yes, use vegan butter and a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend should work well in this recipe.

Why roll the dough in sugar?

Rolling in sugar creates a slightly crisp, crackled exterior that contrasts with the soft interior.

Can I freeze the cookie dough?

Yes, portion the dough into balls and freeze on a baking sheet. Once frozen, store in a zip-top bag and bake from frozen, adding 1–2 minutes to baking time.

How do I know when the cookies are done?

The edges should be lightly golden, and the centers should look set but soft. They will firm up as they cool.

Conclusion

Miso Peanut Butter Cookies are an innovative treat that merges comfort and culinary creativity. The miso adds a rich, savory element that complements the nutty sweetness of peanut butter, resulting in a cookie that’s both familiar and new. Perfect for adventurous bakers and classic cookie lovers alike, these cookies are a memorable addition to any baking lineup.

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