Peanut Butter-Miso Cookies
- Total Time
- 30 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 18 cookies
- 1¾cups/225 grams all-purpose flour
- ¾teaspoon baking soda
- ½teaspoon baking powder
- ½cup/115 grams unsalted butter (1 stick), at room temperature
- 1cup/220 grams light brown sugar
- ½cup/100 grams granulated sugar
- ⅓cup/80 milliliters white miso paste
- ¼cup/60 milliliters chunky peanut butter
- 1large egg
- 1½teaspoons vanilla extract
- ½cup/105 grams Demerara sugar, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)
218 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 3 grams protein; 266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
- Step 2
In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
- Step 3
Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.
- Step 4
Add ⅓ of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.
- Step 5
Place ½ cup Demerara sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.
- Step 6
Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
- Step 7
When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
- Step 8
Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.
Private Notes
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Cooking Notes
patty
Delicious! I would also cut back just a bit with the sugar. Flattening cookie with spatula ( done with 2nd batch) is easier than banging on the counter and scaring the dog to death....
Alexa Weibel, Senior Staff Editor, NYT Cooking
I can vouch for this cookie — it's truly the perfect cookie, in my book: It's super easy to make and it achieves that perfect crisp-tender texture. The miso flavor adds complexity without overwhelming the cookie, which is the perfect balance of salty and sweet. I love this cookie exactly as it is!
Stacie
Used natural peanut butter. Added black sesame seeds to sugar. Topped with a bit of flaked salt. Best Cookie EVER!!!!
Susan B. A.
Love peanut butter and love miso! A great combo. I made 3 tweaks I believe made these cookies even better. Added 1/4 tsp vanilla salt (I make my own with spent, dried van. beans. Sugar, too). Yes, miso can be salty, but this was needed. Used just a bit over HALF the sugar, and used vanilla sugar for the granulated. Chilled bowl in fridge overnight, set out 2 hours - *then* scooped. No room in my fridge for cookie sheets. Yummy - and now I can eat two if I want - and I do!
Annabelle
I've made this four or five times before, always with white miso, but the store was out of white miso and so today I made them with red miso! Followed exactly as written otherwise, and didn't modify anything about the quantity of miso used. They tasted just as delicious as they always do!
Kelly
Not a huge fan of peanut butter, so subbed tahini instead. SO GOOD. The sesame/miso mixture was delicious and the texture is chewy and perfect. Will make again and again.
Charlotte Cant
I modified this recipe for a vegan friend-1/4 cup applesauce instead of egg and 1/2 cup coconut oil instead of butter. Delicious!
Stephanie
I agree with everyone who cut the sugar! I reduced the sugar by about half. I also added a splash of soy sauce, an about a teaspoon of fresh grated ginger. These cookies are incredible.
Su
This idea appeals enormously, but the recipe calls for a full 1/2 c more sugar than my standard peanut-butter cookie recipe. I'm assuming that the developer thought that more sugar was better to balance the miso, but this sounds too sweet (and miso has its own sweetness). Anyone know if the extra sugar has a structural role here? And if you try reducing it, let us know how it works!
Deejay
Could someone please explain the purpose of whacking the cookie sheet against the counter? I’m unfamiliar with this technique. Thanks so much!
Annabelle
I just made these and they are absolutely delicious. The only changes I made were hand-mixing everything (I don't have a stand mixer), and rolling the dough in granulated sugar instead of Demerara. These look so impressive but were so easy to make. I'd highly recommend!
ginger
I made it as written and found it to be a littIe boring (missing some oomph) ...so the next time I cut the sugar by about 20%, added a little cayenne and powdered ginger to the batter, and rolled in a mixture of demerara sugar, cayenne, and powdered ginger. I half dipped the cooled cookies in dark chocolate and dusted them with sesame seeds, sea salt, cayenne, and powdered ginger. My boyfriend is a big complex/savory dessert fan and loved these so much! These are very versatile.
JB
Pushes out the air pockets and makes them chewier in the middle
the certifiable foodie
I just made these cookies, but substituted the wheat flour for America’s Test Kitchen gluten free flour blend and then added a few teaspoons of whole milk. This recipe totally works gluten free as well! Cookies are perfect, chewy and crispy with so much depth of flavor.
Alli
I had on hand only peanut butter called Creamunchy by the manufacturer (in between creamy and crunchy), but otherwise followed the recipe. I make a lot of cookies, and will be adding this recipe to the rotation. My own cookie (eaten before dinner in the name of science) was just stolen by my four year old, so indications are good that the cookies will be also popular with youngsters.
mimi
I cut the sugar in half and followed the recipe but my cookies came out very cakey, does anyone know why?
Cut sugar by 25% - still too sweet
As per other comments…I cut back the sugar by 25%. Still too sweet. But love the taste; will try again and cut the sugar by 50%
Melissa
Give this lady a Nobel Peace Prize. This is the perfect, chewy, crispy edge, cookie. It’s so easy and doesn’t require a million fussy steps. The flavor is indescribable I keep thinking it’s like a Toffee meets Peanut Butter cookie/ Just make it. Stop thinking about it, just do it.
Debbie
These were utterly amazing. It creates a unique flavor. My spouse despises peanut butter but loves these cookies - that's how unique a flavor it is. I have trouble with too many sugars/simple carbs, so I subbed 1 cup of almond flour and cut down the sugar (only used the called for brown sugar). Everything came out just right. Tastes fantastic. 10/10
T. London
Favorite cookie - but careful: White Miso sodium levels vary by brand LOVE this cookie and make often - with reduced sugar and added dark choc chunks/chips. HOWEVER, just discovered the latest tub of white miso had way more sodium than the tub I had been using (240mg per tsp. verses 155mg) Luckily I tasted the batter before adding the dry ingredients, discovered the super salty and a bit bitter taste, and compensated with extra sugar a bit more peanut butter. Still came out well.
Bootsy
Perfect chewy and crunchy texture plus great flavor! My edits: Made it with smooth almond butter instead of peanut, so I chopped up some almonds to add, to make it "chunky". I also added my finely chopped almonds to the Demerara sugar, which cuts the sweetness and adds more crunch. It gave them a beautiful look and punched that almond flavor home even more. I cut the sugar in the recipe to just 1 cup. And I didn't taste/see any difference in doing an overnight vs. 2 hr. refrigeration.
Sherri
Instead of more sugar on top, I added crushed peanuts at the 7 1/2 minute mark. These cookies are so delicious!
Dan
Made as written, including full amount of sugar and rapping pan on counter twice. Pretty much perfection. Chewy and wonderful.
mc
crisp outer, soft interior, I did not do a second bowl for flour and they turned out just as great as the first batch that i did do that for. didnt have crunchy pb so I used smooth and threw peanuts in. tried counter dropping and spatula flattening, both worked.
Wisoc003
Cook less time Add milk powder
E
Don’t cut the sugar by too much. It will make the cookie too fluffy and won’t have the flatter, chewier texture it should.
KH
These are so good. The cookie dough is amazing even before baking. I'm considering making ice cream out of it. I agree with what some of what others said. It could probably use a bit less sugar. Next time I will prob cut back by maybe 1/4 or just roll the top of the cooks in demerara sugar. It could also use either more miso or a bit of flakey salt on top. I only chilled the dough for 30-40 min and it still came out delish.
Lynn E
Really good and easy to roll. The dough flavor is alarming before baking but it does all mellow out after a fridge sit and baking thankfully. I coated in sesame seeds instead of sugar. Can't believe I waited so long to make these!
emily r.
I’ve made these a few times, and I make them gluten free. They are my favorite!! I use natural creamy peanut butter, half the amount of both sugars, and make the cookies about 40g in size. I don’t have a sweet tooth, but I crave these. Delicious.
Diana
Note for future lots of folks recommend cutting sugar in half. And see measurements for ml to gms.
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