Miso and peanut butter is a really nice combination. I like how to author was making peanut butter cookies and ran out of pb so replaced with miso then liked them better. The addition of miso really makes a different. The recipe is from New York Times site. I like to cut down on the sugars a bit since doesn’t need so much sweetness. Perhaps you can double and freeze the uncooked balls. Chilling in fridge for a few hours makes the dough much easier to shape into balls.
Ingredients
- 225g all purpose flour
- 3/4t baking soda
- 1/2t baking powder
- 1/2c, 1 stick butter
- 1c light brown sugar
- 1/2c granulated sugar
- 1/3c 80ml white miso paste
- 1/4c 60ml chunky peanut butter
- 1 large egg
- 1 1/2t vanilla extract
- 1/2c 105g demerra sugar for rolling
Steps
- mix flour, baking soda, baking powder in medium bowl
- in mixer bowl butter, sugars beat for 5m until soft
- add miso and peanut butter to bowl mix until combined
- add egg and vanilla mix until combined
- add half of the flour mixture and mix
- add remaining mix until incorporated
- chill dough 15m at least preferrably 2h to overnight
- preheat oven to 350F
- scoop 2t balls roll with hands until round
- place in bowl of demerra sugar to coat
- place on cookie sheet pressing slightly
- bake for 15 until slightly puffy in middle but crisp edges
- bang cookie sheet on counter
- finish for 3-4m in oven
