--- title: "Peanut Butter & Miso Cookies" url: https://stacklist.com/card/e1b0cfcb-cd41-4911-b804-5045215ab39b source_url: "https://cooking.nytimes.com/recipes/1020538-peanut-butter-miso-cookies" stack: https://stacklist.com/stack/00ae712c-6e59-4cd5-9593-e9f349f6172e summary: "Peanut Butter Miso Cookies is a New York Times recipe that combines white miso paste with peanut butter to create a salty-sweet cookie with contrasting textures. The dough requires chilling and is rolled in Demerara sugar before baking for about 15-20 minutes total." tags: "peanut-butter, miso, cookies, recipe, baking, dessert, new-york-times" key_entities: "David Malosh (person), Simon Andrews (person), The New York Times (organization), white miso paste (concept), Demerara sugar (concept)" classification: "tutorial" content_hash: "sha256:83a57e73ae266b0f696d6b6521ac13a5a4513217e446a4537991a72f632eda17" acp_version: "0.2" token_counts_approximate: 1714 visibility: public agent_accessible: true status: "final" --- # Peanut Butter & Miso Cookies David Malosh for The New York Times. Food Stylist: Simon Andrews. 0 : 19 Credit... Media 1 of 2 Total Time 30 minutes, plus chilling Rating 5 (9,603) Comments Read comments These cookies were the result of a happy accident. (The best things always are, aren’t they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked to offset the miso’s savory character, and what came out of the oven was salty and sweet, crunchy and chewy. A brief stint in the fridge helps mellow the miso’s bracing brackishness, and a roll in Demerara sugar adds a subtle crunch that pairs well with the tender cookie. Read More Save Log in or sign up to save this recipe. Give Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more. Subscribe Log In Share this recipe Copy link Email Pinterest Facebook X WhatsApp Reddit Print this recipe Include recipe photo Print Recipe Log in or sign up to print this recipe. Advertisement Ingredients Yield: About 18 cookies 1 ¾ cups/225 grams all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ½ cup/115 grams unsalted butter (1 stick), at room temperature 1 cup/220 grams light brown sugar ½ cup/100 grams granulated sugar ⅓ cup/80 milliliters white miso paste ¼ cup/60 milliliters chunky peanut butter 1 large egg 1 ½ teaspoons vanilla extract ½ cup/105 grams Demerara sugar, plus more as needed Add ingredients to Grocery List Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving 35 grams carbs; 24 milligrams cholesterol; 218 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 1 gram fiber; 266 milligrams sodium; 3 grams protein; 24 grams sugar 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 by Preparation 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 Leave a Private Comment on this recipe and see it here. Ratings 5 out of 5 9,603 user ratings Your rating 1 star 2 stars 3 stars 4 stars 5 stars Submit Log in or sign up to rate this recipe. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. Comments All Comments 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.... Is this helpful? 913 Summary of helpful comments: Cut in half both the sugars. Can roll in regular granulated or brown sugar if no Demerara. Consider swapping miso and peanut butter amounts for more pb flavor. Overnight entire mixture in bowl for ease. Use spatula to flatten if don't want to bang on the counter. Is this helpful? 741 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! Is this helpful? 518 This recipe is so good and has become a family favorite! The Miso really adds that little salty umami that you can’t put your finger on. I also double the recipe and freeze the extra rolled /sugared balls to bake at a later date. They bake up perfect even from frozen with just an added couple minutes. Is this helpful? These were awful - way too salty, and all the flavors clash. The first batch I made I measured them to the exact size the recipe specifies and baked as instructed and they came out horribly burnt. Luckily I'd only made about half the dough, so next batch I baked for literally half the time the recipe specifies, and they turned out slightly underdone in the center but still burnt on the bottom? So not only did they not taste good, but this recipe just doesn't work. Is this helpful? Excellent and attractive! Decreased sugars by ~1/3, used natural extra chunky PB. Don't skip the demerara sugar coating. Gently tapped cooking sheet on counter as instructed - worked perfectly (no need to slam). Cookies came out gorgeous (better looking than video... thicker, did not run into each other). Added chunks of Ghirardelli dark chocolate 72% to some of the batter - excellent twist. Is this helpful? 1 Private comments are only visible to you. Recipe Tags Christmas Cookie Demerara Sugar Dessert Miso Peanut Butter Peanut Butter Cookie Plan-Ahead Log in or sign up to save this recipe.