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Peanut Butter–Miso Cookies
These sweet-salty, chewy-crunchy treats are our adaptation of the wildly popular peanut butter–miso cookies from Falco Bakery in Melbourne, Australia. Umami-rich white miso makes the cookies taste full and complex. Because misos can vary in sodium content, look for one with about 300 milligrams per 12 grams of miso. Turbinado sugar is a coarse sugar with a golden hue; the granules give the cookies a glittery appearance and an appealing crunch.
grams (1¾ cups plus 3 tablespoons) all-purpose flour
teaspoon baking powder
01In a medium bowl, whisk together the flour, baking powder and baking soda. In a stand mixer with the paddle attachment, beat the butter, brown sugar and white sugar on medium-high until well combined, about 3 minutes. Add the peanut butter, miso and oil, then beat, scraping the bowl once or twice, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat again, then scrape the bowl.
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