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Milk Street Bowtie Peanut Butter–Miso Cookies

Peanut Butter–Miso Cookies

1½ Dozen cookies

50 minutes plus chilling and cooling

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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.

Dozen cookies

Tip

Don’t use natural peanut butter; differences brand to brand in fat and sugar content may impact the cookies’ texture and flavor. Regular chunky/crunchy peanut butters such as Skippy or Jif are best.

50 minutes

plus chilling and cooling

252 grams (1¾ cups plus 3 tablespoons) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
8 tablespoons (1 stick) salted butter, room temperature
218 grams (1 cup) packed dark brown sugar
122 grams (½ cup plus 1 tablespoon) white sugar
88 grams (¼ cup plus 2 tablespoons) chunky peanut butter (see note), room temperature
75 grams (¼ cup) white miso
2 teaspoons toasted sesame oil or roasted peanut oil
1 large egg
2 teaspoons vanilla extract
62 grams (⅓ cup) turbinado sugar
Ingredients
  • 252

    grams (1¾ cups plus 3 tablespoons) all-purpose flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 8

    tablespoons (1 stick) salted butter, room temperature

  • 218

    grams (1 cup) packed dark brown sugar

  • 122

    grams (½ cup plus 1 tablespoon) white sugar

  • 88

    grams (¼ cup plus 2 tablespoons) chunky peanut butter (see note), room temperature

  • 75

    grams (¼ cup) white miso

  • 2

    teaspoons toasted sesame oil or roasted peanut oil

  • 1

    large egg

  • 2

    teaspoons vanilla extract

  • 62

    grams (⅓ cup) turbinado sugar

Directions

Peanut Butter–Miso Cookies

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Reviews
Christine Y.
February 17, 2024
Can I use Sunbutter?
My kids are allergic to peanuts. Can you please offer modification notes for SunButter?
James L.
December 20, 2023
Outstanding cookie
I'm not sure I got the sesame element, but there's a pleasing depth of flavor to this cookie, and it's surprisingly easy to put together.
Patrica M.
December 9, 2023
Peanut Butter Miso Cookies
Deeeelicious!
Mary A.
November 20, 2023
Sublime!
I am not a huge traditional peanut butter cookie fan. I had white miso and toasted sesame oil so I wanted to give these a whirl. WOW - they were amazing! I had to do 1/2 dark brown and 1/2 light brown sugar, and they still turned out great. Can't wait to make them again, they are a keeper!
Bill O.
November 19, 2023
great cookies
Made a half recipe and we loved them. Nice chewy texture. Stayed pretty soft for about 4 days.
Joanne G.

well, I made these cookies. Yes, the dough is VERY soft. After baking the cookies exactly as instructed, they are very flat. Not what I expected. The flavor is unique. Tasty but just not my favorite.

Janelle C.

Hi Joanne,

As noted in the instructions, be sure to refrigerate the dough for 2-24 hours before baking to avoid a flattened shape. Chilling the dough solidifies the cookies' fat. The longer the fat remains solid, the less cookies spread.

Best,
The Milk Street Team

reginald allen w.

Excellent! Don't judge by the first cookie, because you'll compare them to a traditional p.b. cookie. After you eat the second cookie, you'll trade in your traditional p.b. cookie for these.

Refrigeration is important. Don't skip. The texture of the final product is enhanced by this and rapping on the counter.
The only change I made was reducing the brown sugar a little.

Doug F.

Not my favorite. Second bite better than the first. The flavor of the miso and sesame is pleasant. Fun recipe overall. I chilled dough for 3 hours but I would be interested to see how a 24 hour chill would affect the final outcome.

Kristen P.

These are amazing. My brown sugar was in the dry side and the dough was in the fridge for 24 hours. Love this recipe.

Martha W.

I've made these cookies 3 times in the last 2 weeks. I did not have miso, so I substituted tahini, added salt to the recipe and also mixed kosher salt with the turbinado sugar for the topping. We can't get enough of them. Oddly enough, the first batch was very soft, but the subsequent batches were firmer. All were fantastic. And I bought miso, so now I get to try them again.

Joseph B.

The recipe indicates a note about the butter, but I do not see that note.

Janelle C.

Hi Joseph,

Our notes can always be found in the recipe description or, in this case, the tip. As stated in the text, "Don’t use natural peanut butter; differences brand to brand in fat and sugar content may impact the cookies’ texture and flavor. Regular chunky/crunchy peanut butters such as Skippy or Jif are best."

Best,
The Milk Street Team

Angela G.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Shirley P.

What about the BUTTER? The recipe says salted or unsalted butter - see note. But I don't understand how the note about using the peanut butter affects my butter choice. I thought perhaps th butter choice has to do with the salt content of the miso, but I don't see anything about that.
So when can I use salted butter and when should I use unsalted?

Janelle C.

Hi Shirley,

Thank you for flagging this! We've updated the recipe to reflect 8 tbsp of salted butter.

Best,
The Milk Street Team

Janelle C.

Hi Shirley,

Thank you for flagging this! We've updated the recipe to reflect 8 tbsp of salted butter.

Best,
The Milk Street Team

Angela G.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Shirley P.

What about the BUTTER? The recipe says salted or unsalted butter - see note. But I don't understand how the note about using the peanut butter affects my butter choice. I thought perhaps th butter choice has to do with the salt content of the miso, but I don't see anything about that.
So when can I use salted butter and when should I use unsalted?

Janelle C.

Hi Shirley,

Thank you for flagging this! We've updated the recipe to reflect 8 tbsp of salted butter.

Best,
The Milk Street Team

Janelle C.

Hi Shirley,

Thank you for flagging this! We've updated the recipe to reflect 8 tbsp of salted butter.

Best,
The Milk Street Team

Kristy S.

Absolutely love these! They come out bakery beautiful. We froze ours and eat right from the freezer...perfect hot night dessert.

Mia L.

I love these cookies! I don't eat jif peanut butter, so I use the natural creamy peanut butter from Costco (with oil mixed in well) and add in some chopped peanuts. Turns out perfect!

Catherine W.

Delicious. They are not too sweet and the miso with sesame oil give the right amount of savory flavors to this treat. I served them with miso ice cream. Seriously good.

Amanda C.

My new favorite pb cookie -my family made 3 batches in one week! We devoured the first batch in about 24 hours. Then made a double batch a few days later, they also disappeared quickly. They are fantastic!!

Shirley P.

We really liked these cookies, but now I'm just about out of white miso with no way to replenish my supply for a while. Can I use the yellow miso I have?

Janelle C.

Hi Shirley,

Yellow miso has a more mild, earthy flavor while white miso may not be precisely sweet, but it has a more delicate and nutty flavor profile, so it might not work out in this particular recipe.

Bethany M.

These are incredible! It's a cookie that has a wonderful complexity and makes me savor every bite! I did not have toasted sesame oil, but I used regular. I let the dough chill for 12 hours. I will be adding these to my rotation!

Bonnie A.

Fantastic recipe--one of my new favorites. Very Milk Street, in the best possible way.

Elizabeth P.

These are great-- freezing a few dough balls to bake later also works quite well and then you get fresh cookies fast and easy later on!

Anne W.

My hardest critic said it wasn't peanuty enough, but the other critic liked it, but thought it tasted gingery. Me? Loved 'em. Chewy and crunchy. Deep flavor.

Megan S S.

Delicious! I didn't quite have enough miso so added some additional peanut butter and left out the additional oil.

Sharon S.

One of the best cookies that I've ever had. Followed recipe and refrigerated overnight. My husband wasn't crazy about them, but that just means more for me! A very sophisticated recipe with a complex and delicious flavor profile.

Sam S.

I thought these were amazing and I can't wait to make them again. Definitely err on the side of under cooking vs over cooking. Also, I didn't have white miso, so I used red (just don't use it enough to justify having 2) and I thought they were still delicious.

Sarah R.

I think these were not my favorite, but I look forward to trying them again with a bit less sugar. I didn’t taste the savory notes that I was hoping for. Even right from the freezer they spread an awful lot, and I followed the measurements exactly. Perhaps I should have used a different brand of miso. My husband deadpanned that they were the best peanut butter cookies he’d ever had, but he said that the last time too (with a different recipe).