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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.
1½
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
Ingredients
-
252
grams (1¾ cups plus 3 tablespoons) all-purpose flour
-
1
teaspoon baking powder
Directions
-
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.
Pardon the interruption
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December 9, 2022
Amazing! Office favorite!
This recipe lends itself well to using the one-to-one gluten free flour baking substitutes. I make both gluten free and AP flour versions. The gluten free are slightly more crisp. Both are delicious even if you slightly overbake. The miso adds that umami that makes people ask, what is in these cookies they are addictive.
December 3, 2022
Amazing Sure To Please
I’ve made these 3 times and every time they are a huge hit. A super sophisticated version of an old favorite.
November 18, 2022
Some kind of AWESOME
Great texture- chewy awesome peanut butter cookies to add to the whimsy of the holiday cookie tray! These do not suck!!
July 30, 2022
Bang! These are good.
Slamming a tray of cookies on the counter is so much fun. Make sure you warn your 2 and 4 legged friends that you're about to do it but watching the cracks form as the cookies deflate is a ton of fun. Pop one of these on top of your coffee cup to warm it up and you'll be in heaven.
June 12, 2022
Delicious! Even with much saltier miso
I only had saltier miso but I wanted to use it up so I went for it anyways. The bake times suggested were perfect, but with the fan oven setting I would stop the additional time at 5’. Another unique milk street treat :-)
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.
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.
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
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?
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?
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?
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).
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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.