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.

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.

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.

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

These are now my favorite cookies

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.

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

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

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!

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.

Could I make these as bars? Thanks

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!!

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?

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!

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

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!

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.

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

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.

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.

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).