When I was doing some research for a collaboration with Dineen Vineyards, I came across their recipe for Peanut Butter-Miso Cookies. All of those words make my little foodie heart go pitter-patter. But I didn't have white miso and tried it with red miso.
Even for this savory-leaning gal, it was too much. So I ended up dipping the cookies in chocolate to mask the overpowering miso flavor. Then I set about testing different proportions for peanut butter to miso. I even added in some tahini in one batch.
Even though I liked this version, my peanut gallery still responded: Why do you have to try to put together peanut butter and miso?!? Those really don't go well. Maybe I should get some white miso and try that. "Maybe you should just stop with the miso cookies!" Well, fine. Some people might like them. So, I'm sharing the recipe because I like them.
Ingredients makes approximately 20 cookies
- 225 grams (or 1-1/2 cups for volume measurements) flour
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) butter, room temperature
- 3/4 cup organic dark brown sugar, lightly packed
- 1/3 cup organic granulated sugar plus more for rolling
- 1 egg
- 1 Tablespoon red miso
- 1/2 cup organic peanut butter (I used crunchy)
- Also needed: baking sheet with parchment paper or silicon mat; cookie scoop, optional; fork
Preheat oven to 350 degrees Fahrenheit.
Whisk together the flour and baking soda in a small mixing bowl. Place 1/2 cup granulated sugar in a separate bowl for rolling the cookies later. Set aside.
In a large mixing bowl, cream together the butter and sugars until lightened and fluffy. Beat in the egg, red miso, and peanut butter until well-combined. Fold in the flour mixture and use a wooden spoon or your hands until the dough just comes together in a ball.
Use a cookie scoop to easily portion out the dough into consistent sizes. Or just use your hands and pinch off walnut-sized pieces. Roll the dough into smooth balls, then roll them in granulated sugar to coat the outside.
Place the balls on a cookie sheet, approximately 2-inches apart.
Use the tines of a fork to press a hatch-mark design into the top of the cookies and flatten them slightly.
Place the sheet in the oven and bake for 15 minutes. The cookies will be browned and still soft to the touch, but they will harden as they cool. Let cool on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.