Cookies Desserts

peanut butter miso cookies from the NYT

peanut butter and miso – a fab cookie combo

 

Divine! I got this recipe from the NYT cooking app. Other commenters on the app suggested cutting the sugar by half. I took out the white sugar entirely and felt it was a perfect amount of sweetness. The cookies remain soft and chewy if packed in an air-tight container for a day or two. The peanut flavor isn’t overpowering either, and the savoriness of the miso comes out enough give the cookies a salty kick. I also replaced the vanilla extract with almond extract, because why not add more nut flavor. Replace the peanut butter with tahini, too.

 

peanut butter miso cookies from the NYT
Author: 
Recipe type: dessert
 
Ingredients
  • 225 grams all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 stick of butter, at room temp
  • 220 grams dark brown sugar
  • ⅓ cup miso -- I used shiro
  • ¼ cup chunky peanut butter
  • 1 large egg
  • ½ teaspoon almond extract
  • ½ cup Demera sugar (sanding sugar would probably work instead) -- don't skip this. It makes the cookies so pretty and sparkly.
Instructions
  1. Mix flour, baking soda, and baking powder together. Set aside.
  2. In a separate bowl using a stand mixer, cream together brown sugar and butter until light and fluffy.
  3. Add miso and peanut butter to the sugar-butter mixture. Mix at medium speed.
  4. Add egg and almond extract to the above, and mix until just combined.
  5. Add flour, one third at a time, to the mixture, mixing at low speed.
  6. Put Demera sugar in a bowl. Measure 50g of dough and roll into a ball, then roll it in the sugar. You'll have 13 50g balls, and two more which are slightly smaller. (Since I cut sugar from the original recipe, I had less dough to work with. I didn't want to adjust the 50g recommendation, because it's a good size for cookies.)
  7. Put each of these balls on a tray and refrigerate for at least 2 hours to overnight. The longer they sit, the more they'll mellow.
  8. When ready to bake, preheat oven to 350 deg F.
  9. Place cookies on a cookie sheet covered with parchment, spacing them 3 inches apart.
  10. Bake cookies 15 minutes, where the centers are slightly underdone.
  11. Take out the pan and smack it on the counter. Put the pan back in for 3-4 minutes more. Smack the sheet again when removing from oven.
  12. Allow to cool to barely warm before shoving into your gaping maw.

 

 

 

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