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
Recipe type: dessert
  • 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.
  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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