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: story of a kitchen (altered from NYT Cooking)
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
- Mix flour, baking soda, and baking powder together. Set aside.
- In a separate bowl using a stand mixer, cream together brown sugar and butter until light and fluffy.
- Add miso and peanut butter to the sugar-butter mixture. Mix at medium speed.
- Add egg and almond extract to the above, and mix until just combined.
- Add flour, one third at a time, to the mixture, mixing at low speed.
- 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.)
- 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.
- When ready to bake, preheat oven to 350 deg F.
- Place cookies on a cookie sheet covered with parchment, spacing them 3 inches apart.
- Bake cookies 15 minutes, where the centers are slightly underdone.
- 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.
- Allow to cool to barely warm before shoving into your gaping maw.
