Peanut Butter-Miso Cookies Recipe (2024)

Delicious! I would also cut back just a bit with the sugar. Flattening cookie with spatula ( done with 2nd batch) is easier than banging on the counter and scaring the dog to death....

I can vouch for this cookie — it's truly the perfect cookie, in my book: It's super easy to make and it achieves that perfect crisp-tender texture. The miso flavor adds complexity without overwhelming the cookie, which is the perfect balance of salty and sweet. I love this cookie exactly as it is!

Used natural peanut butter. Added black sesame seeds to sugar. Topped with a bit of flaked salt. Best Cookie EVER!!!!

Love peanut butter and love miso! A great combo. I made 3 tweaks I believe made these cookies even better.Added 1/4 tsp vanilla salt (I make my own with spent, dried van. beans. Sugar, too). Yes, miso can be salty, but this was needed. Used just a bit over HALF the sugar, and used vanilla sugar for the granulated. Chilled bowl in fridge overnight, set out 2 hours - *then* scooped. No room in my fridge for cookie sheets.Yummy - and now I can eat two if I want - and I do!

I've made this four or five times before, always with white miso, but the store was out of white miso and so today I made them with red miso! Followed exactly as written otherwise, and didn't modify anything about the quantity of miso used. They tasted just as delicious as they always do!

Not a huge fan of peanut butter, so subbed tahini instead. SO GOOD. The sesame/miso mixture was delicious and the texture is chewy and perfect. Will make again and again.

I modified this recipe for a vegan friend-1/4 cup applesauce instead of egg and 1/2 cup coconut oil instead of butter. Delicious!

I agree with everyone who cut the sugar! I reduced the sugar by about half. I also added a splash of soy sauce, an about a teaspoon of fresh grated ginger. These cookies are incredible.

This idea appeals enormously, but the recipe calls for a full 1/2 c more sugar than my standard peanut-butter cookie recipe. I'm assuming that the developer thought that more sugar was better to balance the miso, but this sounds too sweet (and miso has its own sweetness). Anyone know if the extra sugar has a structural role here? And if you try reducing it, let us know how it works!

Could someone please explain the purpose of whacking the cookie sheet against the counter? I’m unfamiliar with this technique. Thanks so much!

I just made these and they are absolutely delicious. The only changes I made were hand-mixing everything (I don't have a stand mixer), and rolling the dough in granulated sugar instead of Demerara. These look so impressive but were so easy to make. I'd highly recommend!

I just made these cookies, but substituted the wheat flour for America’s Test Kitchen gluten free flour blend and then added a few teaspoons of whole milk.This recipe totally works gluten free as well!Cookies are perfect, chewy and crispy with so much depth of flavor.

I made it as written and found it to be a littIe boring (missing some oomph) ...so the next time I cut the sugar by about 20%, added a little cayenne and powdered ginger to the batter, and rolled in a mixture of demerara sugar, cayenne, and powdered ginger. I half dipped the cooled cookies in dark chocolate and dusted them with sesame seeds, sea salt, cayenne, and powdered ginger. My boyfriend is a big complex/savory dessert fan and loved these so much! These are very versatile.

Pushes out the air pockets and makes them chewier in the middle

I had on hand only peanut butter called Creamunchy by the manufacturer (in between creamy and crunchy), but otherwise followed the recipe. I make a lot of cookies, and will be adding this recipe to the rotation. My own cookie (eaten before dinner in the name of science) was just stolen by my four year old, so indications are good that the cookies will be also popular with youngsters.

Wholeheartedly agree that this is a delightful cookie. Perfect blend of salty and sweet. I did cut back on the sugar, as others suggested.

I made these with the unmodified sugar amounts and didn’t find the cookies too sweet at all. I did use slightly more peanut butter and correspondingly less miso, and reduced the cooking time by a few minutes (peek at the bottom of the cookies to see if they’re getting too brown). So addictive and good.

Has anyone tried freezing the after refrigerating for a few hours?

Don’t reduce sugar, messes with texture but be sure to use light brown not dark brown

These are my favorite cookies to make! I have probably made them 5-7x now, so I think people should heed my advice. I follow the recipe to a T with one change: cut the white sugar. The cup of brown sugar is enough and the subtraction does not mess up the recipe. They end up perfectly sweet, salty, moist and amazing. Also, red miso, white miso, crunchy PB, smooth PB - all end results have been perfection.

So good! I don't think they need rolling in sugar. I made some that way but preferred the ones I sprinkled some tiny maldon salt flakes on. The dropping of the cookie sheet on the counter is how you get that crackled look but you must wait until there is a little browning on top. I dropped one batch too early and so they had a more uniform color. Regardless, can't stop eating these.

I love this recipe. The flavor is amazing. BUT the bottoms burn every time. I keep trying to modify the cooking time / temp to avoid burning while still setting the cookies and haven’t cracked it. Most recent attempt was 300 degrees for 12 min plus 3 min. Any suggestions?

Per America’s Test Kitchen, use no more miso than 300 mg worth! This greatly reduces how much of my brand, Miso Master, to use in recipe to a mere 2 tsp

There are many kinds of miso paste. There is white, red and Korean miso paste that are all different. Which one should i use?

I cut the sugar in half per the comments but may have misread and cut too much, bc there wasn’t enough of a chewy texture or caramelized taste. Need to try this recipe again, user error!

These cookies are delicious! I followed the tips in the comments and cut back the sugar amount. I rolled them in black sesame seeds as well as demerara sugar. Everyone loved them!

Incredible. Seriously. Chewy, nutty, very lightly sweet with just a hint of savoriness from the miso. I made these with my own red miso, which I fermented for just over a year: the miso brings just a hint of funky saltiness and serves to deepen the peanut-buttery flavor. I will be making this cookie many more times in the future.

Made as written and ooo these are yummy! Very unique texture with the chewy middle and crunchy exterior! I will cut back on the brown and granulated sugars next time to let the savory saltiness of the miso shine.

I always find that the bottom of these cookies burn. So on the third time making them I put a silicon sheet on the baking pan and it worked perfectly. Love the flavour of these cookies - the miso gives them edge.

Swap pb and miso (Cold Mountain Mellow White): 85g pb, 65g miso. 350F, silpat, 4-5 per half-sheet, 2 half-sheets per bake (2/5 and 4/5 rack position). Let dough balls warm on counter 10 minutes before baking. Don't flatten. Bake 11+3 min. Rotate and reverse rack positions after first counter bang. Immediately top with flake sea salt.