I’ve been eyeing this Miso Peanut Butter Cookie recipe for a while. I usually have a tub of white miso in my refrigerator and don’t go through it very quickly and was intrigued by such a savory flavor in cookies. So when Sister was planning a visit home, I knew it was the perfect time to test these out. And my goodness are these a hit. Sister and BIL don’t have sweet tooths, but Husband and Dad are major traditional sweet lovers, and yet these cookies were loved by all. I cooked off a pan full, but everyone loved them so much I had to bake another pan. So while I really questioned why I made a double recipe that was almost too big for my stand mixer, by the time we were actually eating these I couldn’t have been happier knowing that I had extras in the freezer.
These Miso Peanut Butter Cookies with Chocolate Chips and Sesame are crunchy and tender, they’re sweet with just a hint of savory/tangy. I didn’t pay attention to the original recipe, so instead of rolling these in the black sesame seeds I just mixed them in so each bite was a little crunchy but still very tender inside. In typical Seat-style I just baked off what we wanted to eat at the time, but the one cookie that actually got cold before being devoured might possibly have been even better than the fresh out of the oven cookies. Letting them cool allows even more of the savory/peanut buttery taste come through. Definitely recommend trying these, I’d say they’re right up there with these Ginger Oatmeal Cookies as being so unexpectedly delicious that you keep going back to them even if it’s not what you usually think you want in a cookie.
Below is the doubled recipe because if you’re going to the effort to make cookies you might as well tuck some in the freezer for later. But of course feel free to halve the recipe if you don’t need so many.
Miso Peanut Butter Cookies with Chocolate Chips and Sesame
Adapted from Food52
Makes about 70 cookies
- 1 1/2 cups (3 sticks) unsalted butter, melted
- 2 cups brown sugar (I used light, original calls for dark)
- 1 1/2 cups granulated sugar
- 1/3 cup white miso
- 1/3 cup crunchy peanut butter
- 2 large eggs, room temperature
- 1 Tbsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups (12oz) semi-sweet chocolate chips
- 1 1/2 cups black sesame seeds
Before you begin, wash your hands with soap and water.
In a stand mixer with a paddle attachment, beat butter and sugars together for about 5 minutes, until shiny smooth ribbons form. Mix in the miso and peanut butter, scraping the sides and bottom as needed. Beat in the eggs one at a time.
In a separate bowl, mix flour, baking soda and baking powder together. Slowly add dry ingredients to the wet ingredients until just combined. Mix in the chocolate chip cookies and sesame seeds.
Use a cookie scoop to scoop the dough onto a baking sheet lined with parchment paper and freeze. Transfer frozen dough to a freezer-safe container.
When ready to bake, preheat oven to 350°F. Grease a baking sheet or line with parchment and space cookies about 1.5″ apart. Bake for 12-14 minutes until golden. Store any leftovers in an air-tight container for up to 4 days, or for as long as they last.