The past several recipes take so long they’re either for bragging rights or you’re training for the great British bakeoff. I don’t think I’m eligible, not being British and all, bummer. Anyway, this recipe can be prepped in 30 minutes or less. There’s still chilling involved for the dough, so these can’t be done in under an hour unfortunately. But you can make the dough the night before to make things easier. At any rate, this peanut butter cookie recipe is one of the quicker ones I’ve done.
The peanut butter cookies we’re baking today have miso paste to help enhance the peanut butter flavor. The umami flavor from the miso is very subtle and unless you tell someone, I’m not sure they’ll be able to tell. If you are looking for the miso to come through more, add a bit more miso. Maybe don’t roll the dough in sugar either. I haven’t tried these myself so I can’t say if they’re going to taste good.
Peanut Butter Cookie Recipe Notes
When making this peanut butter cookie recipe, let the butter come to room temperature before starting. Or give it quick hit in the microwave to soften it up. This will make the first step go a lot quicker of whipping your butter. Combine the flour, baking soda, and baking powder and set aside. Next, whip the butter and sugar together until fluffy. Next add the miso and peanut butter, then the egg and vanilla. Add the flour mixture in 3 parts, incorporating the flour before adding the next part.
Once the flour is all incorporated, combine the cinnamon and sugar in a small bowl. Take a tablespoon’s worth of dough and roll it into a ball with your hands. Next, roll the ball in the sugar mixture and then place the ball in a clean bowl or storage container. Repeat with the rest of the dough until done. The dough is going to be very soft so place it in the fridge to cool down for 2 hours. If you’re in a pinch, you can do 15 minutes.
Baking Notes
When baking the peanut butter cookies, its important to take the tray out before its done to bang the tray on the counter. This will give the cookies their signature crinkle look on top. Then chuck them back in the oven for a few minutes to firm them up. Let them cool in the pan for a few minutes then transfer to a cooling rack. They’re great warm and keep their chewiness into the next few days.
Peanut Butter Miso Cookies
Equipment
- 1 Stand Mixer Hand mixer works too
- 1 Wire cooling rack
Ingredients
Cookie Dough
- 225 grams AP flour
- 3.7 grams baking soda = 3/4 tsp
- 2.4 grams baking powder = 1/2 tsp
- 115 grams unsalted butter, room temp = 1 stick
- 220 grams light brown sugar
- 100 grams granulated sugar
- 80 ml white miso paste
- 60 ml smooth peanut butter
- 1 large egg
- 6 grams vanilla extract = 1-½ tsp
Cookie Covering
- 100 grams granulated sugar Demerara sugar if you have it
- 4 grams cinnamon
Instructions
- In a medium bowl, combine the flour, baking soda, and baking powder and stir to combine.
- In the bowl of a stand mixer with the paddle attachment, combine the butter, light brown and granulated sugar until light and fluffy, around 5 minutes.
- Add the miso paste and peanut butter to the butter mixture and mix until just incorporated. Add the egg and vanilla extract and mix until just incorporated.
- Add 1/3 of the flour mixture to the bowl of the stand mixer and mix on low speed until flour mixture is just incorporated. Repeat with the remaining flour mixture in two batches until just combined.
- Place the bowl of the stand mixer in the fridge to chill for 5 minutes
- While the bowl is in the fridge, combine the granulated sugar and cinnamon in a small bowl and mix to combine.
- Scoop one heaping tablespoon of dough and roll into a ball with your hands. Drop the ball into the bowl with the sugar and cinnamon mixture and turn to coat evenly. Place the dough on a parchment lined baking sheet or in a clean large bowl. Repeat with the rest of the dough
- Chill the dough for at least two hours and up to overnight. The longer it chills, the more mellow the miso flavor.
- Preheat the oven to 350 degrees Fahrenheit.
- Place the dough on a parchment lined baking tray if dough was stored in a bowl. Leave several inches between dough balls.
- Bake for 15 minutes of until crisp at the edge and puffy in the middle. Take tray out of the oven and bang it down on the counter. Place back in the oven to bake for another 3 minutes.
- When cookies are firm at the edges and puffy in the middle again, take tray out of the oven and bang it down on the counter. This will make the cookies appear flat and crinkly in the middle.
- Let the cookies cool on the baking tray for a few minutes and then transfer to a wire cooling rack. Store in an airtight container for up to 3 days.
