Reader-Favorite Peanut Butter-Miso Cookies
Reader-Favorite Peanut Butter-Miso Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup creamy peanut butter
- 2 tablespoons white miso paste
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar, for rolling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, 1/2 cup granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the creamy peanut butter and white miso paste to the butter mixture. Beat until well combined and smooth.
⏱️ 2 min
- 4
Beat in the large egg and vanilla extract until just incorporated.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min
- 6
Cover the dough and refrigerate for at least 30 minutes. This helps prevent spreading and enhances flavor.
- 7
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Place the 1/4 cup granulated sugar for rolling in a small, shallow bowl. Scoop out dough by the tablespoonful and roll into 1-inch balls. Roll each ball in the granulated sugar to coat evenly.
⏱️ 5 min
- 9
Arrange the sugared dough balls about 2 inches apart on the prepared baking sheets. Using a fork, gently press down on each cookie ball in a crisscross pattern.
⏱️ 4 min
- 10
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still slightly soft. The cookies will crinkle as they bake.
⏱️ 12 min•🌡️ 350
- 11
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Reader-Favorite Peanut Butter-Miso Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup creamy peanut butter
- 2 tablespoons white miso paste
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar, for rolling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, 1/2 cup granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the creamy peanut butter and white miso paste to the butter mixture. Beat until well combined and smooth.
⏱️ 2 min - 4
Beat in the large egg and vanilla extract until just incorporated.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 6
Cover the dough and refrigerate for at least 30 minutes. This helps prevent spreading and enhances flavor.
- 7
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Place the 1/4 cup granulated sugar for rolling in a small, shallow bowl. Scoop out dough by the tablespoonful and roll into 1-inch balls. Roll each ball in the granulated sugar to coat evenly.
⏱️ 5 min - 9
Arrange the sugared dough balls about 2 inches apart on the prepared baking sheets. Using a fork, gently press down on each cookie ball in a crisscross pattern.
⏱️ 4 min - 10
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still slightly soft. The cookies will crinkle as they bake.
⏱️ 12 min•🌡️ 350 - 11
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 2 min