Description
These Miso Peanut Butter Cookies with Sesame & Chocolate combine the savory depth of white miso with the rich creaminess of peanut butter, studded with dark chocolate chips and rolled in black sesame seeds for a nutty, crunchy finish. Perfectly balanced with sweet and umami flavors, these cookies are baked to a tender, chewy perfection that’s sure to delight any cookie lover looking for a unique twist.
Ingredients
Units
Scale
Dry Ingredients
- 2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Sugars and Fats
- 1 cup dark brown sugar
- 3/4 cup granulated sugar
- 12 tablespoon (1 1/2 sticks) unsalted butter, melted
Wet Ingredients
- 1/3 cup white miso
- 1/3 cup sweetened crunchy peanut butter
- 1 large egg, at room-temperature
- 1 1/2 teaspoon vanilla extract
Add-ins and Toppings
- 1 1/2 cup dark chocolate chips
- 3/4 cup black sesame seeds
Instructions
- Preheat Oven and Prepare Baking Sheets: Place a rack in the middle of the oven and heat to 350°F. Line 2 baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and baking powder until evenly combined. Set aside for later incorporation.
- Cream Sugars and Butter: Using a stand mixer with a paddle attachment or a hand mixer, beat the dark brown sugar, granulated sugar, and melted butter at medium speed until the mixture falls in shiny ribbons when the beaters are lifted, about 2 minutes, creating a smooth, fluffy base.
- Add Miso, Peanut Butter, Egg, and Vanilla: Mix in the white miso and crunchy peanut butter on medium speed until just combined (about 1 minute). Then add the egg and vanilla extract, mixing only until just incorporated to avoid overmixing.
- Incorporate Flour Mixture: Add half of the flour mixture and mix on low speed until just combined. Add the remaining flour and gently mix on low until fully incorporated, being careful not to overmix to maintain a tender cookie texture.
- Add Chocolate Chips: Scrape down the sides of the bowl and fold in the dark chocolate chips using a rubber spatula until evenly distributed.
- Shape Cookies and Coat with Sesame: Place black sesame seeds in a shallow bowl. Using a rounded tablespoon scoop, portion dough balls about the size of a ping pong ball. Roll each ball between your hands until smooth and then roll them thoroughly in the sesame seeds to coat all sides. Arrange them on the prepared baking sheets, spacing 2 to 3 inches apart to allow for spreading.
- Bake and Cool: Bake in the preheated oven for 12 to 14 minutes or until the edges are lightly golden and the tops show characteristic cracks. Let cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely. Repeat the process with remaining dough.
Notes
- Ensure the egg is at room temperature to help the dough mix evenly.
- White miso adds umami depth – if unavailable, substitute with yellow miso for a milder flavor.
- Do not overmix the flour once added to maintain soft, tender cookies.
- Rolled sesame seeds add texture and a nutty flavor but can be omitted if desired or substituted with white sesame seeds.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 140
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
