Description
These Miso Peanut Butter Cookies with Sesame & Chocolate offer a unique twist on a classic treat by combining the savory depth of white miso and the crunch of black sesame seeds with rich dark chocolate chips. Soft and chewy with a slightly nutty and umami flavor profile, these cookies are perfect for those looking to try an inventive and flavorful dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients and Sugars
- 1 cup dark brown sugar
- 3/4 cup granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1/3 cup white miso
- 1/3 cup sweetened crunchy peanut butter
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
Add-ins and Coating
- 1 1/2 cups dark chocolate chips
- 3/4 cup black sesame seeds
Instructions
- Preheat Oven and Prepare Baking Sheets: Place a rack in the middle of your oven and preheat it to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder thoroughly. Set this mixture aside for later incorporation.
- Beat Sugars and Butter: Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, beat the dark brown sugar, granulated sugar, and melted butter at medium speed. Continue until the mixture is smooth and falls in shiny ribbons when you stop and lift the beaters, approximately 2 minutes.
- Add Miso, Peanut Butter, Egg, and Vanilla: Add the white miso and crunchy peanut butter to the sugar-butter mixture and mix on medium speed until combined, about 1 minute. Then add the egg and vanilla extract and mix on medium just until incorporated.
- Incorporate Dry Ingredients: Add half of the flour mixture to the wet ingredients and mix on low speed until just combined. Add the remaining flour and continue mixing on low until everything is incorporated, being careful not to overmix the dough for optimal cookie texture.
- Add Chocolate Chips: Scrape down the sides of the bowl with a rubber spatula, then add the dark chocolate chips. Mix by hand gently until the chips are evenly distributed throughout the dough.
- Form and Coat Cookies: Place the black sesame seeds in a small, shallow bowl. Scoop cookie dough by rounded tablespoons (approximately the size of a ping pong ball), and roll each dough ball between your hands until smooth. Roll each cookie ball in the sesame seeds so all sides are evenly coated, then place them on the prepared baking sheets spaced 2 to 3 inches apart to allow for spreading.
- Bake and Cool: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden and the tops show characteristic cracks. Let the cookies cool on the baking sheets for 10 minutes to firm up, then transfer them to a wire rack to cool completely. Repeat baking with remaining dough as needed.
Notes
- Using white miso adds a subtle umami flavor that balances the sweetness; do not substitute with red miso as it will overpower the cookie’s taste.
- Melting the butter before mixing ensures a smooth dough and chewy cookie texture.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Black sesame seeds provide a toasty crunch and visually appealing coating; toasted sesame seeds can be used for enhanced flavor if desired.
- For a nuttier cookie, you may substitute crunchy peanut butter with smooth, but the texture will be slightly different.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
