These Peanut Butter Miso Cookies are soft vegan cookies with the perfect balance of sweetness and depth from just a touch of miso paste.
The New York Times posted a recipe for Peanut Butter Miso Cookies that went viral with rave reviews a few years back. Miso paste is made from fermented soybeans. It’s typically used in savory cooking but since that recipe, I feel like I’ve seen miso flavored desserts all over the place. I use miso paste in cooking all the time to add depth and umami to everything from pasta to stir fries. It’s a staple pantry in my house, but I had never tried to bake with it before. As the miso dessert recipes started to increase, I decided it was time to try my hand at my own batch of peanut butter miso cookies.
How to bake Peanut Butter Miso Cookies:
I started with a basic peanut butter cookie recipe. The miso paste needs to be heated and melted to fully develop and incorporate the flavor. The vegan butter, peanut butter, and miso paste are warmed together in a small saucepan over low heat or slowly in the microwave in 15 second increments. Allow the peanut butter, butter, and miso mixture to cool for 10-15 minutes.
Combine the cooled peanut butter, butter, miso mixture with the sugars and cream together. I used larger amount of brown sugar in this recipe than a typical cookie recipe because the deep caramel flavor of brown sugar works so well with the miso paste. Mix in a touch of vanilla and non-dairy milk.
Combine all the dry ingredients in a medium bowl. Add the dry mixture into the wet mixture until a crumbly dough is formed. The dough should be crumbly but come together easily when pressed together. I’ve tried baking this dough immediately and after it’s been refrigerated. It’s a little easier to work with immediately but if you do refrigerate it to use for later, I recommend letting it sit out for 15 minutes while your oven preheats so it can warm up a bit. The flavor and texture is phenomenal either way.
Before they’re popped in the oven, they get the classic fork cross hatch on the top. Bake for about 10-12 minutes until the middle of the cookie is just set. Take them out of the oven and place them on a cooling rack.
Enjoy your delicious Peanut Butter Miso cookies right away or store them in an airtight container for 3-4 days but I can almost promise you they won’t last that long!
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Peanut Butter Miso Cookies
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
These Peanut Butter Miso Cookies are soft vegan cookies with the perfect balance of sweetness and depth from just a touch of miso paste.
Ingredients
- 1/2 cup vegan butter
- 3/4 cup peanut butter (natural, drippy peanut butter)
- 2 tablespoons white miso paste
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup non-dairy milk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons cornstarch
- 1/8 teaspoon of salt (more or less depending on how salty your miso paste is)
Instructions
- Preheat the oven to 350 and prepare a baking sheet by laying down a silicone baking mat (optional).
- In a small saucepan or a microwave safe bowl, combine the butter, peanut butter, and miso paste. If using a saucepan and stovetop, place over low heat and whisk until smooth and well combined. If using the microwave, cook for 15-30 second increments stirring well in between until completely melted and smooth. Place mixture to the side and allow to cool for at least 10 minutes.
- In a medium bowl, combine flour, baking soda, baking powder, corn starch, and salt and mix until completely combined.
- Once the peanut butter, butter, and miso paste mixture has cooled slightly, combine it with the white and brown sugar in the bowl of a stand mixer with a paddle attachment and mix for 2-3 minutes. Add in the dry ingredients and mix until just combined.
- Using a cookie scoop or your hands, scoop out 2 tablespoons of dough and use your hands to roll into a ball and place on a prepared baking sheet. The dough should be enough for about 24 cookies (2 batches of 12). Use a fork to make a criss-cross pattern on the top of the dough ball.
- Bake for 10-12 minutes until the middle of the cookies are just set. Remove from the oven and place on a cooling rack. Enjoy!
Notes
Store in airtight container for 3-4 days.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert, cookies
- Method: baking
Keywords: vegan cookies, peanut butter miso cookies, peanut butter, miso paste
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