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!Print