Miso peanut butter cookies are a delightful fusion of flavors, combining the creamy richness of peanut butter with the umami depth of miso paste. These cookies are perfect for those who enjoy a sweet treat with a savory twist. This recipe will guide you through making chewy, flavorful miso peanut butter cookies that are sure to impress your friends and family.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup creamy peanut butter
- 2 tablespoons white miso paste
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes.
- Add the peanut butter and miso: Mix in the creamy peanut butter and miso paste until well combined.
- Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the chocolate chips and nuts: Stir in the semisweet chocolate chips and nuts (if using) until evenly distributed throughout the dough.
- Scoop and bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
FAQs
1. What is miso? Miso is a traditional Japanese ingredient made from fermented soybeans, salt, and koji (a type of fungus). It has a salty, slightly sweet, and umami-rich flavor, commonly used in soups, marinades, and sauces.
2. Can I adjust the amount of miso in the cookies? Yes, you can adjust the amount of miso to suit your taste. If you prefer a milder flavor, start with 1 tablespoon and increase to taste. For a stronger umami kick, you can add up to 3 tablespoons.
3. Where can I find miso paste? Miso paste can be found in the Asian section of most grocery stores, at Korean or Asian specialty markets, or online.
4. Can I make these cookies without nuts or chocolate chips? Absolutely! The nuts and chocolate chips are optional and can be omitted if you prefer a simpler cookie. The base recipe will still yield delicious, sweet, and savory cookies.
5. How do I store miso peanut butter cookies? Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
6. Can I make the dough ahead of time? Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. You can also freeze the dough for up to 3 months. To freeze, scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer-safe bag. Bake the frozen dough balls directly from the freezer, adding a few extra minutes to the baking time.
7. Why are my cookies spreading too much? If your cookies are spreading too much, it could be because the dough is too warm. Try chilling the dough for 30 minutes before baking. Also, make sure your baking sheets are cool before placing the dough on them.
Enjoy baking and savoring these sweet and savory miso peanut butter cookies! If you have any other questions or need further assistance, feel free to ask. Happy baking!