Peanut Butter Miso Cookies
Maddie has always known that she wanted to work with food. By day, she’s a Key Account Manager at Ooni and a full-time foodie all other times. You can find her on Instagram at @maddiebakesthis.
Peanut Butter Miso Cookies are chewy on the edges, soft in the middle and sweet without being too sugary. In fact, ‘not too sweet’ is the ultimate compliment you can receive when you’re making them in Asia. The miso – preferably white or yellow, but red will also work – elevates the peanut flavour, making these cookies an irresistible treat.
Yield: Makes 16 x cookies (50g dough balls)
Prep time: 2 hours 30 minutes total time;
2 hours minimum in the fridge (you can chill them overnight);
15 minutes active
Cook time: 15 minute
INGREDIENTS:
- 230g Plain Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 120g Butter (either salted or unsalted is fine, at room temperature)
- 140g Light Brown Sugar
- 100g White Granulated Sugar
- 100g Smooth Peanut Butter
- 50g Miso (ideally a white or yellow miso, e.g. shiro/shinshu/awase miso)
- 1 Large Egg
- 1 tsp Vanilla Extract
- 60g Demerara Sugar
Recipe note: If you don’t want to use miso, just replace it with an equal amount of peanut butter.
METHOD:
- Combine the plain flour, baking powder and baking soda in a bowl and set aside.
- Add the softened butter, light brown sugar, white granulated sugar, peanut butter and miso into Ooni Halo Pro’s mixing bowl, then with the silicone beater attachment, beat for 3 minutes at 70% (medium-high). Scrape down the sides of the bowl as needed, which you can do by holding a spatula against the side of the bowl while it rotates.
- Add the egg and vanilla extract, then beat for 1 minute at 40% (medium).
- Add all the dry ingredients and mix at 30% (medium-low) for 30 seconds to 1 minute until the dough comes together and the flour has been fully incorporated.
- Divide the cookie dough into 50g dough balls – you’ll have to scrape the bowl down with a spoon, but there will be enough dough for 16 cookies. Once rolled, coat the dough balls in the demerara sugar and place in a container or baking tray. It’s fine if they’re touching each other, as the demerara sugar will prevent any sticking. Leave them to chill in the fridge for a minimum of 2 hours. You can leave them in the fridge overnight, or freeze* if you prefer.
- When you’re ready to bake, preheat the oven to 350°F/180°C fan.
- Place the cookies about 2 inches apart on a lined baking sheet and gently press them to flatten them slightly into discs that are approximately 2cm (¾ inch) thick. This gives you a more even bake that creates a chewier cookie.
- Bake for 13-15 minutes until the edges are lightly browned and the cookies have a crinkle top. You may need to rotate the baking tray after 8 minutes for an even bake, depending on the heat distribution in your oven.
- For a chewier cookie, tap the tray firmly on your counter as soon as the tray is removed from the oven. Leave to cool** and enjoy!
Tips:
- *You can freeze these for another time – just press the dough balls to flatten slightly before you freeze them. When you’re ready to bake, leave the dough balls at room temperature for about 30 minutes to thaw before baking.
- ** For a perfectly round cookie, when they’re fresh out of the oven, use a round cookie cutter that’s slightly larger than the cookie. Place it around the cookie and move it in a circular motion.
