Miso Peanut Butter Cookies with Sesame and Chocolate Recipe

I absolutely love how these Miso Peanut Butter Cookies with Sesame and Chocolate Recipe come together—there’s just something magical about the blend of salty miso, rich peanut butter, and a touch of bittersweet chocolate. When I first tried this recipe, I was amazed at how each bite offers a perfect balance of flavors and textures, from the crunchy sesame seed exterior to the soft, chewy inside. You’ll find this cookie is as unique as it is delicious, making it a standout treat whether you’re baking for a cozy afternoon or a fun gathering.

This recipe works wonderfully when you want to impress friends with something a little different, or just treat yourself to a cookie with layers of unexpected depth. Plus, the sesame seeds add that satisfying crunch which I think makes every bite exciting. Trust me, after you try this Miso Peanut Butter Cookies with Sesame and Chocolate Recipe, it’s going to become one of your favorites to share (or keep all to yourself!).

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Ingredients You’ll Need

The ingredients in this recipe come together to create a perfect balance of sweet, salty, and nutty flavors. Shopping for good quality miso and peanut butter really takes the cookies to the next level, so I recommend putting a little thought into these key items.

• All-purpose flour: The base for structure, just regular flour works great here.
• Baking soda: Helps the cookies to rise nicely and achieve that lovely chewiness.
• Baking powder: Balances the texture for a tender bite.
• Dark brown sugar: Adds moisture and rich molasses flavor—don’t swap for light brown.
• Granulated sugar: Gives a crispness and balances sweetness.
• Unsalted butter: Melted for ease of mixing and a tender crumb—room temp is key.
• White miso: This is the umami secret—go for the mild and sweet type for best flavor.
• Sweetened crunchy peanut butter: Texture and flavor that makes these cookies pop.
• Large egg: Binds everything together; be sure it’s at room temperature.
• Vanilla extract: Adds sweetness and warmth in the background.
• Dark chocolate chips: Bittersweet chocolate works beautifully to contrast with the salty miso.
• Black sesame seeds: For that gorgeous coating, making each cookie visually stunning and delightfully crunchy.

Variations

I love mixing things up depending on the mood or what I have on hand, and you can totally personalize this Miso Peanut Butter Cookies with Sesame and Chocolate Recipe to suit your taste or dietary needs.

• Almond butter swap: When I switched peanut butter for almond butter, the cookies stayed just as moist, offering a slightly different nutty flavor that my kids adored.
• Gluten-free flour blend: I tested with a 1:1 gluten-free baking flour, and while the texture was a bit more delicate, it worked well for gluten-sensitive friends.
• White chocolate chips instead of dark: For a sweeter profile, but remember the miso’s saltiness balances best with less sweet chocolate in my experience.
• Toasted sesame seeds: Toasting the black sesame seeds lightly brings out an even richer, nuttier flavor that’s insanely good.

How to Make Miso Peanut Butter Cookies with Sesame and Chocolate Recipe

Step 1: Preheat and Prep Your Baking Sheets

Start by placing a rack in the center of your oven and preheat it to 350°F. Line two baking sheets with parchment paper because these cookies spread a bit and you’ll want easy cleanup—and perfect bottoms.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking soda, and baking powder until everything is evenly distributed. This keeps the leavening agents balanced throughout your dough, so no weird spots of rising or sinking.

Step 3: Cream Your Sugars and Butter

Using a stand mixer or hand mixer, combine the brown sugar, granulated sugar, and melted butter. Beat on medium speed until the mixture looks shiny and falls in ribbons when you lift the beaters—about 2 minutes. This step is crucial because it aerates the butter and sugar, giving your cookies a lighter texture despite their rich ingredients.

Step 4: Add the Miso, Peanut Butter, Egg, and Vanilla

Next, mix in the white miso and crunchy peanut butter until smooth, about a minute. Then add the egg and vanilla extract, beating until just combined. You’ll want to avoid overmixing here to keep the dough tender, so stop as soon as you don’t see streaks.

Step 5: Incorporate the Dry Ingredients Gently

Add half of your flour mixture on low speed or fold in gently by hand, then add the rest, careful not to overwork the dough. Overmixing develops gluten which makes cookies tough—so just mix until the flour disappears.

Step 6: Fold in Chocolate Chips

Use a rubber spatula to scrape down the bowl sides and fold in the dark chocolate chips evenly. Doing this by hand helps you avoid overmixing and keeps the pockets of melted chocolate perfect.

Step 7: Shape and Coat with Sesame Seeds

Scoop the dough by rounded tablespoons—each one about the size of a ping pong ball works well. Roll between your hands until smooth, then roll each ball generously in black sesame seeds to coat every side. I find this step makes the cookies look gourmet and adds that addictive crunch.

Step 8: Bake Until Golden and Cracked

Bake cookies 12 to 14 minutes, watching for lightly golden edges and cracks on top. Don’t overbake—cookies continue to firm as they cool, so pulling them out at the right time keeps them chewy. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling and set up perfectly.

How to Serve Miso Peanut Butter Cookies with Sesame and Chocolate Recipe

Garnishes

I usually keep it simple with a sprinkle of extra black sesame seeds on top before baking, but sometimes I drizzle a little melted dark chocolate on cooled cookies for a fancy finish. It adds that little “wow” factor, especially if you’re gifting them or having a cookie party.

Side Dishes

These cookies pair wonderfully with a cup of green tea or a rich cold brew coffee. For a real treat, serve alongside fresh fruit like sliced pears or a small bowl of mixed nuts to balance the richness.

Creative Ways to Present

For special occasions, I like arranging them in a circular pattern on a wooden serving board with chocolate curls and little bowls of sesame seeds and miso glaze for dipping. It’s fun to highlight the flavors visually and adds a chic touch to your cookie platter.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. I love that they hold their chewiness and the sesame coating stays crunchy with this simple method—no need for fridge chilling unless your kitchen is extra warm.

Freezing

I’ve had great luck freezing the dough balls before baking—just pop them on a tray in the freezer, then transfer to a freezer bag. When ready to bake, let them thaw slightly and bake as usual. This way, you always have fresh cookies ready to enjoy with minimal effort.

Reheating

To refresh cookies after storing, I like warming them for 10-15 seconds in the microwave or 5 minutes in a preheated 300°F oven. This revives the soft interior and slightly melts the chocolate without drying out your cookies.

FAQs

Final Thoughts

I can’t recommend this Miso Peanut Butter Cookies with Sesame and Chocolate Recipe enough—it’s become a personal favorite to whip up when I want something a little special yet uncomplicated. What makes it stand out is how approachable it is while still delivering those rich, layered flavors you don’t often find in a cookie. If you’re curious about combining salty and sweet in a new way, or just want a cookie with personality, give this recipe a try. I have a feeling you’ll fall in love with it just like I did!

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