Description
These Miso Peanut Butter Cookies with Sesame & Chocolate combine the savory depth of white miso and crunchy peanut butter with the sweetness of dark chocolate chips and the nutty crunch of black sesame seeds. Baked to perfection with a slightly crisp edge and chewy center, these cookies offer a unique twist on a classic favorite, delivering complex flavors and a delightful texture in every bite.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1/3 cup white miso
- 1/3 cup sweetened crunchy peanut butter
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
Sugars
- 1 cup dark brown sugar
- 3/4 cup granulated sugar
Add-ins and Coating
- 1 1/2 cups dark chocolate chips
- 3/4 cup black sesame seeds
Instructions
- Preheat oven and prepare baking sheets: Place a rack in the middle of the oven and heat to 350°F. Line two baking sheets with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly combined. Set aside.
- Cream sugars and butter: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the dark brown sugar, granulated sugar, and melted butter on medium speed until the mixture forms shiny ribbons when lifted, about 2 minutes.
- Add miso, peanut butter, egg, and vanilla: Mix in the white miso and crunchy peanut butter on medium speed until combined, about 1 minute. Then add the egg and vanilla extract, mixing until just incorporated.
- Incorporate flour mixture: Add half of the dry flour mixture to the wet ingredients and mix on low speed until just combined. Add the remaining flour and mix on low, being careful not to overmix to keep cookies tender.
- Add chocolate chips: Scrape the bowl sides with a rubber spatula and fold in the dark chocolate chips by hand to evenly distribute.
- Form and coat dough balls: Place the black sesame seeds in a small shallow bowl. Scoop rounded tablespoons of dough (about the size of a ping pong ball). Roll each dough ball between your hands to form smooth spheres, then roll in the sesame seeds to coat all sides. Arrange on the parchment-lined baking sheets, spacing 2 to 3 inches apart.
- Bake and cool: Bake in the preheated oven until the edges are lightly golden and cracking appears on the surface, about 12 to 14 minutes. Allow cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Repeat the shaping, coating, and baking with remaining dough.
Notes
- White miso adds a subtle umami flavor that enhances the cookie without overpowering sweetness.
- Using crunchy peanut butter provides texture; natural or creamy peanut butter can be substituted but will alter texture.
- Rolling cookies in black sesame seeds gives them a nutty crunch and an attractive finish.
- Do not overmix the dough after adding flour to keep cookies tender and chewy.
- For uniform cookies, use a cookie scoop to measure dough portions precisely.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
