Description
These Miso Peanut Butter Cookies with Sesame & Chocolate are a unique twist on classic cookies, combining the savory umami flavor of white miso with creamy peanut butter and rich dark chocolate chips. Coated in nutty black sesame seeds, these cookies are chewy, flavorful, and perfect for anyone looking to elevate their cookie game with an unexpected ingredient pairing.
Ingredients
Units
Scale
Dry Ingredients
- 2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 12 tablespoon (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 teaspoon vanilla extract
Sugars
- 1 cup dark brown sugar
- 3/4 cup granulated sugar
Add-ins and Coating
- 1 1/2 cup dark chocolate chips
- 3/4 cup black sesame seeds
Instructions
- Preheat Oven: Place a rack in the middle of your oven and heat it to 350°F. Line two baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly combined. Set aside for later use.
- Cream Sugars and Butter: Using a stand mixer with the paddle attachment or a hand mixer, beat together the dark brown sugar, granulated sugar, and melted unsalted butter at medium speed. Continue mixing until the mixture falls in shiny ribbons when the beaters are lifted, approximately 2 minutes.
- Add Miso, Peanut Butter, Egg, and Vanilla: To the sugar and butter mixture, add white miso and sweetened crunchy peanut butter. Mix on medium speed until fully incorporated, about 1 minute. Then add the large egg and vanilla extract, mixing just until blended.
- Incorporate Flour Mixture: Add half of the flour mixture to the wet ingredients and mix on low speed until just combined. Add the remaining flour slowly and mix on low to fully incorporate, taking care not to overmix the dough.
- Add Chocolate Chips: Scrape down the sides of the bowl with a rubber spatula. Then fold in the dark chocolate chips by hand until evenly distributed in the dough.
- Shape and Coat Cookies: Pour the black sesame seeds into a small shallow bowl. Using a tablespoon or cookie scoop, portion out cookie dough balls about the size of a ping pong ball. Roll each ball between your hands to smooth it out, then roll the dough in the sesame seeds to coat all sides. Arrange the coated dough balls spaced 2 to 3 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake the cookies on the middle rack until the edges turn a light golden brown and cracks form on the tops, about 12 to 14 minutes. Remove from oven and allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Repeat the shaping and baking steps with remaining dough.
Notes
- Using room temperature egg allows for even mixing and better dough consistency.
- Do not overmix once the flour is added to preserve a tender cookie texture.
- Rolled sesame seeds add a nutty crunch and visual appeal but can be omitted for those with sesame allergies.
- White miso adds umami complexity but can be substituted with yellow miso for a milder flavor.
- Chocolate chips can be swapped for chunks or other mix-ins based on preference.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
