here’s my version of this peanut butter-miso combo
Read my cookbook, “Carbon-Conscious Cooking,” for free here.
Don’t have Demerara sugar? That’s ok — these cookies will still turn out wonderfully! Miso might be off-putting to some, but I was excited by this concept I came across online. Honesty, I couldn’t taste a strong miso taste. Instead, I think the miso is an umami ingredient that brings out the rest of the flavors of this great cookie.
The crinkle is so beautiful, and one recipe teaches a trick: when the bake is almost complete, remove from the oven and whack the pan against the counter, then return to the oven. There are famous “pan-bang” chocolate chip cookies, in which the ripples in the cookie are made by the “pan-banging”. These cookies aren’t ripply, but they are crinkly. I’d expect that the “pan-bang,” or “pan-whack” as I like to call it, is responsible.
Ingredients
- 225 g flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 stick (1/2 c) room temperature butter (or coconut oil)
- 1 c brown sugar, not packed
- 1/2 c granulated sugar
- 1/3 c miso paste
- 1/3 c peanut butter
- 1 egg (or a chia egg or 1/3 c aquafaba)
- 1 tsp vanilla extract
- additional white sugar to coat
Directions
- Whisk dry ingredients in a bowl.
- In an electric stand mixer, beat butter and sugar for 5 minutes on a gradually increasing speed.
- Add miso and PB, mix on medium speed until combined.
- Add egg and vanilla, mix at low speed until combined.
- Fold in flour by hand, 1/3 at a time to ease the incorporation.
- Set in the fridge for at least 2 hours.
- Remove from the fridge, shape into balls, coat in additional sugar, then return to the fridge for 1 hour before baking.
- At 350F, bake for 15 minutes, then remove and pan-whack, bake for an additional 3–4 minutes.
- Wait until cooled for at least 10 minutes, enjoy!
Read my cookbook, “Carbon-Conscious Cooking,” for free here.
