miso & peanut butter cookies
These cookies are one of a kind!
They are essentially a standard, crispy on the outside, gooey in the middle cookie, but the miso and peanut butter take them to another level. They taste almost like a salted caramel cookie but have so so much depth and flavour.
I was fortunate enough to have a homemade miso given to me by a friend, however, the store-bought red or white miso will work a charm. As for the peanut butter, try to get the best you can find. I got mine from one of the machines that churn it fresh for you, but any high quality brand will do.
for the cookies
220g plain flour
0.75 tsp bicarbonate of soda
0.5 tsp baking powder
115g butter
220g light brown sugar
100g white sugar
1 egg
1.5 tsp vanilla extract
100g miso
75g peanut butter
demerera sugar and sea salt to garnish
method
Start by combining the flour, bicarb and baking powder in a bowl. Set to one side.
In another bowl, cream together the butter and both sugars until they are completely combined and look light and fluffy. This should be around 5 minutes in an electric mixer, but more if you’re doing it by hand.
Add the miso and peanut butter to the butter and sugar, and mix for a minute or so until it is all combined.
Add the egg and vanilla to this mix, and fully incorporate.
Add half of the flour mix to these wet ingredients and gently bring it all together. Add the remaining flour mix in and slowly fold it all together.
Roll the dough into 60g balls, toss in some demerera sugar and place on alined baking sheet.
Let the balls rest in the fridge overnight so as to allow the flavours to mellow.
When you are ready to bake, preheat the oven to 175c.
Space the balls a few inches apart on a baking tray and sprinkle a tiny amount of flaky sea salt on each one.
Bake for 15 minutes until they are puffed up and golden round the edges.
Take the tray out of the oven and give it a slight tap against the counter. This should deflate the middle of the cookie and help it develop a chewy middle. Return to the oven for 1 minute to finish cooking through.
Remove from the oven and let cool before removing from the baking tray.
This should yield around 15 cookies. If stored in an airtight container, these should last a few days.
