New York Times Peanut Butter Miso Cookies

 

I am always interested into trying to incorporate unusual spices into dessert recipes so was excited to try this recipe to combine peanut butter with miso!  I’ve tried another recipe combining miso and maple syrup: Dorie Greenspan's Miso Maple Loaf Cake.

 I made these cookies smaller, covered them in gold sanding sugar, and did not have time to leave the cookies for 2 hours so baked them immediately and they turned out pretty good. I will try them next time, storing the dough in the fridge for 2 hours before baking. Next time, I might also try this with tahini!

 peanut butter miso cookies from the NYT :: story of a kitchen

 Ingredients

• 225 grams all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• 1 stick of butter, at room temp
• 220 grams dark brown sugar
• ⅓ cup miso -- I used shiro (also used white shiro miso)
• ¼ cup chunky peanut butter
• 1 large egg
• ½ teaspoon almond extract
• ½ cup Demera sugar (sanding sugar would probably work instead) -- don't skip this. It makes the cookies so pretty and sparkly. (used gold sanding sugar)

Instructions

1. Mix flour, baking soda, and baking powder together. Set aside.
2. In a separate bowl using a stand mixer, cream together brown sugar and butter until light and fluffy.
3. Add miso and peanut butter to the sugar-butter mixture. Mix at medium speed.
4. Add egg and almond extract to the above, and mix until just combined.
5. Add flour, one third at a time, to the mixture, mixing at low speed.
6. Put Demera sugar in a bowl. Measure 50g of dough and roll into a ball, then roll it in the sugar. You'll have 13 50g balls, and two more which are slightly smaller. (Since I cut sugar from the original recipe, I had less dough to work with. I didn't want to adjust the 50g recommendation, because it's a good size for cookies.)
7. Put each of these balls on a tray and refrigerate for at least 2 hours to overnight. The longer they sit, the more they'll mellow. (did not do this step and baked immediately)
8. When ready to bake, preheat oven to 350 deg F.
9. Place cookies on a cookie sheet covered with parchment, spacing them 3 inches apart.
10. Bake cookies 15 minutes, where the centers are slightly underdone. (baked for 9 min)
11. Take out the pan and smack it on the counter. Put the pan back in for 3-4 minutes more. Smack the sheet again when removing from oven. (tried to bang the cookie pan but they ended up flying everywhere so that didn’t work. I baked it for 2 more minutes and then took it out of the oven)
12. Allow to cool to barely warm before shoving into your gaping maw.