Peanut Butter-Miso Cookies


Shari and I went to Carlsbad for a week during Covid-19. McKenzie had this recipe and invited me to help her whip them up. They are lovely cookies to look at. The texture was nice but the flavor a bit nondescript. The chocolate drizzle fixed that!

Recipe by:

New York Times Cooking

Yield:

18

Ingredients:

  cups all-purpose flour, 225 grams
¾ teaspoon baking soda
½  teaspoon baking powder
½  cup unsalted butter, at room temperature
1 cup 1 cup (220 grams) light brown sugar, 220 grams
½  cup granulated sugar, 100 grams
  cup white miso paste
¼  cup chunky peanut butter
1 large egg
  teaspoons vanilla extract
½  cup Demerara sugar, *see notes

Directions:

1. In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.

3. Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.

4. Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.

5. Place 1/2 cup Demerara sugar into a small bowl. Using a 2-tablespoon cookie scoop, scoop out a ball. Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.

6. Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)

7. When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center. **see notes

8. Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack.

Notes:

* I use Sprinkle King Con AA White Coarse Sugar from supplyvillage.com.

** I found that, cooked this way, they were overdone. I skipped both the counter banging and the second trip to the oven and they turned out great.

***As McKenzie and I were making these, the idea came up to put some chocolate on them. She melted some semi-sweet chocolate chips, stirred in some coconut oil then drizzled it over them. A great improvement in these interesting cookies!


Comments

Leave a Reply

Your email address will not be published. Required fields are marked *