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Miso Peanut Butter Cookies with Chocolate and Sesame Seeds

Miso Peanut Butter Cookies with Chocolate and Sesame Seeds
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Miso Peanut Butter Cookies with Chocolate and Sesame Seeds offer a unique blend of sweet and savory flavors. These cookies combine creamy peanut butter, umami-rich white miso, melty chocolate chunks, and crunchy toasted sesame seeds, delivering a delightful texture and irresistible taste. Perfect for any occasion, they are quick to make and feature simple pantry staples with an extraordinary twist.

Ingredients

Scale

Wet Ingredients

  • 1 cup natural or creamy peanut butter
  • 2 tablespoons white miso paste
  • 3/4 cup brown sugar
  • 1 large egg (at room temperature)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins and Toppings

  • 3/4 cup chocolate chunks or chips
  • 2 tablespoons toasted sesame seeds, plus extra for topping

Instructions

  1. Prep Your Ingredients: Gather all your ingredients. Preheat the oven to 350°F (175°C). Lightly toast the sesame seeds in a dry pan over medium heat for about 2 minutes until fragrant, then set aside to cool.
  2. Mix the Wet Ingredients: In a large bowl, whisk together peanut butter, white miso paste, and brown sugar until creamy. Beat in the egg and vanilla extract until the mixture is smooth and glossy.
  3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt to ensure even distribution and a light texture.
  4. Bring It All Together: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing. Then fold in the chocolate chunks carefully to distribute evenly.
  5. Shape and Top: Use a cookie scoop or spoon to drop dough evenly spaced on a baking sheet lined with parchment paper. Sprinkle the toasted sesame seeds generously on top of each cookie before baking.
  6. Bake and Cool: Bake for 10 to 12 minutes until the edges are golden but centers remain soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure peanut butter and egg are at room temperature for smooth mixing.
  • Stir the dough just until combined for tender, chewy cookies; do not overmix.
  • Use fresh white miso paste for best flavor balance without bitterness.
  • Use a cookie scoop for even cookie sizes and consistent baking.
  • Remove cookies when edges turn golden; centers will firm up as they cool.
  • Toasting sesame seeds enhances flavor and crunch, so don’t skip this step.

Nutrition

Keywords: miso peanut butter cookies, chocolate cookies, sesame seed cookies, sweet and savory cookies, unique cookie recipe, gluten-free cookies option

Find it online: https://marycorner.com/miso-peanut-butter-cookies-with-chocolate-and-sesame-seeds/