Sweet and salty. A sugar-studded crunchy bite. All with a umami edge. A tiny bit of heat. These cookies really deliver. The rich miso adds tons of depth taking this class PB cookie to new, adventurous places. Ginger Sugar encases the cookies for the perfect zing. Perfect for a cookie swap. A must for a late-night snack.
Time: 1 hour
Makes 18 CookiesRating
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Loading...| 1 3/4 cups all-purpose flour | |
| 3/4 tsp baking soda | |
| 1/2 tsp baking powder | |
| 1 stick butter, room temp | |
| 1 cup light brown sugar | |
| 1/2 cup granulated sugar | |
| 1/3 cup white miso paste | |
| 1/4 cup crunchy peanut butter | |
| 1 egg | |
| 2 tsp Cookie Vanilla | |
| Ginger Sugar for rolling |
| 1. | In a bowl, whisk together the flour, baking soda and baking powder. Set aside. |
| 2. | In the bowl of a stand mixer with the paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy, stopping once to scrape down the sides of the bowl. |
| 3. | Beat in the miso and peanut butter. Scrape down the sides then beat in the egg and extract. |
| 4. | Add 1/3 of the flour mixture and run the mixer until the flour is combined. Add remaining flour in two more batches until the flour is incorporated. |
| 5. | Place the Ginger Sugar in a bowl. Scoop out 2 Tbl of dough and roll into a ball. Dredge in the Ginger Sugar and place on a parchment-lined sheet pan. Space the cookies three inches apart. Note: if the dough is too soft during this step, refrigerate it for 15 minutes to firm it up. |
| 6. | Refrigerate the dough on the sheet pans for at least 30 minutes - the longer the better (even overnight). The longer the dough chills, the more mellow the flavor. |
| 7. | When ready to bake, heat the oven to 350°F. Bake for 15 mins or until the edges look dry and crisp. Remove from the oven and hit the sheet pan against the counter. Return to the oven for 4 mins. The edges should be golden and the centers puffed. Remove from the oven and hit against the counter to flatten the cookies. Then set the sheet pan aside to cool. |
| 8. | Allow the cookies to cool on the sheet pan for five minutes then transfer to a rack to cool completely. They should be crispy on the outside and chewy on the inside. Store them in an airtight container for up to five days. |
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