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Miso Peanut Butter Cookies

A brilliant new cookie from The New York Times.


  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup white miso paste I only had yellow and that worked fine.
  • 1/4 cup chunky peanut butter Smooth worked fine for me; I recommend commercial peanut butter in cookies.
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup Demerara or Turbinado sugar


  • Whisk together the dry ingredients: the flour, the baking soda, and the baking powder.
  • In a stand mixer, cream together the butter and both sugars until light and fluffy (about 5 minutes).
  • Add the miso and the peanut butter and mix for another minute, scraping down the sides of the bowl as needed. Add the egg and the vanilla extract and mix until combined. Add your flour mixture and mix on low until just combined.
  • Pour the Demerara or Turbinado sugar into a bowl. Using 1/4-cup ice cream scoop, scoop out dough, roll into balls, drop into the sugar, coat on all sides, and place on to a lined cookie sheet. When finished, place the cookie sheet into the refrigerator for at least 2 hours.
  • Heat the oven to 350. Place the cookies in the oven and bake for 15 minutes: they'll get all puffy in the middle. Take the cookie sheet out of the oven and DROP it on to your stove top to flatten the cookies. Place the sheet back in the oven for another 3 to 4 minutes; they'll puff again and look crisp on the edges. Take it back out and PLOP again on to the counter. It'll make the cookies crinkly.
  • Let the cookies cool for a bit... then eat them! Or give them away. Up to you.