Being that we’re in the height of cookie season, I’ve been baking a lot lately, mostly Norwegian cookies for my other business, Arctic Grub.
Going through my cupboards looking for something else, I noticed I had a ton of peanut butter for some reason (mostly it is my husband who is a peanut butter eater in our household) and thought I needed to find a tasty way to make use of it.
I’m not a huge sweet fan and love to contrast sweet with salty and play around with different textures. This cookie is everything I wanted, and then some!
Miso and peanut butter play beautifully together, and when combined with chocolate, it just takes it over the top. Miso has an earthy flavor that mimics the peanut butter and contrasts really nicely with chocolate. The result is a deeper flavor with a touch of umami.
Top the cookies with some sea salt and you’ve got yourself a real treat!
I decided to use a different kind of nut in the dough mixture and as a topping, but if you’re obsessed with peanuts you can use peanuts instead. I like cashews because it is relatively neutral when it comes to taste, and a touch sweet.
If you want to make some of the best cookies out there, well you should try this!!
Peanut Butter-Miso-Chocolate Cookies
Makes about 25 cookies
For the cookies:
2 cups (250 grams) all-purpose flour
1 teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
1 stick (113 grams) vegan butter
1 cup (200 grams) light brown sugar
½ cup (100 grams) granulated sugar
¼ cup (70 grams) mellow white miso
½ cup (65 grams) peanut butter
4 tablespoons Just Eggs or 1 tablespoon ground flax seeds mixed with 4 tablespoons water
1 teaspoon vanilla extract
½ cup (70 grams) roughly chopped and toasted cashews or nuts of your choice
1 ½ cup (300 grams) dark chocolate chips
For the topping:
½ cup (70 grams) chopped cashews or nuts of your choice
½ cup (100 grams) dark chocolate vegan chips
½ cup (130 grams) creamy peanut butter
Directions:
Line two cookie sheets with parchment paper and set aside.
Combine the flour, salt, baking soda and baking powder in a small bowl and set aside.
Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment and mix until light and fluffy, about 3-4 minutes.
Add the peanut butter and miso to the mixture and mix for another minute.
Add in the Just Eggs or flax eggs and vanilla extract to the butter-sugar-peanut butter mixture and combine for a few seconds. Slowly add in the dry ingredients and mix until just combined. Fold in the chopped nuts and chocolate at the end.
Using a medium cookie scoop, shape the cookies into balls and place about 12-14 cookies on each sheet. Keep the cookies chilled while you put together the topping.
Place the nuts and chocolate chips on two separate plates and preheat the oven to 330°F (165°C).
Once ready to bake the cookies, spread a teaspoon of peanut butter over the surface of each cookie, then dip them into the chopped nuts and place back onto the baking sheet.
Sprinkle with a few chocolate chips and repeat with the rest of the cookies.
Bake the cookies, one sheet at a time in the middle of the oven for about 15 minutes or until the edges are lightly browned.
Pull the cookie sheet out of the oven and lightly bang it against the table to flatten the cookies (and they will crack a little).
Let them cool completely before digging in (if you can wait that long!).
Peanut Butter, Chocolate and Miso Cookies
These cookies are the perfect combination of sweet, salty and umami with a variety of textures that makes every bite exciting and delicious!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Diet: Vegan
Ingredients
For the cookies:
2 cups (250 grams) all-purpose flour
1 teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
1 stick (113 grams) vegan butter
1 cup (200 grams) light brown sugar
½ cup (100 grams) granulated sugar
¼ cup (70 grams) mellow white miso
½ cup (70 grams) peanut butter
4 tablespoons Just Eggs or 1 tablespoon ground flax seeds mixed with 4 tablespoons water
1 teaspoon vanilla extract
½ cup (70 grams) roughly chopped and toasted cashews or nuts of your choice
1 ½ cup (300 grams) dark chocolate chips
For the topping:
½ cup (70 grams) chopped cashews or nuts of your choice
½ cup (100 grams) dark chocolate vegan chips
½ cup (130 grams) creamy peanut butter
Flaky sea salt (optional)
Instructions
Line two cookie sheets with parchment paper and set aside.
Combine the flour, salt, baking soda and baking powder in a small bowl and set aside.
Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment and mix until light and fluffy, about 3-4 minutes.
Add the peanut butter and miso to the mixture and mix for another minute.
Add in the Just Eggs or flax eggs and vanilla extract to the butter-sugar-peanut butter mixture and combine for a few seconds. Slowly add in the dry ingredients and mix until just combined. Fold in the chopped nuts and chocolate at the end.
Using a medium cookie scoop, shape the cookies into balls and place about 12-14 cookies on each sheet. Keep the cookies chilled while you put together the topping.
Place the nuts and chocolate chips on two separate plates and preheat the oven to 330°F (165°C).
Once ready to bake the cookies, spread a teaspoon of peanut butter over the surface of each cookie, then dip them into the chopped nuts and place back onto the baking sheet. Sprinkle with a few chocolate chips and repeat with the rest of the cookies. If desired, you can sprinkle a little sea salt on top of the cookies as well.
Bake the cookies, one sheet at a time in the middle of the oven for about 15 minutes or until the edges are lightly browned.
Pull the cookie sheet out of the oven and lightly bang it against the table to flatten the cookies (and they will crack a little). Let them cool completely before digging in (if you can wait that long!).
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