• Rose

Peanut butter cookies

Wish I could take credit for this one but it was recommended to me and I highly recommend it. The only thing I did was swap the smooth PB for crunchy and cut the sugar in half from the original, so these weren't overly sweet but certainly more-ish with the miso.


Original :

https://www.acozykitchen.com/miso-cookies#wprm-recipe-container-51752


Ingredients

  • 1 1/2 cups all-purpose flour (180g)

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 cup unsalted butter (113g)

  • 3/4 cup crunchy peanut butter

  • 2 TBSP miso

  • ¼ cup brown sugar (75g)

  • 1 teaspoon pure vanilla extract

  • 1 large egg (Could use 2 eggs)

For Rolling:

  • 3 tbls white or black sesame seeds


Instructions

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment and set aside. On a plate or shallow bowl, combine the sugar and sesame seeds. Set aside.

  • In a medium bowl, whisk together the flour, baking powder and baking soda.

  • In the bowl of a stand-up mixer with the paddle attachment (you could also do this in a large bowl with an electric hand mixer), add the butter, peanut butter and miso. Blend until very smooth, about 2 minutes. Add the brown sugar, white sugar and vanilla; cream together for a full 2 minutes, until very creamy and a light pale brown color. Add in the egg and vanilla and blend one last time.

  • Pour in the flour all at once and mix on low (so the flour doesn’t fly out) until you no longer see any speckles of flour. Using a medium (2 ounce) cookie scoop, scoop out balls of dough and roll them in between your palms to form a ball. Roll them in the sugar/sesame mixture and transfer them to the baking sheet about 5-inches apart.

  • You’ll have to do this in batches. Using the tines of a fork, press down to flatten slightly and then turn the fork perpendicular and flatten them slightly again. This should form a criss cross pattern.

  • Bake the cookies, one sheet at a time, for about 9-11 minutes. Just until the edges are lightly golden brown. Let them cool on the baking sheet for 5 minutes before moving them to a cooling rack. Repeat with the remaining cookies.

  • Store the cookies in an airtight container for up to 4 days.





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