Peanut Butter-Miso Cookies by Krysten Chambrot
I came across this recipe on the NYT Cooking app, looking for a different cookie from the typical choc chip. This recipe is really simple and straight forward. The dough comes together within 20-30 mins, then with a little rest time in the fridge (or overnight is best), these can be made and baked all in quick couple of hours! The perfect lil snack.
Side Notes
Cost of non-staples: $5
Serves: 18
Ingredients
225 grams all-purpose flour
¾ tsp baking soda
½ tsp baking powder
115 grams unsalted butter (1 stick), at room temperature
220 grams light brown sugar
100 grams granulated sugar
80 grams white miso paste
60 grams chunky peanut butter
1 large egg
1½ tsp vanilla extract/paste
½ cup demerara sugar
My Pantry Staples
flour
baking soda
baking powder
butter
sugars
peanut butter
egg
vanilla paste
The Method
In a bowl, combine flour, baking soda and baking powder, and whisk to incorporate.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, brown sugar and granulated sugar at medium speed until light for about 5 minutes.
Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed.
Add egg and vanilla extract to the batter and mix until just combined.
Add ⅓ of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is just incorporated.
Place the demerara sugar into a small bowl, working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.
Refrigerate for 1 hour or up to overnight.
When ready to bake, heat oven to 350 degrees/175 celsius. Bake cookies for about 15 minutes (13 if fan-forced), until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.
