Miso White Chocolate Chip Cookies

Cookies, Desserts, Quick and Easy

Miso White Chocolate Chip Cookies

There’s a good chance that you’re giving me stroooong side-eye right now.

“Miso…in coookies?”

Yes, girl. In cookies. I didn’t exactly invent this idea but I have been seeing white and red miso being used in “hip, cool” bakeries so I figured I’d give it a go.

They add a lot of rich nuttiness to cookies, think peanut butter or almond butter. This cookie almost tastes like it has a mild nut butter in it rather than miso but not really. It’s hard to describe, but I will say it’s very savory. It goes SO well with white chocolate. And the salt just takes it over the edge.

Miso White Chocolate Chip Cookies

Yesterday I showed a lil’ sneak peek on the Instagram and a lot of ppl were like WHITE MACADAMIA! And I was like well…sorta.

And they sort of remind me of them but more interesting. Remember when you’d go to the mall, eat a Mrs. Field cookie and look at lingerie in Victoria’s Secret and go to The Gap. I miss those dayz!

I actually always dreamed of getting those cookie cakes with my name written on them but then when the time came, I could never make the sacrifice because I LOVE CAKE.

Miso White Chocolate Chip Cookies

Miso White Chocolate Chip Cookies

Miso White Chocolate Chip Cookies

Miso White Chocolate Chip Cookies

Miso White Chocolate Chip Cookies

This base cookie recipe is super chewy but crispy on the edges. I looooove it. It’s wildly adapted from the turtle cookies in The Year of Cozy.

I’m guessing it’s chilly where you are…and probably rainy. It’s like that here. This means that the oven should be on at all times. And these cookies should be inside that warm oven baking away, minutes from your belly.

Miso White Chocolate Chip Cookies

Miso White Chocolate Chip Cookies

4.34 from 3 votes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serving Size: 46 cookies (small cookies) or 22 (plentiful-sized cookies)


  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup, plus 2 tablespoons, unsalted butter, room temp
  • 1/4 cup white sweet miso paste
  • 1 1/4 cups light or dark brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 12 ounces white chocolate chips


  • In a large bowl, mix together the flour, baking powder, baking soda and salt.
  • In the bowl of a stand-up mixer, using the paddle attachment, beat the butter, miso and sugars together until the mixture turns a pale brown color, about 2 to 3 minutes. Crack in the eggs and pour in the vanilla. Beat once more until the eggs are fully incorporated. In 2 batches, add the flour mixture, beating just until the flour is fully incorporated. Pour in the white chocolate chips and mix once more for a few seconds.
  • You can bake these right away, though I love letting them rest in the fridge overnight. When you're ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Using a tablespoon measure, scoop out balls of dough and roll them with your palms. Place them about 3-inches apart on the baking sheets. Bake one sheet at a time for 10 to 12 minutes or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack and let them cool to room temperature before serving (or eat them warm--live!). Repeat with the remaining dough.


Let's talk size: I used a small ice cream scoop and got 46 cookies. I've used a bigger ice cream scoop (#40) and have gotten 22 cookies.
Let's talk miso: I like this white miso and love the brand, Cold Mountain. Where do I find miso? You can usually find miso paste in the refrigerated section right next to the tofu.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Miranda | Miranda's Notebook January 20, 2016 at 12:14 am

    Oh wow, these sound amazing!! Must try!! It’s strange, but whilst I don’t generally love white chocolate on its own, I love it as an ingredient in cookies or brownies. I really like your plates in these pictures too – so pretty. xxx

    • Reply Adrianna Adarme January 20, 2016 at 10:59 am

      I’m the same, I don’t love white chocolate on its own either, but have been loving it lately in certain desserts.

  • Reply Angela - Patisserie Makes Perfect January 20, 2016 at 12:51 am

    I’ve never used miso in anything – I know this is probably a really bad thing to admit to! I’m sure I could try it in cookies though, I love how perfectly round these are from using the ice-cream scoop – they appeal to me so much!

    These look great.

    • Reply Adrianna Adarme January 20, 2016 at 10:59 am

      Nah, not at all! Hopefully these cookies will get you to try something new! 🙂

  • Reply Mollie January 20, 2016 at 8:51 am

    I am SO intrigued by this idea that I think I will try to tackle them this weekend! Yum!!! Thanks for sharing 🙂

    xoxo Mollie

  • Reply Amber | Loves Food, Loves to Eat January 20, 2016 at 10:24 am

    I’m totally into miso desserts! I’ve been experimenting with a miso caramel lately…
    These look fantastic, and I love that white textured wall in the background! Is that just your house wall!?

    • Reply Adrianna Adarme January 20, 2016 at 10:54 am

      WHOA THAT SOUNDS SO GOOD! I bet it’d be delicious. I have seen a dessert that was miso butterscotch and have been wanting to make it. Maybe I’ll make a flan or something with miso and butterscotch.

      And yes, that’s a wall in my apt. This place was built in the 20s so it has a lot of original character. Sometimes I love the textured walls, sometimes I hate them. 😉

  • Reply mary-clay | the open oven January 20, 2016 at 10:52 am

    miso cookies – cool! I have a container of white miso in my fridge that needs to be put to use. thanks for sharing!

  • Reply Samantha @ What's Up, USANA? January 20, 2016 at 1:07 pm

    Well, you certainly caught my attention with the title 🙂 Not a combination I would expect! Thanks for sharing, so excited to try these! 🙂

  • Reply Amy January 20, 2016 at 3:26 pm

    I’m obsessed with these photos! Can’t wait to make these this weekend 🙂

    There’s a bakery here in Vancouver that makes the cutest little bite-sized marbled miso pound cakes and the flavours are so exciting 🙂

  • Reply Kari January 20, 2016 at 5:00 pm

    I would have never thought to use miso but these look delicious!

  • Reply Bekah January 20, 2016 at 8:46 pm

    Where do you buy this miso at? I have seen miso at trader joes… But it’s not sweet…

    • Reply Adrianna Adarme January 21, 2016 at 9:06 am

      Most “white miso” is “sweet white miso” so just look for “white miso.” Trader Joe’s might have it, though I often times buy it at Whole Foods.

      • Reply Stacey October 6, 2019 at 8:23 am

        5 stars
        Ate one when it was still warm has a nutty taste, no one would know there are no nuts in the recipe. Yum.

  • Reply Friday Finds: 1.22.16 · i am a food blog i am a food blog January 22, 2016 at 1:02 am

    […] Love: 1. My kinda tapas party. 2. Give me ALL the miso chocolate chip cookies! 3. These clementine cream sodas look perfect for brightening up dreary winter days. 4. This rice […]

  • Reply genevieve @ gratitude & greens January 22, 2016 at 5:40 am

    I keep seeing miso in baked goods, too! I haven’t tried it yet but it actually sounds like it’d be deliciously salty sweet. I loved Mrs. Fields cookies when I was a kid, it was always the best day ever when my mom came home with box of still-warm cookies!

  • Reply Megan (Cozy Eats) January 22, 2016 at 9:16 am

    I so want to try this! I will have to see if the miso paste I have is a sweet white kind, I am pretty sure everything on the label is in Japanese though. Haha.

  • Reply Melissa January 22, 2016 at 11:42 am

    Ok so I trust you and your recipes so hard that I didn’t even side-eye this one. I’m definitely trying this! They look freaking amazing and also I want those flowers in my house except my cats will eat them.

  • Reply Daisy January 22, 2016 at 5:24 pm

    We just made these and while they are delicious, ours turned out cake-ier than we expected. They are puffier than the photos so the texture is different.
    We are playing with each tray as it goes in, seeing if they turn out differently.

    • Reply Adrianna Adarme January 22, 2016 at 6:19 pm

      Hmm…that’s strange. Mine were definitely chewy. Have they cooled completely? They’re definitely puffy when they come out of the oven but as they cool they should flatten and become more chewy.

  • Reply Daisy January 22, 2016 at 6:38 pm

    Chewy, yes, not crispy. But they didn’t sink as they cooled.
    Possibly a touch too much soda or powder? Or not quite enough butter? I had to weigh it because it was Plugra.
    They’re delicious. I’ll see if I can alter them to get the texture I prefer.
    Thank you for the recipe.

    • Reply Adrianna Adarme January 23, 2016 at 9:57 am

      The edges are just slightly crispy but mostly the cookie is chewy. If you’d like a more crispy cookie, then I’d more white sugar than brown sugar. I’m guessing 1 1/2 cups white sugar to 3/4 cup brown sugar would work!

      • Reply Daisy January 23, 2016 at 11:27 am


  • Reply Ana @ Ana's Rocket Ship January 23, 2016 at 9:47 am

    Just like salted caramel right? Well – I’m halfway there. My oven is on. Unfortunately – these cookies are not in there.

  • Reply Caroline January 23, 2016 at 5:26 pm

    Ahhhh…I have to admit to NOT giving you the “side-eye” at all…in fact, as soon as I saw this on Pinterest, I had to click over immediately! LOVE the idea of miso in a cookie…why did’t I think of it! I love how you describe the savoriness and chewy texture with this crisp edges…sounds like my perfect cookie! I’m snowed in right now with a big container of miso in the fridge…cannot wait to make these tomorrow!

    • Reply Adrianna Adarme January 23, 2016 at 6:00 pm

      Oh awesome, let me know how they turn out! 🙂 xo

  • Reply Tricia January 30, 2016 at 3:50 pm

    I made these today and they are delicious! I have never seen miso in dessert before–thanks!

  • Reply Michelle G August 1, 2016 at 7:01 pm

    Hello, these sound AMAZNG, however I don’t think I’ve ever heard of White Sweet Miso Paste. Where could I find this product? Would it be at an Asian market? Thanks!

    • Reply Adrianna Adarme August 2, 2016 at 9:04 am

      You can actually find miso paste at Whole Foods or most grocery stores. It’s usually right by the tofu in the cold section.

  • Reply Rhianon September 13, 2016 at 4:17 pm

    Miso is delicious in cookies! My favorite recipe that I’ve tried was Miso Peanut Butter cookies http://spoiledtoperfection.com/recipe_cookies.php but I think these look like they could tie with them! I’m definitely going to try these soon!

  • Reply Chrystina September 20, 2016 at 2:02 pm

    I just made some and I thought they turned out nicely!! Soft, puffy and chewy. Though I wish the miso flavor had been more distinctive. I think I may try it again with more miso. I’m also curious if a dark chocolate red miso cookie would be delicious.

    • Reply Adrianna Adarme September 20, 2016 at 2:44 pm

      the flavor is subtle–it’s more nutty than anything. i think a red miso cookie would be delicious. you could use this base and just swap in the red miso and dark chocolate! should work great! 🙂

  • Reply Lisa October 19, 2016 at 11:33 am

    I made these cookies and the texture (chewy and crispy) was lovely. One issue I had was that the cookies turned out EXTREMELY salty. I think this is probably the result of the brand of miso I used. It was not the same at the one the author mentions. Mine was an Japanese brand purchased at an asian speciality grocery store. If you are using a different brand, I’d be sure to taste the dough after adding the miso paste before adding any extra salt. Possibly even adding slightly less miso but I’m not sure how that would affect the texture of the cookie.

    • Reply Adrianna Adarme October 19, 2016 at 11:47 am

      Ahh yes, this probably has everything to do with the brand. Next time, perhaps leave the salt out of the cookies?

      • Reply Lisa October 19, 2016 at 12:07 pm

        Absolutely. It was a fun and interesting recipe. Not too difficult. Definetly a good idea to chill the dough before rolling into balls. I actually froze half of my rolled up dough balls. I can’t see any reason why this dough won’t bake well from frozen.

        They do have lots of spreading to get that nice thin and crispy cookie. You really do need those 3 inches between each cookie! 9 to a standard cookie sheet and no more! Also this is definetly not a recipe to skip the parchment paper on. I don’t think they’d come off a pan all in one piece. They are very soft till they cool.

  • Reply All The Delicious Reasons You Should Buy And Use Miso In Your Cooking | Lifehacker Australia November 3, 2016 at 10:01 am

    […] Bake it into cookies too, because who doesn't love a salty-sweet chocolate chip cookie? […]

  • Reply Jenny January 11, 2017 at 1:49 pm

    I threw the cookie dough (rolled into balls) into the freezer after I mixed them up, and then I baked them as soon as they thawed a bit in the fridge. I just made these for co-workers, and they raved about them! Thanks for a great recipe!

  • Reply Miso Chocolate Chip Cookies | Two Places at Once August 31, 2018 at 1:00 am

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  • Reply nat September 18, 2018 at 7:32 pm

    thoughts on using a brown butter? i know it’d be melted, so would be softer in texture. could you refrig the melted brown butter?!

    • Reply Adrianna Adarme September 19, 2018 at 11:11 am

      this won’t work with this particular recipe because when you make brown butter you’re cooking out all of the water. that water is what makes a cookie moist and balanced. that would throw off all of the other ingredients. i would search for a brown butter cookie recipe! 🙂

      • Reply NAT September 19, 2018 at 11:26 am

        thanks so much for the reply and the reasoning, much appreciated!

        still gonna try these cooks <3

  • Reply Sweet Love: Miso & Chocolate - Great Eastern Sun February 11, 2019 at 11:36 am

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  • Reply phoebe March 6, 2019 at 6:54 am

    4 stars
    Cakey not chewy. Strong taste of baking powder and soda. Not much of miso

  • Reply Neil May 28, 2019 at 8:42 pm

    Hi, these look delicious but could you please post recipes with weights as well . Only the US quotes volumes . A cup of butter makes no real sense unless I melt it for example . And you mention sweet white miso ? Is this different to white miso at Asian stores ?
    Thank you

    • Reply Adrianna Adarme May 31, 2019 at 5:08 am

      Yes, I’ll try and do this! A cup of butter is 4 ounces 🙂 Nope it’s exactly the same as regular white miso. 🙂

  • Reply monica turner December 15, 2019 at 10:09 am

    Any thoughts/advice on how to adjust the recipe to be gluten free AND for high altitude?

    • Reply Adrianna Adarme December 16, 2019 at 8:05 am

      a gluten-free mix from Bob’s Red Mill always seems to work for people. i have no idea about high altitude baking, but i’m sure a bit of googling might help!

  • Reply Peanut Butter and White Chocolate Cookies with Miso | Kitchen Konfidence December 23, 2019 at 12:28 pm

    […] recipe is a mash up of two that I’ve had bookmarked: Miso White Chocolate Chip Cookies by A Cozy Kitchen and Peanut Butter-Miso Cookies by the New York Times. Both recipes use white […]

  • Reply Elaine December 24, 2019 at 3:40 pm

    4 stars
    I used a white miso paste which had already been salted – with that said, I would omit the salt altogether from the recipe because of that.

    Additionally, I put my cookies in the fridge to harden up for 30 minutes before baking. They did not flatten out at all and stayed in a ball form (whoops!). So NO NEED to chill these babies. They’re ready to bake right away 🙂