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Miso Peanut Butter Cookie Dough overhead
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5 from 1 vote

Miso Peanut Butter Cookies

These Miso Peanut Butter Cookies are delicious chewy, nutty and sweet. While the miso paste isn't detectable, it adds a delicious savoriness that is craveable. You can't eat just one.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: baking with miso, miso cookies, peanut butter cookies
Servings: 24 cookies
Calories: 139kcal
Cost: $9


Cookie Dough:

  • 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 creamy peanut butter (if there is any oil sitting at the top of the jar, stir before using)
  • 3 tbls white miso (see note below about other types of miso)
  • 1/2 cup light or dark brown sugar (100g)
  • 1/4 cup white granulated sugar (50g)
  • 1 teaspoon pure vanilla extract
  • 1 large egg

For Rolling:

  • 1/4 cup white granulated (50g)
  • 3 tbls black sesame seeds


  • 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.


Tips and Tricks 
  • Finding miso - miso is pretty readily available in most grocery stores. The most common you'll find is white/yellow miso. If you have trouble finding it, head to your local Asian grocery market.
  • Weighing flour - for cookies, I like to weigh my flour because even 5 grams can give you a different consistency.
  • *White miso - this recipe calls for white miso and is pretty easy to find in most grocery stores. It has a mild and sweeter flavor since it has a shorter fermentation process.
  • *Red or dark miso - is fermented for a longer period of time, resulting in a stronger, funkier flavor. I think it would also work great in this cookie as well.
Baking Sheet | Stainless Steel Bowls | OXO Measuring Spoons | OXO Measuring Cups | Whisks | KitchenAid Stand-Up Mixer | Kitchen Scale |


Calories: 139kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 143mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 131IU | Calcium: 22mg | Iron: 1mg