One glimpse of the latest content I’ve shared with you and you’re likely wondering if I’ve emerged from the holidays eating anything but sugar and fat. I’m here to reassure you that my protein shake game is strong, and oatmeal is back in its rightful spot as my go-to breakfast after being replaced by my favorite nut roll for the good part of the holiday season. However, because I value the everyday dessert, I’m sharing another sweet treat – my colleague Miso’s recipe for her brown butter miso peanut butter cookies.
I started my current job four months into the pandemic, and while I thought it would be hard to connect with a new team remotely, especially one in a different time zone all the way across the country, I realized that, no matter the distance, we were easily able to find common ground, whether that be TV shows, books, vacations and, more importantly, food.
I work with a bunch of food lovers – and everyone is always willing to share a recipe or a good food find or recommendation. One such colleague and I were chatting the other day about food experiments, and she commented that she was trying to bake more with miso. I was intrigued, mostly because I want to cook and bake more with miso and I just don’t have a good enough taste for it to figure out how to add it, and in what quantities.
She did the heavy lifting on this one (brown butter is something that I don’t do enough out of pure laziness), though I offered to test them out on my own. You know, for the sake of helping out a friend.
NB: Reminder that this is how you brown butter.
Turns out brown butter plus miso plus peanut butter is a match made in heaven. Way thumbs up from the peanut gallery I’m living with these days.
The recipe was quite similar to my own family’s tried and true PB cookie recipe, and the only tweak I made was to add peanut butter chips. Because who doesn’t love a peanut butter chip?
With or without the chips, the cookies are a keeper.
Mi-say-so!
Brown Butter Miso Peanut Butter Cookies
Brown butter miso peanut butter cookies combine all your favorite flavors with some new ones for a umami-filled twist on a classic cookie.
Ingredients
- ½ cup butter, unsalted
- ½ cup crunchy peanut butter
- ½ cup granulated sugar
- 3/4 cup brown sugar
- 1 egg, large
- 1 1/2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup miso
- 1 ½ cup flour, sifted
- 1 cup peanut butter chips (preferably Reeses’s)
Directions
- Step 1 Brown the butter over low heat. Set aside in the fridge until it re-hardens, about 30 minutes.
- Step 2 Once the butter has chilled, to a stand mixer, cream the butter and sugars until light and fluffy, about 5 minutes. Add the peanut butter and miso, and beat another 3 or so minutes until fluffy and well incorporated.
- Step 3 Add the egg and vanilla and mix well. Slowly add the flour, baking soda and baking powder and mix until all combined. Finally, fold in the peanut butter chips. Don’t over-beat.
- Step 4 Chill the dough for 45 minutes.
- Step 5 Preheat the oven to 350F.
- Step 6 Line three baking sheets with parchment paper. Drop the dough using a cookie scoop, or in balls about 2 TB large and place on the cookie sheet, about 2 inches apart (12 cookies per sheet). No need to press the dough down to flatten the cookie.
- Step 7 Bake 14-17 minutes until golden brown. Let cool about 15 minutes on the cookie sheet before removing to a wire rack to continue cooling. Store in an airtight container.
