~ Level: easy ~ Time: 30 mins ~ Budget: medium.
These cookies are something else than your classic chocolate chip cookies. They are actually a luxurious version of your classic peanut butter cookie. Nice and sweet but with some savoury hints. First time I heard about the combo of peanut butter and miso, I was immediately intrigued and had to try to make some of these cookies myself. They turned out perfect and everyone is always impressed to try such an amazingly different type of cookie.
Peanut Butter Miso Cookies
Ingredients
115g unsalted butter, room temperature
110g white sugar
220g brown sugar
1 tsp vanilla essence
pinch of salt
60g peanut butter
80g white miso paste
1 egg, room temperature
225g all purpose flour
1 tsp baking powder
1½ tsp baking soda
Method
Preheat the oven to 160°C and line an oven tray with parchment paper.
In a large bowl, mix the butter, white sugar, brown sugar, vanilla, and salt on medium speed for about 3 minutes. Then add the peanut butter and miso paste and mix for another 2 minutes. Once this is homogenous, add the egg and mix until incorporated.
Use a spatula to fold in the flour, baking powder and baking soda. Leave the dough in the fridge for 30 minutes. Scoop the dough into balls with an ice cream scoop and roll each one into raw sugar. Then bake for 15 minutes at 160°C. Take out of the oven, bang your oven tray on the counter to make cracks in the cookies, and bake for another 3 minutes.
Wine pairing
The flavour combination of sugar and salted nuts makes this cookie perfect for a pairing with a Tawny Port. In this sweet wine you will find nut and caramel aromas that will perfectly match the flavour of the cookies. The wine also has quite a nice body since it's aged in barrel.
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