MISO PEANUT BUTTER COOKIES
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°. Whisk flour and baking soda in a medium bowl. Melt butter in a small saucepan over medium heat, swirling occasionally, until it foams, then browns, 5-6 minutes. Transfer to a medium bowl and let cool 5 minutes. Add brown sugar and stir until well combined, about 1 minute. Add egg and continue to stir until mixture is smooth, about 1 minute longer. Add almond butter, miso, and vanilla and stir until well combined. Mix in dry ingredients, scraping down sides of bowl as needed, until combined. *If you aren't feeling the chocolate dip (instructions below), now is the time to stir in ½ cup chocolate chips. Let dough rest 10 minutes. Scoop 2-tablespoonfuls of dough and roll into a ball (you should have 16 balls). Arrange on 2 parchment-lined baking sheets, spacing 2" apart. Make a crosshatch pattern with a fork across tops of dough (if fork sticks to dough, dip into water before continuing). Bake cookies, rotating sheets halfway through, until lightly browned and firm around the edges, 12-14 minutes. Let cool. Melt chocolate in a microwave in 20-second blasts, stirring in between, until completely smooth. Dip 1 side of each cookie into chocolate and return to baking sheets. Let sit at room temperature until chocolate hardens, about 2 hours. Sprinkle with sea salt. Do Ahead: Cookies can be made 2 days ahead. Store in an airtight container at room temperature.
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Matthew Appleton
[email protected]I love how these cookies are both chewy and crispy. They're also really easy to make.
Ahmad Zubair
[email protected]These cookies are amazing! They're the perfect balance of salty and sweet.
PLAING MUHAMED
[email protected]I don't recommend this recipe. The cookies were bland and didn't have a good texture.
Amir Raza
[email protected]These cookies are really easy to make, but they didn't turn out as flavorful as I hoped.
Jennifer Terry
[email protected]I found the cookies to be a bit dry. I think I'll add some extra butter or oil next time.
muneeb 0000
[email protected]The cookies were a bit too salty for my taste. I think I'll use less miso next time.
Luku Ahmed
[email protected]I was skeptical about the combination of miso and peanut butter, but I was pleasantly surprised. These cookies are delicious!
Bappa Dash Badhon Badhon
[email protected]These cookies are so addictive! I can't stop eating them. The miso and peanut butter flavors are so well-balanced.
Mnaa Ayman
[email protected]I followed the recipe exactly and the cookies turned out perfectly. They're soft and chewy, with a crispy edge.
John Ombati
[email protected]I love that these cookies are made with wholesome ingredients. They're also gluten-free and vegan, so they're perfect for people with dietary restrictions.
Jayden Koonce
[email protected]These cookies were a hit with my family! They're so easy to make and they taste amazing. The combination of miso and peanut butter is unique and delicious.