Miso Peanut Butter Cookies

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recipe by Jessica Entzel None

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    40
  • Calories icon
    Calories
    280
based on 4 ratings

This was one of my best-selling desserts and most sought-after recipes when I was the Pastry Chef at Morimoto Napa. You can roll the dough into logs and keep it in the freezer. Just slice off a couple of cookies whenever you need them. Best to use within 3 months.

recipe updated Oct 20, 2018

Ingredients

  • Salted butter icon
    Salted butter
    230g
  • Salted butter icon
    Salted butter
    230g
  • Peanut butter icon
    Peanut butter
    264g
  • Almond paste icon
    Almond paste
    115g
  • Miso paste icon
    Miso paste
    144g
  • Egg icon
    Egg
    200g
  • Granulated sugar icon
    Granulated sugar
    408g
  • Brown sugar icon
    Brown sugar
    389g
  • All purpose flour icon
    All purpose flour
    648g
  • Baking powder icon
    Baking powder
    10g
  • Baking soda icon
    Baking soda
    15g
  • Salt icon
    Salt
    6g
  • Salt icon
    Salt
    as needed

Tools

  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Stand mixer bowl
  • kCook icon Large mixing bowl
  • kCook icon Saucepan
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Get a clean saucepan
  2. Add salted butter
  3. Brown on medium heat until frothy
  4. Transfer butter to stand mixer bowl
  5. Get stand mixer bowl
  6. Add softened salted butter
  7. Add smooth peanut butter
  8. Add almond paste
  9. Add miso paste
  10. Whip until creamy
  11. Add egg one by one and continue mixing
  12. Get a clean large mixing bowl
  13. Add granulated sugar
  14. Add brown sugar
  15. Add all purpose flour
  16. Add baking powder
  17. Add baking soda
  18. Add salt
  19. Whisk briefly until combined
  20. Mix dry ingredients into stand mixer bowl gradually
  21. Roll into logs
  22. Place in freezer until firm
  23. Pre-heat
  24. Line a baking sheet with parchment paper
  25. Cut stand mixer bowl into 1/3" slices
  26. Transfer content of stand mixer bowl to baking sheet
  27. Sprinkle with salt
  28. Bake for 12min until light golden
  29. Let cool
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