Miso Peanut Butter Cookies
Serves
40
Total Time
1hrs 2mins
Calories
280
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 cookie...
- Salted butter230 g
- Salted butter230 gsoftened
- Peanut butter265 gsmooth
- Almond paste115 g
- Miso paste145 g
- Egg4
- Granulated sugar410 g
- Brown sugar390 g
- All purpose flour650 g
- Baking powder10 g
- Baking soda15 g
- Salt1 teaspoon
- Saltas needed
Ingredients
- 1. Add salted butter to a clean saucepan
- 2. Brown until frothy - medium heat
- 3. Transfer content of saucepan to stand mixer bowl
- 4. Add salted butter, peanut butter, almond paste and miso paste to the stand mixer bowl
- 5. Whip until creamy
- 6. Add egg to the stand mixer bowl one by one and continue mixing
- 7. Add granulated sugar, brown sugar, all purpose flour, baking powder, baking soda and salt to a clean large mixing bowl
- 8. Whisk briefly until combined
- 9. Mix dry ingredients into stand mixer bowl gradually until just combined
- 10. Roll into logs
- 11. Place in freezer until firm
- 12. Pre-heat oven - 160°C
- 13. Line a clean baking sheet with parchment paper
- 14. Cut the logs into 1/3" slices
- 15. Transfer slices to baking sheet
- 16. Sprinkle with salt
- 17. Bake until light golden - 12 min, 160°C
- 18. Let cool
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
