Miso Peanut Butter Cup Cookies
March 5, 2020
Updated February 22, 2021
One of my least favorite things about cookies is that sometimes, they just feel like a vessel for chocolate chips or nuts or bits, and the cookie itself is disappointing. I want my cookies to be chewy, and soft, and flavorful. I want them to be the perfect size to grab a couple. And I want them to make people say “what’s your secret?” I think these Miso Peanut Butter Cup Cookies fit all of those requirements.
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Don’t be scared off by the word “miso” in this recipe. These cookies feature white miso paste, which has a sweet flavor, and makes the perfect addition to baked goods. Plus, it complements the peanut butter and chocolate in these by adding a subtle depth to the flavor of the cookie itself.
You can probably find miso paste in your normal grocery store. I used Wegmans brand in these cookies. However, you may need to check out a specialty supermarket if you’re having trouble. If you can’t find white miso, be cautious with the other types. The darker the color, the stronger the flavor is.
What You Need to Get Started
You can easily find all of the ingredients for these miso peanut butter cup cookies at your grocery store. You can also order online using Amazon Fresh for grocery delivery.
- Pantry: All purpose flour, Baking soda, Cornstarch, Brown sugar, Granulated sugar, Mini peanut butter cups
- Spice Rack: Salt
- Fridge: Butter, Eggs, White miso paste
- Equipment: Mixing bowls, Whisk, Cookie scoop, Baking sheet, Parchment paper, Cooling rack
How to Make Miso Peanut Butter Cup Cookies
The dough for these cookies is based on my favorite go-to chocolate chunk cookie recipe from Sally’s Baking Addiction. I love that this recipe make a cookie that’s super chewy and gooey. Sally really did a lot of work determining the best ingredients to include to get that perfect texture.
When you make the dough, you’ll notice that it uses melted butter, which means you can make it by hand without a mixer. It also uses cornstarch, which adds a cakiness to the cookies that brings additional chew. You’ll want to whisk the dry ingredients thoroughly and completely mix the wet before adding everything together. Then, use a folding motion with a rubber spatula to bring it all together.
My favorite mini peanut butter cups are from Trader Joe’s. However, you can easily make these cookies with a combination of chocolate and peanut butter chips, peanut butter M&Ms, or a different brand of mini peanut butter cups if you’re not able to find those specific ones.
Be sure to chill the dough. It’s too soft to work with when you first make it, and chilling prevents spreading. Take it out of the fridge about 10 minutes before shaping the cookies. I like to pull out the dough once I turn on my oven to preheat.
To shape these, I used a 1.5-inch cookie scoop, which is a lifesaver, if you bake a lot of cookies. You can also use a spoon, and roll them into balls by hand. Each ball should be about 1.5 inch in diameter. Place six to a standard cookie sheet so they don’t spread into each other.
Now it’s time to bake the cookies! I like to use two cookies sheets in rotation when making these. While one tray is in the oven, I can scoop out cookies for the second. Then when the first is resting, the second can bake. I go back and forth until all the cookies are done.
When you take the cookies out of the oven, they should be starting to get golden but very puffy. They won’t look done. Let them rest on the baking sheet for ten minutes before moving them to a cooling rack. If you try to move them early, they will likely break apart.
Soft, chewy, and full of peanut butter cups. What could be better? Well these cookies have a secret ingredient – miso paste!
How to Serve Miso Peanut Butter Cookies
Let them cool for another ten minutes on the rack, and then eat them. You can store them covered at room temperature for 2 days, or freeze them for up to three months. I seriously doubt they will last anywhere near that much time! Cookies just aren’t long for this world.
Miso Peanut Butter Cup Cookies
- 2 1/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 1/2 tsp Cornstarch
- 1/2 tsp Salt
- 3/4 cup Unsalted Butter melted
- 3/4 cup Brown Sugar
- 1/2 cup Sugar
- 1 Egg + 1 egg yolk
- 1/3 cup White Miso Paste
- 1 cup Mini Peanut Butter Cups
- In a large bowl, whisk together the flour, baking soda, cornstarch, and salt until well combined. In a medium bowl, mix together the butter and sugars until smooth. Add in the egg and yolk, and the miso paste. Whisk until no lumps remain.
- Add the wet ingredients to the dry and mix until combined. Fold in the mini peanut butter cups. Cover and chill the dough in the fridge for at least three hours, preferably overnight, or up to 3 days.
- Preheat the oven to 325F. Remove the dough from the fridge and let it rest at room temperature for at least ten minutes. Line a baking sheet with parchment paper. Roll the dough into 1 1/2-inch balls and place them on the baking sheet 2-3 inches apart. 6 per sheet is a good amount.
- Bake for 8-10 minutes. The cookies will be very fluffy and appear under done when you remove them from the oven. Let cool on the baking sheet for 10 minutes, and they will flatten slightly. Continue cooling on a wire baking rack.
- Serve warm, or store at room temperature, covered for about a week. Freeze for up to 3 months.
- You can easily make these cookies with any combination of chocolate and peanut butter chips or peanut butter M&Ms.
- Be sure to chill the dough. It's too soft to work with when you first make it, and chilling prevents spreading.
- To shape these, use a 1.5-inch cookie scoop or use a spoon, and roll them into balls by hand.