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.

This post contains affiliate links, which means I will earn a commission if you click through and buy something, at no additional cost to you! Learn More.

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.

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!

Why Use Miso Paste?

Miso paste is made from fermented soybeans, and is popular in Japanese cuisine, most famously in miso soup. It’s made by combining soybeans, salt, and grains that have a specific type of mold called koji. The longer it ferments, the stronger the earthy, umami flavor.

In this recipe, white miso paste, which is the sweetest and subtlest variety adds that little something extra. The flavor is savory and rich, but it’s not over the top. It’s just enough to add a depth to the flavor of the cookies that makes them stand out in a crowd.

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.

Looking for more cookies? Try these apple cider caramel stuffed snickerdoodles, mini chocolate chip skillet cookies, or Italian plum jam cookie bars.

Print Recipe
5 from 8 votes

Miso Peanut Butter Cup Cookies

A traditional cookie dough is elevated with miso, to add a subtle umami flavor, and packed with gooey miniature peanut butter cups for a fun treat.
Prep Time20 minutes
Cook Time10 minutes
3 hours
Total Time3 hours 40 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 24 Cookies
Calories: 129kcal


  • 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. 

Access the Resource Library

Download exclusive free eBooks and printable, like 5 Steps to a Brilliant Brunch Party, and Banana Bread Quick Twists. Plus view recipes not shared anywhere else, and get a free monthly newsletter with additional bonus content.


Join the Community

For more brunch recipes, hosting tips, and baking ideas, join our exclusive group on facebook, in Home Brunch Club. Share recipes, themes, tips, and more. Plus get access to exclusive recipes, guides, and videos from Slumber & Scones. I can't wait to see you there!

Share the love!

26 thoughts on “Miso Peanut Butter Cup Cookies

    1. Thanks! The flavor combination of the miso and peanut butter cups is so good. I was surprised the first time I tried these!

  1. I’ve had lots of trouble making my cookies turn out right, but your detailed instructions are so helpful (like refrigerating the dough and for how long). Can’t wait to try these – my boys will love them!

    1. I’m so happy to hear that! Making cookies can be easy, but making great cookies takes some attention to detail. Those steps like chilling can seem excessive, but they make a huge difference.

  2. I’ve never had cookies made with miso paste…I’m very interested in trying these they look absolutely divine!

  3. I’ll admit, I was taken aback by the miso part of the recipe, initially. However, after reading how it adds to the flavor and boosts and compliments it’s partner ingredients, I’m fascinated more than anything! I’d love to try these cookies sometime!

    1. I hope you get a chance to try them! I’m glad that the miso isn’t scaring you away. I can be intimidating to use new and different ingredients, but it’s fun to explore how those flavors all combine.

  4. Oh, they look so good and chewy! I recently discovered I like peanut butter in my porridge, so I would love to give it a try in cookies too.

    1. The texture of these is super chewy and soft – my favorite. It’s almost like eating raw cookie dough, but they are baked!

  5. Ummm this is great timing! I actually bought some white miso paste for another recipe and was trying to figure out what else to do with it. This sounds amazing and I’m going to give it a go!

    1. How fun! I love having miso paste around to add that umami flavor to all kinds of dishes. I hope you enjoy!

  6. This is such a unique recipe that I must try soon. I am interested how using white miso would taste like in a cookie recipe. Thank you for sharing. I will add white miso paste to my grocery list.

    1. Thank you! I hope you love it. The miso paste definitely adds a unique flavor that will keep people guessing.

    1. I agree! I love putting little peanut butter cups or peanut butter M&Ms into cookies instead of chocolate chips. It just adds more fun!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Name *