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.
Servings 24 Cookies
Calories 129kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.