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stack of cookies

peanut butter miso cookies

  • Author: Brittney
  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 14 minutes
  • Total Time: 2 hours 34 minutes
  • Yield: 28


Our sweet and salty peanut butter miso cookies have crispy edges, a chewy center and are seriously addictive!


  • butter 1 c (230 g)
  • dark brown sugar 1 c (200 g)
  • granulated sugar ½ c (100 g)
  • creamy unsalted peanut butter* ¾ c (190 g)
  • (stir well before measuring)
  • white miso paste ¼ c (70 g)
  • egg 1 large
  • vanilla extract 2 tsp
  • all purpose flour 2 c (240 g)
  • (spooned and leveled*)
  • baking soda 1 tsp
  • salt ¼ tsp


  1. Cream the softened butter with the brown sugar and granulated sugar until smooth.
  2. Mix in the peanut butter and miso paste until fully incorporated.
  3. Add the egg and vanilla extract and continue beating until combined.
  4. In a separate bowl combine the flour, baking soda and salt.
  5. Gradually add the flour mixture to the wet mixture and mix until combined.
  6. Cover and refrigerate for at least 2 hours and up to several days.
  7. Preheat the oven to 350 F (180 C) and line several baking sheets with parchment paper.
  8. Using a cookie scoop or spoon, portion the dough out into balls (approximately 2 tablespoons of dough each) and place them on the prepared baking sheets 2 inches (5 cm) apart. They will flatten as they cook.
  9. Bake for 12-14 minutes or until golden brown around the edges. Let the cookies rest on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.


Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Substituting Whole Wheat Flour: These cookies are especially delicious when using whole wheat flour! We recommend using 1 cup (120 g) all purpose flour and 3/4 cup (100 g) whole wheat flour for the perfect blend.

Peanut butter: I used a creamy natural peanut butter where the only ingredient was peanuts. Omit the salt in this recipe if using a regular peanut butter such as Skippy or Jif.

  • Category: desserts
  • Method: baking
  • Cuisine: global

Keywords: peanut butter miso cookies, miso cookies, baking with miso