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Miso Peanut Butter Cookies with Chocolate and Sesame Seeds

Miso Peanut Butter Cookies with Chocolate and Sesame Seeds
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Miso Peanut Butter Cookies with Chocolate and Sesame Seeds offer a unique fusion of chewy texture, deep peanut butter richness, subtle umami from white miso, melty chocolate chunks, and a toasty crunch from sesame seeds. These cookies perfectly balance sweet, salty, and nutty flavors, making them a delightful treat for snacks, gifts, or any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup natural peanut butter
  • 1 tablespoon white miso paste
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda

Add-ins and Toppings

  • 3/4 cup semi-sweet or dark chocolate chips (plus extra for topping)
  • 2 tablespoons toasted sesame seeds (plus extra for topping)

Instructions

  1. Prepare the dough: In a large bowl, combine natural peanut butter, white miso paste, brown sugar, and vanilla extract. Mix until well blended and smooth. Add the egg and continue mixing until the mixture is creamy and uniform.
  2. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. Slowly add the flour mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies tender.
  3. Fold in chocolate and sesame seeds: Gently fold in the semi-sweet or dark chocolate chips, reserving some for topping. Also fold in a few toasted sesame seeds to distribute nuttiness throughout the dough.
  4. Shape and sprinkle: Using a teaspoon or cookie scoop, portion dough balls onto a baking tray lined with parchment paper. Lightly press each ball to flatten and sprinkle generously with toasted sesame seeds and the reserved chocolate chips on top.
  5. Bake until golden: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the edges are just golden but centers remain soft. Cool on the tray for 5 minutes before transferring to a wire rack.

Notes

  • Use creamy peanut butter for a smooth dough and chewy texture.
  • Do not over-bake; remove cookies when edges set but centers are still soft.
  • Toast sesame seeds to enhance their nutty flavor and crunch.
  • Use room temperature egg and miso paste for better incorporation.
  • Chill dough for 15-20 minutes for easier shaping and less spreading.

Nutrition

Keywords: Miso peanut butter cookies, chewy cookies, umami cookies, peanut butter chocolate cookies, sesame seed cookies, unique cookie recipe

Find it online: https://linacorner.com/miso-peanut-butter-cookies-with-chocolate-and-sesame-seeds/