Miso Peanut Butter Cookies
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recipe by Jessica Entzel
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- Total Time
- 1hr 2mins
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- Serves
- 40
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- Calories
- 280
This was one of my best-selling desserts and most sought-after recipes when I was the Pastry Chef at Morimoto Napa. You can roll the dough into logs and keep it in the freezer. Just slice off a couple of cookies whenever you need them. Best to use within 3 months.
recipe updated Feb 25, 2022
Ingredients
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- Salted butter
- 230 g
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- Salted butter
- 230 g
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- Peanut butter
- 265 g
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- Almond paste
- 115 g
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- Miso paste
- 145 g
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- Egg
- 4
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- Granulated sugar
- 410 g
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- Brown sugar
- 390 g
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- All purpose flour
- 650 g
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- Baking powder
- 10 g
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- Baking soda
- 15 g
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- Salt
- 1 teaspoon
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- Salt
- as needed
Tools
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Stand mixer
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Oven
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Parchment paper
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Whisk
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Stove
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Stand mixer bowl
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Large mixing bowl
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Saucepan
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Baking sheet - 18 x 13"
Step preview
- Add salted butter to a clean saucepan
- Brown until frothy - medium heat
- Transfer content of saucepan to stand mixer bowl
- Add salted butter, peanut butter, almond paste and miso paste to the stand mixer bowl
- Whip until creamy
- Add egg to the stand mixer bowl one by one and continue mixing
- Add granulated sugar, brown sugar, all purpose flour, baking powder, baking soda and salt to a clean large mixing bowl
- Whisk briefly until combined
- Mix dry ingredients into stand mixer bowl gradually until just combined
- Roll into logs
- Place in freezer until firm
- Pre-heat oven - 160°C
- Line a clean baking sheet with parchment paper
- Cut the logs into 1/3" slices
- Transfer slices to baking sheet
- Sprinkle with salt
- Bake until light golden - 12 min, 160°C
- Let cool