Peanut Butter Miso Cookies

From NY Times

Claimed yield: 18 cookies

Ingredients:

• 1 3/4 cup (225g) AP flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup (1 stick) unsalted butter
• 1 cup (220g) light brown sugar
• 1/2 cup (100g) granulated sugar
• 1/3 cup white miso paste
• 1/4 cup peanut butter
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 cup (100g) demerara sugar

Directions:

1. Whisk together flour, baking soda, baking powder and set aside.
2. Cream butter, light brown sugar, and granulated sugar toegether.
3. Add miso and peanut butter to the butter and sugar mixture, and stir an additional minute.
4. Add egg and vanilla and mix until just combined.
5. Add one third of the dry mixture at a time into the wet mixture.
6. Roll out small balls of cookie dough, then roll those around in a bowl filled with demerara sugar to coat thoroughly.
7. Refrigerate for at least 2h and up to overnight.
8. Heat oven to 350 °F and bake for 15 mins.
9. After 15 mins, take the tray of cookies out and tap against the counter to flatten and remove bubbles, then bake for an additional 3-4 mins.
10. Let cookies cook for 3-5 mins before transfering to a cooling rack.

I wrote this recipe down on 9/3/20, but I think I may have tried them before that. They’re wonderfully chewy and savory. I could easily eat 3 in a single sitting.