Chocolate-Dipped Peanut Butter Miso Cookies
 
Prep time
Cook time
Total time
 
Don't be nervous, the miso in these cookies is not very strong- it just rounds out the peanut flavour and makes it, if possible, even more 'peanutty'. Yum!
Author:
Recipe type: Dessert
Serves: 40
Ingredients
  • 1 cup butter, room temperature
  • 1 cup smooth peanut butter, unsweetened
  • ¼ cup white miso paste
  • 1½ cups brown sugar, lightly packed
  • 2 eggs
  • ½ tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 150g good quality dark chocolate
  • ½ cup peanuts, finely chopped and/or 3 Tbsp sesame seeds, lightly toasted
Instructions
  1. Preheat oven to 325.
  2. In a large mixing bowl, combine peanut butter, butter, miso and brown sugar. Beat in eggs and vanilla.
  3. In a medium bowl, mix together the baking soda and flour. Combine wet and dry ingredients and mix until well incorporated.*
  4. Roll dough into balls 1-1.5 inches in diameter and place on a large baking sheet. Fill a small bowl with water. Using a fork dipped in water, press down each dough ball first one direction, then the other, to create a cross-hatch pattern. Dip the fork in water periodically to prevent sticking.
  5. Bake for 10-12 minutes, until the cookies are cooked but still soft. Remove from oven and, when cool enough to handle, transfer to a baking sheet to cool completely.
  6. Heat chocolate in a medium saucepan over medium heat, stirring frequently. When chocolate is melted and smooth, remove from heat. Lay out a piece of wax paper. Dip half of each cookie into the chocolate and lay on the wax paper to cool. Sprinkle dipped cookies with either sesame seeds (more savoury) or chopped peanuts (more sweet). If your house is particularly warm, refrigerate cookies for 5-10 minutes to set the chocolate.
Notes
* At this point the dough can be wrapped in plastic and refrigerated until you are ready to bake the cookies, up to 4 days.
Recipe by Port and Fin at https://portandfin.com/chocolate-dipped-peanut-butter-miso-cookies/