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Miso Peanut Butter Cookies Fiona Uyema

Miso Peanut Butter Cookies

These Miso Peanut Butter Cookies are the perfect blend of chewy, nutty and sweet. I promise the taste of miso paste isn't overpowering in the cookies. Instead, it adds just the right amount of delicious savoury flavour that will keep you coming back to the cookie jar, again and again! I love rolling them in sugar and sesame seeds for some added texture. I find that the sugar really balances out the nutty savouriness from the peanut butter and miso too. Though if you want to skip rolling in sugar and sesame seeds entirely, feel free!
Course: Dessert
Keyword: cookies, miso paste, peanut butter
Servings: 24 cookies


  • 180 g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 115 g unsalted butter
  • 180 g peanut butter smooth or crunchy
  • 3 tbsp Fused White Miso Paste
  • 100 g light or dark brown sugar
  • 50 g white granulated sugar plus extra, see below
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 50 g white granulated sugar optional for rolling
  • 3 tbsp black and/or white sesame seeds optional for rolling


  • Preheat the oven to 180°C. Line two baking sheets with parchment and set them aside. On a plate or shallow bowl, combine the sugar and sesame seeds. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and baking soda.
  • To a large bowl, add the butter, peanut butter and miso. Blend using an electric hand beater until very smooth, about 2 minutes.
  • Add the brown sugar, white sugar and vanilla; cream together for a full 2 minutes, until very creamy and a light pale brown colour. Add in the egg and blend one last time.
  • Pour in the flour all at once and mix on a low speed (so the flour doesn’t fly out) until you no longer see any speckles of flour.
  • Using a medium-sized ice cream or cookie scoop, scoop out balls of dough and roll them in between your palms to form a ball. You should have around 24 balls.
  • Roll each ball in the sugar/sesame mixture and transfer to the baking sheets, about 5-inches apart.
  • Using the tines of a fork, press down to flatten slightly and then turn the fork perpendicular and flatten them slightly again. This should form a criss-cross pattern.
  • Bake the cookies, one baking sheet at a time, ideally, for about 9-11 minutes. Just until the edges are lightly golden brown.
  • Let them cool on the baking sheet for 5 minutes before moving them to a cooling rack. Repeat with the remaining cookies.
  • Store the cookies in an airtight container for up to 4 days.
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