These are classic peanut butter cookies 2.0.
You know the ones with the signature crosshatch from the tines of the fork.
However, a plain peanut butter cookie never really blows me away.
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Many recipes I’ve tried taste a bit flat in flavor.
That was until I started adding one secret ingredient that takes it to the next level: miso.
What Is Miso?
Simply Recipes / Elise Bauer
Miso is a staple in Japanese cooking.
I like to use white miso paste (also known as Shiro miso) when baking.
It gave the sauce a beautiful umami base note and kept the caramel from tasting sickly sweet.
Michelle Becker
The resulting cookie was still rich in peanut flavor, but it was no longer one-dimensional.
The miso elevated the nuttiness of the peanut butter and brought balance to an otherwise pretty sweet cookie.
Add the vanilla extract and beat for 30 seconds.
Scrape down the sides of the bowl again and add the dry ingredients.
Mix at low speed for about 20 seconds, or until only a few streaks of flour remain.
Fold the remaining by hand with a rubber spatula.
Set the cookie dough in the fridge to chill for 30 minutes.
Preheat the oven to 350 F and line a rimmed baking sheet with parchment paper.
Using a one-tablespoon cookie scoop, scoop the dough into even portions, then roll them into neat balls.
Roll each ball in sugar, then set them on the prepared baking sheet.
The cookies will spread as they bake, so leave about two inches between each.
If desired, use the tines of a fork to make a cross-hatch pattern on each cookie.
Bake for 10 to 12 minutes, or until lightly golden brown, but soft to the touch.
You will need to bake the cookies in batches because they won’t fit on one sheet pan.
Eat as many as you’d like in between batches.
As the baker, you deserve them.
Use Your Favorite Recipe!
I understand if you prefer to bake your family’s classic peanut butter cookiesnostalgia is real.
You won’t regret it.
