Peanut Butter Cookies with Brown Butter and Miso
This is an s-tier peanut butter cookie that's dense, chewy, deeply savory, and packed with tons of toasty nutty peanut butter flavor.
Ingredients
- 115 g butter, softened
- 115 g brown butter, cooled and semi-solid, start with ~145g to account for water loss
- 350 g peanut butter, standard commercial, like Jif or Skippy
- 185 g granulated sugar
- 185 g brown sugar
- 25 g honey
- 65 g white miso
- 90 g whole egg (about 1½ large eggs total), beaten
- 20 g vanilla extract
- 330 g all-purpose flour
- 7 g baking powder
- 7 g baking soda
- 12 g salt
- Raw sugar or demerara sugar, for topping
Instructions
- Melt 145g butter in a small saucepan over medium heat and cook, stirring frequently, until the bubbling subsides, the milk solids turn deep amber, and it smells nutty.
- Transfer to a heatproof bowl (you should have about 115g remaining) and refrigerate, stirring every 5 minutes, until the butter begins to thicken to a spreadable paste texture, which takes about 15 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter, softened butter, peanut butter, both sugars, miso, and honey. Cream on medium speed for about 5 minutes until the mixture is fully incorporated and slightly pale. Scrape down the bowl thoroughly then mix for 10 more seconds. Avoid over creaming.
- Once the dough is homogenous and a light brown color, stream in the eggs and vanilla while the paddle spins on low speed and mix until just incorporated.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the mixer bowl and mix on the lowest speed until the dough just comes together. Stop as soon as you no longer see dry flour.
- Using a large portion scoop and digital scale, portion the dough into 120g balls. Don't shape or over-handle the balls to be sure you're left with plenty of texture on top of the dough balls.
- Place 6 dough balls per half sheet tray, leaving plenty of room between them to allow for spreading.
- Sprinkle on a generous pinch of raw or demerara sugar on the top of each dough ball. This adds crunch to the finished cookie.
- Bake at 325°F (160°C) for 20-22 minutes until the edges are golden brown and the top is just barely starting to set. They'll look slightly underdone in the center, but they firm up as they cool.
- Cool completely on the sheet tray before enjoying.
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