Miso-Peanut Butter Cookies

This cookie with the contrast of sweet and salty will soon be your favorite new cookie. You can make it ahead and roll it into a cylinder and freeze it and when your ready to slice and bake a cookie it is ready to go.

You can easily gift this cookie

Ingredients:

1 ¾ cups/225 grams all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

½ cup/115 grams unsalted butter (1 stick), at room temperature

1 cup/220 grams light brown sugar

½ cup/100 grams granulated sugar

⅓ cup/80 milliliters white miso paste

¼ cup/60 milliliters chunky peanut butter

1 large egg

1 ½ teaspoons vanilla extract

½ cup/105 grams Demerara sugar, plus more as needed

 Directions:

Preheat oven to 350 degrees

In a medium bowl, combine flour, baking soda and baking powder and set aside.

In a standing mixer, cream your butter and both sugars for 2-3 minutes. Add the miso and peanut butter and mix for another minute. Add your egg and vanilla and mix for 20 seconds.

Add your dry ingredients and mix until combined.

 Divide your dough and place each piece on parchment paper and roll into a cylinder and chill for 30 minutes or freeze. Roll the cookie cylinder in sugar for a crunchy exterior. Slice and bake and bake for 8-10 minutes .