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I have a serious thing for miso. Ever since I started to add it to my sweet treats, I have been hooked. The umami flavour it gives is next level, and these Peanut Butter Miso Cookies are exactly that. I have never had a more well-balanced cookie in my life. I reduced to sugar in these cookies (duh) because I just don’t see the need to over-sweeten such perfection! As you know, I love simple recipes with clean ingredients. These cookies sound super fancy, but the truth is – they aren’t! They don’t even have chill time; you literally can whip them up on a whim and enjoy in under 30 minutes.
I tested this recipe more times than I want to admit, and honestly, they were good from the start, but they are amazing now. I think I just wanted to share them with everyone I know! Not chilling the dough allowed the cookie to spread out and get a bit crispier on the edges while still being soft in the middle. Basically, they are perfection, and I cannot wait for you to make them.
This Peanut Butter Miso Cookie is what you get when cozy nostalgia meets bold umami. Inspired by classic peanut butter cookies, this version brings a deeply satisfying depth of flavour thanks to the unexpected addition of white miso paste. The result is a rich, chewy cookie with crisp edges, a buttery center, and a salty-sweet finish that makes it almost impossible to stop at just one. The chocolate chips are totally optional; I’ve made this recipe with and without them, and they are just as good both ways. Might I even suggest making half the batch with and half the batch without so you can taste the difference yourself?!
Miso is a traditional Japanese fermented paste made from soybeans, salt, and koji. It’s rich in umami and adds a subtle savoury depth to both sweet and savoury dishes. In these cookies, it balances the sweetness with a slightly salty, caramel-like note. This is the miso I used.
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, combine peanut butter, miso, brown sugar, coconut sugar, egg, and vanilla. Stir until smooth and fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet mixture and stir until a thick dough forms. Use a cookie scoop or spoon to portion the dough into balls. Place them on the prepared baking sheet and gently press each one with a fork to create a crisscross pattern. Sprinkle with flaky salt if using.
Bake for 10–12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Like heaven, like your new favourite cookie and like a gift from the gods! These peanut butter miso cookies are soft, chewy, and packed with nutty richness. The miso adds an unexpected but irresistible savoury twist that deepens the overall flavour without overpowering the sweetness. Basically, it’s better than any cookie you’ll ever find in a bakery and easier to make than any cookie recipe you’ve ever followed in the past. They are perfect my friends.
These cookies strike a perfect balance of salty, sweet, and nutty, all thanks to the combination of miso and peanut butter. The natural oils in the peanut butter keep them tender and chewy, while the miso adds that irresistible depth you didn’t know you were missing in a cookie. It’s just an ingredient match you have to try to understand – peanut butter and miso are just so complementary.
Once cooled, store your cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy. For longer storage, freeze them for up to 2 months and thaw at room temperature as needed.
To freeze the cookie dough balls before baking, just pop them in the oven straight from the freezer and add an extra 1–2 minutes to the baking time.
This cookie recipe is simple, quick, and incredibly satisfying. It’s a unique twist on a classic peanut butter cookie with elevated flavour thanks to miso. Plus, it’s easy to make with pantry staples and perfect for gifting, snacking, or sharing.
What’s the best peanut butter to use for these cookies? Creamy, unsweetened natural peanut butter is ideal for this recipe. Be sure it’s well-mixed before using—too much oil or dryness can throw off the dough.
Can I use chunky peanut butter? Yes, you can use chunky peanut butter if you like added texture. Just be aware that it will slightly change the dough’s consistency and the final texture of the cookies.
What type of miso do I need for this recipe? White miso (shiro miso) is best for these cookies. It’s mild, slightly sweet, and blends beautifully with peanut butter.
Can I make them gluten-free? Absolutely. Just swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
Do I have to use both types of sugar? You can use just one if needed, but a combination of brown and coconut sugar adds depth and a chewier texture.
Don’t forget to leave a rating and review below to let me know how you liked them!
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Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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2 Responses
love these – delicious
I’m obsessed