Original video by @BrianLagerstrom — all credit to the creator.
Brown Butter Miso Peanut Butter Cookies
Dense, chewy peanut butter cookies with crisp edges and a moist center, built on brown butter and white miso for deep roasty, savory-sweet flavor. A crackly raw-sugar top finishes them off.
Ingredients
- 115 gbutter, softened · 1 stick
- 115 gbrown butter, cooled and semi-solid · 1/2 cup; start with ~145g to account for water loss
- 350 gpeanut butter · 1 1/3 cups
- 185 ggranulated sugar · scant 1 cup
- 185 gbrown sugar · 1 cup packed
- 25 ghoney · 1 1/4 Tbsp
- 65 gwhite miso · 1/4 cup
- 90 gwhole egg, beaten · 6 Tbsp; about 1 1/2 large eggs
- 20 gvanilla extract · 4 tsp
- 330 gall-purpose flour · 2 2/3 cups; gluten free flour also works
- 7 gbaking powder · 1 1/2 tsp
- 7 gbaking soda · 1 1/4 tsp
- 12 gsalt · 2 tsp
- —raw sugar, for topping · raw or demerara
Steps
- 1
Melt 145g butter in a small pan over medium-low heat, 4-5 minutes, until deep amber and nutty.
- 2
Pour the brown butter into a bowl (it should yield about 115g). Chill 15 minutes, stirring every 5 minutes, until the texture is like softened butter. Do not let it harden completely.
- 3
In a stand mixer fitted with the paddle, cream the cooled brown butter, softened stick butter, peanut butter, both sugars, miso, and honey on medium speed for 5 minutes. Scrape the bowl, then mix 10 seconds more. Do not over-cream.
- 4
On low speed, stream in the beaten egg and vanilla. Mix until just incorporated.
- 5
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 6
Add the dry ingredients to the mixer on the lowest speed. Stop as soon as the flour disappears; do not overmix.
- 7
Scoop 120g dough balls. Use a portion scoop for a craggly top and do not over-handle or smooth the dough.
- 8
Place 6 dough balls per sheet tray and sprinkle the tops generously with raw or demerara sugar.
- 9
Bake at 325F/165C for 20-22 minutes, until the edges are golden. The centers will look slightly underdone.
- 10
Cool completely on the tray for at least 1 hour before moving.
Creator's notes
Start with ~145g butter when browning to account for water loss and land at 115g. Do not over-cream the butter-sugar mixture or overmix after the flour goes in. Using a portion scoop (and not smoothing the dough) gives the craggly top. Cookies come out of the oven looking slightly underdone in the center and must cool on the tray a full hour. Gluten free flour can be substituted 1:1. A more detailed version is on Brian's blog: https://brianlagerstrom.com/recipes/brown-butter-miso-peanut-butter-cookies
More from Brian Lagerstrom
All recipes →
YouTubeNeapolitan Pizza at Home
Blistered, puffy-rimmed Neapolitan pizza with a long-fermented 00-flour dough, a bright two-ingredient tomato sauce, and torn buffalo mozzarella. Ninety seconds in a screaming-hot pizza oven gives you leopard-spotted char and a crust that stays tender.
YouTube3 Homemade Salsas: Restaurant-Style, Roasted Tomatillo, and Dried Chile Taquera
Three salsas that beat anything from a jar: a bright food-processor restaurant salsa, a smoky roasted tomatillo-poblano version, and a deep, fried dried-chile taquera salsa. Each one comes together with pantry staples and a blender or food processor.
YouTubeCrispy Braised Pork Tacos (Carnitas-Style)
Cubes of pork shoulder are cured with garlic and oregano, slow-braised with orange and cinnamon until shreddable, then crisped in their own rendered fat until the edges go bacon-crisp. Piled onto warm tortillas with onion, cilantro, and salsa taquera, they're juicy inside and golden outside.