Peanut Butter Miso Dulce de Leche Cookies

30 mins Prep Time

15 mins Cook Time

Written By

Nadia Boachie

The base of this recipe is a NYT cookie recipe. If you are looking for a crispy, chewy, sweet and savoury cookie, try this recipe. The modification to this recipe is the addition of the dulce de leche swirl, a slight reduction in brown sugar and the use of turbinado sugar to coat the cookie's exterior for an added crunch factor. You might ask what fermented soybean paste (miso) is doing in a cookie, but its flavour profile and saltiness pairs perfect with the peanut butter and dulce de leche. This cookie is a real treat and not difficult to make. If you want a cookie that strays from the status quo and lends a little more than your typical chocolate chip cookie, give this recipe a whirl!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!

Ingredients

Peanut Butter Miso Dulce de Leche Cookies

1 3/4 cups (225 grams) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup (115 grams) (1 stick) unsalted butter, at room temperature
Slightly less than 1 cup (180 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1/3 cup (80 milliliters) white miso paste
1/4 cup (60 milliliters) natural chunky peanut butter, unsweetened
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup (105 grams) turbinado sugar, plus more as needed
1/2 cup of thick dulce de leche

Directions

Peanut Butter Miso Dulce de Leche Cookies

9 Steps

Step 1

In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
Step 2

In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
Step 3

Add miso and peanut butter to the mixing bowl and mix at medium speed until combined, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.
Step 4

Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.
Step 5

Swirl the dulce de leche into the cookie dough. Fold in using spatula not mixer, without completely mixing in.
Step 6

Place 1/2 cup turbinado sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. Drop the piece of dough into the bowl filled with turbinado sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.)
Step 7

Refrigerate for at least 2 hours and up to overnight. If you are running short on time or your cookie dough is not that soft, you can get away with refrigerating for just 15 minutes but the flavour will improve with more time.
Step 8

When ready to bake, heat oven to 350°F. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. If the first batch of cookies does not spread to your liking, try flattening the cookie dough balls slightly. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
Step 9

Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container. Cookies should still be chewy!