Honey Peanut Butter Miso Cookies on a cooling rack on top of newspaper print parchment paper (close up shot)

Honey Peanut Butter Miso Cookies

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Want to hear a secret? Sometimes peanut butter cookies are a little, well, one-note. One delicious note, naturally, but not a whole lot going on behind the scenes. These Honey Peanut Butter Miso Cookies are a simple, but elevated, version of your favorite sweet treat. You’ll get all the peanut butter flavor you love, with the delicious complements of maple, miso, and honey. Try them once, and you’ll have a new cookie jar staple.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8

Icon of cutting board with knife on top in maroon red

PREP TIME:

3 hours 20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

30 minutes

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TOTAL TIME:

3 hours 50 minutes

INGREDIENTS

⅓ cup JUSTIN’S® Honey Peanut Butter
1 cup All-Purpose Flour
¾ cup Whole Wheat Pastry Flour
¾ teaspoon Baking Soda
½ teaspoon Baking Powder
½ cup Salted Butter
1 cup Light Brown Sugar
⅓ cup Granulated Sugar
⅓ cup White Miso
1 large Egg
2 teaspoons Vanilla
⅓ cup Maple Sugar (sub Raw Sugar or Coconut Sugar)

DIRECTIONS

1. In a medium bowl, whisk together the flours, baking soda and baking powder.

2. In the bowl of an electric mixer, beat the butter and sugars at medium speed until light and fluffy.

3. Add the miso and peanut butter, and mix 1 minute more.

4. Beat in the egg and vanilla.

5. Add the flour mixture, and mix on low speed until just combined.

6. Place the maple sugar into a small bowl.

7. Scoop 2 tablespoons of dough, and roll into a ball.

8. Roll the dough in maple sugar to coat.

9. Place 3 inches apart on a baking sheet lined with parchment paper, and refrigerate 3 hours so flavors can meld.

10. Preheat the oven to 350°F.

11. Bake for 15 minutes, remove the baking sheet from oven and bang pan on a counter (this is how you get the crinkly look).

12. Return to the oven to bake for 3 minutes more.

13. Remove from oven and hit the pan against the counter once more.

14. Cool on a baking sheet for five minutes, then transfer to a cooling rack and cool completely. Enjoy!

This Recipe Serves 8

INGREDIENTS

⅓ cup JUSTIN’S® Honey Peanut Butter
1 cup All-Purpose Flour
¾ cup Whole Wheat Pastry Flour
¾ teaspoon Baking Soda
½ teaspoon Baking Powder
½ cup Salted Butter
1 cup Light Brown Sugar
⅓ cup Granulated Sugar
⅓ cup White Miso
1 large Egg
2 teaspoons Vanilla
⅓ cup Maple Sugar (sub Raw Sugar or Coconut Sugar)

DIRECTIONS

1. In a medium bowl, whisk together the flours, baking soda and baking powder.

2. In the bowl of an electric mixer, beat the butter and sugars at medium speed until light and fluffy.

3. Add the miso and peanut butter, and mix 1 minute more.

4. Beat in the egg and vanilla.

5. Add the flour mixture, and mix on low speed until just combined.

6. Place the maple sugar into a small bowl.

7. Scoop 2 tablespoons of dough, and roll into a ball.

8. Roll the dough in maple sugar to coat.

9. Place 3 inches apart on a baking sheet lined with parchment paper, and refrigerate 3 hours so flavors can meld.

10. Preheat the oven to 350°F.

11. Bake for 15 minutes, remove the baking sheet from oven and bang pan on a counter (this is how you get the crinkly look).

12. Return to the oven to bake for 3 minutes more.

13. Remove from oven and hit the pan against the counter once more.

14. Cool on a baking sheet for five minutes, then transfer to a cooling rack and cool completely. Enjoy!

This Recipe Serves 8

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