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

Honey Peanut Butter Miso Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email

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

Icon of clock in maroon red lines

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

Great Summer Recipes
Fudgy Gluten Free Quinoa Flour Brownies stacked and placed beside each other in floral print background (close up shot)

Whether you’re on a gluten-free diet or trying something new, these Fudgy Gluten Free Quinoa Flour Brownies will not disappoint! The chocolaty goodness in these brownies are hard to resist, and did I mention there’s coffee in these? As if you needed another reason to try them. This recipe takes about 45 minutes to make and less than an hour to eat. Kidding, not kidding.

Sweet & Salty Almond Butter Coconut Delights scattered in a white background with Justin's peanut butter jar

Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!

 

Maple Blueberry Smoothie Bowl with kiwi slices and a spoonful of Justin's Maple Almond Butter in a white marble background

I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!

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

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.