us.recipes
All recipes

Peanut Butter Cookies

Chewy peanut butter cookies with a touch of white miso, rolled in sugar and baked until lightly golden.

Makes about 30 cookies Prep 45 to 50 minutesTotal 1 hour 30 minutes
peanut buttercookiesdessertbaking
Illustration of Peanut Butter Cookies
Illustration

Ingredients

  • 3/4 cup peanut butter
  • 3/4 cup light brown sugar, 150 g, packed
  • 2 tsp pure vanilla extract
  • 3/4 cup granulated sugar, 150 g, plus 1/2 cup more for coating
  • 2 tbsp white miso
  • 2 large eggs, at room temperature
  • 1 1/2 sticks unsalted butter, 170 g, at room temperature
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 cups all-purpose flour, 300 g

Steps

1Mix the dry ingredients

  1. Sift 2 1/2 cups all-purpose flour into a large bowl.
  2. Sift in 1 tsp baking powder.
  3. Sift in 1 tsp baking soda.
  4. Sift in 1/2 tsp kosher salt.
  5. Set the bowl aside.

2Cream the butter, peanut butter and sugars

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream 1 1/2 sticks unsalted butter, at room temperature.
  2. Add 3/4 cup peanut butter.
  3. Add 2 tbsp white miso.
  4. Add 3/4 cup granulated sugar.
  5. Add 3/4 cup packed light brown sugar.
  6. Beat on medium speed for about four minutes, until light and fluffy.

3Add the eggs and vanilla

  1. Scrape down the sides of the bowl.
  2. Add 2 large eggs one at a time, beating for about one minute at medium speed after each addition.
  3. Add 2 tsp pure vanilla extract and beat for 30 seconds.

4Finish the dough

  1. Scrape down the sides of the bowl again.
  2. Add the dry ingredients and mix at low speed for about 20 seconds, or until only a few streaks of flour remain.
  3. Fold the remaining flour in by hand with a rubber spatula.

5Chill the dough

  1. Set the cookie dough in the fridge to chill for 30 minutes.

6Shape and bake

  1. Preheat the oven to 350˚F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Using a one-tablespoon cookie scoop, scoop the dough into even portions.
  4. Roll each portion into a neat ball.
  5. Roll each ball in the 1/2 cup granulated sugar.
  6. Set the balls on the prepared baking sheet, leaving about two inches between each, since the cookies will spread as they bake.
  7. Bake for 10 to 12 minutes, or until lightly golden brown, but soft to the touch.
  8. Let cool on the sheet pan for about two minutes.
  9. Transfer to a cooling rack to cool completely.