Umami Miso & Black Sesame Peanut Butter Cookies

The Art of Savory Sweetness

Prepare to have your perception of peanut butter cookies transformed. By introducing white miso paste, we unlock a new dimension of flavor—a deep, savory character that beautifully complements and enhances the sweetness. Toasted black sesame seeds add a delightful crunch and a distinct, nutty flavor that lingers on the palate. These cookies are elegant, complex, and utterly addictive, perfect for those with a refined taste.

Cuisine: Japanese-American Fusion | Diet: None | Skill Level: Intermediate | Cost: Moderate

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons white miso paste
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup toasted black sesame seeds
• For rolling: 2 tablespoons granulated sugar, 1 tablespoon toasted black sesame seeds

Preparation

1. In a medium bowl, whisk together the flour and baking soda. This simple step ensures the leavening is evenly mixed, preventing lopsided cookies.
2. In a large bowl, use an electric mixer to beat the softened butter, peanut butter, brown sugar, granulated sugar, and white miso paste on medium-high speed. The mixture will become creamy and cohesive, and you’ll notice a unique savory, slightly fermented aroma from the miso blending with the sweet peanut butter.
3. Beat in the egg and vanilla extract until fully incorporated and the mixture is smooth.
4. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just a few streaks of flour remain. Fold in the 1/4 cup of toasted black sesame seeds with a spatula. Do not overmix.
5. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes. Chilling is crucial; it solidifies the fat, preventing the cookies from spreading too much and deepening the flavors.

Cooking

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a small bowl, combine the 2 tablespoons of sugar and 1 tablespoon of black sesame seeds for the coating.
3. Scoop tablespoon-sized portions of the chilled dough, roll them into balls, and then roll each ball in the sesame-sugar mixture to coat.
4. Place the balls on the prepared baking sheets about 2 inches apart.
5. Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft. They might not look fully ‘done’, but they will set up as they cool. The kitchen will smell wonderfully nutty and savory.
6. Let the cookies cool on the pan for a few minutes to firm up before transferring them to a wire rack to cool completely.

Serving

Best served at room temperature once fully cooled to allow the complex flavors to settle. They have a wonderfully chewy texture.

Storage

Store in an airtight container at room temperature for up to one week. Their texture remains wonderfully chewy.

A Taste of Modern Tradition

You’ve successfully baked a cookie that bridges the gap between sweet and savory, East and West. These miso peanut butter cookies are a testament to culinary creativity and are sure to be a new favorite for the adventurous baker.

Tags: miso cookies, peanut butter miso, black sesame, umami dessert, savory sweet

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

Author

Rooted in the hearts of Dyment and Borups Corners, this recreational, participatory food security project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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