miso cookies

The classic carrot cake made into cookie sandwiches with a special spin on them! These carrot cake cookies are made with miso, grated carrots and warm, nutty spices. They're filled with fluffy cream cheese frosting and sweet, salty and umami miso caramel. Chewy, sweet, salty and seriously addicting, you will love these Carrot Cake Cookie Sandwiches!

Carrot Cake Cookie Sandwiches with Miso Caramel

Cup (170 grams) Unsalted Butter

2.5 Tbsp (44 grams) Sweet White Miso, Low Sodium, *See Note

+ 1/8 Cup (75 grams) Packed Brown Sugar

Cup (100 grams) Granulated Sugar

Egg (50 grams)

Tsp (5 grams) Vanilla Extract

Tsp (7 grams) Ground Ginger

Tsp (7 grams) Ground Cinnamon

Tsp Freshly Grated Nutmeg

Tsp (5 grams) Baking Soda

Cup (263 grams) All Purpose Flour, spooned and levelled

Cup Granulated Sugar (100 grams)

Tbsp (27-30 grams) Unsalted Butter

Tbsp (17 grams) Sweet White Miso, Low Sodium

Tsp Vanilla Extract (or 1/2 Tsp Vanilla Bean Extract)

Cup (125 grams) Cream Cheese Softened

Tbsp (30 grams) Unsalted Butter Softened

Tsp Vanilla Extract or 1/2 Tsp Vanilla Bean Extract

Cup (180 grams) Powdered Sugar

Salt

Brown the butter: Use a light-coloured pot to visualize the butter better. Over medium-high heat, melt 3/4 cup of unsalted butter. Once completely melted, stir the butter often with a heat-proof spatula to evenly cook the milk solids (the white specks). As the milk solids cook, they will start to brown, giving you nutty brown butter. This will take around 4-5 minutes total. Before the butter finishes browning, it will foam up. You can swirl the pan to check if the solids have browned. Once browned, remove from the pot and pour into a heat-proof bowl, scraping all the browned bits as well. If you are using a stand mixer, you can pour it directly into your kitchen aid bowl.

Add in 2.5 Tbsp of sweet white miso paste to the hot brown butter. Mix the miso in with a spatula to slightly break up the miso. Ensure the miso is completely covered by the butter and then place it into the fridge to cool for 5-10 minutes until the mixture is just warm to touch.

Remove miso butter from the fridge and in a stand mixer with a paddle attachment, or a bowl with a whisk, add 1/4 + 1/8 cup brown sugar and 1/2 cup granulated sugar. Cream butter and sugars for 1 minute, until well combined.

Add in 1 egg and 1 tsp vanilla extract and mix for 1-2 min until slightly pale and thick.

Add in 1/4 + 1/8 cup finely grated carrot, that has been squeezed dry, along with 2 tsp of ground cinnamon, 2 tsp of ground ginger, and 1/4 tsp freshly grated nutmeg. Mix for around 15 seconds or until well combined.

If you are using a bowl, switch to a rubber spatula. Add in baking soda and all-purpose flour and mix until the flour is just mixed in. Do not over-mix! The cookie dough will be slightly wet and difficult to scoop, so set the dough into the fridge to firm up for 30 minutes, before scooping.

Using a large cookie scoop (around 2-3 tbsp), scoop your cookies onto a tray lined with parchment paper or a silicone mat. To ensure your cookies are fairly uniform, when you scoop your dough, ensure that the bottom of the cookie has a flat edge and the top is rounded. Place the scooped cookies into the fridge again for at least 30 minutes, or freeze for 15 minutes till cookies are firm to touch. You do not need to cover your cookies with saran wrap! (You should get around 16 cookies, giving you 8 sandwiches. But you're welcome to make them as big or as small as you like)

Preheat your oven to 350° Fahrenheit. Place cookies a few inches apart and bake for 10 minutes in the middle rack of the oven. After 10 minutes, the cookies will be puffed up but not fully cooked. Remove from the oven and tap the entire tray 3-4 times to deflate the cookies. Return the tray into the oven for another 3-4 minutes, or until cookies are slightly golden on the edges and the middle is still soft. You do not want to overbake these cookies! Remove from the oven and tap the tray again, 2-3 times until they deflate slightly. Let cookies cool completely.

Carrot Cake Cookies

While your cookies are cooling, work on the miso caramel. In a small pot, with high sides, add 1/2 cup of granulated sugar. Place the pot over medium heat and let the sugar start to melt and caramelize. Do not mix, just occasionally swirl the pot to allow the sugar to melt. Once the sugar turns deep amber and is 95-100% melted (may have small specks of sugar left) remove it from the heat. At this point, you can whisk to dissolve the remaining sugar. This takes anywhere from 3-6 minutes, but make sure you watch this carefully as the sugar can go from caramelized to burnt quickly!

Off heat, add in 2 Tbsp of unsalted butter and 1 Tbsp of white miso and mix immediately. The caramel will start to bubble up, so be careful when mixing! At first, it will look like the caramel has split, but continue to mix until well combined. The caramel will be thick and almost lumpy at this point.

Turn back the heat to medium and slowly pour in 1/3 cup of warm heavy cream, while constantly whisking until the caramel is smooth. Heat the caramel on medium for around 3 minutes, whisking constantly until the caramel has thickened and reduced by almost half.

Before removing from the heat, add in 1 tsp of vanilla extract and whisk in. Remove from heat and pour caramel into a heat-proof bowl. Caramel will still be runny at this point but will thicken as it cools.

Miso Caramel

In a stand mixer with a whisk attachment or a bowl with a whisk, add in 1/2 cup softened cream cheese, 2 tbsp of softened unsalted butter, 1 tsp vanilla extract and a pinch of salt. Cream together till well combined.

Add in half of the powdered sugar (around 3/4 cup), mixing well for around 1-2 minutes before adding the last half. At first, it will look thick, but do not add any cream or milk as this will soften quickly! After adding your last half, mix well for around 2-3 minutes, until slightly thickened, creamy and smooth.

Transfer to a piping bag with a star tip. If your frosting is too runny, place it in the fridge to thicken for 30 minutes.

Cream Cheese Frosting

With your cooled carrot cake cookie sandwiches, line them up, picking two cookies that are similar in size. Place the uniform cookies next to one another.

Picking up one cookie from each sandwich, pipe the cream cheese frosting around the edges of the cookie, leaving a slight 1/2cm border around the outer edge. Leave the middle empty to fill with caramel. When you squish the top cookie together, it will push the cream out, which is why you need to leave a slight edge.

Place around 1-2 tsp of miso caramel in the middle of the frosting. If your frosted cookie is too runny at this point, you can freeze the piped cookie halves for around 15-30 minutes to firm up.

Place the matching cookie on top and give a slight squeeze. Serve immediately! For cookies not consumed the day of, please freeze in an airtight container for up to 3 weeks. Defrost for 30-60min, or until the cookie is soft and completely defrosted. Enjoy!

Assemble

These miso chocolate chip cookies are a fantastic treat. They&#39;re salty-sweet cookies with slightly crispy edges and a super soft center. White miso adds a savory element that is absolutely delicious.

Miso Chocolate Chip Cookies

unsalted butter (at room temperature)

white miso

brown sugar

sugar

egg (at room temperature)

vanilla

all-purpose flour

baking soda

chocolate chocolate

combine wet ingredients

Cream the butter and miso in with a stand mixer or in a large bowl with electric beaters. Add both the sugars and continue to beat until light and fluffy, about 2 minutes. Add the egg and vanilla and beat for 1 minute more.

add dry ingredients

Add the flour and baking soda to the bowl and stir just until they&#39;re mixed. Fold in the chocolate chunks.

Chill dough

Cover the bowl and put it into your fridge to chill for 1 hour. (This helps the flavor develop and prevents the cookies from spreading too much.)

Preheat oven

Preheat your oven to 350 degrees Fahrenheit.

Bake

Scoop the batter with a medium-sized cookie scoop onto cookie sheets and gently press the tops down with your fingers. Bake for 12-14 minutes, or until golden on the bottom. Transfer the cookies to a wire rack to cool.

You HAVE to try baking with miso, starting with these cookies. Umami miso mixed with rich brown butter and melty dark chocolate is just a mind blowing combination. It's warm, sweet, savory, and has so many layers of flavor. It's unlike any other chocolate chip cookie!

Brown Butter Miso Chocolate Chip Cookies

unsalted butter

tbsp white miso paste

(100 grams) granulated sugar

(100 grams) dark brown sugar, packed

tsp vanilla extract

(165 grams) all purpose flour

tsp baking powder

tsp baking soda

tsp salt

oz 70-80% cocoa dark chocolate, chopped

tbsp white sesame seeds

Add the butter to a saucepan over medium heat. Melt down and heat until browned. *See my post all about how to brown butter for more detail. 

Pour the brown butter into a measuring glass and add the miso paste. Whisk to combine and set aside.

Preheat the oven to 350F (SEE NOTES) and line a large baking sheet with parchment paper.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.

In a large mixing bowl, add the sugar, dark brown sugar, and cooled miso brown butter. Whisk to combine.

Add in the egg and vanilla and whisk vigorously until the mixture turns pale and creamy.

Pour in the dry ingredients and use a rubber spatula to fold the two together. Right before the dry ingredients are fully mixed in, add in the chopped chocolate and fold to fully combine.

Use a large 2 oz scoop or 1/4 measuring cup and scoop out the cookies.

Add the sesame seeds to a small dish. Then press the tops of the cookie dough balls into the sesame seeds so they cover the very tops of each cookie.

Place 4 cookies on the baking sheet spaced a few inches apart. Bake for 11-13 minutes, or until the edges are a light golden brown and the centers look barely underdone.

Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer to a cooling rack and bake the remaining cookies.

Let the cookies cool for about 20-30 minutes, then dig in! Enjoy!

Love this recipe. I've used it 4 times now. Randomly on my fourth time they completely spread.... no clue why... Either way, they always taste yummy

Seriously one of the best cookies ever. Taste, texture, the works.

I use half the sugar and they’re absolutely delicious. My go to recipe to impress and they never disappoint

11/10!! Hard not to eat the sugar + butter combination before it's added but I managed.

I made this 5 times now, every single time it came out perfectly and everyone loves it. Thank you for this recipe!! I would highly recommend to chill at least 30 min before baking!!

Brown butter Peanut Butter Miso Cookies made from scratch.

Peanut Butter Miso Cookies Recipe

(1/2 cup or 1 stick) unsalted butter

(3 level teaspoons) white miso paste

(1/4 cup) smooth peanut butter

vanilla extract

(1 and 1/4 cup) plain flour

(1/2 cup) caster sugar or granulated sugar

(1/2 cup) brown sugar

Sea salt flakes,

Brown the butter

Add butter to a medium-sized saucepan (see notes), and place on medium heat. Gently stir or swirl the pan occasionally as the butter melts. 

From here, use a whisk to continually stir the butter and watch as it starts to brown and go foamy. Keep whisking so you can see underneath the foam and watch as little flecks of milk solids appear.

The butter and the milk solids will turn golden brown, and eventually a deeper amber colour (see photo below). You&#8217;ll know your butter is ready when it has a nutty aroma. It might also have quite a thick head of foam by this point. The whole process can take up to 10 minutes.

Once your butter is browned, transfer the butter (and ALL the milk solids) to a medium-sized mixing bowl and set aside to cool for 5-10 minutes.

Make cookie dough

Use a baking scale to measure the butter. With moisture-loss, you should now have between 95-100 grams of butter. 

Add miso paste and peanut butter to brown butter and whisk to combine. Then add egg and vanilla and whisk again until smooth.

Swap whisk for a spatula or wooden spoon. Add flour, baking soda and sugars. Gently mix until you have a soft cookie dough. Cover with plastic wrap and place in the fridge for AT LEAST 1 hour.

Bake cookies

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

Scoop out cookie dough using a medium cookie scoop (roughly 1.5-2 tablespoons of dough per cookie) and place balls on prepared oven trays, leaving room for the cookies to spread.

Bake cookies for 12 minutes (see notes) or until golden brown. Leave cookies to cool completely on a wire rack. Generously sprinkle cookies with sea salt flakes before serving.

These cookies are AWESOME!!! They are so well balanced, the miso lends a subtle salty flavor and the peanut butter is not overpowering. One of my favorite aspects is the texture, chewy on the inside with a nice crispy exterior. Will definitely be making these again! (They're also very easy, small pot and one bowl, no mixer needed!)

Omg YUM!! This cookie is just wow. As soon as I saw this recipe being created I knew I had to bake it! 
These are so tasty, chewy, flavoursome and a real treat. I can’t decide if it’s the browned butter or the miso that’s the hero, but either way these are a hit. My husband hasn’t stopped eating them. Always a pleasure to bake one of your recipes Jess!

This cookie is amazing. Each time I make a peanut butter miso cookie I try a different recipe to see which I like best. This one is definitely at the top. It really has the perfect balance of flavor. I topped some with flaky sea salt. Others I rolled in Demerara sugar before baking. It as a HIT with my co-workers. Every time we ate one we would say, "It's just so good! It's the perfect cookie!" LOL I recommend giving this recipe a try.

These were OK. I expected more of a peanut flavour and I assumed salt was left out of the mix b/c miso is salty but I thought they could use salt. I used whiskey instead of vanilla.

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