I don’t know about you guys, but I haven’t been in a Grocery store since March 14th. If my Instacart account is correct, we’re averaging groceries every 2 1/2 weeks or so. And, the results have been mixed (Understandably. This is an observation, not a complaint.).
On the last order there was no fresh garlic or lemons. But they did have the Pepperidge Farm Frozen Coconut Cake I threw in as a one-off to celebrate our anniversary. By the way, it was delicious. Seriously. Who would have thought?
If your experiences have been similar, now is either a really good–or a really bad–time to post a recipe with an unusual ingredient.
Like, say miso (soybean paste). When I saw this recipe in the New York Times Food section a while back, my weird, but good spidey sense began to blip. The combination works really well in savory dishes. Why not a cookie?
My tried and true critic liked them even when he didn’t know the secret ingredient. Further beta-testing revealed a generally favorable opinion of these weird-but-in-a-good way treats. And then the holy grail was discovered by one test subject…I mean friend: a scoop of vanilla ice cream. Cold, creamy and rich, the ice cream is a perfect complement to the earthy, almost spicy flavors of peanut butter and miso.
Bonus these cookies make excellent ice cream sandwiches.
Peanut Butter Miso Cookies
Krysten Chambrot, as posted in the New York Times
- 1 3/4 C (225g) all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 C (115g) unsalted butter at room temp
- 1 C (220g) light brown sugar
- 1/3 C (80ml) white miso paste (you are right…I didn’t use white…it was fine)
- 1/4 C (60 ml) chunky peanut butter
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 C (105g) Demera sugar (or substitute granulated)
- In a medium bowl, whisk together flour, baking soda and baking powder until incorporated. Set aside.
- In standing mixer (or hand) fitted with paddle attachment, cream butter, light brown sugar and granulated sugar until light and fluffy, about five minutes.
- Add miso and peanut butter and continue to beat, about one minute. Scrape down the sides of the bowl and mix for another minute. Make sure everything is well-incorporated. Add egg and vanilla, mix until just combined.
- Remove bowl from mixer and gently fold-in flour mixture 1/3 at a time.
- Place Demera (or granulated) sugar in a bowl. Scoop-out 2 TBS dough, roll into a ball with hands and then roll in sugar. Transfer to a parchment lined pan that will fit in your fridge. Repeat with remainder of dough lining up balls into rows. Refrigerate two-hours to over night. I suggest over night…it will optimally mellow out the flavors.
- When ready to bake, preheat oven to 350 degrees. Place cookie balls on sheets leaving about three-inches in-between (these will spread). Bake for about 15 minutes, until crisp at the edges and slightly puffy in the middle. When you pull them out, rap the baking pan on the counter to help further-flatten the cookies. Let cool on sheets for a few minutes and the transfer to rack to cool completely.