peanut butter-miso cookies
NYT cooking
Made these cookies for a Friday afternoon coffee+cookie break. (What can I say; I was feeling whimsical.) They are very tasty, and I really like their texture. I took a few tips from the comments on NYT cooking, making the following modifications:
- Cut down the light brown and granulated sugars to roughly 2/3 their original quantities (150 g and 60g, respectively). Even with this reduction, the cookies were plenty sweet. I would consider making the cookies again with 1/2 the total amount of sugar.
- Let the dough chill (as one big mass) for a day before shaping and baking.
The peanut butter-miso flavor really is interesting, and the crunchy exterior + soft interior is top notch. We'll be sure to make these again.