Miso Peanut Butter Cookies

• 分量: 18 servings
• 調理時間: 20 minutes
• 総時間: 1 hour 40 minutes

材料

2 cup (250 g) all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 stick (113 g) unsalted butter (room temperature)

3/4 cup (150 g) light brown sugar (packed)

1/3 cup (70 g) granulated sugar

1/2 cup (115 g) crunchy peanut butter

1/4 cup (70 g) white miso

1 large egg (room temperature)

1 1/2 teaspoon vanilla extract

1/3 cup (70 g) turbinado sugar

手順

Whisk dry ingredients. In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda until combined. Set aside.

Beat butter and sugar. In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until combined and fluffy about 3 minutes.

Add peanut butter and miso. Then add the peanut butter and miso and mix to combine. Scrape the edges and bottom of the bowl to combine until light and fluffy, about 2 minutes.

Add egg and vanilla. Next, add the egg and vanilla and mix until combined. Scrape the edges of the bowl and mix to combine.

Combine dry ingredients. Slowly add the dry ingredients when the mixer is on low scrape the edges of the bowl and mix until just combined. Use a rubber spatula and mix the dough to ensure no traces of flour remain.

Chill. Cover the surface of the dough with plastic wrap to prevent a film from forming on the dough and refrigerate for 1 hour or overnight.

Prepare oven. Preheat the oven to 350 degrees F with the rack in the middle position in the oven. Line 2 baking sheets with parchment paper.

Assemble. Place the turbinado sugar in a shallow bowl. Scoop the cookies using a cookie scoop and then roll them into balls. Dip each cookie in turbinado sugar to coat leaving one side uncoated. Place the sugar side up on the baking sheet two inches apart from each other. Flatten the cookies with a flat-bottomed cup until they are about 1/4 inch thick. Chill in the refrigerator for 10 minutes.

Bake. Bake each sheet individually for 9-10 minutes or until the edges are lightly golden brown. Remove the baking sheet and tap it against the counter to deflate. Cool the peanut butter miso cookies on the baking sheet for 5 minutes before removing them and placing them on a wire rack to cool completely.

栄養

• カロリー: 223 kcal
• 脂肪総量: 10 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 4 g
• トランス脂肪: 0.2 g
• コレステロール: 23 mg
• ナトリウム: 313 mg
• 炭水化物総量: 31 g
• 食物繊維: 1 g
• 糖質総量: 18 g
• タンパク質: 4 g