Miso Peanut Butter Cookies

• 份量: 18 servings
• 活動時間: 20 minutes
• 總時間: 1 hour 40 minutes

食材

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

步驟

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.

營養

• 卡路里: 223 kcal
• 總脂肪: 10 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 4 g
• 反式脂肪: 0.2 g
• 膽固醇: 23 mg
• 鈉: 313 mg
• 總碳水化合物: 31 g
• 膳食纖維: 1 g
• 總糖: 18 g
• 蛋白質: 4 g