Peanut Butter-Miso Cookies (NYT)

On to the third cookie of our holiday baking: this one, a mix of peanut butter and miso. It turned out salty and chewy, but not quite satisfying to me.

The recipe is an older New York Times one. I forgot, but this isn’t the first time I’ve made a cookie with this combination: a previous experiment was done all the way back in 2011. Anyway, for this recipe, I used a natural chunky peanut butter, organic white (shiro) miso, and skipped rolling the huge balls of dough in Demerara sugar (as I don’t have any).

I liked doing the pan-banging technique on these huge cookies. They were still quite chewy hours later. Some of our friends loved these. To me, they were too mellow and blended the individual flavours too much. Maybe I would like a miso cookie that was topped with chopped peanuts?