Miso Peanut Butter Cookies With Sesame & Chocolate

• 份量: 35 cookies
• 活動時間: 20 minutes
• 總時間: 34 minutes

食材

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup dark brown sugar

3/4 cup granulated sugar

12 tablespoons (1 1/2 sticks) unsalted butter, melted

1/3 cup white miso

1/3 cup sweetened crunchy peanut butter

1 large egg, at room-temperature

1 1/2 teaspoons vanilla extract

1 1/2 cups dark chocolate chips

3/4 cup black sesame seeds

步驟

Place a rack in the middle of oven and heat to 350°F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.

Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, beat together the brown sugar, granulated sugar, and melted butter at medium speed until the mixture falls in shiny ribbons when you stop and lift up the beaters, about 2 minutes.

Add the miso and peanut butter and continue to mix on medium until combined, about 1 minute. Add the egg and vanilla, and mix on medium until just incorporated.

Add half of the flour mixture and mix on low until just combined. Add the remaining flour and mix on low until incorporated, being sure not to overmix.

Using a rubber spatula, scrape down the sides of the bowl and add the chocolate chips. Mix by hand until combined.

Place the sesame seeds in a small, shallow bowl. Scoop the cookies by rounded tablespoons (each one should be around the size of a ping pong ball). Roll between your hands until smooth. Roll the cookie dough balls in the sesame seeds to coat all sides. Place the balls on parchment-lined baking sheets, spacing 2 to 3 inches apart.

Bake the cookies until edges are lightly golden brown and surface cracks appear on the tops, 12 to 14 minutes. Let them cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.