If you’re a fan of salty/sweet with a kick of umami, these chewy peanut butter cookies are for you. Miso amps up the salty, umami flavors, while a dip in bittersweet dark chocolate lends a hint of luxury. These are really easy cookies to make and even easier to eat!
Ingredients
7 Tbsp (100 g) vegan butter, room temperature
7 1/2 Tbsp (120 g) smooth peanut butter
1 1/2 Tbsp (30 g) miso paste
2/3 cup (150 g) dark brown sugar, preferably muscovado
2 1/2 Tbsp (30 g) granulated sugar
1 tsp vanilla extract
2 Tbsp soy milk
1/2 tsp baking soda (bicarbonate of soda)
1/2 tsp baking powder
2/3 cup (85 g) plain all-purpose white flour
1/2 cup (100 g) finely chopped vegan dark chocolate
2 Tbsp refined (deodorised) coconut oil
Instructions
Preheat the oven to 350ºF/175ºC (with convection fan if you have it). Line two baking sheets with baking parchment.
In the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter, peanut butter, miso paste, sugars and vanilla extract. Cream together on low speed until smooth and fluffy, about 5 minutes.
With the mixer still running, add the soy milk and beat until smooth, creamy and fluffy. In a separate bowl, sieve or whisk together the baking soda, baking powder and flour. Add to the stand mixer and mix on low just until combined and a dough forms.
Divide the dough into balls about 1 1/2 Tbsp in size (use a cookie scoop if you have one), and arrange the balls on the prepared cookie sheets. Bake for 10-12 minutes.
Remove from the oven and tap the tray on the counter a few times to deflate the cookies. Leave to cool on a wire rack before placing both trays of cookies in the fridge to chill.
Once the cookies are chilled (around 20 mins), combine the chocolate and coconut oil in a microwave safe bowl and microwave in 10-second bursts just until they can be stirred smooth. Half-dip the chilled cookies one at a time in the melted chocolate then sprinkle with flaky sea salt before returning to the cool cookie sheet to set. Place in the fridge until the chocolate is firm. I like to serve these cookies cool as it makes them even chewier and makes sure that the chocolate doesn’t melt. But room temperature also works!
To get beautifully chewy cookies you’ll want to make sure you cream together your vegan butter and sugar properly. It’s easy to assume you’re done before the mixture is properly combined, so persevere for a good 5-6 minutes or until super fluffy.
I always advise sieving together dry ingredients for cookies as it guarantees an even distribution of the rising agents, but if you’re short on time, don’t worry. Just whisk together well.
My favourite cookie tip is to tap the tray of hot cookies on the counter before setting them to cool on a wire cooling rack. This deflates the puffed up cookies while still warm, making their centres chewy while the outside remains golden and crispy.
Did you make this recipe?
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