Miso, Peanut Butter and Chocolate Cookies

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vegan miso cookie

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!

  • Author: Richard Makin
  • Prep Time: 10 min
  • Cook Time: 12 min
  • Total Time: 22 minutes
  • Yield: 12 cookies 1x


  • 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


  1. Preheat the oven to 350ºF/175ºC (with convection fan if you have it). Line two baking sheets with baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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