I am so excited to share this recipe with you - in my humble opinion, these are the best Miso Nut Butter Chocolate Chip Cookies ever, and they are perfect to make for Valentine's Day. I have been working so hard on this recipe for months, experimenting with measurements and getting the amount of white miso paste just right. Miso adds a beautiful yet unexpected savoury flavour to what is ordinarily a very traditional chocolate chip cookie. But I didn't want to stop there. I also incorporated my favourite nut butter, Cashew and Coconut Paleo Granola Butter by Farmer Jo.
Balancing the miso, nut butter and chocolate was a lot of fun, and after baking batch, after batch, after batch, I am finally happy to share my recipe with the world. And I'm not going to lie, my Miso Nut Butter Chocolate Chip Cookies are the BEST cookies you will ever make. Like, seriously. And they're sooooo easy!
So what is miso? Miso paste has been made from soybeans that have been fermented with rice. It's mostly used in Asian cooking, but over the last few years, you may have seen miso pop up in desserts. It has a subtle, rich nutty flavour that completely elevates your everyday chocolate chip cookie. One bite and you'll be like "ohhhh!" and fall in love with these sweet and savoury cookies.
So what is nut butter? I love, and I mean I LOVE Farmer Jo's Cashew and Coconut Paleo Granola Butter. It's made with roasted cashews, coconut, coconut nectar, sunflower oil and sea salt. I usually pour it over my granola, spread it ravishingly over toast or as a dip with fresh slices of green apple. But they are a revelation in these cookies.
Anyway, let's get baking! I hope you enjoy every single bite of my Miso Nut Butter Chocolate Chips Cookies! Read on for the easy recipe.
- 10 mins prep time
- 20 min cook time
- 2 cups levelled all purpose flour
- 3/4 tsp levelled baking powder
- 1/2 tsp levelled baking soda
1/2 cup brown sugar (levelled but not packed)
1/2 cup levelled white sugar
- 1/2 heaped tbsp Farmer Jo's Cashew and Coconut Paleo Granola Butter
- 2 tbsp white miso paste
- 5 tbsp salted butter, room temperature
- 1/2 tbsp pure vanilla extract
- 1 large egg, at room temperature
- 100g dark chocolate (I use Lindt 90% Dark Chocolate), chopped into small rectangular pieces
- Stand mixer, or electric hand mixer
- 2 x baking trays
- Baking paper
- Medium cookie scoop
- I recently bought this set from Amazon and they have changed everything about baking cookies, for the better. I highly recommend them. They are not essential but they make sure your cookie size remains consistent, and therefore your baking is consistent.
Preheat oven to 200C.
Line your baking trays with baking paper and set aside.
In a large bowl, gently combine the flour, baking powder and baking soda with a wooden spoon and set aside.
Add the sugars, nut butter, miso paste, salted butter and vanilla extract to the bowl of your stand up mixer. Mix together on high for at least 3 minutes until the mixture is creamy, light and fluffy, and lighter in colour.
- Add the egg to the mixture and whip on high until the egg is combined. You'll notice the mixture is more wet, and that's totally ok.
Add the flour to the mixture, first on low speed then gradually to high until you can't see any flour in the mixture. This should only take a minute or two.
- Remove the bowl from the stand mixer and add the chipped chocolate. Mix with a wooden or metal spoon to combine.
- Scoop 6 cookies using your cookie scoop (you could also use 1/4 measuring cup, or a spoon) onto your first lined baking trays and make sure you leave plenty of room in between each cookie. Repeat with your second lined baking tray. This mixture should make 12 cookies.
- Play the first baking tray into the oven for 10 to 12 minutes, until the edges are lightly golden brown.
- Repeat the baking process with the remaining 6 cookies.
Sprinkle the cookies lightly with flaky sea salt for an added punch of flavour! And if you want to go all out, you could drizzle some of that delicious Cashew and Coconut Paleo Granola Butter
- And as always, enjoy!
If you make my Miso Nut Butter Chocolate Chip Cookies, or any other recipes on here, remember to tag me onInstagram @smorkitchen #smorkitchen. I love seeing what you cook!