I discovered using miso paste in pastries when I started working in downtown Chicago with an amazing pastry chef that really brought out my creativity. Her flavor combinations were so intense and creative, I was so lucky to work under her. I started experimenting with using white miso in baked goods, for an umami punch as well as adding a salty factor without using plain old salt! I love peanut butter cookies and thought "hey why not substitute some of the peanut butter with white miso!" I didn't have enough peanut butter for the original recipe and thought I would give it a try! They turned out so delicious, soft and chewy on the inside and crunchy and crispy on the edges. The perfect cookie to me!
I personally suggest using crunchy peanut butter to add a nice texture but creamy peanut butter would work just fine in this recipe.
If you don't have any demerara sugar either, rolling the cookies in granulated or cane sugar before baking adds a nice little crunch as well!
Now lets get into the recipe!
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