Miso Chocolate Chip Cookies
Updated June 13, 2025
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/160 grams light brown sugar (see Tip)
- 2tablespoons white miso
- 1large egg
- ¾cup nut or seed butter, such as peanut, almond or tahini
- 1teaspoon vanilla extract
- ½cup/85 grams semisweet or bittersweet chocolate chips
Nutritional analysis per serving (8 servings)
223 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 5 grams protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. In a medium bowl, vigorously stir the sugar, miso and egg until smooth. Add the nut butter and vanilla extract and stir vigorously until thickened slightly. Stir in the chocolate chips.
- Step 2
Line a sheet pan with parchment paper. Scoop the dough into eight portions (roughly 2½-ounce, 3-tablespoon) onto the prepared sheet pan about 2 inches apart. (For extra-gooey bites, press a few more chocolate chips on top.) Bake the cookies, rotating the pan halfway through baking, until the edges are golden and crisp, 12 to 15 minutes. Cool completely on the sheet pan.
- Dark brown sugar doesn’t work well here because it darkens the outsides before the insides have a chance to set.
Private Notes
Comments
Wait....eight cookies? What is everyone else going to eat?
THEEESE!! Gf game changer. My new go to on the fly….they are almost too easy to whip up! A great cookie..chewy and crisp. and a great way to keep the miso paste from meandering to the back of the fridge…..
I used tahini and the batter was liquidy so i added about a 1/3 cup almond flour and they were delightful
Not the recipe for me. I used sunflower butter, and the flavor was mild, which was my hope as some in my household don’t like peanut butter. But the texture was different than in the video: not gooey but rather the cookies are glossy and chewy with a crisp edge. I baked 12-13 min.
Used tahini for these on my first try, they spread like a pancake and are pretty much inedible due to the texture. I will be using peanut butter for these in the future. They have a lot of promise flavor wise, but tahini just should not be recommended as a viable option here. I have to throw these all in the garbage now :,(
We had to experiment a LOT when the original recipie resulted in huge damp lumps of cookie that were almost completely burned on the bottoms. Our final fixes: 1) Reduce oven temperature to 325. 2) Eliminate the vanilla. (We did not miss the flavor at all, there was so much miso/PB flavor) 3) Use dedicated cookie sheets, NOT sheet pans (oops). 4) To form a cookie that will have firm edges and chewy but not wet centers: Drop one generous large tablespoon of dough for each cookie. Roughly fashion them into circles, then press the centers down halfway with the back of a spoon. (Add classic PB Cookie decorations with the back of a fork if you like). Finally, after a lot of delicious but ugly, damp, mushy, or burnt attempts, we had a perfect Peanut Butter Miso Chocolate Chip cookie! Bottoms will be brown but not burnt, centers will be soft but not undercooked. YES!