Miso Peanut Butter Cup Stuffed Cookies

Miso Peanut Butter Cup Stuffed Cookies

Need I say more? These cookies might just be some of the best cookies ever. A rich, miso peanut butter chocolate cup is encased with a chewy in the middle, crunchy on the edges chocolate chip miso cookie . It’s a flavour bomb of deliciousness. Salty, sweet, creamy and nutty, your tastebuds won’t know what hit them.

This recipe uses my Miso Peanut Butter Cups, which could not be easier to make and only require a few short sessions in the freezer. Feel free to use store bought peanut butter cups, but you won’t get that umami with every bite!

Miso Peanut Butter Cup Stuffed Cookies

A rich, miso peanut butter chocolate cup is encased with a chewy in the middle, crunchy on the edges chocolate chip miso cookie.
Servings 6 large cookies

Ingredients
  

  • 6 miso peanut butter cups (see recipe, otherwise use store-bought nut butter cups of choice)
  • 180 grams plain flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cornstarch
  • 75 grams light brown soft sugar
  • 30 grams caster sugar
  • 1 tsp salt
  • 125 grams cold, unsalted butter
  • 1 large egg
  • 1 tablespoon white miso paste
  • 75 grams milk or dark chocolate good quality, roughly chopped
  • flaky sea salt (for sprinkling)

Instructions
 

  • Cube the butter into 2cm cubes. Add to a mixer with the sugars and cream on low to medium speed for 4-5 minutes, until pale in colour, creamy and well combined.
  • Add the egg to the sugar, mix well. Add the miso paste, mix well.
  • In a separate bowl, combine all dry ingredients except the chocolate. Add the flour mixture to the sugar/butter mixture in 2 parts, mixing until just combined each time. Do not overmix here! You want the remaining streaks of flour to be just combined.
  • Gently fold in your chopped chocolate. Make a flat patty of cookie dough and place a peanut butter cup in the centre. Wrap the edges up and around so that it is enveloped in cookie dough. Then add another small portion of cookie dough to the top of the cup so that it is entirely covered. Roll into a smooth ball. Depending on whether the peanut butter cups are small and tall versus flat, the diameter of your cookie dough ball may vary. Make sure there is enough cookie dough on all sides of the peanut butter cup.
  • Freeze the cookie dough balls for approximately 45 mins. For even better cookie texture and flavour, freeze overnight. If you are wanting to eat these sooner, in the meantime, preheat your oven to 165ºC.
  • Once they have been chilled in the freezer, place the cookies on a baking tray on a sheet of greaseproof paper, spacing them well apart from one another. You may need to do these in batches to give them sufficient space to spread out. If so, keep them in the freezer while you wait. Bake for 14 minutes until the edges have just turned golden. You want the middle to be slightly undercooked. Sprinkle with sea salt. Leave to cool before eating.
  • Bake for 14 minutes until the edges have just turned golden. You want the middle to be slightly undercooked. Sprinkle with sea salt. Leave to cool before eating.

Notes

This recipe uses my Miso Peanut Butter Cups, which could not be easier to make and only require a few short sessions in the freezer. Feel free to use store bought peanut butter cups, but you won't get that umami with every bite!

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