|nutritional information (per serving)|
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|amount per serving|
|% Daily Value*|
|Saturated Fat 4g||21%|
|184 mg||8th %|
|dietary fiber 1g||2%|
|Total sugar 17g|
|Vitamin C 0 mg||1 %|
|Calcium 29 mg||2%|
|Iron 1 mg||4%|
|Potassium 59 mg||1 %|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
I've only met one person in my life who doesn't like peanut butter. We are no longer friends. I'm just kidding (maybe), but peanut butter is one of life's greatest treasures, and this recipe is an ode to a childhood classic: PB&J. Consider this an upscale butter butter that even the kids will enjoy. Better yet, you want to include them in the action.
What makes these cookies so delicious?
Just as a little salt boosts the sugar content in baked goods, the miso in these cookies serves as a boost for all the other ingredients. You won't take one bite and think, “Miso!” But you will notice a pleasant sweet-salty balance that will keep you coming back for another bite. To get crispy cookies with just the right bite, we use beaten egg whites instead of whole eggs.
Change the flavor with fillings
Filling can really be a situation where you can choose your own adventure. I like getting used to the PB&J vibe by filling mine with a frosting flavored with Concord grape jam or even strawberry mochi, but the fun of this cookie sandwich is being able to make it just how you like it . Think outside the box or stick with what you know, like marshmallow fluff, chocolate ganache, or toasted marshmallows and Nutella.
- The butter should be soft enough to be pliable, but not so much that it looks shiny or greasy.
- If you don't want to bother cutting out the cookies, you can roll about 2 tablespoon-sized balls and then flatten them with the bottom of a glass or a fork.
- Be sure to dust your cookie cutter with flour so it separates cleanly from the dough without sticking.
How to Make Miso Peanut Butter and Jelly Cookie Sandos
“Miso PB&J Cookie Sandos are made by sandwiching a creamy jam-flavored filling between biscuits with a crunchy outside and chewy centre. Peanut butter and a touch of white miso in the batter give the cookies an irresistibly savory flavor. The cookies are salty and sweet and full of great flavor and texture.” – Joan Velush
For the cookies
2 1/4 cups (270 grams) all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking powder
1/8 teaspoon fine Salt
1/2 cup (4 ounces) unsalted butterroom temperature
1 cup (213 grams) packed up light brown sugar
1/2 cup (100 grams) granulated sugar
1/3 Cup White miso
1/4 Cup creamy peanut butterpreferably all natural
1 teaspoon Vanilla
3 large proteindivided
Sesame seeds, for garnish
For the filling
1/2 cup (4 ounces) unsalted butterroom temperature
1 1/2 cups (170 grams) powdered sugar
1 tablespoon milk
2 tablespoon jamlike Concord grape or strawberry
Gather the ingredients.
Line 2 baking sheets with parchment paper and preheat the oven to 350 F.
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Put aside.
In a stand mixer fitted with the attachment, cream together the butter, brown and granulated sugars, miso, peanut butter, and vanilla on medium speed until lightened in color and fluffy, about 5 minutes. Scrape the sides of the bowl as needed.
In a small bowl, beat 2 egg whites until fluffy, then add to the ingredients in the food processor and mix until well combined.
Add the dry ingredients in 3 batches, beating after each addition on medium-low speed until well combined. Cover the bowl with plastic wrap and place in the fridge for 1 hour.
Place the dough on a lightly floured work surface and knead briefly until a coherent mass is formed. Roll out the dough until it is about 1/4 inch thick.
Using any cookie cutter you like (we used a 2-inch round cutter), cut out the cookies and place them on the prepared baking sheets. You can roll out and cut the dough again as often as you like.
Depending on the size of your cutter, you should have around 60 cookies total.
Lightly brush the top of each cookie with the remaining egg white, then sprinkle with sesame seeds.
Bake for 8 to 10 minutes, until edges are golden brown, rotating and swapping trays halfway through. Leave to cool completely on the trays on wire racks.
While the cookies are baking, prepare the filling. In the bowl of the stand mixer fitted with the mixer attachment, beat the softened butter until light in consistency. Add the powdered sugar and mix on low until almost combined.
Add the milk and jam and continue beating the mixture until fluffy and fluffy.
Once the cookies have cooled, pipe or spread the icing on the bottom of half the cookies, then place them together with the remaining halves.
How to store it
- You can store unfilled cookies in an airtight container at room temperature for several days. If they are a bit stale, you can always heat them up briefly in the microwave to soften them up again.
- Filled cookies can be stored in an airtight container at room temperature for up to 4 days.
- If you prefer the cookies to be softer, store the filled cookies in the fridge.
- Store-bought mochi
- Store-bought ice cream mochi
- Spoonfuls of jam in the center surrounded by a buttercream “dam” to keep the jam from spilling out
- marshmallow fluff
- Chocolate ganache
- Toasted marshmallows and Nutella