These cookies have a lot going on, and that’s a good thing. Nutty sesame seeds, dark chocolate chips, crunchy peanut butter, and umami-rich miso: They’re the ultimate cookie squad.
I posted them on Twitter when I first began messing with the recipe, and the likes flooded in: “A perfect cookie!!!!!!” “I need a few dozen of these 😍.” “Omg.” I knew I had to share the recipe.
The combination of peanut butter and miso lends a subtle savoriness, lifted up by the melty pools of dark chocolate. What’s more? The chewiness of these cookies really stands out. Melted butter and brown sugar give each bite a tender texture, balanced out by a crisp, crackly edge.
Black sesame seeds blanket the cookies, giving them an eye-catching, extra-crunchy crust. But if you’re short on sesame seeds, you can halve the called-for quantity, then half-dip each dough ball instead of fully rolling. White sesame seeds also work just fine, but won’t create the same beautiful contrast.
Easily swap dark for milk or semisweet chips if you prefer. Crunchy peanut butter adds texture, but creamy will work just as well. Avoid unsweetened (aka natural) peanut butter—the separated oil will change the consistency. As for miso, there are many kinds, but white miso is the least fermented, complementing the nutty flavors without overpowering them.
To store the cookies, seal them in an airtight container at room temperature, and they will stay fresh for up to four days. But I doubt you’ll have many leftover once you’ve had them fresh from the oven. —Kiera Wright-Ruiz
- Prep time 20 minutes
- Cook time 14 minutes
- makes about 35 cookies
dark brown sugar
(1 1/2 sticks) unsalted butter, melted
sweetened crunchy peanut butter
large egg, at room-temperature
1 1/2 teaspoons
1 1/2 cups
dark chocolate chips
black sesame seeds
- Place a rack in the middle of oven and heat to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, beat together the brown sugar, granulated sugar, and melted butter at medium speed until the mixture falls in shiny ribbons when you stop and lift up the beaters, about 2 minutes.
- Add the miso and peanut butter and continue to mix on medium until combined, about 1 minute. Add the egg and vanilla, and mix on medium until just incorporated.
- Add half of the flour mixture and mix on low until just combined. Add the remaining flour and mix on low until incorporated, being sure not to overmix.
- Using a rubber spatula, scrape down the sides of the bowl and add the chocolate chips. Mix by hand until combined.
- Place the sesame seeds in a small, shallow bowl. Scoop the cookies by rounded tablespoons (each one should be around the size of a ping pong ball). Roll between your hands until smooth. Roll the cookie dough balls in the sesame seeds to coat all sides. Place the balls on parchment-lined baking sheets, spacing 2 to 3 inches apart.
- Bake the cookies until edges are lightly golden brown and surface cracks appear on the tops, 12 to 14 minutes. Let them cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.