Peanut Butter-Miso Cookies

cooking.nytimes.com

Gabrielle Kathleen

Young working professional. Focusing on homemade, healthy, delicious food (with the occasional treat of course!)

1 ¾ cups/225 grams all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

½ cup/115 grams unsalted butter (1 stick), at room temperature

1 cup/220 grams light brown sugar

½ cup/100 grams granulated sugar

⅓ cup/80 milliliters white miso paste

¼ cup/60 milliliters chunky peanut butter

1 large egg

1 ½ teaspoons vanilla extract

½ cup/105 grams Demerara sugar, plus more as needed

Directions at cooking.nytimes.com

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