Posted in By them, Cookies/Shortbread, Recipe

By them: Peanut Butter Miso Cookies

Recipe from New York Times


  • 1 ¾ cups/225 grams all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 115 grams unsalted butter, at room temperature
  • 1 cup/220 grams light brown sugar (I used dark brown sugar)
  • ½ cup/100 grams granulated sugar
  • ⅓ cup/80 milliliters white miso paste
  • ¼ cup/60 milliliters chunky peanut butter (I used creamy peanut butter)
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • ½ cup/105 grams Demerara (I used granulated sugar)


  1. In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
  3. Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute.
  4. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed.
  5. Add egg and vanilla extract, and mix until just combined.
  6. Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated.
  7. Repeat with remaining flour mixture in two batches until all of it is incorporated.
  8. Place 1/2 cup Demerara sugar into a small bowl.
  9. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.)
  10. Drop the piece of dough into the bowl of Demerara sugar and turn to coat.
  11. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart.
  12. Repeat with all of the dough.
  13. Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
  14. When ready to bake, heat oven to 180 degrees.
  15. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center.
  16. Pull out the baking sheet and hit it against a counter.
  17. Place back into the oven to finish for about 2 minutes.
  18. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
  19. Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack.
  20. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.

Makes 22 cookies

Posted in Chocolate, Cookies/Shortbread

Chocolate Candy Cookies

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Recipe from bakerella
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
115g butter, slightly softened
225g cup peanut butter
1 cup sugar
1 egg
2 teaspoons vanilla
Hershey’s Kisses or Reese’s Peanut Butter Cups, or both
Preheat oven to 180 degrees
Sift flour, soda and salt with a wire whisk and set aside.
Beat butter and peanut butter
Add sugar and beat until fluffy.
Add egg and vanilla.
Add flour mixture and combine.
Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.
Place rolled balls on parchment paper covered baking sheet and bake for 10 minutes.
Remove from the oven and press an unwrapped Hershey’s Kisses candy or Reese’s Peanut Butter Cup into the center of each cookie.
Transfer to a wire rack to cool.
Will SHE make it again?
Posted in Chocolate, Cookies/Shortbread

Flourless peanut butter chocolate chunk cookies

Recipe adapted from Amandeleine
1 cup natural unsalted peanut butter (Try to go for one that has “peanuts” as the only ingredient.)
3/4 cup granulated sugar
1 large egg, slightly beaten
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup dark chocolate, roughly chopped 
fleur de sel to sprinkle on cookies
Preheat the oven to 200 degrees C.
Line baking trays with baking paper.
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.
Stir in the chopped chocolate.
Using a tablespoon, measure out the dough in half tablespoon sized balls.
Place the dough on the prepared pans, spacing them 2 inches apart.
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.
Sprinkle lightly with fleur de sel.
Let cool completely on the pans on wire racks.
Store in an airtight container at room temperature for up to a week.
Makes 44 cookies
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Posted in Chocolate, Cookies/Shortbread

Fudgey Twix PB Cookies

Recipe adapted from Amandeleine
6/8 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
340g bittersweet chocolate, chopped
42.5g unsalted butter
1 1/8 cups (packed) brown sugar
3 large eggs
3/4 tablespoon vanilla extract
160g twix PB, chopped
Combine flour, baking powder and salt in small bowl; whisk to blend.
Stir bittersweet chocolate and butter on top of double boiler set over simmering water until melted and smooth.
Remove from water.
Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes.
Beat in chocolate mixture and vanilla.
Stir in flour mixture until incorporated, then add twix PB.
Chill batter until firm, about 45 minutes to 1 hour.
Preheat oven to 2000°C.
Line baking tray with baking paper.
Drop batter by large 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart.
Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes.
Cool on sheets.
Makes about 15.
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Posted in Chocolate, Cookies/Shortbread

No-bake Chocolate Oatmeal Cookies

Recipe from amandeleine
55g unsalted butter
1 cup sugar
1/4 cup milk
1/8 cup cocoa
1/4 cup peanut butter
1 1/2 cups dry quick-cooking oats
1 teaspoons vanilla extract
Combine butter, sugar, milk and cocoa in a pot and bring to a rolling boil.
Boil for 1 minute, stirring occasionally.
Remove from heat and stir in peanut butter, oats and vanilla.
Drop by rounded tablespoons onto baking paper.
Allow to cool for at least 1 hour.
Store in air-tight container.
Makes about 20
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