Published: by Laura Sirkovsky-Kauffman · This post may contain affiliate links.
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This recipe for miso white chocolate cookies is quick, easy, and packed full of flavor. The miso flavor is only enhanced by the white chocolate chunks. Make these delicious cookies today.
Miso is a flavor that I love. It’s origins are savory but it is a special ingredient as it can transition to sweet dishes as well. I have loved playing around with miso and cookies and so far have come up with delicious miso cookies, miso chocolate chip cookies, miso brown butter cookies, and peanut butter miso cookies.
❓What is miso?
Miso paste has a long and fascinating history. Here’s a quick breakdown:
- Origins: Miso is thought to have originated in China over 2,500 years ago, and was introduced to Japan around the 7th century. It is now a staple in Japanese cooking.
- Types: There are several types of miso, including:
- White miso: mild, sweet, and light in color, made with rice and soybeans.
- Red miso: bold, full-bodied, and pungent, made with more fermented soybeans.
- Yellow miso: medium-bodied, nutty, and slightly sweet, made with rice, soybeans, and barley.
- Barley miso: nutty and robust, made with barley and soybeans.
- Rice miso: delicate, slightly sweet, and light in color, made with rice.
It is important if you are gluten free to make sure that you always check ingredients and find a gluten free miso.
Miso is readily available at most grocery stores but if you cannot find it, it is available onAmazon.
❤️ Why you’ll love these miso white chocolate cookies?
These cookies are the perfect balance of flavors. The white chocolate is a sweet flavor but the umami from the miso is just the best pairing. The dough comes together in under 10 minutes, and they bake for only 12 minutes! The perfect treat.
🏆 Tips for recipe success:
Sugars: You can sub out dark brown sugar instead of light brown sugar if you want.
Chocolates: I use chocolate chunks in this recipe but if you want you can use chocolate melts, chocolate bar pieces, white chocolate chips,or dark chocolate chips if you want to alter the recipe. This is really up to you.
Butter: Be sure not to skip browning the butter. Brown butter takes your cookies to the next level and adds a delicious depth of flavor that is seriously lacking without it.
Miso Type: Be sure to use a light miso (aka white miso) for these cookies. The flavor of the other types of miso would not mesh well with our cookies.
Vegan:I myself am not vegan and have not tried to make this vegan. You would need to use vegan sugars, vegan butter, and an egg substitute. If you do make them vegan, let me know in the comments.
Electric Mixer: Do not make this cookies with a hand mixer or bowl of a stand mixer for your mixer. You want to mix this dough by hand.
Salt:If you want to make these cookies a bit saltier by added flaky sea salt on top or by using salted butter. I use unsalted butter in this recipe but it is up to you.
Best Results:For best success, always follow the recipe card.
📜WHAT INGREDIENTS DO YOU NEED FOR MISO COOKIES?
Gluten Free All Purpose Flour:I use King Arthur gluten free Measure for Measure flour (it has xanthan gum in it). However this is a 1:1 recipe so regular flour works just fine.
Light Brown Sugar:Brown sugar helps add to the richness of the cookie, almost a caramel flavor
White Sugar:The balance of sugars in the cookie makes it perfectly sweet. It is also used to dip the cookies into.
White Miso Paste:This is where the umami flavor is going to come from in the cookie.
Unsalted Butter:The richness of any cookie dough. Using unsalted means you can control the amount of salt flavor going into your cookies.
Egg:One large egg is in the binding agent in the cookie dough
Vanilla:Vanilla extract helps enhance the flavor of the cookie
Baking Soda:This helps with the structure of the cookie
White Chocolate Chips or White Chocolate Chunks:this is our chocolatey goodness!
📜HOW DO YOU MAKE THESE MISO WHITE CHOCOLATE COOKIES?
Mix together your dry ingredients:in a large bowl add the flour, and baking soda and set aside.
Brown the butter:Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan (or small saucepan) and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small bowl (or) medium sized bowl.
Add the sugars:and whisk. After the sugars and butter have been creamed together, add the egg and whisk together.
Add the vanilla:and miso paste and whisk until it has all come together.
Fold the wet ingredients:into the dry ingredients ⅓ at a time. At the ⅔ point, add the chocolate to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. Once you have folded it a few times, add the chocolate chunks and heath bits. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated.
Roll the dough:into balls and place onto the baking sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand.
Set the oven to 350°:and bake the cookies after they have had enough time to sit and bake for 13-15 minutes. You want the cookies to turn golden brown.
Remove the trays from the oven:and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a little bit.
When you are done with this recipe, make my Miso Cookies with Chocolate and Strawberry.
🍱HOW TO STORE THESE MISO WHITE CHOCOLATE COOKIES?
Store in an airtight container on the counter for a few day or place in a freezer safe bag and into the freezer for up to three months.
🌟LEAVE A RATING AND REVIEW!🌟
⭐️⭐️⭐️⭐️⭐️
Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes.
Thank you so much!
Laura
🔎 Find More Miso Recipes Here
- Miso Butter Onions: Yotam Ottolenghi’s Flavor Onions!
- Is miso gluten free? Gluten-free Recipes / What to Know
- Roasted Miso Carrots Recipe with Brown Butter Glaze
- Fudgy and Gooey Chocolate Miso Brownies Recipe!
Miso White Chocolate Cookies with Brown Butter!
Laura Sirkovsky-Kauffman
This recipe formiso white chocolate cookiesis quick, easy, and packed full of flavor. The miso flavor is only enhanced by the white chocolate chunks. Make these delicious cookies today.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 12 minutes mins
Course Baked Goods, cookies, Dessert
Cuisine American, Japanese
Servings 16 Cookies
Calories 56 kcal
Equipment
1 Bowl
1 Baking Sheet
Parchment Paper or a baking sheet
Ingredients
- 9 tablespoon Butter Unsalted
- 1 Egg
- ½ teaspoon Baking Soda
- 1 ½ Cup Gluten Free Flour I use King Arthur Measure for Measure flour but you can use any flour as this is a 1:1 recipe
- 4 Oz White Chocolate I use chunks
- 4 tablespoon White Miso Paste
- ¼ Cup White Sugar
- ¾ Cup Light Brown Sugar
- 1 Tsp Vanilla Extract
Instructions
Mix together your dry ingredients:in a large bowl add the flour, and baking soda and set aside.
Brown the butter:Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan (or small saucepan) and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small bowl (or) medium sized bowl.
Add the sugars:and whisk. After the sugars and butter have been creamed together, add the egg and whisk together.
Add the vanilla:and miso paste and whisk until it has all come together.
Fold the wet ingredients:into the dry ingredients ⅓ at a time. At the ⅔ point, add the chocolate to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. Once you have folded it a few times, add the chocolate chunks and heath bits. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated.
Roll the dough:into balls and place onto the baking sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand.
Set the oven to 350°:and bake the cookies after they have had enough time to sit and bake for 13-15 minutes. You want the cookies to turn golden brown.
Remove the trays from the oven:and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a little bit.
Notes
Only use white miso paste for these cookies. See my notes in the post about miso pastes.
Nutrition
Calories: 56kcalCarbohydrates: 0.01gProtein: 0.1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 51mgPotassium: 2mgSugar: 0.01gVitamin A: 197IUCalcium: 2mgIron: 0.002mg
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Fudgy and Gooey Chocolate Miso Brownies Recipe! »
About Laura Sirkovsky-Kauffman
Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!
