These peanut butter blossom cookies have a secret ingredient in them, red miso paste, that boosts the nutty and salty flavor of the peanut butter. They also are rolled in turbinado sugar, making the absolute best peanut butter blossom cookies you’ve ever had! If you don’t have red miso paste, or want to skip it, these cookies will still be great. Just substitute in 1/2 teaspoon of kosher salt in place of the miso.
Calories 65kcal
Author Irvin
Ingredients
1/2cupunsalted butterat room temperature, 115 g
3/4cupsmooth peanut butter205 g
1/2cuppacked brown sugar110 g
1/2cupwhite sugar100 g
1tablespoonred miso pastesee note below for substitutions
1teaspoonbaking soda
1teaspoonvanilla extract
1large egg
2tablespoonsmilkany kind
1 3/4cupsall-purpose flour245 g
To finish
1/2cupTurbinado sugaror more white sugar 110 g
60Hershey Kissesregular or dark chocolate version (about an 11 ounce bag)
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.Place the butter, peanut butter, brown sugar, white sugar, red miso paste, baking soda, and vanilla extract in the bowl of a stand mixer fitted with paddle attachment. Mix in low speed, increasing the speed to medium low once the ingredients start to blend, until a thick paste forms that clings to the side of the bowl and all the ingredients are well incorporated.
Scrape down the sides and bottom of bowl and add the egg. Beat to mix in. Scrape down again and add the milk and flour. Mix to incorporate.
Once the dough has formed, scoop out 1-inch round balls (about a heaping tablespoon) and roll each bowl in the turbinado sugar or white sugar. Place on the baking sheet about 2 inches apart. Bake for 9 to 11 minutes or until the top of the cookies looked cracked and the top of the cookies look dry and baked (its ok if the inside still looks a little moist). While the pan is baking, unwrap the Hershey’s kisses.
Once the cookies are done baking, gently by firmly press the Hershey’s kiss into each cookie in the center. The heat of the cookie should melt the chocolate enough to “glue” the kiss to the cookie once it cools. Let the cookies cool on the baking sheet and then carefully move the cookies to a wire cooling rack. Repeat with the remaining dough and kisses.
Notes
Red Miso subsitution: I use red miso paste, which is the strongest of the miso flavors. But if you have yellow or white miso paste, you can use that in its place. If you don’t have miso, or find the idea of miso a little odd, just skip that step and add in 1/2 teaspoon of kosher salt instead.