Peanut butter cookies are tasty, but can be one-dimensional and too sweet. Looking for a bit of balance, we were inspired by the wildly popular peanut butter cookies from Falco Bakery in Melbourne, Australia. Their surprise ingredient is brown rice miso, which combats the sweetness of a normal peanut butter cookie and heightens the nuttiness.
Because sodium content varies greatly among brands of miso, look for one with about 300 milligrams per 12 grams of miso . And don’t use natural peanut butter. Differences in fat and sugar content brand to brand may impact the cookies’ texture and flavor, so regular chunky or crunchy peanut butters such as Skippy or Jif are best.
It’s also a perfect match for popcorn. The cumin and curry blend in this recipe is bold and savory; if you or your little ones prefer a mixture of sugar and spice, see the spicy-sweet tarka popcorn alternative below. For kids averse to heat, you might want to tone down or eliminate the cayenne pepper.
With the mixer on low, gradually add the flour mixture. Mix, scraping the bowl as needed, just until the dough is evenly moistened, 1 to 2 minutes. Using a spatula, mix the dough by hand to ensure no pockets of flour remain; the dough will be very soft. Press a sheet of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 24 hours.
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