Absolutely chock-a-block with peanut butter and dark chocolate, these seriously addictive chunky cookies also feature a little hit of miso for added salty goodness. So chewy. So oozy. So. Darn. Good.
115g (4 oz) unsalted butter
1 cup light brown sugar
½ cup caster (superfine) sugar
¼ cup shiro miso
½ cup crunchy peanut butter
1 large egg
1 tsp sea salt
260g (9 oz) low-protein flour (cake or soft flour)*
½ tsp baking powder
½ cup roughly chopped roasted peanuts
2 cups chopped dark chocolate
½ cup shaved dark chocolate
¾ cup crushed roasted peanuts
⅔ cup peanut butter
Line two large baking trays with baking (parchment) paper. Place butter and sugars in a stand mixer bowl with a paddle attachment. Mix at medium speed for 5 minutes until light and creamy.
Scrape down the sides of the bowl and add in the miso and peanut butter. Mix for a further 2 minutes until all the ingredients are well incorporated. Scrape down the sides of the bowl again. Crack in the egg and add the sea salt, then mix again until just combined.
Add one-third of the flour into the wet ingredients and mix on low speed until everything comes together. Next, add in the baking powder and the remaining flour. Mix again until everything is combined.
Fold in chopped peanuts and chocolate pieces.
Using a medium-sized ice-cream scoop, scoop out a ball of the batter and transfer to a lined baking tray (you could also use your hands to make golf-ball sized balls). Repeat with remaining cookie dough, ensuring the balls are evenly distributed. Place trays in the fridge and chill for 15 minutes. Meanwhile, preheat your oven to 160C/320F and place the chopped dark chocolate and crushed roasted peanuts for your peanut topping onto separate plates. Set aside.
Once the chill time is up, remove trays from the fridge. Top each cookie ball with about ½–1 teaspoon of peanut butter then sprinkle over some chocolate shavings. Carefully pick up the dough ball and dip the peanut-butter top into the plate of chopped peanuts to load it up. Repeat with remaining dough balls.
Bake cookies for 15 minutes or until the edges are golden and crispy with a slightly puffed centre. While warm, bang the baking tray on the benchtop to flatten the cookies and create a cracked appearance. Leave on the tray for around 15 minutes to cool down and firm up.
Transfer cookies to a rack to cool completely (good luck with that… they’re hard to resist when they’re still warm and oozy!).
A low-protein flour – also known as cake, soft or cookie flour – is ideal for getting a lighter, crispier cookie. You’ll find it in the baking section of most supermarkets. If however you can’t find it, you’ll be fine using plain (all-purpose) flour, too.