Miso White Chocolate Cookies
Updated Dec 04, 2025
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Miso White Chocolate Cookies are soft, chewy, and full of salty-sweet flavor. Creamy white chocolate pairs with miso paste for a rich, nutty depth, and a sprinkle of flaky salt on top ties everything together. For a festive twist, you can top the baked cookies with candy corn, but the cookies are just as delicious without it.
These cookies actually came to me in a dream, and I think the idea was inspired by one of my favorites, the Peanut Butter-Miso Cookies from NYT Cooking.
Looking for more cookie-inspired recipes? Try my Chocolate Chip Cookie Dough Dip. If you love salty-sweet desserts, check out my Better Than Jingle Jangle recipe.
Why You'll Love these Cookies
- Salty-sweet combo: Miso paste balances the sweetness of white chocolate for a flavor pairing that’s unexpected yet perfectly complementary.
- Soft and chewy: These cookies bake with crisp edges and a tender, almost fudgy center.
- Festive or everyday: Keep them classic with white chocolate and flaky salt, or add candy corn for a fun seasonal twist.
- Easy to make: Simple ingredients and about 15 minutes of hands-on time.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- White Miso: Adds a nutty, savory depth that balances the sweetness of the cookies. Choose white (shiro) miso, which is milder and slightly sweet compared to red or darker miso. You’ll usually find it in the refrigerated section near the tofu at most grocery stores, or at international/Asian markets.
- White Chocolate: I used a baking bar and chopped it with a serrated bread knife into various-sized chunks for texture. White chocolate chips (about ⅔ cup) also work if that’s what you have on hand.
Miso White Chocolate Cookies (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Whisk together the flour, baking soda, and baking powder.
- With a stand mixer or in a separate bowl with a hand mixer, beat the butter and sugar until light and fluffy. Add the miso and beat another minute.
- Add vanilla and an egg. Beat until combined.
- Mix in the flour mixture in batches on low-speed until just combined.
- Chop the white chocolate into chunks with a serrated knife and fold into the dough.
- Chill the dough in the fridge. Then form into balls and place on a parchment-lined baking sheet.
- Bake the cookie dough balls for about 16 minutes or until the edges are set and the cookies are lightly golden.
- Sprinkle with flaky salt and place the candy corns if using. Cool on a wire rack after 5 minutes.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Not at all! White miso adds a subtle nutty, salty-sweet depth that balances the white chocolate. The cookies do not taste savory. The flavors complement each other beautifully and most people will not even realize there is miso in them.
No! The candy corn is completely optional and just adds a festive, seasonal twist. The cookies are just as delicious with only white chocolate and flaky salt.
Yes. Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to an airtight bag or container. Bake straight from frozen, adding 1–2 extra minutes.
Store cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for up to 3 months.
Did you try these Miso White Chocolate Cookies? Leave a Review!
If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on Instagram or TikTok so I can see your creations!
Miso White Chocolate Cookies
Equipment
- Hand Mixer or stand mixer
Ingredients
- 1 ¾ cups All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¾ cup Unsalted Butter, softened (1 ½ sticks)
- 1 cup Granulated Sugar
- ⅓ cup White Miso
- 1 Egg, room temperature
- 2 teaspoons Vanilla Extract
- 4 ounces White Chocolate Baking Bar, chopped into chunks with a serrated knife (or use about ⅔ cup white chocolate chips)
- Flaky Salt, for topping
- 54 pieces Candy Corn, 3 per cookie (optional)
Instructions
- In a medium bowl, whisk together the flour, baking soda, and baking powder.
- In a large bowl with a hand mixer (or the bowl of a stand mixer fitted with the paddle), beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add the miso and beat for 1 minute. Scrape down the sides of the bowl. Mix in the egg and vanilla until just combined.
- Add ⅓ of the flour mixture and mix on low speed until incorporated. Repeat with the remaining flour mixture in two batches, mixing just until no dry streaks remain. Fold in the chopped white chocolate with a rubber spatula.
- Chill the dough to firm it up. Refrigerate for 2 hours (or up to overnight) for best flavor, or freeze for about 10 minutes if short on time. This makes scooping easier.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop dough into 2-tablespoon portions (about 18 cookies). Arrange on the prepared baking sheets, leaving space between each cookie.
- Bake for 16 minutes, until edges are set and lightly golden. Remove from the oven and immediately press 3 candy corns on top of each cookie. Sprinkle lightly with flaky salt.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store fully cooled cookies in an airtight container at room temperature.
Notes
- Chill dough for 2 hours (or up to overnight) for best flavor, or freeze 10 minutes for easier scooping.
- Store cooled cookies in an airtight container up to 4 days, or freeze up to 3 months.
- Freeze dough balls unbaked; bake from frozen, adding 1–2 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think the flavor profile would work with semi-sweet or dark chocolate chips? I love miso and the umami flavor but really not a white chocolate fan. These look delicious!
Yes I think either of those would work well! You could also omit the chocolate chips entirely. Let me know if you try the recipe out!