Miso White Chocolate Cookies
Miso White Chocolate Cookies are soft, chewy, and perfectly salty-sweet. They’re made with creamy white chocolate, topped with flaky salt, and can include candy corn for a festive twist.
Servings: 18 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
Calories: 204kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 237mg | Potassium: 48mg | Fiber: 1g | Sugar: 15g | Vitamin A: 256IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg
