Miso Peanut Butter Jelly Cookies
These miso peanut butter and jelly sandwich cookies are a fun PB&J twist with nutty brown butter, savory miso, sweet jam filling, and a glossy jam glaze. Cute, nostalgic, and packed with sweet-salty flavor.
Servings: 25 cookies
Equipment
- Rolling Pin
- 2-inch cookie cutter
Ingredients
Peanut butter cookies
- 2 oz unsalted butter brown
- ½ cup peanut butter
- ½ cup brown sugar
- ¼ cup granulated sugar divided
- 2 tablespoon miso paste see notes
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- 5 tablespoon jam see notes
Jam glaze
- 1 ½ tablespoon jam see notes
- ¾ cup powdered sugar
- 1 tablespoon milk
- 3 pinches of kosher salt
Instructions
- Brown butter - Place the butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, remove from heat and set aside to cool completely.2 oz unsalted butter
- Cream butter with sugar - Add peanut butter, brown sugar and granulated sugar (reserving 1 tablespoon for later) to the cooled brown butter. Beat with the paddle attachment for at least 2 minutes until incorporated.½ cup peanut butter, ½ cup brown sugar, ¼ cup granulated sugar
- Add remaining wet ingredients - Add miso paste, egg, vanilla extract, and beat again for another 2 minutes until completely incorporated and creamy.2 tablespoon miso paste, 1 large egg, 1 teaspoon pure vanilla extract
- Combine dry ingredients - Sift flour and baking soda directly into the bowl with the wet ingredients. Stir until the dough is formed.1 ¼ cup all-purpose flour, ½ teaspoon baking soda
- Prep dough - Divide dough into 2 portions and knead into balls. Roll out to ⅛” thick between two pieces of parchment paper. Place them on a tray and refrigerate for at least 1 hour.
- Cut with cookie cutter - Take a sheet of dough out of the fridge and cut with a 2” cookie cutter. I use a Linzer cookie cutter without the middle insert. Place each cutout on a parchment lined tray and keep refrigerating as you work. The dough is delicate, especially when it starts to come back to room temperature, slide an offset spatula under the cutout to transfer it instead of using your hand. Place parchment paper in between layers of cutouts so they don’t stick together. Reroll scraps and keep cutting until all the dough is gone.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Fill - Place 12 or 13 cutouts on a large lined baking tray. Fill each with a rounded ½ teaspoon of jam. Place another cutout on top and seal the edge with a fork.5 tablespoon jam
- Bake - Sprinkle the reserved granulated sugar over the top and bake in the preheated oven for approximately 12 - 13 minutes, until the cookies are golden brown. Bake one tray at a time.¼ cup granulated sugar
- Cool - Remove from the oven and let cool completely on a wire rack before adding glaze.
- Make the glaze - Add jam, powdered sugar, salt and milk to a small bowl. Whisk until smooth. The glaze should be quite thick, if it is too thin, you can add a little more powdered sugar to thicken it up.1 ½ tablespoon jam, ¾ cup powdered sugar, 1 tablespoon milk, 3 pinches of kosher salt
- Decorate the cookies - Transfer the jam glaze to a pastry bag or a ziploc bag, snip the corner of the bag and drizzle it over the cookies making a criss cross pattern. Allow the glaze to dry before storing.
Notes
- Miso: the amount of miso I use contains 831 mg of sodium which is equivalent to about a scant ½ teaspoon of kosher salt if you want to omit miso.
- Jam: I use strawberry guava jam but any jam should work. Keep the jam cold when filling so it doesn’t spread too much.
- Storage: you can store your miso PB&J cookies in an airtight container at room temp for 3 - 5 days. You can freeze the cookies for 3-6 months.
Nutrition
Calories: 129kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 148mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 1mg
