Miso Butterscotch Cookies: a cookie that is both a little savory and a little sweet!
I am one of those people who *loves* a sweet and salty/savory combo. Like throw a little salt onto my chocolate chip cookies, please! This is why I love desserts that have miso in it. It gives things a beautiful deep, nutty flavor and a slight salty flavor without being overbearing. It may sound weird or crazy but believe me, it’s very subtle.
These cookies utilize brown butter which gives it a nice butterscotch-y touch. I also like adding a combo of white chocolate + butterscotch chips to add a little more sweetness to compliment the savory aspects.
What kind of miso should I use?
Not all miso is equal. There are many different kinds (white, red, yellow), some that have added flavors like dashi, etc. For baking in general, I like to stick with shiro miso (white). It’s the most mild of the miso and has a light and slightly sweet taste, which is perfect for desserts. I also use white miso the most for my cooking.
If you don’t have access to a Japanese or Asian market for miso, you can order it online from my Pantry or below in the “Shop this post” section.
Miso Butterscotch Cookies / 味噌バタースコッチクッキー
Ingredients
- 1/2 cup butter separated
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp white miso
- 1 egg
- 1/4 cup white chocolate chip & butterscotch chip mix
Instructions
- Make the brown butter: Heat a small pan over medium heat and add 1/4 cup of butter and melt. Stir constantly until butter turns a deep golden brown and small brown bits form at the bottom. Immediately pour the butter in a small bowl. Let cool to room temperature (about 15 minutes).
- In a medium mixing bowl, sift together the flour, salt, and baking soda.
- In a separate large mixing bowl (or you can use a stand mixer), cream the remaining butter (1/4 cup) and both brown and white sugars together.
- Add in vanilla extract and miso and mix well. Add the cooled brown butter and mix until smooth. Add the egg and mix well.
- Add the dry ingredients and mix until just incorporated.
- Fold in the white chocolate chips and butterscotch chips.
- Put batter on some plastic wrap, wrap it up, and refrigerate for 30 minutes.
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Roll the dough into small golf ball-sized balls and place about 2 inches apart.
- Bake for 10-15 minutes, depending on your oven, until the cookies are golden brown.
- Remove, cool, and enjoy!
Notes
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