Description
Experience a cookie that’s both familiar and wonderfully surprising! These Miso Caramel Cookies offer a delightful balance of sweet and savory, with a chewy texture that’s simply irresistible. The subtle umami notes from the miso paste elevate the classic caramel flavor into something truly special, making these your new go-to treat.
Ingredients
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (1.5 sticks) unsalted butter, softened
1/2 cup white granulated sugar
3/4 cup dark brown sugar, packed
2 tbsp white miso paste
1 large egg
1.5 tsp pure vanilla extract
Soft caramel candies (for stuffing or drizzling)
Flaky sea salt for topping
Instructions
Combine flour, baking soda, and salt in a bowl.
Cream together the softened butter, sugars, and miso paste until smooth.
Add the egg and vanilla, then gradually incorporate the dry ingredients to create a soft dough.
Chill the dough for one hour.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Scoop rounded portions of the chilled dough (about 1.5 to 2 tablespoons each). Flatten each portion in your palm, place a soft caramel candy in the center, and then carefully enclose the caramel with the dough, shaping it into a smooth ball. Ensure the caramel is completely sealed within the dough.
Place the cookie balls about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly soft.
As soon as the cookies come out of the oven, while they are still warm, generously sprinkle the tops with flaky sea salt.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Don’t Overmix: Overmixing the dough after adding the flour can develop the gluten too much, resulting in tough cookies. Mix until just combined.
Properly Softened Butter: Using butter that is too cold will make it hard to cream, and butter that is too warm or melted can lead to greasy cookies that spread too much.
Caramel Size: Make sure your caramel pieces or candies are not too large, or they might overwhelm the cookie or cause excessive leakage. About a teaspoon-sized piece of caramel is usually perfect.
Cooling is Key: Allowing the cookies to cool on the baking sheet for a few minutes after baking helps them set up. Then, transferring them to a wire rack ensures even cooling and prevents soggy bottoms.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A