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Miso and Caramel Cookie Recipe

Learn how to make these unique sweet and savory miso caramel cookies with this easy recipe. The perfect balance of umami and sweet flavors creates an unforgettable cookie experience. These homemade treats combine white miso paste with rich caramel for an elevated twist on classic cookie baking.

Prep

25 mins

Cook

12 mins

Serve

16

Kcal

225

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 cup unsalted butter, softened</li><li class="ingredients-single-item">1 cup dark brown sugar, packed</li><li class="ingredients-single-item">1/2 cup granulated sugar</li><li class="ingredients-single-item">3 tablespoons white miso paste (shiro miso)</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 1/4 cups all-purpose flour</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">1/2 cup caramel bits or chopped soft caramel candies</li><li class="ingredients-single-item">1/4 cup toffee bits (optional)</li><li class="ingredients-single-item">Flaky sea salt, for sprinkling</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> In a medium saucepan, melt 1/2 cup (1 stick) of the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Watch carefully as it can burn quickly! Pour into a heat-proof bowl and let cool for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large mixing bowl, combine the remaining 1/2 cup softened butter with both sugars. Beat with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the miso paste and beat until completely incorporated and smooth, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Pour in the cooled brown butter and beat for another minute until well combined. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don't overmix, love – we want these cookies to stay tender!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Fold in the caramel bits and toffee bits (if using) with a rubber spatula until evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Using a 2-tablespoon cookie scoop or spoon, portion the dough into balls and place them on the prepared baking sheets, leaving about 3 inches between each cookie as they will spread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Sprinkle each dough ball lightly with flaky sea salt. This contrasting hit of salt will beautifully balance the sweet caramel and savory miso, creating that perfect flavor harmony.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Bake for 10-12 minutes, rotating the pans halfway through, until the edges are golden brown but the centers still look slightly underdone – they'll continue cooking as they cool. If the caramel bits melt and spread, don't worry! That's part of their charm.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. As they cool, the cookies will firm up while maintaining a chewy center. Store in an airtight container for up to 5 days, though I bet they won't last that long!</li></ol>
Miso and Caramel Cookie Recipe

What ingredients are used in Miso and Caramel Cookie Recipe?

These unique cookies require unsalted butter, dark brown and granulated sugars, white miso paste, eggs, vanilla, all-purpose flour, baking soda, salt, caramel bits or chopped soft caramels, optional toffee bits, and flaky sea salt for finishing. The miso paste adds an unexpected umami depth.

How to bake Miso and Caramel Cookie Recipe at home?

Learn how to bake Miso and Caramel Cookies by browning half the butter, mixing it with remaining butter, sugars and miso, adding eggs and vanilla, then folding in dry ingredients and caramel bits. After chilling the dough, scoop into balls, sprinkle with sea salt, and bake at 350°F for 10-12 minutes until golden-edged with slightly soft centres.

Why add miso paste to cookie dough?

Miso paste introduces a complex umami element that beautifully balances the sweetness in cookies. The fermented soybean paste adds a subtle savoury depth, enhances caramel notes, and creates a more sophisticated flavour profile without making cookies taste "savoury" - just more interesting and complex.

Can I make these cookies ahead and freeze them?

Absolutely! You can freeze either the shaped cookie dough balls (for up to 3 months) or baked cookies (for up to 1 month). For cookie dough, bake straight from frozen, adding 1-2 minutes to the baking time. Baked cookies should be thawed at room temperature for best texture.

What's the secret to achieving the perfect chewy cookie centre?

The secret to perfectly chewy centres is slightly underbaking your cookies (edges golden but centres soft), using brown sugar for moisture retention, refrigerating the dough before baking, and allowing the cookies to cool completely on the baking sheet for 5 minutes before transferring to a cooling rack.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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