These Peanut Butter Miso Skillet Cookies bring together the savory depth of white miso with the creamy richness of peanut butter for a cookie that’s out of the ordinary. Made with buckwheat and whole wheat pastry flour and just a touch of coconut sugar, they’re naturally low in added sugar and full of satisfying flavor. Dark chocolate chunks melt into the warm centers while toasted cashews and sesame seeds add crunch and contrast. Baked individually in mini skillets, they’re an easy and memorable dessert.

Prep Time:16

Total Time:26

Servings: 8

Ingredients

¼ Cup + 2 Tablespoons buckwheat flour
¼ Cup whole wheat pastry flour
½ teaspoon baking soda
4 Tablespoons coconut sugar
3 Tablespoons miso white shiro
1 teaspoon vanilla
½ Cup peanut butter
¼ Cup extra virgin olive oil
1 whole egg
2 egg yolks
2 ounces dark chocolate chunks
¼ Cup chopped cashews
½ Tablespoon toasted sesame seeds

Instructions

Preheat oven to 350℉.
Add buckwheat flour, whole wheat pastry flour, baking soda and coconut sugar to a small mixing bowl. Whisk to combine evenly.
Add miso, vanilla, peanut butter, extra virgin olive oil, whole egg, and egg yolks to a medium mixing bowl and beat on medium speed until blended. Add dry ingredients to this and beat on low until combined, stopping occasionally to scrape sides and bottom of bowl with spatula.
Add chocolate chunks and fold in with spatula or wooden spoon.
Divide batter evenly (about 2 ounces each) into 8 mini cast iron skillets (3.5” diameter). Sprinkle tops with chopped cashews and sesame seeds. (See link in notes below for mini skillets.)
Bake for 8-12 minutes until puffed with set but soft centers. These are best served warm and freshly-baked.

Notes

I like Lodge mini cast iron skillets. You can also use similar sized ramekins. Baking times may vary depending on container used.
If you aren’t going to use all of the cookies at once, I recommend baking only what will be eaten immediately and freezing remaining dough in individual portions to thaw and bake fresh at a later time.
I use black sesame seeds for contrast, but white are fine as well.
For variety, give other nut butters and nuts a try instead of peanut butter and cashews.

Preferred ingredients:

Miso – Eden Organic Shiro Miso

Chocolate Chunks: HU dark chocolate Gems

Nutrition

Calories: 314kcal

Author: Emily Haygood

Peanut Butter Miso Skillet Cookies Nutrition Facts

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love These Peanut Butter Miso Skillet Cookies

I love that its a dessert with protein (peanut butter, buckwheat flour, cashews), healthy fat (peanut butter, cashews, extra virgin olive oil), and fiber (whole grain flours, peanut butter).
They are very low in added sugar.
Peanut butter & chocolate – need I say more?
The miso adds umami flavor depth.
They are super easy and quick to make!

Looking for more healthier desserts?

Try all of Savored Joy’s dessert recipes!

Peanut Butter Miso Skillet Cookies