How to Make Peanut Butter Cookies Taste Better

story by JAMES CARTER • photos by GEORGE GKANIATSAS and GRUBBANA STUDIOS

A peanut butter cookie is one of those baked goods that’s simple yet irresistible. But if you love peanut butter and want your cookies to taste truly next-level, the secret isn’t just tossing in some peanut butter chips or splurging on the fancy Whole Foods peanut butter. The real magic comes from layering flavors that bring out the natural nuttiness of the cookie. Certain ingredients don’t just add taste, they make the peanut butter pop in ways you didn’t expect. Here’s how to do it.

Adding Miso Paste

Miso paste might sound unusual in a cookie, but it’s a secret weapon. Miso is fermented soybean paste that’s rich in umami and salt, which balances the sweetness of the cookie while deepening the peanut flavor. A little goes a long way: about 1 to 2 teaspoons per batch is enough to give the dough a savory boost without tasting overtly “soy.” When baked, miso enhances the nutty notes of peanut butter, making the cookies taste more complex and less one-dimensional. Essentially, it keeps the cookie from feeling flat or overly sweet.

Sesame Oil or Tahini

Sesame is a natural partner for peanut butter. Adding a touch of toasted sesame oil or a swirl of tahini (about 1 teaspoon per cup of peanut butter) adds a subtle toasty depth that complements the peanuts. It doesn’t make the cookies taste sesame-forward unless you add too much, it just amplifies the nuttiness, making the peanut butter flavor feel richer and more layered. Think of it as a flavor amplifier rather than a competing taste.

Browned Butter

Butter does more than provide fat; it carries flavor. By browning the butter before mixing it into your dough, you introduce toasty, caramelized notes that make the cookies taste deeper and more buttery. The Maillard reaction that happens when the butter browns adds almost nutty undertones that sync beautifully with the peanut butter. One caution: browned butter is softer and hotter than regular butter, so chill the dough for at least 30 minutes before baking to prevent excessive spreading.

Can I use miso, sesame, and browned butter all at once?

Yes, you can—but start small. Each ingredient packs a lot of flavor: miso adds umami and balances sweetness, sesame or tahini brings a toasty, nutty note, and browned butter adds warm, caramelized richness. Try a light amount of each first—about 1 teaspoon miso, 1 teaspoon sesame or tahini, and your usual butter browned—so you can see how they work together. Once you know the balance you like, feel free to combine them for a more complex, layered peanut butter cookie. Don’t have a recipe to work with? Start with the recipe below!

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Miso Peanut Butter Cookies Recipe

Ingredients:

• 1 stick (½ cup) butter, softened or browned butter if using that option
• ½ cup dark brown sugar
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 egg
• ½ tsp salt (omit if using miso, since miso is salty)
• ¼ tsp baking soda
• 1 cup peanut butter (smooth or chunky)

Optional flavor boosters:

• 1–2 tsp miso paste
• 1 tsp toasted sesame oil or tahini

Instructions:

1. Prep butter: If using browned butter, melt it in a small saucepan over medium heat, swirling occasionally until it turns golden brown and smells nutty. Let it cool slightly.
2. Mix wet ingredients: In a large bowl, cream the butter (or cooled browned butter) with the brown and granulated sugar until smooth. Beat in the egg and vanilla extract.
3. Add peanut butter & flavor boosters: Stir in the peanut butter. If using, add miso paste and/or sesame oil/tahini. Mix until fully incorporated.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt (omit salt if using miso). Gradually fold the dry ingredients into the wet mixture until a dough forms.
5. Chill dough: Chill for 30 minutes if using browned butter or miso to prevent excessive spreading.
6. Shape cookies: Scoop tablespoon-sized portions onto a parchment-lined baking sheet. Flatten slightly with a fork.
7. Bake: Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden.
8. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.