Description

These Miso Caramel Cookies elevate a classic brown butter dough with a sophisticated, savory pumpkin miso swirl. Perfectly balanced with warm spices and a chewy center, they offer a unique twist on traditional comfort baking.

Ingredients

1/2 cup (113g) salted butter
1/2 cup (110g) granulated sugar
1/3 cup (70g) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup and 1 tablespoon (150g) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 tablespoon softened butter
2 teaspoons red miso
1 tablespoon pumpkin purée
2 tablespoons dark brown sugar

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Instructions

In a small saucepan over medium heat, melt 1/2 cup salted butter and cook for 3-4 minutes until the milk solids turn a deep golden brown.
Transfer the browned butter to a bowl and set it into an ice water bath, whisking for 3-5 minutes until it cools into a soft, creamy paste.
Beat the butter paste with granulated sugar and 1/3 cup dark brown sugar for 1-2 minutes until light and fluffy, then add the egg, vanilla, and pumpkin pie spice.
Mix in the flour, baking powder, and kosher salt on low speed until a dough forms; chill the dough in the fridge while preheating the oven to 375°F.
In a small bowl, mash together 1 tablespoon softened butter, red miso, pumpkin purée, and 2 tablespoons dark brown sugar to create the caramel paste.
Divide the chilled dough into 7 balls (80g each), press into 1-inch thick circles on a parchment-lined sheet, and dollop with the miso caramel.
Swirl the caramel with a toothpick and bake for 11-13 minutes until the edges are golden, then let cool on the pan to set.

Notes

For the best texture, ensure your miso paste is mashed completely smooth before swirling to avoid salty pockets. Chilling the dough is a mandatory step as it allows the brown butter to firm up, resulting in a much thicker and chewier cookie.

Prep Time: 30 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: Fusion