In a medium saucepan, melt butter over medium heat. Stir frequently as it foams and browns—look for amber color and a nutty aroma. Remove from heat immediately and transfer to a large bowl to cool for 10 minutes.

While the brown butter is cooling. In an empty bowl mix all ingredients of miso caramel till combined and smooth and place in the fridge to set.

After the butter has cool, whisk in both sugars until glossy. Add eggs and vanilla, and whisk until well combined and slightly thickened.

In a separate bowl, whisk together flour, salt, and baking powder. Gradually fold into the wet mixture using a spatula or wooden spoon.‍

Scoop out 9 large dough balls onto a parchment-lined baking sheet. Press a deep indent in the center of each with your thumb or the back of a spoon. Fill each hollow with a spoonful of chilled miso caramel.

Cover and chill dough in the fridge for at least 60 minutes.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and place the cold formed dough balls 2 inches apart and bake for 10-12 minutes, unti edges are slightly golden.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to completely cool. The miso caramel will look loose, but will eventually set once the cookies are cooled.