Name: Brown Butter Miso Caramel Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 15 cookies
Cuisine: American

From the Cook

1/3

Brown Butter Miso Caramel Cookies

Browndis

Instructions

This recipe also lives on Browndis. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

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 (up to 48 hours for richer flavor).

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.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brown Your Butter Slowly 🧈
Melt butter over medium heat and stir constantly, watching for the milk solids to turn golden brown (about 5-7 minutes). This nutty depth is essential for balancing the umami punch of white miso in your cookies.
Dissolve Miso in Warm Butter ✨
Whisk your white miso into the still-warm brown butter to ensure it dissolves completely and distributes evenly. This prevents clumpy texture and guarantees that signature salty-sweet flavor throughout every bite.
Chill Dough for Shape Control ❄️
Refrigerate your cookie dough for at least 30 minutes before baking to prevent excessive spreading and achieve that ideal bakery-style thickness. Brown butter cookies spread more than traditional recipes, so this step is non-negotiable.
Use Brown Sugar First 🍯
Cream brown sugar with butter before adding white sugar to maximize molasses flavor integration, which enhances the caramel notes and complexity that miso brings to the cookie.
Underbake by 1-2 Minutes ⏱️
Pull cookies from the oven when edges are set but centers still look slightly underdone—they'll continue cooking on the baking sheet and develop that perfect chewy-crispy texture that showcases the miso's savory complexity.