Peanut Butter-Miso Cookies NYT

cooking.nytimes.com

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

1¾ cups/225 grams all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

½ cup/115 grams unsalted butter (1 stick), at room temperature

1 cup/220 grams light brown sugar

½ cup/100 grams granulated sugar

⅓ cup/80 milliliters white miso paste

¼ cup/60 milliliters chunky peanut butter

1 large egg

1½ teaspoons vanilla extract

½ cup/105 grams Demerara sugar, plus more as needed

Directions at cooking.nytimes.com

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