Miso Caramel Cookies

five miso swirl cookies on crinkled parchment paper
one miso swirl cookie on crinkled parchment paper

This recipe is adapted from Eric Kim’s Gochujang Caramel Cookies, published on NYT Cooking here. This adapted recipe makes 20 cookies using a 2 inch cookie scoop.

Ingredients:

For the miso caramel —

  • 2 tbsp brown sugar

  • 1 heaping tbsp of white miso

  • 1 tbsp softened unsalted butter

  • 1/4 tsp of cinnamon

For the cookie base —

  • 7 tbsp of softened unsalted butter

  • A pinch of salt

  • 1 egg (straight from the fridge ok!)

  • 200 grams of granulated sugar

  • 195 grams of all purpose flour

  • 1/2 tsp baking soda

Instructions:

  1. In a small bowl, make the miso caramel by combining all the ingredients and mixing it with your utensil of choice until it’s well mixed. Set it aside.

  2. In a large (preferably wide) bowl, whisk together the softened unsalted butter, a pinch of salt, egg, and white sugar until everything is broken up. Sift in the baking soda, making sure to break up the clumps. Switch to a wooden spoon before sifting in the all purpose flour and folding the batter together. Make sure not to over mix your cookie base or it’ll get stiff.

  3. Preheat your oven to 350F/176C then put the large cookie base bowl in the fridge with the wooden spoon. No need to plastic wrap this, it won’t be in the fridge long enough to dry out.

  4. Once your oven is ready for baking, take 4 large large dollops of the miso caramel and place them in the cookie base bowl well spaced out. Using the same wooden spoon, move the caramel in a clockwise motion around the bowl 1-2 times maximum! You want to keep the miso swirls visible - it looks nice post-bake!

  5. Using a 2” cookie scoop, dollop 5 scoops onto your parchment paper lined baking sheet. Bake the cookies for 11-14 minutes, rotating the sheet halfway through the bake. Repeat until you’re out of cookie dough. Cool it on the baking sheet for 30 seconds to 1 minute before transferring to a wire rack to finish cooling.

Notes:

This sugar cookie recipe is incredibly forgivable. I’ve made this by eyeballing all the little ingredients (cinnamon, miso, brown sugar, baking soda, salt) and it turned out just as well as if I were to measure my ingredients.

Drop a note through my contact page if you have any questions or suggestions, and please let me know if you end up using this recipe!

Sweet, with a little something else …