Miso Brown Butter Cookies

The first time I scrolled past those miso brown butter cookies on TikTok, I honestly scrolled right past them. Too trendy, I thought. But then my neighbor stopped by with a batch she'd made, and one bite completely changed how I think about cookies. The buttery warmth, that subtle salty-sweet punch from the miso—it felt like tasting something I didn't know I was missing. Now I make these constantly, and people always ask what the secret ingredient is.

I made these for my book club last month, and someone actually put their fork down mid-conversation to ask about the recipe. That moment—when a dessert stops people from talking—that's when you know you've made something worth making again and again.

Ingredients

• Unsalted butter (1 cup): The star of the show—you're browning this until it's amber and nutty, so quality matters here and don't skip that step of listening for the sizzle.
• Light brown sugar (1 cup) and granulated sugar (1/2 cup): The brown sugar brings moisture and molasses depth, while the granulated sugar helps with spread and crispness at the edges.
• Eggs (2 large, room temperature) and vanilla extract (2 teaspoons): Room temperature eggs emulsify better and create that glossy, slightly thickened mixture that signals you're on the right track.
• White miso paste (3 tablespoons): This is your secret weapon—it dissolves into the sugars and adds umami without tasting fishy or weird, I promise.
• All-purpose flour (2 1/4 cups), baking soda (1 teaspoon), baking powder (1/2 teaspoon), and fine sea salt (1/2 teaspoon): These create structure and lift, and the salt enhances every flavor in the dough.
• Dark or semisweet chocolate chips or chunks (1 1/4 cups): Use good chocolate here because it's not hidden under anything—I prefer chunks over chips for texture.
• Flaky sea salt (for topping): A pinch right out of the oven creates that sweet-salty contrast that makes people pause.

Instructions

Brown the butter until it's golden and smells like a dream:

Melt the butter in a medium saucepan over medium heat, swirling it constantly as it foams. After about 5–7 minutes, you'll see brown solids forming at the bottom and the butter will smell incredibly nutty—that's your cue to pour it into a large bowl and let it cool for 10 minutes. Don't walk away from this step; it's where the magic happens.

Mix the sugars and miso into that gorgeous brown butter:

Whisk the light brown sugar, granulated sugar, and miso paste into the cooled butter until everything is smooth and combined. The miso will break up and dissolve, creating a silky base that's already smelling incredible.

Add the eggs and vanilla like you're building something delicate:

Whisk in the eggs and vanilla extract until the mixture looks glossy and slightly thickened, almost like you could pipe it. This takes about a minute and tells you the emulsion is working.

Fold in the dry ingredients gently, without overworking:

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Then gradually fold this mixture into the wet ingredients using a spatula, stirring just until combined—overmixing makes tough cookies, and nobody wants that.

Fold in the chocolate like it's a gift:

Scatter the chocolate chips or chunks over the dough and fold them in with a few gentle strokes until they're evenly distributed.

Chill the dough and be patient:

Cover the bowl and refrigerate for at least 30 minutes—overnight is even better because the flavors deepen and the dough becomes easier to scoop. This waiting period is worth it.

Scoop and bake with precision:

Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 2-tablespoon balls, leaving 2 inches between each one so they have room to spread. Bake for 11–13 minutes until the edges are golden and the centers look just barely set.

Finish them while they're hot:

Pull them from the oven and immediately sprinkle with flaky sea salt if you're using it. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Save

My partner once caught me eating three of these straight from the cooling rack and just laughed instead of saying anything. That's when I knew these weren't just a trend—they were a keeper.

The Brown Butter Magic

The reason these cookies taste so much more interesting than standard brown butter cookies is that miso paste adds a savory complexity that brown butter alone can't achieve. The two work together like they were always meant to meet, with the butter's caramel notes and the miso's umami creating something that tastes expensive and thoughtful. If you've only ever had regular brown butter cookies, the difference will hit you immediately.

Texture and Timing

These cookies are soft and chewy in the center with a slight crisp around the edges, which happens because of the brown sugar content and the careful baking time. Taking them out at 12–13 minutes instead of letting them bake longer is the difference between cookies that stay on the plate and cookies you can't stop reaching for. If you like them crunchier, go up to 14 minutes, but don't blame me if you wish you hadn't.

Customizing Your Batch

Once you've made these once, you'll probably start playing with them, which is exactly what should happen. I've added sea salt to the dough itself, swapped in milk chocolate and toasted hazelnuts, and even made a batch with a sprinkle of matcha powder stirred into the dry ingredients. The base recipe is flexible enough to handle experiments, but honestly, it's perfect as written.

• Milk chocolate creates a sweeter, creamier cookie if dark chocolate feels too intense.
• Toasted nuts like hazelnuts or walnuts add crunch and earthiness that complement the miso beautifully.
• Overnight chilling develops deeper flavor, so plan ahead if you have time.

Save

These cookies have become my answer when someone asks what I'm bringing to a gathering. They feel homemade and intentional without requiring advanced baking skills, and they taste like you spent way more time on them than you actually did.

Cooking Questions & Answers

→ What does white miso add to the cookie?

White miso provides a subtle savory and sweet umami depth, balancing the richness of brown butter for a unique flavor profile.

→ How does browning the butter affect the texture?

Browned butter adds nutty, caramel notes and creates a tender texture by incorporating browned milk solids that deepen overall flavor.

→ Why is chilling the dough recommended?

Chilling firms the dough, preventing spread during baking and allowing flavors to meld, enhancing taste and texture.

→ Can I substitute the chocolate used in the mix?

Yes, dark, semisweet, or milk chocolate can be used, or toasted nuts can be added for an alternate texture and flavor.

→ What is the ideal baking temperature and duration?

Bake at 350°F (175°C) for 11–13 minutes until edges turn golden and centers set for perfect texture.