These cookies look and taste amazing, but they’re actually pretty simple. To make everything a little quicker I like to use cups as a measuring device. I think they’re way easier when you’re in a rush and it means you don’t have to worry about measuring anything on the scales.
MAKES 12 COOKIES
TAKES 1 HOUR
For the Cookies
- 1 cup butter, room temperature
- 1 cup smooth peanut butter (cheap stuff is fine!)
- ¼ cup sweet white miso paste (I used Clearspring as it’s gluten free)
- 1½ cups muscovado sugar, lightly packed
- 1 tsp Baking Soda
- 2 eggs
- ½ tsp vanilla
- 2 cups buckwheat flour (I was planning to use regular GF flour but had run out, I reckon you could use either)
- 1 tsp baking soda
- 1 tsp Xanthum Gum
For the Chocolate Dip
150g dark chocolate (I used an 80% one)
Handful of sesame seeds for the sprinkle
Preheat oven to 160 degrees.
In a large mixing bowl, combine peanut butter, butter, miso and brown sugar. Beat in eggs and vanilla.
Mix in the baking soda, xanthum gum and flour until well incorporated.
Roll dough into balls 1-1.5 inches in diameter (if the dough feels too wet then just add some more flour) and place on a large greased baking sheet.
Fill a small bowl with water. Using a fork dipped in water, press down each dough ball first one direction, then the other, to create a cross-hatch pattern. Dip the fork in water periodically to prevent sticking.
Bake for 10-12 minutes, until the cookies are cooked but still soft. Remove from oven and, when cool enough to handle, transfer to a baking sheet to cool completely.
Heat chocolate in a medium saucepan over medium heat, stirring frequently. When chocolate is melted and smooth, remove from heat.
Lay out a piece of wax paper (or baking parchment if you don’t have any.)
Dip half of each cookie into the chocolate and lay on the paper to cool.
Sprinkle dipped cookies with sesame.
Refrigerate cookies for 5-10 minutes to set the chocolate (or if you're like me, eat them all while they're wet and make a real mess.)