The Perfect Peanut Butter Cookie

Steps

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1. 1
   Melt about 145g butter over medium-low heat for 4-5 minutes, swirling until it turns deep amber and smells nutty — this is your brown butter.
   ▶ ≈0:00
2. 2
   Pour the brown butter into a shallow dish (yields about 115g). Chill for 15 minutes, stirring every 5 minutes, until it reaches a softened-butter texture — don't let it fully harden.
   ▶ ≈1:30
3. 3
   In a stand mixer with the paddle attachment, cream the cooled brown butter, softened butter, peanut butter, both sugars, miso, and honey on medium speed for about 5 minutes, scraping the bowl as needed. Don't over-cream.
   ▶ ≈2:29
4. 4
   On low speed, stream in the beaten egg and vanilla extract, mixing just until incorporated — avoid whipping in extra air.
   ▶ ≈5:28
5. 5
   In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   ▶ ≈5:52
6. 6
   Add the dry ingredients to the mixer and mix on the lowest speed just until the flour disappears — do not overmix.
   ▶ ≈6:43
7. 7
   Scoop out 120g portions of dough using a portion scoop, keeping the craggly top texture intact — avoid over-handling or smoothing the dough.
   ▶ ≈7:43
8. 8
   Place 6 dough balls per baking sheet, spaced about 4 inches apart, and generously sprinkle the tops with raw sugar.
   ▶ ≈9:13
9. 9
   Bake at 325°F (165°C) for 20-22 minutes until the edges are golden brown; the centers should look slightly underdone when you pull them out.
   ▶ ≈9:34
10. 10
    Let the cookies cool completely on the tray for at least 1 hour before moving them, so the starch fully sets and the texture stabilizes.
    ▶ ≈10:34