Chocolate Peanut Butter Miso Cups Recipes

PEANUT BUTTER-MISO COOKIES

Steps:

• In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
• Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.
• Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.
• Place 1/2 cup Demerara sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.
• Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
• When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
• Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.

5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Line a muffin tin with muffin tin liners.
• In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
• Stir in vanilla extract.
• Microwave for 30-second intervals until melted, stirring each time.
• Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
• Freeze for 15 minutes.
• In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
• Microwave 15 seconds or until slightly melted and pourable.
• Pour mixture evenly into the muffin tin.
• Freeze for 5 minutes.
• Pour remaining chocolate mixture on top of the peanut butter layer.
• Freeze until firm about 1 hour.
• Store in the refrigerator until ready to serve.
• Enjoy!

CHOCOLATE PEANUT BUTTER-MISO CUPS

Steps:

• Line a 24-cup mini-muffin pan with paper liners.
• Place the peanut butter, confectioners' sugar and miso in a small bowl and stir to combine.
• Place the chocolate chips in a microwave-safe bowl and microwave, stirring halfway through, until melted and smooth, about 90 seconds.
• Place 1 heaping teaspoon of the melted chocolate into each of the paper liners and refrigerate for at least 10 minutes.
• While the chocolate cups cool, roll 1 teaspoon of the peanut butter-miso mixture into a ball and then flatten into a disc. Repeat to make a total of 20 to 24 discs.
• When the chocolate cups have cooled, top each with 1 peanut butter disc then cover with the remaining melted chocolate. (Remelt the chocolate, if necessary.)
• Refrigerate until the chocolate cups set, 30 to 60 minutes.
• Peel off the paper liners and serve, or store in an airtight container at room temperature for up to 4 days or refrigerate for up to 3 weeks.