Brown Butter, Miso & Peanut Butter Chocolate Chunk Cookies Recipe

If you think you've already met the best chocolate chip cookie, this one might just change your mind.

Rich, chewy and a little bit salty, these cookies take everything you love about the classic and give it a savoury twist that keeps you reaching for another. Rich, chewy and a little bit salty, these cookies take everything you love about the classic and give it a savoury twist that keeps you reaching for another.

The secret is the butter. Browning it first turns it a deep caramel colour and gives it a nutty, toasted flavour that runs right through the dough. Red miso adds a gentle saltiness and a lovely depth, peanut butter brings richness, and dark chocolate chunks melt into generous pockets in every bite. It sounds like a lot, but it all comes together beautifully.

This is our Howth Castle Cookery School version, and it's surprisingly easy to make at home. The dough needs just 30 minutes in the fridge, the cookies bake in under 15, and they'll happily sit on the counter for an afternoon tea, a lunchbox treat or a late-night nibble with a glass of milk. If baking is your thing, sign up for our newsletter, and we'll let you know when our baking classes are.

Take the cookies out while the centres still look a little underbaked. They'll keep cooking on the hot tray, leaving you with soft, chewy middles and golden, caramelised edges. If you wait until they look done in the oven, you'll lose that chew.

Make a batch once,  and don't be surprised if they disappear before they've fully cooled.

Ingredients	Method
200g light brown sugar 100g caster sugar 140g butter 2 tbsp red miso 120g peanut butter 1 egg 225g plain flour 1 ½ tsp baking soda ½ tsp baking powder 150g dark chocolate chunks  ½ tsp vanilla paste	Melt the butter in a saucepan over medium heat. Keep stirring as it melts, whilst paying close attention as it begins to foam and turn golden. Continue cooking until the butter develops a deep caramel colour and smells nutty and toasted. Remove the pan from the heat and leave the brown butter to cool for a couple of minutes. Pour the brown butter into a large mixing bowl and add the sugar. Beat together until well combined, using a stand mixer fitted with the paddle attachment or a hand whisk. Add the miso and peanut butter and continue mixing. Add the vanilla paste and egg, then mix until the mixture is smooth and well incorporated. Stir through the chocolate chunks, making sure they are evenly distributed throughout the dough. Add the dry ingredients and gently fold them through the mixture until just combined. Avoid overmixing, as this can make the cookies tough. Cover the bowl and chill the dough in the fridge for 30 minutes. Using an ice cream scoop, portion the dough into evenly sized balls. For consistently sized cookies, weigh each portion before rolling. Preheat the oven to 180°C. Place the cookie dough balls on a lined baking tray, leaving plenty of space between each one as they will spread. Bake for 12–15 minutes. Start checking them after 10 minutes, as every oven is slightly different. The edges should be golden and set, while the centres should still look slightly soft. Leave the cookies on the baking tray for a few minutes before transferring them to a wire rack. Remember that the cookies will continue to bake and firm up as they cool, so don't wait for the centres to look completely done in the oven.
A little tip - For the best texture, take the cookies out while the centres still look slightly underbaked. The residual heat from the tray will finish the job, leaving you with a chewy centre and beautifully caramelised edges.

Posted on 23 Sep 2026.