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Miso Caramel Stuffed Cookies Recipe

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4.1 from 3 reviews

Delight in these Miso Caramel Stuffed Cookies, a perfect blend of sweet and savory flavors. Soft, chewy cookies are filled with gooey caramel candies and infused with rich miso paste and dark chocolate chunks. Finished with a sprinkle of flaky salt, they offer a sophisticated twist on a classic treat, ideal for sharing or enjoying with a cup of tea or coffee.

  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 17 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 200 g all-purpose flour
  • 1 tablespoon milk powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients & Mix-ins

  • 115 g unsalted butter (softened to room temperature)
  • 75 g granulated sugar
  • 50 g brown sugar
  • 1 large egg (room temperature)
  • 40 g white miso paste
  • 1 teaspoon vanilla extract
  • 100 g dark chocolate (roughly chopped, plus a handful extra for topping)
  • 10 soft caramel candies (NOT hard caramels)
  • 1 teaspoon flaky salt (for sprinkling)

Instructions

  1. Mix dry ingredients: In a small bowl, stir together the all-purpose flour, milk powder, baking powder, baking soda, and salt. Set this mixture aside for later.
  2. Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with an electric hand mixer until creamy, about 3 minutes. Add both granulated and brown sugars and continue to beat until the mixture is fluffy and thoroughly combined, approximately 3 more minutes.
  3. Add wet ingredients: Incorporate the egg, white miso paste, and vanilla extract into the butter and sugar mixture. Beat again until everything is fully combined and smooth.
  4. Add dry to wet mixture: Gradually add the flour mixture to the wet ingredients, mixing at low speed until the dough is almost combined, leaving some flour patches visible to avoid overmixing.
  5. Add chocolate: Fold the roughly chopped dark chocolate into the cookie dough using a spatula to evenly distribute it.
  6. Scoop and chill cookie dough: Line a cutting board with parchment paper. Use a 4-tablespoon cookie scooper to portion out dough balls directly onto the parchment. There’s no need to space them apart at this stage. Place the entire board in the refrigerator to chill for about 30 minutes until the dough firms up.
  7. Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, ready for baking.
  8. Make cavity: Take each chilled dough ball and press a depression in the center using your second knuckle or thumb. Pinch the edges with your thumbs to thin out and enlarge the cavity to accommodate the caramel candies.
  9. Insert caramel candies: Place one soft caramel candy into the cavity of each dough ball. Carefully press the dough around the caramel to seal it completely. Place the sealed dough balls seam side down on the prepared baking sheet. Repeat this process for all dough balls.
  10. Bake: Bake the cookies in the preheated oven for about 12 minutes, until the edges are set but the centers remain soft. Approximately 2 minutes before they finish baking, press a few extra pieces of dark chocolate on top of each cookie for an appealing finish (optional).
  11. Reshape: After baking, while the cookies are still soft, gently swirl them around in a round cutter or a slightly larger bowl, or use a fork to nudge any uneven edges inward, creating perfectly round cookies (optional). Sprinkle each cookie with flaky salt to enhance the flavors.
  12. Let cool: Allow the cookies to cool on the baking sheet for about 15 minutes before carefully transferring them to a wire rack to cool completely. The cookies will be very soft when warm, so handle gently.

Notes

  • Use soft caramel candies to ensure gooey centers; avoid hard caramels that won’t melt properly.
  • Chilling the dough before baking helps maintain the cookie shape and prevents spreading.
  • Pressing chocolate chunks on top just before finishing baking adds extra texture and looks attractive.
  • Swirling cookies after baking helps achieve a neat round shape, enhancing presentation.
  • Flaky salt sprinkled on top provides a delicious contrast to the sweetness and enriches the overall taste experience.

Find it online: https://allcookedup.com/miso-caramel-stuffed-cookies-recipe/