Peanut Butter Cookie Dough With Miso Caramel
This recipe makes two single serve peanut butter cookie doughs, stuffed with miso caramel! Best cooked in a pizza oven for the gooiest middles.
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This isn’t your regular skillet cookie dough! This dessert features a peanut butter & dark chocolate cookie dough, that’s stuffed with a homemade miso caramel then baked at a high temperature until crisp & super gooey. Great served with a scoop of vanilla ice cream or a generous amount of pouring cream.
If you have one, using a pizza oven is a fantastic way to cook these skillet cookies, especially after cooking some homemade pizzas! But don’t worry if you haven’t got one though because we’ve included cooking instructions for both types of oven. These cookie doughs will taste great either way!
Looking for more dessert recipes to try? Then check out our ever growing collection of puddings & desserts! There’s something for everyone here, from classic desserts like tiramisu & sticky toffee pudding, to homemade ice creams, pies & tarts.
What Ingredients You’ll Need
- Butter – You’ll need unsalted butter for both the cookie dough & miso caramel. Make sure that the butter is softened for the cookie dough as otherwise it won’t mix properly.
- Peanut Butter – I like to use smooth peanut butter in the cookie dough but crunchy will work as well. I like to use Skippy peanut butter for this recipe but other brands will work.
- Sugar – We’re using both caster sugar & dark brown sugar in the cookie dough & just caster sugar in the caramel. Make sure to measure this accurately, for the best flavour & texture.
- Chocolate – I used a 54% dark chocolate for my cookie dough but feel free to use milk or white chocolate instead!
- Miso – Make sure to use white miso in the caramel because this has a more subtle flavour than red. If you’d prefer to make the caramel without miso, add a pinch of sea salt instead.
- Double Cream – You’ll need double/heavy cream to make the caramel. The higher fat content makes for a richer flavour.
- Flour – Make sure to use plain flour in the cookie dough but don’t worry about sifting it!
- Toasted Milk Powder – Adding this to the cookie dough is optional but gives it a nutty, brown butter flavour. To learn how to make this, check out our step by step guide!
- Egg – Make sure to use a large egg for the cookie dough. Room temperature is best!
- Raising Agents – A small amount of both baking powder & bicarbonate of soda gives the dough the best texture.
- Salt – Adding a small pinch of table salt to the cookie dough enhances the flavour but the caramel won’t need any, as miso is quite salty.
Miso Caramel
Adding miso takes regular caramel to another level! We’re using a white miso caramel to stuff our cookie doughs, which gives this dessert a unami flavour, with the perfect balance of sweetness & saltiness. This stuff’s also great for desserts & bakes like chocolate brownies & ice creams. Here’s how to make it…
How To Make
- Add caster sugar into a saucepan then cook over a medium heat, stirring occassionally until a deep, golden brown.
- Add in butter, stir to combine then pour in double cream.
- Continue cooking for another minute or so, stirring constantly until the fats have incorporate into the caramel.
- Take the pan off the heat then whisk in white miso & vanilla paste.
- Transfer the miso caramel to a bowl then leave to cool to room temperature before using.
How To Make Peanut Butter Cookie Dough
The full, printable recipe card for this cookie dough can be found at the bottom of this post!
- Beat Butters & Sugars – First, we’re beating together softened butter, peanut butter, dark brown sugar & caster sugar by hand, until well combined.
- Add Egg – Next, we add in an egg then continue mixing by hand, until the mix is smooth.
- Stir In Dry Ingredients – Now we add in plain flour, baking powder, bicarbonate of soda & pinch of salt then stir, until incorporated.
- Add Chocolate – Next, we roughly chop up chocolate then stir this into the cookie dough.
- Assemble – To assemble, add 100 grams of cookie dough into two small skillets/frying pans then spread out with a spoon to completely cover the bottom. Next, add a generous spoonful of miso caramel on top then divide the remaining cookie dough between the two skillets. Spread the cookie dough out, so that it completely covers the caramel then refrigerate the cookies for at least an hour before baking.
How To Bake Cookie Dough
In A Pizza Oven
When cooked in a pizza oven, this cookie dough is super crisp on top & extra gooey in the middle. Plus, it can be cooked in 3 minutes or less. The perfect dessert to serve after some homemade pizzas!
Preheat your pizza oven to 300°c/572°f, giving the stone plently of time to saturate with heat. I use a Gozney Roccbox & this takes around half an hour to heat up.
Once hot, cook the cookie doughs in the opening of the pizza oven (where the heat isn’t as high) for 3 minutes. The cookie dough will be crisp on top & well browned once cooked. If you’re using a gas pizza oven, the flame should be on its’ lowest setting.
In A Regular Oven
If you haven’t got a pizza oven, this cookie dough can be cooked in a regular oven. It will take slightly longer to bake, but it will still be as good!
Preheat your oven to 220°c/428°f then bake the cookie doughs for 6-9 minutes, depending on how gooey you like your cookie dough. 6-7 minutes will make a slightly underbaked cookie dough whereas 8-9 minutes will be less gooey.
Baking Cookie Dough In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe on an Aga…
To bake the cookie doughs in an aga, cook in the roasting oven, on the second from top set of runners. For a slightly underbaked cookie dough, cook for 6-7 minutes. Cook for 8-9 minutes for a fully cooked cookie dough.
Frequently Asked Questions
You don’t have to use a pizza oven to cook this cookie dough, it can be baked in the oven as well. To do this, bake at 220°c/428°f, for 6-9 minutes, depending on how gooey you’d like your cookie dough.
Your pizza oven should be as close to 300°c/572°f as possible. If you’re cooking on a gas pizza oven, like a Gozney Roccbox, the flame should be on the lowest setting when baking the cookies.
The cookie dough should be chilled in the fridge for at least an hour before cooking or up to 3 days. This gives the caramel chance to set, so that it doesn’t melt into the cookie dough as it bakes.
For the best miso caramel, white miso is best. This type of miso has a more subtle flavour compared to red miso so is great for sweet recipes.
As pizza ovens run at such a high temperature, the cookie dough will be slightly underbaked. This means that it will be crisp on the top but still gooey in the middle. If you prefer your cookie dough fully cooked, cover the pan with foil & cook for another couple of minutes. Alternatively cook the cookie dough in an oven.
Not for this recipe! Our peanut butter cookie dough is mixed entirely by hand, without the need for a stand mixer.
Equipment Used
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More Dessert Recipes To Try!
- Fried Hot Cross Bun Bread & Butter Pudding
- Amaretto Tiramisu
- Brown Butter Hobnob Cheesecake
- Classic Apple Crumble
- Pear Tarte Tatin
- Sticky Toffee Gingerbread
- Halva Ice Cream
- Brown Butter & Miso Treacle Tart
Watch How To Make This Recipe
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Peanut Butter Cookie Dough With Miso Caramel
Equipment
- Pizza Oven Optional
- Infrared Thermometer If Using A Pizza Oven
- Small Saucepan
- Mixing Bowl
- Wooden Spoon
- 2 Small Frying Pans/Skillets See Notes
Ingredients
Miso Caramel
- 70 g Caster Sugar
- 25 g Unsalted Butter
- 50 g Double Cream
- 1 tsp White Miso
- ½ tsp Vanilla Paste
Peanut Butter Cookie Dough
- 50 g Unsalted Butter Softened
- 40 g Peanut Butter
- 50 g Caster Sugar
- 60 g Dark Brown Sugar
- 1 Large Egg
- 115 g Plain Flour
- 1 tsp Toasted Milk Powder
- ¼ tsp Baking Powder
- ¼ tsp Bicarbonate Of Soda
- A Pinch Of Table Salt
- 100 g Dark Chocolate See Notes
To Serve
- Double Cream Or Ice Cream
Instructions
Miso Caramel
- Place the caster sugar into a medium saucepan then cook over a medium heat, stirring occasionally until the caramel has turned a deep golden brown.
- Next, stir in the butter then once melted, add in the cream. Continue cooking for another 30 seconds or so, stirring constantly until everything is combined.
- Take the caramel off the heat then add in the miso. Whisk to combine then stir in the vanilla paste.
- Transfer the caramel to a bowl then leave to cool to room temperature & firm up slightly.
Peanut Butter Cookie Dough
- Place the softened butter, peanut butter & both of the sugars into a large mixing bowl. Mix with a wooden spoon until smooth & combined. This will take a couple of minutes.
- Add in the egg then continue mixing until fully incorporated.
- Next, add in the flour, toasted milk powder, baking powder, bicarbonate of soda & a pinch of table salt then mix by hand until just combined.
- Roughly chop up the chocolate then stir into the cookie dough.
- Next, add 100 grams of cookie dough into each of the skillets then spread out with a spoon, to completely cover the bottom. Spoon a generous amount of caramel on top of both cookies.Spoon the caramel into the middle of the cookie dough. You won't need to use all of the caramel but any leftover can be served with the baked cookies.
- Split the remaining cookie dough between the two skillets then spread out with a spoon, so that the caramel is completely covered.
- Refrigerate the cookie doughs for at least an hour or up to 3 days before cooking.
To Cook In A Pizza Oven
- Preheat a pizza oven to 300°c/572°f.
- Once preheated, place one of the cookie doughs into the opening of your pizza oven then cook for 3 minutes, turning every 30 seconds or so, to cook the cookie evenly. Repeat with the other cookie dough.Once cooked, the cookie dough will be crisp & well browned on top but the centre will be slightly undercooked. If you're using a gas pizza oven, like a Gozney Roccbox, cook the cookie dough with the flame on the lowest setting.
To Cook In An Oven
- Preheat an oven to 220°c/200°c fan (428°f/392°f).
- Bake the cookie doughs for 6-9 minutes, depending on how gooey you'd like your cookie dough. 6-7 minutes will make a slightly underbaked cookie dough whereas 8-9 minutes will be less gooey.
- Serve the cookie doughs with a scoop of ice cream or a generous amount of double cream.
