These Brown Butter Miso Caramel Cookies typically don't stand a chance in my kitchen. Mostly due to it's unquie flavor profile, think salty-sweet magic meets a warm, bakery-style cookie—bold enough for grown-up palates, but comforting enough for any cookie lover.

If you're looking for a next-level cookie recipe that feels elevated yet familiar, this one's for you.

Why You'll Love These Cookies

• Brown butter adds a nutty, toasty depth.
• Miso caramel delivers a surprising umami richness.
• Chill time = thick, bakery-style cookies that don’t spread too thin.
• Customizable: Halve the miso caramel if you want a milder flavor!

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Ingredients

Wet Ingredients

• ½ cup (113g) unsalted butter
• ¾ cup (160g) brown sugar, packed
• ¼ cup (50g) granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• 2 tsp vanilla extract

Dry Ingredients

• 1½ cups (180g) all-purpose flour
• ½ tsp salt
• 2 tsp baking powder

Miso Caramel Filling

• 3 TBSP unsalted butter, softened or melted
• 2 TBSP brown sugar
• 2 TBSP white miso paste
• Splash of vanilla extract

Tip: Cut the miso caramel in half for a subtler miso flavor.

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How to Make Brown Butter Miso Caramel Cookies

1. Brown the Butter

In a medium saucepan, melt the butter over medium heat. Stir constantly—it will foam, sizzle, and then turn a deep amber color with a nutty aroma. This should take 5–7 minutes. Immediately pour the browned butter into a large mixing bowl and let cool for 10 minutes.

2. Make the Miso Caramel

While the butter cools, mix softened butter, brown sugar, white miso, and vanilla in a small bowl until smooth. Chill the mixture in the fridge to firm up (this makes it easier to scoop later).

3. Mix the Dough

Once the brown butter has cooled:

• Whisk in the brown sugar and white sugar until glossy.
• Add the egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth and slightly thickened.

4. Add Dry Ingredients

In a separate bowl, whisk together flour, salt, and baking powder. Gradually fold into the wet mixture with a spatula or wooden spoon until a soft dough forms.

5. Form the Cookies

Scoop out 9 large dough balls onto a parchment-lined baking sheet. Press a deep indent in the center of each with your thumb or the back of a spoon.
Fill each hollow with a spoonful of chilled miso caramel.

6. Chill the Dough

Cover the tray and refrigerate the cookie dough for at least 60 minutes, or up to 48 hours for deeper flavor and thicker cookies.

7. Bake

Preheat your oven to 350°F (175°C).
Place chilled cookie dough balls 2 inches apart on a parchment-lined baking sheet.
Bake for 10–12 minutes, or until the edges are just golden brown.

The centers will still look soft and the miso caramel may seem a little runny—this is perfect. It will firm up as the cookies cool.

8. Cool

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Recipe Notes & Tips

• Don’t skip chilling — It’s the secret to thick, chewy centers and gooey caramel tops.
• Use white miso, not red or dark miso, for a balanced sweet-savory flavor.
• Want a gooier center? Bake closer to 10 minutes. For firmer edges, go for 12.