Makes approximately 12 cookies
Prep time: 10 mins
Cook time: 10 mins

Estimated nutritional values (per cookie):
Calories: 150 kcal
Protein: 3g
Carbohydrates: 15g
Sugars: 9g
Fats: 9g
Saturated Fat: 3g
Fibre: 1g

Ingredients:
• 200g unsalted butter, room temperature
• 150g Meridian smooth peanut butter
• 1.5 tbsp white miso paste
• 1 tsp vanilla extract
• 1 medium egg
• 200g golden caster sugar
• 220g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tbsp golden caster sugar (for topping)

Instructions:
1. Preheat oven to 175c fan. Line 2 large baking trays with parchment paper. 
2. Using a stand mixer or hand electric whisk, combine butter, peanut butter, miso paste,
egg and sugar. Beat well until smooth.
3. Add the flour, baking powder and bicarbonate of soda to the mixture, mix on a low setting until just combined, be careful not to over mix.

4. Use an ice cream scoop to portion out the mix evenly onto the baking trays, leaving at
least 2 inches between each cookie. Sprinkling the 1 tbsp of sugar over cookies.
5. Cook for 10-15 mins or until lightly golden, allow to cool on tray for 20 mins before
transferring to cooling rack, allow to cool completely before enjoying. Store in an airtight
container at room temperature for up to 5 days.