White Chocolate and Miso 'Creme' Inspired Cookies

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Last week, I turned 28! Despite the lockdown, my wonderful parents and boyfriend ensured I had a wonderful birthday. This included receiving a surprise box of Creme Cookies! It's been almost a year since my friend Steph and I attempted to get our hands on a Creme Cookie when we went to London. I was very excited to try them and my favourite flavour, by far, was White Chocolate and Miso. I had seen that Anna of The Anna Edit had posted this recipe a while ago so I thought I would give them a go today. I did a bit of an experiment with the chilling times as seen below. I would say that appearance wise, the cookie dough that was frozen looks the most like a Creme cookie! But they all tasted amazing! Just depends if you prefer a more spread, well done cookie or a thick gooey one! 

Ingredients:

200g butter, cold and cut into cubes
200g light brown sugar
100g golden caster sugar
2 eggs
360g self raising flour
1 tsp cornflour
1 tsp bicarbonate of soda
1/2 tsp salt
2 tbsp white miso
250g white chocolate, chopped

Method:

1. Cream your butter and sugars together in the bowl of a standing mixer or using an electric hand mixer. This should take roughly 4/5 minutes.
2. Add the eggs one at a time, ensuring they are well mixed after each addition. 
3. Add the flour, cornflour, bicarbonate of soda, salt and miso. Mix until the cookie dough has just come together. 
4. Add the white chocolate chunks and mix again. Form into 9 balls and chill in the fridge/freezer for 30 minutes. 
5. Preheat your oven to 200 fan half way through your cookie dough's chilling time. Place the cookies on baking trays, leaving plenty of room in case they spread. Bake for 10-12 minutes until golden brown. 
6. Leave to cool on the baking tray until set.



Comments

  1. Anonymous16 January 2023 at 05:55

    What can we use instead of miso

    ReplyDelete
    Replies
    1. Anonymous11 April 2023 at 05:21

      miso is fermented soya bean paste, light miso isnt fermented for long. if you cant find it at a asian supermarket, i recommend using soya bean paste (if you make it at home the by product is soya milk) and adding salt to taste as miso is usually quite salty should be a more accessible alternative

      Delete
  2. Chuck Bush28 February 2024 at 03:06

    Nice

    ReplyDelete
  3. Anonymous8 October 2024 at 05:57

    Did the cookies come out gooey or cakey in the middle? I'm wary of creaming the butter & sugar for that long, as in brings in air and makes the cookies less dense/gooey. What did you find?

    ReplyDelete
  4. Maximo Brown4 December 2024 at 22:39


    From flavor names going with white chocolate to using miso crème, these cookies are paraded as the dessert product. That’s why I enjoy discovering heterotopia relations as much as I find trustworthy Huawei distributor in dubai for me, including Huawei gear. Yummy yummy! I can’t wait to try baking these!

    ReplyDelete
  5. Mir Hadi5 December 2024 at 01:32

    The name of these White Chocolate and Miso ‘Creme’ Inspired Cookies sounds really interesting, like a combination of different cuisines! This is something I appreciate most about this recipe: the components are so interesting and go well together for a delicious snack. And it is the same as when I sort my kitchen gadgets arranging a Cabinet lift up everything is always in moderation.


    ReplyDelete
  6. Jennifer Kasmer10 April 2025 at 08:19

    The White Chocolate and Miso 'Creme cookies is too much tasty and personally i enojy this cookies taste. Recently My house came some guest one of which Professional Essay Writer. We sat and talked to each other and enjoyed cream cookies while appreciating each other's goals.

    ReplyDelete

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