115g (1 stick) butter, softened
115g (1/2 cup) brown butter, cooled and semi-solid (start with ~145g to
account for water loss)
350g (1 1/3 cups) peanut butter
185g (scant 1 cup) granulated sugar
185g (1 cup packed) brown sugar
25g (1 1/4 Tbsp) honey
65g (1/4 cup) white miso
90g (6 Tbsp) whole egg, beaten (about 1½ large eggs)
20g (4 tsp) vanilla extract
330g (2 2/3 cups) all-purpose flour or gluten free flour
7g (1 1/2 tsp) baking powder
7g (1 1/4 tsp) baking soda
12g (2 tsp) salt
Raw sugar for topping
Melt 145g butter in a small pan over med-low heat (4-5 mins) until deep amber and nutty.
Pour into bowl (yields about 115g). Chill 15 mins, stirring every 5 mins, until texture is like softened butter. Do not let it harden completely.
In stand mixer with paddle, cream cooled brown butter, softened stick butter, peanut butter, both sugars, miso, and honey on med speed for 5 mins. Scrape bowl; mix 10 secs more. Do not over-cream.
On low speed, stream in eggs and vanilla. Mix until just incorporated.
In med bowl, whisk flour, baking powder, baking soda, and salt.
Add dry ingredients to mixer on lowest speed. Stop as soon as flour disappears; do not overmix.
Scoop 120g balls. Use a portion scoop for a "craggly" top; do not over-handle or smooth out the dough.
Place 6 balls per sheet tray. Sprinkle tops generously with raw or demerara sugar.
325°F/ 165C for 20-22 mins until edges are golden. Centers will look slightly underdone.
Cool completely on the tray for at least 1 hour before moving.