The Ultimate Chocolate Chip and Miso Caramel Cookie

by melathome

If you thought chocolate chip cookies couldn’t get any better, think again! Today, we’re taking this classic treat to a whole new level with a surprisingly delicious twist – miso caramel. Brace yourselves for a flavour explosion!

What sets these cookies apart?

Flavour harmony: The combination of rich, gooey caramel infused with the umami goodness of miso takes these chocolate chip cookies to a realm of unparalleled deliciousness. Each bite is a chorus of sweet and savoury notes that will leave you craving more.

Perfect texture: Picture a cookie that is chunky, chewy and slightly crispy around the edges, delivering the ultimate balance in texture. The miso caramel adds an extra layer of softness and gooeyness in the centre melts in your mouth.

Simple to make: Don’t be intimidated by the miso caramel; these cookies are surprisingly easy to whip up. Follow the step-by-step guide, and you’ll be enjoying these fabulous treats in no time.

Ingredients you’ll need:

  • Unsalted butter: For that classic cookie richness, be sure to use quality unsalted butter.
  • Light brown sugar: The deep molasses flavour of light brown sugar enhances the caramel notes in the cookies.
  • Caster sugar: This adds sweetness and helps create the desired texture.
  • Eggs: We’ll use room temperature eggs to ensure proper incorporation into the dough.
  • Vanilla extract: A dash of vanilla enhances the overall flavour profile.
  • Plain flour: The base of our cookie dough that creates a perfect chewy texture.
  • Ground almonds: they just add texture
  • Baking soda: Essential for the cookies to rise and achieve that perfect thickness.
  • Salt: Balances the sweetness and enhances the overall taste.
  • Semi-sweet chocolate chips: Because what are chocolate chip cookies without chocolate?
  • Miso caramel sauce: The star of the show! A luscious blend of caramel and miso that elevates these cookies to a glamorous status.

Step-by-step instructions:

  1. Cream the butter and sugars: In a large mixing bowl, beat the butter with the brown and caster sugars until creamy and smooth.
  2. Add eggs and vanilla: Incorporate the room temperature eggs and vanilla extract into the butter-sugar mixture, ensuring a homogeneous blend.
  3. Mix in the dry ingredients: Gradually add the all-purpose flour, baking soda, and a pinch of salt, mixing until just combined. Avoid over-mixing.
  4. Fold in the chocolate chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
  5. Create the miso caramel centres: Make holes in the centre of balls of cookie dough, add a generous dollop of the miso caramel to each and then encase the caramel by sealing with the cookie dough.
  6. Chill the cookies: Let the dough chill in the refrigerator for at least 30 minutes. Chilling will prevent excessive spreading during baking and enhance the flavours.
  7. Bake to perfection: Preheat your oven to 160° FAN / 180°C / 350°F. Add balls of dough onto a parchment-lined baking sheet, leaving enough space for the cookies to spread. Bake for 10-12 minutes or until the edges turn golden brown.
  8. Cool and enjoy: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Grab a glass of milk, and indulge in the heavenly goodness of these chocolate chip cookies with miso caramel swirl.

Pro tips for cookie perfection:

  1. Quality ingredients matter: Use the best-quality butter, miso, and chocolate chips you can find to enhance the overall taste of your cookies.
  2. Room temperature eggs: Take the eggs out of the refrigerator ahead of time to ensure they mix evenly with the other ingredients.
  3. Don’t overbake: To maintain a soft and chewy texture, be sure to remove the cookies from the oven just as the edges start to turn golden brown.
  4. Get creative: Experiment with different flavour variations such as white chocolate or pistachio paste.


Store any leftover cookies in an airtight container at room temperature for up to 3 days. To prolong freshness, consider freezing the cookies individually, wrapped in cling film and placed in a freezer bag. When you’re ready to indulge, simply thaw them at room temperature for a few minutes or reheat them in a an oven for a warm, gooey treat.

These chocolate chip cookies with miso caramel are a true game-changer, and you’ll never want to go back to ordinary cookies again. So, what are you waiting for? Head to the kitchen and bake up a batch of these delicious treats for an experience that will leave you and your loved ones craving more!

Happy baking!

Decadent Chocolate Chip Cookies with Miso Caramel

If you thought chocolate chip cookies couldn’t get any better, think again! Today, we’re taking this classic treat to a whole new… Desserts and Cakes cookies, chocolate, snack, coffee break European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100ml double (heavy) cream
  • 150g soft light brown sugar
  • 50g white miso
  • A splash of water
  • 120g / 1/2 cup / 1 stick unsalted butter, cold, diced
  • 75g / 1/3 cup caster sugar
  • 125g / 2/3 cup soft light brown sugar
  • 40g / 1/3 cup ground almonds
  • 280g / 2 cups plain flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 2 eggs
  • 200g / 1 cup semi sweet chocolate chips


Preheat your oven to 160C FAN / 180°C/ 350°F and line a couple of baking sheets with parchment paper.
Add the sugar, cream and miso to a small saucepan and heat gently until combined. Then bring to a rapid boil for a few minutes to thicken. Set aside and chill.
In a large mixing bowl, combine the cold diced unsalted butter, caster sugar, and soft light brown sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the ingredients together until they resemble breadcrumbs.
Beat in the eggs, one at a time, until fully incorporated and then add the ground almonds, plain flour, sea salt, and baking powder.
Mix on low speed until just combined.
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Using an ice cream scoop or your hands, form golf ball-sized portions of dough and place them onto a prepared baking sheet. Poke the handle of a wooden spoon into them to create a cavity, spoon in the miso caramel and then seal the cookie dough around it. Freeze the dough for 30 minutes.

Remove the cookies from the freezer and arrange on baking sheets with sauce between them.

Optional: Sprinkle a pinch of sea salt on top of each cookie for an extra sweet/savoury touch.

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers are slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve the cookies with a tall glass of milk or a cup of hot cocoa for the ultimate sweet treat experience. Their nutty aroma and gooey chocolate chips will have everyone reaching for more.

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