Cookie Dough - Peanut Butter Miso - Frozen


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This twist on a classic peanut butter cookie results in a savory and sweet cookie that is crispy on the outside yet chewy throughout. Made with high-quality Kerrygold butter, organic peanut butter, chickpea miso and even a bit of sesame oil, you won't want to miss out on this cookie dough. It is delivered frozen, so you can keep it in your freezer for a rainy day, or thaw immediately to enjoy freshly-baked cookies right away!
  • 1 lb of frozen cookie dough makes about a dozen cookies.
  • GF, SF, not dairy-free (contains butter)
  • Ingredients: Peanut butter O, Miso Masters chickpea miso (handmade rice koji O, whole chickpeas O, salt, water, koji spores), Kerrygold butter, GF flour, sesame oil, egg L, raw cane sugar, brown sugar, vanilla, baking powder, baking soda, and salt.
  • Preheat oven to 325. Line baking sheet with parchment. Scoop out about 2 Tbs of cookie dough, roll one side into turbinado sugar, and place onto parchment, sugar side up. Bake 8-10 minutes, depending on cookie size, remove pan from oven and rap on counter a couple of times to deflate cookie. Bake another 4 to 8 minutes, until edges are just golden and set. Remove from oven, cool for a couple of minutes on sheetpan, then transfer to cool. 

O = organic
L = local
GF = gluten free
DF = dairy free
SF = soy free
W30 = Whole30 Compliant

Meals are made in a facility that uses gluten, dairy and soy, therefore they are not suitable for those with allergies.

Photo represents food category, not the exact product for sale.

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