In a stand mixer fitted with the paddle attachment, add the butter and sugars and mix until fluffy and light, a few minutes. Scrape the sides of the bowl as needed with a spatula.
Add the miso and peanut butter to the bowl and mix for a few seconds before adding the flour, baking powder, and baking soda. Mix until a dough forms and, again, scrape the sides of the bowl as needed. Cover the dough with plastic wrap or transfer to an air tight container and refrigerate for at least 30 minutes. Cookie dough can also be stored in the refrigerator for a few days, or up to 5 months in the freezer.
About 20 to 30 minutes before baking, preheat the oven to 350°F with a rack in the center. Line a baking sheet with parchment paper or a silicon mat.
I like these cookies big and chonky, like ping pong balls, about 36 g each or more than a heaping tablespoon. You’ll have about 12 portions, each roll into a ball between your palms. You may need to compact and squeeze the ball together a bit.
Press a peanut into the center of each cookie ball. Transfer the cookie balls to the baking sheet, giving each of them space. They won’t expand much while baking, but they do need consistent airflow to bake nicely.
Bake for about 16 to 18 minutes, until the tops shine and they’re bronzed like Greek god statues.
Allow the cookies to cool on the baking sheet and enjoy them warm.
Store left over cookies in an airtight container. They can also be frozen and reheated in the oven.

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