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Pear and white choc miso cookies

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Bring something interesting to the table with these Pear and white choc miso cookies. Quick to prep, soft and golden, they make for the ultimate afternoon tea treat.

  • Makes about16
  • Cook time30 minutes
  • Prep time20 minutes, + cooling time
Pear and white choc miso cookies

Ingredients

  • 180g butter, chilled, chopped
  • 1½ tbs white miso paste
  • 1 cup (220g) brown sugar
  • ¼ cup (55g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 1 Coles Australian Free Range Egg yolk
  • 1 cup (150g) plain flour
  • 1 cup (160g) wholemeal plain flour
  • 1 cup (90g) rolled oats
  • 2 tsp baking powder
  • 1 small green pear, cored, finely chopped
  • 60g dried pears, finely chopped
  • ⅓ cup (65g) white choc bits
  • Thinly sliced pear, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 170°C. Line 2 baking trays with baking paper. Place the butter in a saucepan over high heat. Cook, stirring occasionally, for 2-3 mins or until dark brown. Transfer to a large heatproof bowl with the miso paste and whisk to combine. Set aside to cool completely.

  2. Step 2

    Add the combined sugar to the butter mixture in the bowl. Use an electric mixer to beat until pale and creamy. Add the egg and egg yolk and beat for 1-2 mins or until well combined and a little paler in colour. Add the combined flour, oats and baking powder and stir to combine. Add the chopped pear, dried pear and choc bits. Stir to combine.

  3. Step 3

    Roll ¼-cup portions of the mixture into balls and flatten slightly. Top each with 1 pear slice. Place on lined trays, about 5cm apart.

  4. Step 4

    Bake, swapping the trays halfway through cooking, for 20-25 mins or until golden brown. Set aside on the trays for 10 mins to cool slightly before transferring to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 3 days.