peanut butter miso cookies

Preheat the oven to 350F. Cube the butter and transfer to a pan over medium heat. Stir as the butter melts and continue to stir as the butter begins to bubble. After a few minutes the butter will start to foam up. When the foam subsides, you'll be left with brown, nutty smelling butter.
Transfer the brown butter to a bowl to cool to room temp. If you are in a hurry, put the butter in the freezer to speed up the process.
Add the cooled butter, brown sugar, and sugar to a bowl. Use a stand mixer or hand mixer to mix for 2-3 minutes, until fully combined. Add the natural peanut butter, miso paste, egg + egg yolk, and vanilla extract. Mix until fully combined.
Add flour, baking soda, cinnamon, and salt. Mix until just combined.
Use a large cookie scoop to scoop out a dough ball. Roll it in your hands to smooth it out. Add the turbinado sugar to a bowl. Drop the dough ball in the sugar and roll it around until the outside is all coated. The turbinado sugar is optional, but adds a nice crunch! You can also roll it in normal sugar, or not roll it at all.
Repeat with the remaining dough. Transfer up to 4 large dough balls onto a parchment paper lined baking sheet. Transfer to the oven and bake for 8-9 minutes, until the edges are just set. Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!