After-school snacks aren’t just for kids. Simple, sophisticated twists on classic treats like popcorn and peanut butter cookies create snacks for everyone.
Peanut butter cookies are delicious, but they can be one-sided and too sweet. Looking for a bit of balance, I took inspiration from Falco’s popular peanut butter cookies at his bakery in Melbourne, Australia. A surprising ingredient is brown rice miso, which reduces the sweetness of regular peanut butter cookies and enhances the nutty flavor.
In our adaptation, we substitute white miso, which is easy to find and adds interesting depth to make the cookie flavor rich and complex. A sprinkling of turbinado or raw sugar adds a slightly crunchy texture to the chewy texture for a flavorful and balanced treat.
Sodium content varies widely between brands of miso, so look for one with about 300 milligrams per 12 grams of miso (check the Nutrition Facts label). We also do not use natural peanut butter. Variations in fat and sugar content from brand to brand can affect the texture and flavor of the cookie, so regular chunky or crunchy peanut butters such as Skippy or Jiff are best.
For another treat, we’ve updated our simple buttered popcorn, using a common South Asian technique to season in about the same amount of time that you pop the kernels. Called tarka, the dish lets herbs and spices bloom in hot fat, adding bold flavors and textures to basic dishes, usually sautéed vegetables, lentil stew, and steamed vegetables.
The compatibility with popcorn is also excellent. The cumin and curry blend in this recipe is bold and flavorful. If you or your little one prefers a mixture of sugar and spices, see our spicy and sweet talca popcorn alternatives below. For children who don’t like spicy food, reduce or eliminate the amount of cayenne pepper.
To make the amount of popcorn required by these recipes without special equipment, combine 1/3 cup of popcorn kernels and 1 tablespoon of neutral oil in a large saucepan. Cover and cook over medium heat until kernels begin to pop, then reduce heat to medium and cook, shaking pan occasionally, until popping slows down by 3 to 4 seconds.
spiced butter popcorn
Start to finish: 10 minutes
Makes 6 cups
6-7 cups popcorn (see note)
3 tablespoons salted butter
1 and 1/2 teaspoons powdered cumin
1 teaspoon curry powder
1 teaspoon ground fennel seeds
1 teaspoon white sugar
1/4 to 1/2 teaspoon cayenne pepper
kosher salt
Place popcorn in a large bowl. Heat butter in a small saucepan over medium heat until almost completely melted. Add the cumin, curry powder, fennel, sugar, and cayenne pepper and sauté, stirring, until fragrant and butter foams, about 30-45 seconds. Pour immediately over popcorn and sprinkle with 1 1/2 teaspoons salt to combine. Taste and season with additional salt.
For spicy & sweet popcorn
Place 6-7 cups of popcorn in a large bowl. In a small saucepan over medium heat, heat 3 tablespoons butter until almost completely melted. Add 2 teaspoons packed light brown sugar, 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon cayenne pepper and cook, stirring, until fragrant and butter foams, 30-45 seconds. Pour immediately over popcorn and sprinkle with 1 teaspoon of kosher salt to toss. Taste and season with additional salt.
peanut butter miso cookie
Start to finish: 50 minutes plus cooling and cooling
make a dozen cookies
252 grams all-purpose flour (1 ¾ cup + 3 tbsp)
1 teaspoon baking powder
1 teaspoon baking soda
8 tablespoons salted butter (1 stick), room temperature
199 grams (1 cup) packed brown sugar
122 grams (1/2 cup and 1 tablespoon) white sugar
88 grams (1/4 cup and 2 tablespoons) chunky peanut butter (see note), room temperature
75 grams (1/4 cup) white miso
2 tsp toasted sesame oil or roasted peanut oil
1 large egg
2 teaspoons vanilla essence
62 grams (⅓ cup) turbinado sugar
Combine flour, baking powder, and baking soda in a medium bowl. In a stand mixer equipped with a paddle attachment, beat butter, brown sugar, and white sugar over medium heat until well blended, about 3 minutes. Add the peanut butter, miso, and oil, and mix, scraping the bowl once or twice, until light and fluffy, about 2 minutes. Add the eggs and vanilla and mix again, scraping the bowl.
Turn mixer on low and gradually add flour mixture. Mix for 1 to 2 minutes until dough is evenly moistened, scraping bowl as needed. Using a spatula, mix the dough by hand so that no pockets of flour remain. The dough becomes very soft. Press the plastic wrap onto the surface of the dough and chill in the refrigerator for at least 2 hours and up to 24 hours.
When ready to bake, heat oven to 350°F with rack in center position. Place kitchen parchment paper on 2 baking sheets. Place turbinado sugar in a small bowl. Divide the dough into 18 equal portions (3 tablespoons each) and roll into 1.5-inch balls. Dip each in turbinado sugar to coat one side. Place 9 slices on the prepared baking sheet, sugared side up. Bake one piece for 10 minutes.
Remove the baking sheet from the oven and tap it firmly on the counter twice to release the air from the cookies. Bake for an additional 5 to 7 minutes or until cookies crackle and edges are golden. Let cookies cool on baking sheet on wire rack for 10 minutes. Using a metal spatula, transfer the cookies to a cooling rack and let cool completely. Meanwhile repeat with his second batch of cookies.
