Miso white chocolate oreo cookies

To make miso white chocolate Oreo cookies, start by melting white chocolate and mixing in broken Oreo pieces. Then, beat softened butter with miso, brown sugar, and white sugar. Add egg yolks, cocoa powder, and flour, mixing well. Incorporate the chocolate-Oreo mixture, shape the dough into a log, refrigerate for at least 3 hours, and finally bake at 180°C for 11 minutes.

No, miso white chocolate Oreo cookies are not suitable for a vegan diet as they contain butter and egg yolks. However, you can substitute the butter with a vegan butter alternative and use flax eggs or aquafaba in place of the egg yolks to make them vegan-friendly.

If you don't have miso on hand, you can try using tahini or almond butter for a similar umami flavor. Keep in mind that this will alter the taste slightly, but it can still provide a unique flavor profile for your cookies.

Store leftover miso white chocolate Oreo cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a freezer-safe bag for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.

Miso white chocolate Oreo cookies pair wonderfully with a glass of cold milk or a warm cup of coffee. For a unique twist, try serving them with a scoop of vanilla ice cream or alongside a rich chocolate sauce for dipping.