These delightfully crispy cookies are filled with chopped peanuts, dried fruit, and miso paste.

Recipe by Dorie Greenspan
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Position racks to divide oven in thirds and preheat oven to 325°F. Lightly coat 21/2-inch muffin cups of one or two muffin pans with nonstick cooking spray.

  • In a very large bowl toss together the puffed rice, peanuts, puffed whole grain, dried fruit (if desired), sesame seeds, and the salt.

  • In a small saucepan bring rice syrup just to a boil over low heat (or boil in a microwave). Remove syrup from heat; let stand for 2 minutes. Add miso and both oils; whisk to blend. (It's OK if the miso doesn’t dissolve completely, leaving little strands.)

  • Pour the warm liquid over the dry ingredients. Using a silicone spatula, stir for a few minutes until all is moistened. Fill each muffin cup with 2 Tbsp. of the mixture; press flat with the bottom of a jar. Bake for 15 to 18 minutes (rotate the muffin pans front to back after 8 minutes) or until cookies are golden brown. Transfer to wire racks and cool completely before unmolding.

Nutrition Facts

56 calories; 3 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 125 mg sodium. 34 mg potassium; 6 g carbohydrates; 1 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 1 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 5 mcg folate; 0 mcg vitamin b12; 6 mg calcium; 1 mg iron;