In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, miso, granulated sugar, and brown sugar on medium speed for about four minutes, until light and fluffy.
Scrape down the sides of the bowl and add the eggs one at a time, beating for about one minute at medium speed after each addition. Add the vanilla extract and beat for 30 seconds.
Scrape down the sides of the bowl again and add the dry ingredients. Mix at low speed for about 20 seconds, or until only a few streaks of flour remain. Fold the remaining by hand with a rubber spatula.
Set the cookie dough in the fridge to chill for 30 minutes. Preheat the oven to 350˚F and line a rimmed baking sheet with parchment paper.
Using a one-tablespoon cookie scoop, scoop the dough into even portions, then roll them into neat balls.
Roll each ball in sugar, then set them on the prepared baking sheet. The cookies will spread as they bake, so leave about two inches between each. If desired, use the tines of a fork to make a cross-hatch pattern on each cookie.
Bake for 10 to 12 minutes, or until lightly golden brown, but soft to the touch. Let cool on the sheet pan for about two minutes, then transfer to a cooling rack to cool completely.
You will need to bake the cookies in batches because they won't fit on one sheet pan. Eat as many as you'd like in between batches. As the baker, you deserve them.
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