Brown Butter Miso Caramel Cookie Pie

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Made with rich browned butter, gooey caramel, melty dark chocolate, and a hint of salty miso, this cookie pie offers an amazing blend of sweet and savory flavors. The edges are perfectly crisp and chewy, while the center remains tender and gooey—completely irresistible!

We begin by creaming the butter and sugar, then mix in the miso paste and yogurt. After folding in the dry ingredients and chocolate chips, the dough is pressed into the bottom of a springform pan. The salted caramel goes in the middle for that wonderful gooey center. Baked until golden, it’s sprinkled with salt and served with ice cream.

Brown Butter Miso Caramel Cookie Pie

Course Dessert



  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 cup dairy-free or regular butter
  • ¼ cup dairy-free or regular yogurt
  • 3 tbsp miso paste
  • cups all-purpose flour
  • ¼ tsp baking soda
  • ½ cup dark chocolate chips


  • cup salted peanut butter
  • 2 tbsp melted coconut oil
  • ¼ cup maple syrup


Prepare the Caramel:

  • Combine the peanut butter, melted coconut oil, and maple syrup. If your peanut butter is thick, you may need to warm it slightly to mix easily.
  • Pour the caramel mixture into an 8-inch springform pan lined with parchment paper. Freeze until firm.

Make the Brown Butter:

  • In a saucepan, melt the butter over medium heat, stirring continuously. Once melted, the butter will foam and sizzle. Continue stirring for about 5–8 minutes until it turns golden brown. Remove from heat and let it cool to room temperature.

Prepare the Cookie Dough:

  • In a large bowl, combine the cooled butter and sugars, whisking until smooth.
  • Add the yogurt and miso paste, mixing until the mixture is glossy.
  • Fold in the flour, baking soda, and chocolate chips until just combined.

Assemble the Cookie Pie:

  • Line and grease an 8-inch springform pan with parchment paper. Press half of the cookie dough into the bottom.
  • Place the frozen caramel layer on top of the dough. Cover with the remaining dough, pressing it to seal.
  • Refrigerate the assembled cookie pie for at least 30 minutes while preheating the oven to 350°F (175°C).


  • Bake the cookie pie for 25-30 minutes, or until golden brown.
  • Let it cool for at least 30 minutes before slicing. It’s delicious warm, though it can be a bit messy. If preferred, let it cool completely before slicing, and warm the slices in the microwave when serving.


  • Sprinkle with a pinch of salt and serve with ice cream.


  • Use a high-protein, high-fat yogurt for the best results. Soy yogurt works well.
  • Store leftovers in an airtight container. Reheat individual slices in the microwave for a gooey treat.

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