Brown Butter Miso Caramel Cookie Pie

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.

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.

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.

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.