In a stand mixing bowl, cream together the butter, peanut butter, and miso until smooth and combined, about 1 minute. Add the brown and granulated sugars and cream together on low for 2-3 minutes until it looks fluffy and lighter in color.

Add in the egg and vanilla and combine. Add in the flour, baking soda, baking powder, and salt and mix until just combined.

Scoop the dough with a large ¼ cup cookie scoop onto a parchment-lined baking tray and place in the freezer to chill for 15-20 minutes or until the dough feels solid. Preheat the oven to 350F.

Roll each dough ball in granulated sugar and place them back on the baking tray. Bake for 12-13 minutes or until the middles look puffy and crackled.