Melt the butter in a small saucepan over medium heat, stirring constantly until it foams and turns a golden amber color with a nutty aroma (about 5-7 minutes). Transfer to a heatproof bowl to cool slightly.

In a large mixing bowl, whisk together the cooled brown butter, creamy peanut butter, and white miso paste until smooth.

Add the 1/2 cup granulated sugar and brown sugar to the butter mixture, beating until well combined.

Mix in the egg and vanilla extract until the batter is smooth and glossy.

In a separate bowl, whisk together the flour, baking soda, and baking powder.

Gradually fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.

Refrigerate the dough for 15 minutes to firm up slightly while you preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop the dough into 1-inch balls and roll each ball in the extra 1/4 cup of granulated sugar.

Place dough balls on the baking sheet 2 inches apart and use a fork to press a classic crisscross pattern onto each cookie to flatten them.

Bake for 10-12 minutes until the edges are golden brown but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.