Add flour, baking soda, baking powder and salt to a medium bowl, whisking to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, light brown sugar and white sugar at medium speed until light and fluffy (about 5 minutes). Add miso and peanut butter, and continue to mix for 1 minute more, scraping down the sides of the bowl as needed. Add egg and vanilla extract, and mix until just combined. Add flour mixture in 3 batches, each time mixing on low until just combined. Stir in white chocolate chips. Transfer cookie dough to a container, cover and let chill for at least 2 hours (or up to 1 day).

Preheat an oven to 350°F and set a rack to the middle position. Line a rimmed baking sheet with parchment and set aside.

Place turbinado sugar in shallow bowl. Scoop up about 2 tablespoons of cookie dough, then roll in between your hands into a ball. Place the ball in the turbinado sugar, and roll around until evenly coated. Slightly flatten the ball, then place on the prepared baking sheet. Repeat with remaining cookie dough, placing each flattened ball about 2 inches apart. Sprinkle each evenly with black and white sesame seeds.

Bake until the cookies are golden brown at the edges (15 to 17 minutes). Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Store cookies in a covered container at room temperature for up to 5 days.