These Sourdough Peanut Butter and Jelly Cookies use sourdough discard and creamy natural peanut butter for a fun twist on a classic dessert. With a sweet jam filling, every bite tastes just like a peanut butter and jelly sandwich.
This year has really been the year of sourdough for me and my little blog. Many of you find my recipes through my sourdough posts, which I'm so grateful for. And I love sharing all the ways to use sourdough in baking.
Right now, I’m updating some of my older baking recipes to turn them into sourdough versions. But when I got to my 2-ingredient peanut butter cookie recipe, I wasn't sure what to do since I already have a sourdough peanut butter cookie recipe on the blog.
While thinking of different variations, I came up with the idea of a peanut butter thumbprint cookie filled with jam. It sounded absolutely delicious, and that’s how this sourdough peanut butter and jelly cookie recipe was born!
These cookies taste just like a peanut butter and jelly sandwich. I love making them bite-sized for easy snacking. They’re super soft and packed with peanut butter, and you can fill them with any jam you like. The sourdough discard adds a slight yeast flavor but mainly helps reduce food waste.
These sourdough peanut butter and jelly cookies have quickly become one of my favorite sourdough cookie recipes. I hope you try them and enjoy them as much as I do!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adding sourdough starter discard to the cookies helps reduce food waste. It also contributes some moisture and a slight yeast-like flavor.
- Natural Peanut Butter- Choose a natural peanut butter that lists only peanuts and salt on the label. Smooth peanut butter works best because chunky can make the cookies crumbly. I love Teddie Peanut Butter since it’s made in Massachusetts (my home state!).
- All-Purpose Flour- All-purpose flour gives the cookies their soft texture while still holding up to the jam filling. Be sure to measure accurately to avoid ending up with dry cookies.
- Jelly- Feel free to use your favorite jam or jelly for the filling. I recommend Polaner All Fruit because it’s sweetened with fruit juice and doesn't contain high fructose corn syrup.
- Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use half the amount.
Tips for Success
- Measure ingredients accurately. For the best results, use a kitchen scale to measure your ingredients accurately. You can also spoon and level the flour using a measuring cup.
- Chill the dough. Refrigerate the dough for at least an hour to help it firm up. This makes it easier to roll into balls and create an indentation.
- Avoid overfilling. When adding jam, use just enough to fill the indentation without overflowing. This prevents the jam from spilling over during baking.
- Let the cookies cool. Let the cookies cool completely before eating to give the jam time to set.
Here is how to make sourdough peanut butter thumbprint cookies with jam filling.
Step 1: Whisk dry ingredients. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer to cream the softened butter and sugars until light and fluffy. Beat in the egg until well combined, then add the peanut butter, sourdough discard, and vanilla extract. Mix until smooth.
Step 3: Mix cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until a stiff cookie dough forms and no dry flour remains. Cover the dough and refrigerate for at least one hour or up to two days to firm up.
Step 4: Preheat oven. About 20 minutes before baking, preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper.
Step 5: Portion cookie dough. Use a half-tablespoon scoop to portion the cookie dough, rolling each portion into a ball. Place them on the baking sheet, leaving about 2 inches of space between each. Press a small indentation into each cookie ball using your thumb or the back of a wooden spoon. Smooth any cracks that form. Fill each indentation with about ¼ teaspoon of your chosen jam, being careful not to overfill.
Step 6: Bake cookies. Bake the cookies in the preheated oven for 7-9 minutes, or until the edges are just starting to turn golden brown.
Step 7: Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The jam will set as the cookies cool.
How to Store
Store these sourdough peanut butter thumbprint cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze for up to 3 months. Thaw at room temperature before eating.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- ½ cup (113 grams, 1 stick) unsalted butter softened
- ½ cup (100 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 1 large (50 grams) egg
- ¾ cup (192 grams) smooth natural peanut butter (just peanuts and salt)
- ½ cup (100 grams) sourdough starter discard
- 2 teaspoons vanilla extract
- ¼ cup jam of choice
Instructions
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.2 cups (240 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- In a large mixing bowl, use a hand mixer to cream the softened butter and sugars until light and fluffy. Beat in the egg until well combined, then add the peanut butter, sourdough discard, and vanilla extract. Mix until smooth.½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large (50 grams) egg, ¾ cup (192 grams) smooth natural peanut butter, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until a stiff cookie dough forms and no dry flour remains. Cover the dough and refrigerate for at least one hour or up to two days to firm up.
- About 20 minutes before baking, preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper.
- Use a half-tablespoon scoop to portion the cookie dough, rolling each portion into a ball. Place them on the baking sheet, leaving about 2 inches of space between each.¼ cup jam of choice
- Press a small indentation into each cookie ball using your thumb or the back of a wooden spoon. Smooth any cracks that form. Fill each indentation with about ¼ teaspoon of your chosen jam, being careful not to overfill.
- Bake the cookies in the preheated oven for 7-9 minutes, or until the edges are just starting to turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The jam will set as the cookies cool.
Notes
- Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.
Comments
No Comments