These Sourdough Peanut Butter Blossom Cookies put a tangy twist on the classic Christmas cookie recipe. Made with sourdough discard, natural peanut butter, and Hershey's Kisses, they're sure to be a favorite on your holiday dessert table this year.
Growing up, peanut butter blossoms were one of my favorite Christmas cookies. My cousin brought them every year, and they always disappeared from the dessert table in no time!
I kind of forgot about them until this year while brainstorming sourdough Christmas cookie recipes for my blog. These days, sugar cookies, gingerbread, and molasses cookies usually steal the show for me, but I still love a good peanut butter blossom topped with a milk chocolate Hershey's Kiss.
Of course, my new take on peanut butter blossom cookies uses sourdough discard. I also use natural peanut butter (just peanuts and salt) because that's what I have in my fridge, and I prefer not to have the extra sugar and fats.
I roll the dough balls in sugar and press a Hershey’s Kiss into each before baking. The result is a soft, melt-in-your-mouth cookie with a delicious peanut butter and chocolate flavor that reminds me of my childhood Christmases. The sugar coating also gives them a little sparkle, which is perfect for the holidays.
I hope you give them a try and enjoy them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Using sourdough discard in these cookies not only helps reduce food waste, but also adds moisture and gives them a unique twist that sets them apart from traditional peanut butter blossoms.
- Natural Peanut Butter- Choose natural peanut butter made with just peanuts and salt. Smooth peanut butter works best because chunky can make the cookies crumbly. I like Teddie Peanut Butter since it's made in my home state of Massachusetts.
- Hershey's Kisses- I used classic Hershey's Milk Chocolate Kisses, but you can switch it up with different flavors or any chocolate candy you like.
- All-Purpose Flour—This flour gives the cookies a soft texture while providing enough structure for the Hershey’s Kiss. Measure carefully using a scale or the spoon-and-level method to avoid dry cookies.
- Granulated Sugar- Rolling the dough in granulated sugar gives the cookies a sweet, crispy coating and a little sparkle - perfect for the holidays.
- Butter- Make sure the butter is softened before making the dough so everything mixes smoothly.
- Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use half the amount.
Tips for Success
- Measure ingredients accurately. Too much flour can make your cookies dry and crumbly. Try the spoon-and-level method or a kitchen scale to ensure you use the right amount.
- Use room temperature ingredients. Before you start, make sure that the butter, egg, and sourdough discard are at room temperature. This helps everything mix together smoothly and creates a better texture for your cookies.
- Chill the dough. Chilling the dough helps the cookies hold their shape while baking and enhances the sourdough flavor. You should chill the dough for at least one hour or up to two days.
Here is how to make peanut butter blossom cookies with sourdough discard.
Step 1: Whisk dry ingredients. In a small bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg until fully combined. Then add the peanut butter, sourdough discard, and vanilla extract, mixing until smooth.
Step 3: Mix cookie dough. Gradually add the dry ingredients to the wet ingredients. Mix until the dough comes together and no dry flour remains. Cover the dough and refrigerate for at least one hour or up to two days.
Step 4: Preheat oven. When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Fill a small bowl with about ¼ cup of granulated sugar.
Step 5: Portion cookie dough. Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the granulated sugar. Place the dough balls on the baking sheet, spacing them about 2 inches apart. Press a Hershey’s Kiss into the center of each dough ball, gently flattening them.
Step 6: Bake cookies. Bake the cookies for 9-11 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.
How to Store
Store sourdough peanut butter blossoms 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.
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📖 Recipe
Equipment
- Hand mixer or stand mixer
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 plus more for rolling
- 1 large (50 grams) egg
- ¾ cup (192 grams) creamy natural peanut butter just peanuts and salt
- ½ cup (100 grams) sourdough starter discard
- 2 teaspoons vanilla extract
- 24 Hershey's Kisses
Instructions
- In a small bowl, whisk together the flour, baking soda, and kosher 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, brown sugar, and granulated sugar until light and fluffy. Beat in the egg until fully combined. Then add the peanut butter, sourdough discard, and vanilla extract, mixing 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) creamy natural peanut butter, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
- Gradually add the dry ingredients to the wet ingredients. Mix until the dough comes together and no dry flour remains. Cover the dough and refrigerate for at least 1 hour or up to 2 days.
- When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Fill a small bowl with about ¼ cup of granulated sugar.
- Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the granulated sugar. Place the dough balls on the baking sheet, spacing them about 2 inches apart. Press a Hershey’s Kiss into the center of each dough ball, gently flattening them.24 Hershey's Kisses
- Bake the cookies for 9-11 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.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
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