Easy Sourdough Peanut Butter Cookies

When I first started baking with sourdough, I never thought I'd be making peanut butter cookies with sourdough discard. But, oh my goodness, you absolutely must give it a try!

These sourdough discard peanut butter cookies are better than any peanut butter cookie I've ever had. Even my fiancé, who claims to not like peanut butter cookies, devoured them.

The sourdough discard imparts a subtle, unique flavor to these cookies, adding depth without an overpowering sour taste. They also have a soft and chewy texture that makes you crave them again and again.

Today, I’m walking you through how to make the best sourdough peanut butter cookies, including which ingredients to use, tips for success, and suggestions for personalized mix-ins to make them extra delicious.

Why You'll Love This Recipe

• Soft & Chewy- These cookies are like soft little pillows of peanut butter goodness.
• Balanced Sweetness-This recipe is perfect for those who enjoy salty-sweet snacks!
• Easy to Make- If you're new to sourdough baking, this sourdough peanut butter cookie recipe is a fun and delicious way to build your confidence.
• Uses Sourdough Discard- Make a tasty dessert or snack for your family and prevent food waste with this sourdough discard recipe.
• Make Ahead-Friendly- Prepare the dough ahead and store it in the refrigerator or freezer for easy sourdough peanut butter cookies whenever you're craving them.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- I developed this recipe using 100% hydration sourdough starter discard. Whether you have an active sourdough starter or discard, both work well. The starter adds moisture and enhances the flavor of the cookies. If you're new to sourdough, check out my post on how to make sourdough starter from scratch.
• Natural Peanut Butter- Opt for creamy natural peanut butter made with only peanuts and salt. I haven't tested the recipe with other types of peanut butter so I can't guarantee the same cookie texture with alternatives.
• All-Purpose Flour- For best results, use a food scale to measure the flour. Over-measuring may result in dry, crumbly cookies. If you don't have a scale, spoon the flour into a measuring cup and level it with a flat edge.
• Brown Sugar- Brown sugar adds moisture to the cookies, contributing to their soft and chewy texture.
• Granulated Sugar- Adds sweetness and balances the saltiness of the peanut butter and kosher salt.
• Unsalted Butter- Soften the butter at room temperature for easy creaming with sugar.
• Egg- The egg binds the ingredients together and contributes to the structure of the cookies.
• Vanilla Extract- Gives the cookies a subtle vanilla flavor that pairs well with peanut butter.
• Baking Soda- Helps the cookies rise and contributes to their soft texture.
• Kosher Salt- The additional salt, combined with the salt in the peanut butter, creates a balanced salty-sweet flavor in these cookies. If using salted butter, reduce the kosher salt to ½ teaspoon.

🌱 Sustainability Tip: Minimize packaging waste by buying ingredients in bulk. Bring reusable containers to stores with bulk bins for items like flour and sugar.

How to Make Sourdough Peanut Butter Cookies

Here is how to make soft and chewy peanut butter sourdough cookies.

Step 1: Mix the dry ingredients. In a small bowl, mix the flour, baking soda, and kosher salt. Set aside.

Step 2: Combine the wet ingredients. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add the egg and beat until light and fluffy. Add sourdough discard, vanilla extract, and peanut butter and mix until well combined.

Step 3: Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, mixing until no dry flour remains.

Step 4: Chill the dough. Place the dough in the refrigerator for at least one hour or until firm enough to roll into balls.

Step 5: Preheat the oven. About 20 minutes before the dough is done chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 6: Form cookie dough balls. Roll heaping tablespoons of dough into balls and place them 2 inches apart on the parchment-lined baking sheet. Use a fork to create a criss-cross pattern on each cookie. If the fork sticks to the cookie dough, dip it in water before pressing.

Step 7: Bake the cookies. Bake for 10-11 minutes or until the edges just begin to show a hint of color.

Step 8: Cool and enjoy. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Use room temperature butter. Allow the butter to sit out at room temperature for at least one hour before creaming together with the sugar.
• Measure using a food scale. Accurate measuring is crucial in cookie recipes, especially with flour. Over-measuring can lead to dry, crumbly cookies. Use a food scale or spoon and level the flour in the measuring cup for best results.
• Don't skip chilling the dough. Chilling the dough for at least an hour before baking not only firms it up for easier rolling but also enhances the texture of the cookies.
• Dip the fork in water. If your fork is sticking to the dough, dip it in a small amount of water before pressing it into each cookie dough ball.

How to Store

Cookie Dough

• Refrigerator- According to the USDA, homemade cookie dough can be stored in an airtight container in the refrigerator for up to 4 days.
• Freezer- Freeze homemade cookie dough for up to 2 months. I recommend flash-freezing dough balls on a parchment-lined sheet and then storing them in a freezer-safe container.

Baked Cookies

• Room Temperature- Store peanut butter sourdough discard cookies in an airtight container at room temperature for up to one week.
• Freezer- For longer storage, freeze cookies on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store in the freezer for 8-12 months. Thaw at room temperature or reheat in the oven.

Frequently Asked Questions

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